Caffe Vialetto

Braised pork belly in a apricot demi glaze served with four cheese polenta.

Potato, truffle oil, and shredded short ribs served with a black bean puree, and sweet plantains.

Lightly blackened seared sashimi tuna served with a julienne parmesan, cucumber, and shoe string potatoes salad in a spicy truffle vinaigrette on top of a toston.

Braised, rosemary demi glaze, and champagne risotto.

Served in a sesame soy reduction with capers and tomatoes topped with marcelos special sauce.

Beer battered shrimp tempura served in a spicy chili guava paste.

Pancetta and caramelized onions with shrimp.

Buffalo meatballs served with buccatini in a tomato ragu.

Baby arugula greens with fresh tomato, red onion served with balsamic vinegar, parmesan cheese, and extra virgin olive oil.

Filet of calamari rings sauteed in a spicy marinara.

Raw beef rolled with cucumbers, parmesan cheese, and shoestring potatoes in a spicy truffle vinaigrette.

Baked portobello mushroom layer with tomato, prosciutto, and mozzarella served in a balsamic vinegar reduction.

Salmon sashimi served in a sesame seed oil soy tomato and capers with marcelos special sauce blend.

Salmon sashimi served in a sesame seed oil soy tomato and capers with marcelos special sauce blend.

Baked portobello mushroom layer with tomato, prosciutto, and mozzarella served in a balsamic vinegar reduction.

Raw beef rolled with cucumbers, parmesan cheese, and shoestring potatoes in a spicy truffle vinaigrette.

Filet of calamari rings sauteed in a spicy marinara.

Thin sliced steak served on top of arugula with caramelized cashews, diced apple, and crumbled blue cheese in a sweet spicy chili sauce.

Thin slices of duck breast over spring mix salad with cucumbers, tomato, mandarin oranges, and almonds served with a sesame seed oil, rice vinegar, and almond dressing.

Raw salmon thinly sliced served with capers, red onions, lemon, and olive oil, and topped with a shrimp ceviche.

Baby arugula greens with fresh tomato, red onion served with balsamic vinegar, parmesan cheese, and extra virgin olive oil.

Fresh sashimi grade a tuna served on top of arugula and spinach with sun dried tomato and goat cheese in a light blueberry dressing.

Sauteed with fresh eggplant, tomato, and buffalo mozzarella in a pomodoro sauce.

Sauteed with pancetta and caramelized onions in a cream sauce.

Sauteed with diced organic chicken breast, sun dried tomato, capers, and mushrooms in an olive oil garlic reduction.

Sauteed with calamari, scallops, and shrimp in a spicy marinara sauce.

Roasted almonds, sweet plantains, and goat cheese.

Shredded short ribs, fresh spinach, mozzarella, and truffle oil.

Sea scallops, mushrooms, and peas.

Veal scallopine sauteed in a lemon white wine sauce with champagne risotto.

Organic chicken breast lightly breaded served with linguini pomodoro and topped with melted provolone cheese.

Breast of organic chicken lightly breaded and served in a lemon beurre blanc sauce with champagne risotto.

Wide noodles, sauteed with shredded short ribs, mozzarella, and spinach, olive oil, and garlic reduction, a touch of black truffle oil.

Large sea scallops served in a lobster bisque with melted provolone cheese on top.

Served in a sesame soy reduction with capers and tomatoes topped with marcelos special sauce.

Braised pork belly in an apricot demi glaze served with four cheese polenta.

Potato, truffle oil, and shredded short ribs served with a black bean puree, and sweet plantains.

Italian cornmeal blended with shredded short ribs, mozzarella, and truffle oil.

Buffalo meatballs in a tomato ragu served with a scoop of ricotta.

Macaroni and mancheco cheese with shrimp.

Creamy mozzarella, marinated artichokes, and roasted peppers, aged balsamic vinegar.

Thin slices of beef rolled with a julienne cucumber, parmesan, and shoestring potato salad served in a spicy truffle vinaigrette.

Lightly blackened seared sashimi tuna served with a julienne parmesan, cucumber, and shoestring potatoes salad in a spicy truffle vinaigrette on top of a toston.

Calamari filet rings sauteed in a spicy marinara.

Large sea scallops served in a lobster bisque with melted provolone cheese on top.

Beer battered shrimp tempura served in a spicy chili guava paste.

Served in a sesame soy reduction with capers and tomatoes topped with marcelos special sauce.

Apple, blue cheese, arugula and crispy prosciutto.

Roasted almonds, sweet plantains, and goat cheese.

Shredded short ribs, mozzarella, spinach, and truffle oil.

Pancetta and caramelized onions with shrimp.

Mushrooms, peas, and large sea scallops.

Served with shrimp calamari and scallops.

Spaghetti, porcini mushrooms, and arugula in garlic olive truffle sauce.

Buffalo meatballs served with bucatini in a tomato ragu.

Tube pasta served with cubed organic chicken breast, mushrooms, and sweet peas in a light pink sauce.

Thin pasta with littleneck clams, white wine, and olive oil reduction with a touch of red pepper.

Fettucini sauteed with sundried tomatoes, porcini mushroom, buffalo mozzarella, and shrimp in a truffle oil reduction sauce.

Wide noodles, sauteed with shredded short ribs, mozzarella, and spinach, olive oil, and garlic reduction, a touch of black truffle oil.

Organic breast, stuffed with sweet plantains, cream cheese, and mushroom mousse, in a mixed pepper demi glaze, champagne risotto.

Duck breast medallions, raspberry jam demi glaze, and champagne risotto.

Pan seared, sauce of the day, and champagne risotto.

Braised, rosemary demi glaze, and champagne risotto.

Pair Ravioli

Medallions served in a sesame soy reduction with capers and tomatoes topped with marcelo's special sauce.

Mac and mancheco cheese with shrimp.

Homemade buffalo meatballs in a tomato ragu served with a scoop of ricotta.

Italian corn meal blended with shredded short ribs, mozzarella and truffle oil.

Lightly blackened seared sashimi tuna served with a julienne parmesan, cucumber, shoestring potatoes salad in a spicy truffle vinaigrette on top of a toston.

Thin slices of beef rolled with a julienne cucumber, parmesan and shoestring potato salad served in a spicy truffle vinaigrette.

Beer battered shrimp tempura served in a spicy chili guava paste. Ernie's favorite.

Large sea scallops served in a lobster bisque with melted provolone cheese on top.

Potato, truffle oil and shredded short ribs served with a black bean puree.

Calamari filet sautéed in a delicious spicy marinara.

Braised pork belly in an apricot demi-glaze served with four cheese polenta.

Homemade wide noodles sautéed with shredded short ribs, mozzarella and spinach in a olive oil and garlic reduction with a touch of black truffle oil.

Homemade fettucini sautéed with sundried tomatoes, porcini mushroom, buff mozzarella and shrimp in a truffle oil reduction sauce.

Thin pasta with little neck clams in clam broth reduction with a touch of red pepper.

Tube pasta served with cubed chicken breast, mushrooms and sweet peas in a light pink sauce.

Homemade buffalo meatballs served with bucatini in a tomato ragu.

3 ways black, champagne or lobster bisque sauce. You pick! Served with shrimp calamari and scallops.

Mushrooms, peas and large sea scallops.

Pancetta and caramelized onions with shrimp.

A favorite! shredded short ribs, mozzarella, spinach and truffle oil.

Roasted almonds, sweet plantains and goat cheese.

Apple, blue cheese, arugula and crispy prosciutto.

D.c. breast medallions in a raspberry jam demi-glaze with champagne risotto.

Skirt steak medallions in a blueberry demi-glaze with champagne risotto.

Breast stuffed with sweet plantain, cream cheese and mushroom mousse in a mixed pepper demi-glaze with champagne risotto.

Pan seared served with sauce.

Braised and served over champagne risotto in a rosemary demi-glaze sauce.