Vito's Chop House

Fresh pei mussels simmered in a fragrant broth of white wine, celery and tomatoes.

Seasoned, seared-tenderloin thinly sliced and drizzled with a unique creole aioli and truffle oil. Topped with fresh Reggiano-parmesan and mixed arugula greens.

Three pieces. Served icy cold with our homemade cocktail sauce and sweet pepper rouille.

Truffled portabella fries with creamy gorgonzola dip, applewood smoked bacon, scallions and crispy mixed herbs.

Rich and creamy bisque bursting with Maine lobster and served with north Atlantic swordfish croutons.

Long stem artichoke hearts grilled over citrus and oak with arugula salad and finished with twelve year balsamic glaze.

Romano crusted jumbo lump crab with roasted peppers and fresh arugula.

Colossal u-8 gulf shrimp barbequed with sweet pepper rosemary marinade and finished with a smoked sweet pepper butter.

Imported mozzarella cheese fried then topped with marinara sauce and provolone cheese.

Sautéed with an assortment of red, yellow and green, banana, cherry and bell peppers.

Sushi grade yellowfin ahi tuna seared rare with red pepper rouille and sun-dried tomato oil.

Seasoned, seared tenderloin, thinly sliced and drizzled with a unique creole aioli. Topped with fresh Reggiano-parmesan and mixed arugula greens.

Jumbo white prawns in a white wine lemon basil Beurre Blanc.

Creamy kale topped with provolone and hollandaise.

Baby iceberg, tomato, gorgonzola and crispy pancetta with homemade ranch and twelve year balsamic glaze.

Fresh basil, pesto, kalamata olives, balsamic vinegar and extra virgin olive oil.

Crisp romaine, prosciutto, baby croutons and fresh grated reggiano-parmesan.

Crisp iceberg and escarole mix, kalamata olives, garbanzo beans, tomatoes and pickled beets. Served with our famous Italian olive vinaigrette.

Crisp romaine, pancetta and fresh grated Reggiano-parmesan.

Baby iceberg, tomato, gorgonzola, and crispy pancetta with homemade ranch.

20 Oz

25 Oz

2 ½” Thick

22 Oz bone - in

20 Oz

Bone - in

2” Thick

30 Oz Greg Norman Wagyu Kobe Ribeye, carved tableside and served with roasted garlic and fresh herbs.

52 Oz porterhouse cut 2 1/2” thick. Citrus grilled and served with Piemontese butter.

North Atlantic salmon topped with parmesan-red onion aioli and placed on a cedar plank for roasting over our custom citrus and oak wood-burning pit. Served with scallion mashed potatoes and pan- roasted vegetables.

Sautéed with baby spinach and sweet pepper butter.

Sesame and peppercorn crusted ahi tuna mignon, seared rare and served with crispy herbs and our signature sauce.

Served hot with lemon and drawn butter or served cold with classic Louis sauce, cocktail sauce and horseradish.

Mozzarella and herbs stuffed Provini veal chop pan sautéed with sun-dried tomato and goat cheese.

A traditional seafood dish of fresh Maine lobster, gulf shrimp, sea scallops and chunks of white fish cooked in a light saffron, tomato and white wine broth.

Parmesan encrusted, farm-fresh double chicken breasts, thinly pounded and pan sauteed to a golden brown. Topped with our San Marzano-herb sauce and finished with melted mozzarella cheese.

Cedar plank roasted portabella mushroom with melted goat cheese, grilled artichoke hearts and grilled asparagus.

Creamy spinach topped with hollandaise.

Roasted garlic, parmesan and black truffle.

Three of each specialty baked oysters.

Vito’s house-made meatballs simmered in our marinara sauce and served over rigatoni or linguine.

Florida gulf shrimp and sea scallops sautéed with fresh garlic, extra virgin olive oil and fresh herbs. Served over a bed of linguine.

Italian sausage, roasted sweet peppers, broccoli rapini and Roma tomatoes.

Sweet lobster ravioli with seasonal fresh Maine lobster and white truffle sherry cream.

Creamy San Marzano tomato sauce, prosciutto and parmesan.

Lump crab and red pepper aioli.

Crab, asparagus and hollandaise.

Stuffed with cape may scallop gratin.

25 Oz

Bone-In

Delicious on your steak, fish or lobster.

With hollandaise.

Orange blossom honey, sweet cream, salty caramel.

Our pizzas are cooked to order. Choice of cheese or pepperoni.

A generous portion of linguini or rigatoni. Served with a traditional red sauce.

Our jumbo all beef frank. Served with garlic-smashed potatoes or fries.

Only the finest beef goes into making our burgers. Served with garlic-smashed potatoes or fries.

Hand-breaded cuts of quick fried chicken breast. Served with garlic-smashed potatoes or fries.