Vincenzo's

Smoked salmon with shallots, olive oil, lemon and capers.

Served with a spicy marinara sauce.

Squid rings lightly battered and sautted with peppers, onions, black olives and garnished with lemon. Served with marinara sauce.

Fresh spring mix garnished with tomato, cucumber, gorgonzola cheese and served with choice of dressing.

Slices of fresh mozzarella cheese, olive oil and basil.

Fresh romaine lettuce tossed in our homemade Caesar dressing with parmigiano Reggiano.

Farfalle pasta tossed in a vinaigrette with vegetable medley dusted parmesan cheese.

Fresh spring mix with grilled chicken, crumbled egg, avocado, bacon, cheddar cheese, tomato and choice of dressing.

Pasta dumplings tossed with prosciutto ham and peas in a tomato cream sauce.

Linguine tossed with homemade Italian meatballs and our homemade marinara with Reggiano parmesan.

Linguine tossed with a medley of fresh seafood including shrimp and white fish in a zesty Pomodoro style sauce.

Pasta tossed with julienne of sweet bell peppers, onions, sliced button mushrooms and grilled chicken breast in our tomato basil sauce.

Ribbons of fresh semolina fettuccini tossed in a savory Alfredo style sauce with strips of grilled chicken breast.

Breaded north Atlantic cod, breaded and fried, served dressed on rye bread. Served with seasoned fries or chips.

Smoked turkey and maple ham sliced and grilled, served dressed with bacon and provolone cheese on Texas toast with honey mustard. Served with seasoned fries or chips.

Homemade Italian meatballs served on a toasted hoagie with marinara and melted provolone. Served with seasoned fries or chips.

Cured Italian meatballs with onions and peppers, melted provolone cheese all dressed with lettuce and tomato, drizzled with Italian dressing. Served with seasoned fries or chips.

A third pound burger with bacon, cheddar, paper jack, all dressed and served on fresh brioche. Served with seasoned fries or chips.

Scallopine of veal sauteed in a sauce of marsala wine fresh mushrooms and tomatoes. Served with fresh vegetable and potato of the day.

Scallopine of boneless chicken breast sauteed in a sauce of marsala wine fresh mushrooms and tomatoes. Served with fresh vegetable and potato of the day.

Thin slice of veal lightly breaded and gently pan fried, served with melted mozzarella and zesty marinara sauce. Served with fresh vegetable and potato of the day.

Boneless breast of chicken lightly breaded and gently pan fried, served with melted mozzarella and zesty marinara sauce. Served with fresh vegetable and potato of the day.

Fresh Atlantic salmon grilled and served on a champagne dill sauce with wild mushrooms. Served with vegetable and potato of the day.

A blend of ground veal and beef wrapped in a delicate crepe and baked in a bechamel and marinara sauce. Served with fresh vegetable and potato of the day.

Sirloin of beef grilled and served in a delicate mushroom bordelaise. Served with vegetable and potato of the day.

Boneless pork chop seasoned and grilled and served with a white wine veloute with capers, artichoke hearts and julienne of carrots.

Arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce.

Baked artichoke bottoms filled with crabmeat and scallops, glazed with lime hollandaise.

Delicate crepe wrapped around a blend of beef and veal, baked in a bechamel glazed marinara sauce.

Slices of smoked salmon garnished with capers, shallots, extra virgin olives oil and lemon.

A medley of fresh baby lettuces with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar.

The classic Caesar tossed with romaine lettuce, herbed croutons and freshly-grated Parmesan cheese.

Linguini tossed in a light marinara sauce with shrimp and zucchini.

Pasta filled with mascarpone cheese topped with grilled chicken, spinach and mushrooms.

Spaghetti with south African lobster tail, petite shrimp, sun-dried tomatoes and arugula sauteed with extra virgin olive oil, garlic and Italian parsley.

Ribbons of semolina pasta tossed in savory Alfredo sauce with julienne of grilled chicken.

Grilled north Atlantic salmon with a champagne dill cream sauce, garnished with mushrooms.

Scalloppine of veal with sage, thinly-sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce.

Medallion of veal stuffed with smoked with smoked gouda and pancetta in a madeira wine sauce.

Farm-raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and gorgonzola cheese.

Filet grilled and stuffed with gorgonzola cheese and wild mushrooms and glazed bordelaise sauce.

Berkshire pork tenderloin stuffed with a composition of walnuts, spinach, carrots, apple and brie cheese. Served in an Evan Williams single barrel reduction.

Rack of lamb encrusted with herbed breadcrumbs served in a fresh rosemary and makers mark demi-glace.

Our price per guest includes an appetizer or salad, entree and dessert.

Morsels of fresh snapper in a piquant tomato shellfish stock.

Contact merchant for today's soup.

Smoked salmon with shallots, olive oil, lemon and capers.

Served with a spicy marinara sauce.

Potato dumpling, marinara sauce, peas sprinkled with parmigiano reggiano.

Spicy shrimp cakes served on a bed of peppery arugula lettuce and drizzled lemon aioli sauce.

A medley of fresh lettuce with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar.

Slices of fresh mozzarella cheese between a fresh vine-ripened tomato with olive oil, cracked pepper, and fresh basil.

Crisp romaine lettuce, herbed croutons and freshly grated parmesan cheese tossed with the classic caesar dressing.

Lightly breaded filet of cod served on an open-faced roll with lettuce, tomatoes, Bermuda onions and homemade tartar sauce.

Grilled chicken breast with roasted red peppers and onions on focaccia bread accompanied by homemade chips and sweet pickles.

Turkey breast slices, bacon, ham, lettuce and tomato on toasted white or whole wheat bread with chips and fresh fruit.

Served with a garden relish topping.

Served with salmoriglio sauce on a bed of pasta.

Breast of chicken with mushrooms, onions and oregano in a rich Marsala wine sauce.

Fettuccini pasta, bay scallops and petite shrimp tossed with diced tomatoes and scallions in a savory red clam sauce.

Delicate crepes wrapped around a blend of beef, veal and chicken baked in a béchamel glazed marinara sauce.

Breaded veal cutlet topped with fresh basil, tomato and mozzarella.

Tortellini pasta, fresh mushrooms and proscuitto ham in cream and parmesan cheese with a touch of marinara sauce.

Noodles tossed in a rich meat ragu with wild mushrooms, topped with parmigiano-reggiano shavings.

Fresh seafood with baby clams, scallops and mussels in a smoky tomato broth, enhanced with fennel, Spanish saffron and garlic crostini.

Scaloppine of chicken in a light butter white wine veloute served with capers.

Tender beef tips, wild mushrooms, cipolline onions and sliced zucchini in a rich Burgundy sauce, served on a bed of rice.

Fettuccine pasta, chicken and sautèed spinach tossed in a light cream sauce.

Linguine tossed with baby clams, garlic, clam sauce, olive oil and white wine and crushed red pepper flakes.

Lemon risotto topped with seared diver sea scallops, peas, lemon zest and parmesan shavings.

Chilled corkscrew pasta topped with strips of grilled chicken, artichoke hearts, sweet peppers, black olives and tomatoes in a champagne herbed garlic dressing.

Tender baby lettuce with fresh seasonal fruit, smoked pecans and strips of grilled chicken tossed in a mango champagne.

Caesar salad with choice of smoked chicken or smoked salmon with tomato concasse and asparagus tips.

Caesar salad with choice of smoked chicken or smoked salmon with tomato concasse and asparagus tips.

Garden greens with grilled chicken, chopped eggs, avocado, bacon, cheese, tomato wedges and avocado hearts of palm, choice of dressing.

Atlantic salmon gently poached and served with fresh sorrel cucumber and a light citrus crème fraiche.

Arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce.

Baked artichoke bottoms filled with crabmeat and scallops, glazed with lime hollandaise.

Delicate crepe wrapped around a blend of beef and veal, baked in a béchamel glazed marinara sauce.

Slices of smoked salmon garnished with capers, shallots, extra virgin olive oil and lemon.

A medley of fresh baby lettuces with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar.

The classic Caesar tossed with romaine lettuce, herbed croutons and freshly-grated Parmesan cheese.

Linguini tossed in a light marinara sauce with shrimp and zucchini.

Pasta filled with mascarpone cheese topped with grilled chicken, spinach and mushrooms.

Spaghetti with South African lobster tail, petite shrimp, sun-dried tomatoes and arugula sautéed with extra virgin olive oil, garlic and Italian parsley.

Fresh vegetable and potato. Grilled North Atlantic salmon with a champagne dill cream sauce, garnished with mushrooms.

Fresh vegetable and potato. Scalloppine of veal with sage, thinly-sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce.

Fresh vegetable and potato. Medallion of veal stuffed with smoked Gouda and pancetta in a Madeira wine sauce.

Fresh vegetable and potato. Farm-raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and Gorgonzola cheese.

Fresh vegetable and potato. 9 oz. filet grilled and stuffed with Gorgonzola cheese and wild mushrooms and glazed with Bordelaise sauce.

Fresh vegetable and potato. Berkshire pork tenderloin stuffed with a composition of walnuts, spinach, carrots, apple and Brie cheese. Served in an Evan Williams Single Barrel reduction.

Fresh vegetable and potato. Rack of lamb encrusted with herbed breadcrumbs served in a fresh rosemary and Markers Mark demi-glace.

Pasta dumplings tossed with prosciutto ham and peas in a tomato cream sauce.

Pasta filled with mascarpone cheese topped with grilled chicken, spinach, and mushrooms.

Spaghetti with South African lobster tail, petite shrimp, sun-dried tomatoes, and arugula sautéed with extra virgin olive oil, garlic, and Italian parsley.

Linguine tossed with homemade Italian meatballs and our homemade marinara with Reggiano parmesan.

Scottish smoked salmon with capers, shallots, olive oil, and lemon.

Served with a spicy marinara sauce.

Squid rings lightly battered and sauteed with peppers, onions, black olives, and garnished with lemon. Served with marinara sauce.

Slices of fresh tomato topped with fresh mozzarella cheese, olive oil, and basil.

Fresh romaine lettuce tossed in our homemade caesar dressing with Parmigiano Reggiano.

Farfalle pasta tossed in a vinaigrette with vegetable medley dusted parmesan cheese.

Breaded north Atlantic cod, breaded and fried, served dressed on rye bread.

Smoked turkey and maple ham sliced thin and grilled, served dressed with bacon and provolone cheese on texas toast with honey mustard.

Homemade Italian meatballs served on a toasted hoagie with marinara and melted provolone.

Cured Italian meats with onions and peppers, melted provolone cheese all dressed with lettuce and tomato, drizzled with Italian dressing.

A third-pound burger with bacon, cheddar, pepper jack, all dressed and served on fresh brioche.

Pasta dumplings tossed with prosciutto ham and peas in a tomato cream sauce.

Linguine tossed with homemade Italian meatballs and our homemade marinara with Reggiano parmesan.

Linguine tossed with a medley of fresh seafood including shrimp and white fish in a zesty Pomodoro style sauce.

Pasta tossed with julienne of sweet bell peppers, onions, sliced button mushrooms, and grilled chicken breast in our tomato basil sauce.

Ribbons of fresh semolina fettuccini tossed in a savory alfredo style sauce with strips of grilled chicken breast.

Scallopine of veal sauteed in a sauce of marsala wine with fresh mushrooms and tomatoes. Served with fresh vegetables and potato of the day.

Scallopine of boneless chicken breast sauteed in a sauce of marsala wine with fresh mushrooms and tomatoes. Served with fresh vegetables and potato of the day.

Boneless breast of chicken or thin slice of veal lightly breaded and gently pan-fried, served with melted mozzarella and zesty marinara sauce. Served with fresh vegetables and potato of the day.

Fresh Atlantic salmon grilled and served in a champagne dill sauce with wild mushrooms. Served with vegetables and potato of the day.

A blend of ground veal and beef wrapped in a delicate crepe and baked in a bechamel and marinara sauce. Served with fresh vegetables and potato of the day.

Sirloin of beef grilled and served in a delicate mushroom bordelaise. Served with vegetables and potatoes of the day.

Boneless pork chop seasoned and grilled and served with a white wine veloute with capers, artichoke hearts, and julienne of carrots.

Arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce.

Baked artichoke bottoms filled with crabmeat and scallops, glazed with lime hollandaise.

Delicate crepe wrapped around a blend of beef and veal, baked in a béchamel glazed marinara sauce.

Slices of smoked salmon garnished with capers, shallots, extra virgin olive oil, and lemon.

A medley of fresh baby lettuces with gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar.

The classic caesar is tossed with romaine lettuce, herbed croutons, and freshly grated parmesan cheese.

Linguini tossed in a light marinara sauce with shrimp and zucchini.

Pasta filled with mascarpone cheese topped with grilled chicken, spinach, and mushrooms.

Spaghetti with South African lobster tail, petite shrimp, sun-dried tomatoes, and arugula sautéed with extra virgin olive oil, garlic, and Italian parsley.

Grilled North Atlantic salmon with a champagne dill cream sauce, garnished with mushrooms. Fresh vegetable and potato served with each entree

Scallopine of veal with sage, thinly-sliced prosciutto ham, and fresh mozzarella cheese presented in a light white wine sauce. Fresh vegetable and potato served with each entree

Medallion of veal stuffed with smoked gouda and pancetta in a Madeira wine sauce. Fresh vegetable and potato served with each entree

Farm-raised airline breast of chicken served with asparagus tips, sun-dried tomatoes, and gorgonzola cheese. Fresh vegetable and potato served with each entree

9 oz. Filet grilled and stuffed with gorgonzola cheese and wild mushrooms and glazed with bordelaise sauce. Fresh vegetable and potato served with each entree

Berkshire pork tenderloin stuffed with a composition of walnuts, spinach, carrots, apple, and brie cheese. Served in an Evan Williams single barrel reduction. Fresh vegetable and potato served with each entree

Rack of lamb encrusted with herbed breadcrumbs served in fresh rosemary and makers mark demi-glace. Fresh vegetable and potato served with each entree