Menu for Vivace Restaurant

Dinner
|
Lunch
|
Desserts

Dinner

First Courses‌

9.75 Spinach and Cheese Soufflé baked with Parmigiano cream sauce

10.50 Fresh Mozzarella over Eggplant Sliced tomatoes, extra virgin olive oil, reduced balsamic vinegar, with bruschetta

15.95 Antipasto (for Two) Marinated zucchini, prosciutto ham, roasted red peppers, herb goat cheese mousse, grilled asparagus, sauteed spinach with garlic toast

10.95 Soup of the Day Grilled asparagus and parma prosciutto over mixed greens with balsamic vinegar and light shavings of parmigiano reggiano

11.75 Escargot and Artichokes Baked in gorgonzola cheese - garlic butter

8.95 Stuffed Whole Mushrooms with mushrooms, shallots, breadcrumbs and Parmigiano cheese stuffing, lemon oil garnish

Salads‌

6.25 Caesar Salad Romaine lettuce tossed with traditional Caesar dressing, garlic croutons, and light shavings of parmigiano reggiano

6.50 Spinach with crispy prosciutto, port wine dressing, pine nuts and Romano cheese

5.75 Mixed Greens vinaigrette, crispy potato sticks, and Romano cheese

7.50 Pear and Walnut Salad Wedge “Live” organic butter lettuce with gorgonzola crumbles and vinaigrette

Pasta‌

15.95 Four Cheese Manicotti ricotta,‌ fontina, Pecorino Romano and parmigiano cheeses stuffed in handmade pasta with tomato-sage mushroom sauce

20.95 Seafood Lasagnette Hand-made pasta with both seafood and spinach fillings, fresh tomato-basil broth

15.95 Chicken Meatballs with Capellini Delicate meatballs in tomato sauce over angel hair pasta

18.75 Chicken and Asparagus Risotto Asparagus and parmigiano cheese risotto, topped with grilled chicken and touch of demi-glaze

22.95 Seafood Soup Scallops, shrimp, salmon, and rock shrimp in a red pepper-tomato broth, served over fettuccine

16.50 Penne with Sausage roasted red peppers and tomato sauce, baked with Fontina cheese

17.50 Artichoke-Goat Cheese Cannelloni Served in a light sautéed mushroom broth, over sauteéd spinach

Main Plates‌

21.50 Pork Sorrentino thin slices of prime pork tenderloin with prosciutto and Fontina cheese, baked with a touch of tomato and parmigiano in a white wine sauce, with vegetable pasta

32.95 Filet of Beef Tenderloin Marsala wine sauce and grilled asparagus, with garlic potato purée

18.25 Grilled Chicken Breast with eggplant, Balsamic sauce, and vegetable pasta

20.50 Crab Filled Breaded Chicken Breast Cream‌ sauce, with vegetable rice

23.50 Roasted Shrimp with Seafood Stuffing Cream sauce, with vegetable rice

31.95 Osso Buco Veal shanks in a vegetable-red wine sauce over rice

21.50 Stuffed Pork Chop center cut pork chop, breaded with spinach-cheese filling and Marsala wine sauce. garlic potato puree

22.95 Grilled Fresh Salmon and Rock Shrimp Served with lemon-butter sauce, over sautéed spinach

27.95 Veal Piccata Thin slices of veal sauteed in lemon caper sauce, with vegetable pasta

Market Fish of the Day Please ask server for type of fish and the preparation

Lunch

Salads & Cold Entrees‌

13.50 Grilled Shrimp and Mushroom Salad Balsamic vinegar dressing, potato sticks, and Romano cheese topping

12.95 Antipasto Marinated artichokes, prosciutto, roasted red peppers, herb goat cheese mousse, grilled asparagus, and sautéed spinach with garlic toast

8.25 Caesar Salad Romaine lettuce tossed with traditional Caesar dressing, garlic croutons, and light shavings of parmigiano reggiano

11.95 Grilled Chicken with Mixed Greens in a soy-ginger vinaigrette, topped with crispy potato sticks, sesame seeds, and Romano cheese

11.50 Grilled Asparagus and Parma Prosciutto Over mixed greens with balsamic vinegar and light shavings of parmigiano reggiano

10.95 Fresh Mozzarella over Eggplant Sliced tomatoes, extra virgin olive oil and reduced balsamic vinegar, with bruschetta

10.50 Pear and Walnut Salad Over mixed greens with balsamic vinegar and parmigiano-reggiano shavings

Sandwiches‌

11.50 Grilled Ham and Fontina Cheese Pesto and fresh tomatoes with mixed greens salad

15.50 Grilled Fresh Salmon Over toasted croissant and sauteed spinach, with mixed greens salad

Pastas‌

12.50 Penne with Sausage roasted red peppers and tomato sauce, baked with Fontina cheese

11.50 Ricotta Manicotti Topped‌ with mushroom-sage tomato sauce, served with small mixed greens salad

16.50 Seafood Soup Scallops, shrimp, salmon and rock shrimp in a red pepper-tomato broth, served over fettuccine

Specialties‌

13.95 Breaded Prime Pork Tenderloin With sauteed spinach and fontina cheese in a mushroom marsala sauce, served with mixed greens salad

11.50 Spinach and Cheese Soufflé baked with a Parmigiano cream sauce, served with mixed greens in a vinaigrette

Market Fish of the Day Please ask server for type of fish and the preparation.

12.50 Breaded Chicken Breast With green peppercorn sauce, served with garlic potato purée

11.50 Roasted Eggplant Ricotta cheese and tomato sauce, served with vegetable pasta

10.50 Stuffed Mushrooms With mushrooms, shallots, bread crumbs and parmigiano cheese stuffing, with side of mixed greens in a vinaigrette

Desserts

7.50 Chocolate Fondue Fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts

7.50 Crème Brûlée Baked vanilla bean custard with glazed brown sugar topping, fresh fruit

7.50 Fruit Napoleon Crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce

6.95 Tiramisu Espresso soaked ladyfingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit

7.50 Warm Bread Pudding made with croissants and apples in a Tuaca caramel sauce (8-10 minute preparation time)

6.95 Spumoni Three layers of ice cream, crème de cacao-walnut, brandy-chocolate, and strawberry

6.75 Gelato of the Day Vivace made Italian ice cream

10.95 Warm Chocolate Molten Cake (Serves two) Chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream (20 minute preparation time)