Vivace

Four u-12 sizes. Guaymas shrimp with balsamic vinegar dressing, potato sticks and romano cheese.

Over mixed greens with balsamic vinegar and light shavings of Parmigiano Reggiano.

in a soy-ginger sesame vinaigrette topped with crispy potato sticks & Romano cheese.

Half with fresh tomato and basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish.

Mixed greens with gorgonzola cheese crumble and vinaigrette with Alfonso walnut oil.

Tossed with traditional caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano. Add grilled red bird farms chicken for additional charges.

Marinated artichoke hearts, prosciutto, roasted red peppers, herb goat cheese mousse, grilled asparagus, marinated olives, sauteed spinach, and garlic toast.

pesto and fresh tomatoes with a mixed greens salad.

Over a toasted croissant and sauteed spinach with a mixed greens salad.

served open-faced over garlic toast, with Burrata cheese & fresh tomato- basil topping with a mixed greens salad.

Handmade‎ pasta, filled with ricotta, fontina, pecorino romano and parmigiano cheese. Tomato- mushroom sauce.

Most natural farm-raised salmon available. Sauteed red onion, kalamata olives, capers, and tomatoes, roasted garlic tossed with basil oil.

roasted red peppers and tomato sauce, baked with Fontina cheese.

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

Served with green peppercorn cream sauce with garlic potato puree.

Served with mushrooms, shallots, bread crumbs and Parmigiano cheese stuffing with a mixed greens salad.

Breaded pork tenderloin with tomato sauce, light demi-glace, baked fontina cheese with a mixed greens salad.

Layers of both tomato & besciamella sauce. Baked with fontina cheese for No Pasta, Gluten-Free.

Served with asparagus aioli and arugula with a mixed greens salad.

Baked with a Parmigiano cream sauce, served with mixed greens in a vinaigrette.

Half with fresh tomato & basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish.

Baked with parmigiano cream sauce.

Baked in gorgonzola cheese - garlic butter.

Served with asparagus aioli and arugula.

For two. Marinated artichoke hearts, prosciutto ham, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sautéed spinach and garlic toast.

Over mixed greens with balsamic vinegar & light shavings of parmigiano reggiano.

Served with mushrooms, shallots, breadcrumbs and parmigiano cheese stuffing. Lemon oil garnish.

Butter lettuce with gorgonzola crumbles and walnut vinaigrette with alfonso oil.

Half with fresh tomato and basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish.

Tossed‎ with traditional caesar dressing, garlic croutons & light shavings of parmigiano reggiano.

Vinaigrette, crispy potato sticks, and Romano cheese.

Roasted red peppers & tomato sauce, baked with fontina cheese.

Handmade Pasta with Both Seafood and Spinach Fillings. Fresh Tomato-Basil Broth.

Sauteed red onion, kalamta olives, capers and tomatoes tossed with basil oil.

Delicate meatballs in tomato sauce over angel hair pasta.

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

Asparagus and parmigiano cheese risotto, topped with grilled chicken and touch of demi glace.

Handmade pasta, filled with ricotta, fontina, pecorino romano and parmigiano cheese. Tomato- mushroom sauce.

Red bird farms chicken with grilled eggplant, portabella mushrooms, balsamic reduction with vegetable pasta.

Demi-glace cream sauce with vegetable rice.

Layers of Both Tomato & Besciamella Sauce, Baked with Fontina Cheese -No Pasta, Gluten-Free.

Thin slices of veal - shell loin cut, sautéed in mushroom marsala wine sauce with vegetable pasta on the side.

Veal shanks in a vegetable - tomato sauce over rice.

Most natural farm-raised salmon available.served with lemon-butter sauce over sautéed spinach.

center-cut pork chop, breaded with spinach-Fontina cheese filling and Marsala wine sauce with garlic potato puree.

Breaded pork tenderloin with tomato, light demi-glace sauce, baked with fontina cheese with vegetable pasta.

USDA Prime Filet with Marsala wine sauce and grilled asparagus. Garlic potato puree on the side.

USDA Prime Filet with porcini mushroom rub, pan-seared with Madeira wine sauce, over sautéed spinach and creamy polenta.

Five u-12 sizes. Guaymas shrimp served in a very light lemon sauce with vegetable rice.

Fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts.

Baked vanilla bean custard with glazed brown sugar topping, fresh fruit.

Crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce.

Espresso soaked ladyfingers layered with mascarpone custard, dusted with cocoa powder and side of fresh fruit.

Made with croissants and apples in a tuaca caramel sauce. 8 to 10 minutes for preparation.

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

Vivace made Italian ice cream.

With strawberries macerated in Salerno Sicilian blood orange liquor - dairy free.

chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream.20 minutes of preparation time.