Vigilucci's Trattoria

Per piece. Toasted ciabatta topped with cherry tomatoes, bufala mozzarella, prosciutto di parma and fresh basil.

Pan seared diver scallops topped with fresh chopped tomato and porcini mushrooms finished in a white wine truffle sauce atop crispy polenta.

2 orders. Calamari fritti, imported bufala mozzarella and vine-ripe tomatoes, bruschetta, prosciutto di parma, imported cheeses, mortadella and salame.

Thinly sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved parmigiano.

Oven roasted artichoke hearts filled with parmigiano, parsley, black olives, garlic and mozzarella.

Deep fried baby calamari and rock shrimp served with marinara sauce.

Baby calamari sauteed with garlic and white wine in a spicy tomato sauce.

Home made pan fried crab cakes served on a bed of arugula with aurora sauce.

Fresh ahi tuna marinated with chives, shallots, jalapenos and a dijon soy creme fraiche. Served with cucumbers, avocado, citrus oil and toasted sesame ciabatta.

Organic greens, tossed in a balsamic vinaigrette then garnished with carrots, tomatoes and cucumbers.

Hearts of romaine with traditional caesar dressing, croutons and shaved parmigiano.

Imported bufala mozzarella and ripe tomatoes with basil and extra virgin olive oil.

Ripe tomato and red onion tossed with basil, parsley, capers, extra virgin olive oil and topped with fried bufala mozzarella.

Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts and sliced pears tossed in a lemon vinaigrette dressing.

Grilled portobello mushroom and arugula tossed with a honey truffle dressing and shaved parmigiano reggiano.

Mussels and manila clams in a roasted garlic and chopped tomato white wine broth and served with toasted country bread.

Tomato sauce, mozzarella, ricotta, spinach and mushrooms.

Tomato sauce, mozzarella, sausage and spinach.

Tomato sauce, mozzarella, grilled mary’s free range chicken, sun dried tomatoes, caramelized onions and cured olives.

Angel hair pasta with fresh diced tomatoes, garlic and basil.

Home made wide ribbon pasta with assorted field mushrooms and pan seared diver scallops in a white truffle and brandy cream sauce.

Fresh homemade ricotta and spinach filled ravioli with your choice of sauce - marinara, pesto, bolognese, vodka cream and alfredo.

Porcini mushrooms, chopped tomatoes, basil and shallots sauteed in a tomato vodka cream sauce.

Homemade potato dumplings sauteed with gorgonzola cream sauce and radicchio and topped with chopped walnuts.

Pancetta, egg yolk, pecorino romano and black pepper.

Fresh homemade seafood ravioli finished with a creamy sauce of cognac, shiitake mushrooms and sweet corn then topped with rock shrimp and lobster.

Italian sausage and eggplant ragout in a zesty tomato sauce garnished with fried eggplant skins.

Fresh homemade pasta with pesto, pine nuts, a touch of cream and parmigiano.

Home made flat wide noodles sauteed in a classic alfredo sauce.

Fresh homemade pasta filled with bolognese and besciamella sauce then topped with mozzarella and parmigiano.

Fresh homemade pasta tossed in a classic bolognese style ragout.

Diver scallop, manila clams, seasonal mussels, calamari and rock shrimp sauteed with pesto and marinara sauce.

Homemade hat shaped pasta filled with butternut squash, walnuts, ricotta and parmigiano. Finished with brown butter, sage and a touch of marinara.

Jumbo prawns and baby calamari sauteed with white wine and garlic in a zesty tomato sauce.

Fresh manila clams in the shell sauteed with olive oil, garlic, white wine and fresh parsley.

Homemade 100% prime beef meatballs braised in vigilucci’s tomato sauce.

Fresh homemade pasta, king salmon, mushrooms, asparagus and sun dried tomatoes, simmered in a light tomato cream sauce.

Homemade mary’s free range chicken tortellini finished in a creamy brandy and sage sauce and topped with crumbled walnuts.

Make it your way. Base of tomato sauce and mozzarella.

Tomato sauce, mozzarella, basil and oregano.

Mozzarella, basil pesto, pine nuts and red onion.

Tomato sauce, mozzarella, anchovies and oregano.

Tomato sauce, mozzarella, asparagus, truffle oil and oven roasted eggs.

Mozzarella, ricotta, gorgonzola and parmigiano.

Tomato sauce, mozzarella, pepperoni and oregano.

Artichoke hearts, roasted bell peppers, mushrooms and arugula with prosciutto di parma.

Tomato sauce, mozzarella, pepperoni and salame.

Tomato sauce, mozzarella, bufala mozarella, basil and oregano.

Mozzarella, gorgonzola and filet mignon.

Mozzarella, pine nuts, gorgonzola and onions.

Prosciutto di parma, fresh bufala mozzarella and arugula drizzled with truffle oil.

Baked eggplant with mozzarella cheese, parmigiano and marinara sauce.

A fresh assortment of garden vegetables grilled over an open fire. Served with crispy polenta.

Pan-seared breast of mary’s free range chicken sauteed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Grilled skin on double mary’s free range chicken breast marinated with herbs and spices. Served over a roasted sausage and bell pepper hash. Finished with a dijon mustard sauce.

Pounded mary’s free range chicken, breaded and baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan seared breast of mary’s free range chicken sauteed in a lemon caper white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pounded milk fed veal tenderloin, breaded and oven baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan seared, milk fed scaloppine of veal sauteed with fresh porcini mushrooms in a brandy cream sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan seared, milk fed scaloppine of veal topped with fresh sage, prosciutto and mozzarella in a white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan seared, milk fed scaloppine of veal with capers in a lemon sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes

Certified black angus filet served tagliata style over soft polenta and a bed of asparagus. Finished with a porcini mushroom and black garlic port sauce.

8 oz. skin on airline mary’s free range chicken breast and 4 oz. prime filet mignon and italian sausage served with baked potato, seasonal vegetables and sauteed spinach.

A robbie's classic some things are too good to let go. A half rack of baby back ribs, slow cooked and smothered in our homemade BBQ sauce. Served with baked potato and seasonal vegetables.

King chinook salmon, pan-seared and served over a bed of fennel puree with pancetta roasted potatoes and grilled asparagus. Topped with shaved fresh fennel, dill and lemon zest.

Grilled jumbo prawn, calamari stuffed with goat cheese and lump crab, diver scallop, 3 oz. king salmon and 3 oz. catch of the day topped with a lemon herb sauce. Served with arugula and cherry tomatoes.

Fresh seasonal mussels, manila clams, jumbo prawns, calamari, diver scallop and catch of the day, sauteed with roasted garlic in a zesty tomato sauce.

Pan seared diver scallops sauteed with minced red onion, asparagus, pancetta, sweet corn, cherry and sundried tomatoes. Served atop risotto cakes.

Home made 100% prime beef meatball braised in vigilucci’s marinara sauce.

Classic alfredo style served with homemade fettuccine.

Homemade marinara sauce.

Our signature meat sauce over homemade fettuccine.

Classic style mac and cheese with a cheddar bechamel sauce.

Lightly fried chicken tenders with French fries.

Prime beef cheeseburger sliders with French fries.

Thin crust cheese pizza child’s portion.

Gourmet Italian vanilla gelato topped with mixed berries and whipped cream.

Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.

A traditional sicilian hard shell pastry filled with ricotta cheese, chocolate chips and lemon zest.

Mini chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce.

Fragrant short pastry filled with lemon cream and topped with pine nuts.

Layered pistachio, vanilla, strawberry and chocolate gelato with a maraschino cherry and whipped cream.

Chocolate truffle drowned in espresso and grand marnier.

Gourmet Italian gelato.

Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts and sliced pears tossed in a lemon vinaigrette dressing.

Tomato sauce, mozzarella, bufala mozzarella, basil and oregano.

Two pieces,homemade crab cakes served on a bed of arugula with aurora sauce.

Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.

Imported bufala mozzarella and heirloom tomatoes with basil and extra virgin olive oil.

Homemade wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.

Two pieces of toasted ciabatta topped with cherry tomatoes, bufala mozzarella, prosciutto di parma and fresh basil.

Pan-seared diver scallops topped with fresh chopped tomato and porcini mushrooms finished in a white wine truffle sauce atop crispy polenta.

For two people. Imported bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di parma, imported cheeses, mortadella and salame.

Baby calamari sautéed with garlic and white wine in a spicy tomato sauce.

Two pieces,homemade crab cakes served on a bed of arugula with aurora sauce.

Organic greens, tossed in a balsamic vinaigrette then garnished with carrots, tomatoes and cucumbers. Add gorgonzola for additional charge.

Hearts of romaine with traditional Caesar dressing, croutons and shaved parmigiano. Add Mary's free range chicken or fried calamari for additional charge.

Imported bufala mozzarella and heirloom tomatoes with basil and extra virgin olive oil.

Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts and sliced pears tossed in a lemon vinaigrette dressing.

Grilled portobello mushroom and arugula tossed with a honey-truffle dressing and shaved parmigiano reggiano.

Mussels and manila clams in a roasted garlic and chopped tomato white wine broth, served with toasted country bread.

Homemade wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.

Fresh homemade ricotta and spinach-filled ravioli with your choice of sauce,marinara pesto bolognese vodka cream alfredo.

Porcini mushrooms, chopped tomatoes, basil and shallots sautéed in a tomato vodka cream sauce. Add Mary's free range chicken or rock shrimp for additional charge.

Homemade potato dumplings tossed with tomato ragout, fresh mozzarella and basil.

Pancetta, egg yolk, pecorino-romano and black pepper.

Fresh homemade seafood ravioli finished with a creamy sauce of cognac, shiitake mushrooms and sweet corn then topped with rock shrimp and lobster.

Italian sausage and eggplant ragout in a zesty tomato sauce garnished with fried eggplant skins.

Fresh homemade pasta with pesto, pine nuts, a touch of cream and parmigiano. Add Mary's free range chicken or rock shrimp for additional charge.

Homemade flat, wide noodles sautéed in a classic alfredo sauce.

Frosh homemade pasta filled with bolognese and besciamella sauce then topped with mozzarella and parmigiano.

Fresh homemade pasta tossed in a classic bolognese-style ragout.

Diver scallop, manila clams, seasonal mussels, calamari and rock shrimp sautéed with pesto-marinara sauce.

Homemade hat shaped pasta filled with butternut squash, walnuts, ricotta and parmigiano, finished with brown butter, sage and a touch of marinara.

Jumbo prawns and baby calamari sautéed with white wine and garlic in a zesty tomato sauce.

Fresh manila clams in the shell sautéed with olive oil, garlic, white wine and fresh parsley.

Homemade 100% prime beef meatballs braised in vigilucci's tomato sauce.

Fresh homemade pasta, king salmon, mushrooms, asparagus and sun-dried tomatoes, simmered in a light tomato cream sauce.

Homemade hat-shaped pasta filled with braised prime short rib. Simmered in a porcini-peppercorn cream sauce and finished with aged asiago and truffle oil.

Fresh manila clams, fried artichokes and rock shrimp sautéed with extra virgin olive oil, garlic and parsley.

Pan-seared breast of Mary's free range chicken sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Grilled skin-on double Mary's free range chicken breast marinated with herbs and spices, topped with porcini mushroom sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pounded Mary's free range chicken, breaded and baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared breast of Mary's free range chicken sautéed in a lemon-caper white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pounded milk-fed veal tenderloin, breaded and oven baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal sautéed with fresh porcini mushrooms in a brandy cream sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal topped with fresh sage, prosciutto and mozzarella in a white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal with capers in a lemon sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

20 oz. milk-fed veal shank braised in red wine, root vegetables and vigilucci's tomato sauce. Served over saffron risotto. When available. Orgoglio milanese-a house specialty.

Thinly sliced filet mignon seared medium rare. Served with fresh chopped tomato arugula salad topped with shaved parmigiano-reggiano and balsamic glaze.

Eight oz. skin-on airline Mary's free range chicken breast and four oz. Prime filet mignon and Italian sausage served with baked potato, seasonal vegetables and sautéed spinach.

A Robbie's classic--some things are too good to let go! A half-rack of baby back ribs, slow cooked and smothered in our homemade BBQ sauce. Served with baked potato and seasonal vegetables.

10 oz. certified Omaha filet mignon.

King salmon, pan-seared and served over a bed of fennel purée, with pancetta-roasted potatoes and grilled asparagus. Topped with shaved fresh fennel, dill and lemon zest.

Grilled jumbo prawn, crab cake, diver scallop, three oz. king salmon and three oz. Catch of the day topped with a lemon herb sauce. Served with arugula and cherry tomatoes.

Fresh seasonal mussels, manila clams, jumbo prawns, calamari, diver scallop and catch of the day, sautéed with roasted garlic in a zesty tomato sauce. Add linguine for additional charge.

Baked eggplant with mozzarella cheese, parmigiano and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

A fresh assortment of garden vegetables grilled over an open fire. Served with crispy polenta.

Make it your way! Base of tomato sauce and mozzarella.

Tomato sauce, mozzarella, basil and oregano.

Mozzarella, basil pesto, pine nuts and red onion.

Tomato sauce, mozzarella, anchovies and oregano.

Tomato sauce, mozzarella, asparagus, truffle oil and oven-roasted eggs.

Mozzarella, ricotta, gorgonzola and parmigiano.

Tomato sauce, mozzarella, pepperoni and oregano.

Artichoke hearts, roasted bell peppers, mushrooms and arugula with prosciutto di parma.

Tomato sauce, mozzarella, pepperoni and salame.

Tomato sauce, mozzarella, bufala mozzarella, basil and oregano.

Mozzarella, gorgonzola and filet mignon.

Tomato sauce, mozzarella, ricotta, spinach and mushrooms.

Tomato sauce, mozzarella, sausage and spinach.

Tomato sauce, mozzarella, grilled Mary's free range chicken, sun-dried tomatoes, caramelized onions and cured olives.

Mozzarella, pine nuts, gorgonzola and onions.

Prosciutto di parma, fresh bufala mozzarella and arugula drizzled with truffle oil.

Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.

A Sicilian speciality. Hard shell filled with ricotta cheese, chocolate chips and lemon zest.

Chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce.

Fragrant short pastry filled with lemon cream and topped with pine nuts.

Layered pistachio, vanilla, strawberry and chocolate gelato cake with a maraschino cherry and whipped cream.

Deep-fried short crust pastry ravioli filled with sweet ricotta cream and chocolate chips. Served with vanilla gelato and chocolate sauce.

Homemade 100% prime beef meatballs braised in vigilucci's tomato sauce.

Classic alfredo sauce with fresh fettuccine.

Homemade marinara sauce over fresh linguine.

Our signature meat sauce over house-made fettuccine.

Classic-style macaroni and cheese with cheddar béchamel sauce.

Lightly fried chicken tenders served with French fries.

Prime beef cheeseburger sliders with French fries.

Homemade cheese pizza.

3 oz. of house-made classic bolognese-style ragout sauce.

3 oz. of hose-made alfredo sauce.

3 oz. of house-made marinara sauce.

3 oz. of house-made pesto sauce.

One imported burrata cheese.

One buffalo mozzarella.

6 oz. of king salmon filet.

Vigilucci's signature roll of seasonal vegetables.

Sauteed mushrooms with garlic and olive oil.

One homemade 100% prime beef meatball in marinara sauce.

One Italian sausage.

7 oz. mary’s free-range grilled chicken breast.

Baby back ribs (one-fourth of rack), slow-cooked and smothered in our homemade BBQ sauce.

Spaghetti sautéed with garlic, olive oil, and chili pepper flakes.

Sautéed garlic and spinach.

Asparagus.

French fries.

Truffle french fries.