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.
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 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.
King 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 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.
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 with capers in a lemon sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Pan-seared, milk-fed scaloppine of veal sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
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 roasted potatoes, seasonal vegetables and sautéed spinach.
2 Grilled jumbo prawn,2 diver scallops, 4 oz. king salmon and 4 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.
Baked eggplant with mozzarella cheese, parmigiano and marinara sauce. Seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
A Sicilian speciality. Hard shell filled with ricotta cheese, chocolate chips, and lemon zest.
Layers of lady fingers dipped in espresso, mascarpone cheese, and cocoa powder.
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.
3 oz of rock shrimp
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.
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.
Spaghetti sauteed with garlic, olive oil, and chili pepper flakes.
Sauteed garlic and spinach.
Truffle french fries with Parmigiano
Baby calamari sauteed with garlic and white wine in a spicy tomato sauce.
Deep fried baby calamri and rock shrimp. Served with marinara sauce.
Pan-seared diver scallops, topped with fresh chopped tomato and porcini mushroom finished in a white wine truffle sauce atop crispy polenta
For 2 people. Calamari fritti, imported bufala mozzarella, and heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, mortadella and salame
Oven-roasted artichoke hearts filled with Parmigiano, parsley, black olives, garlic and mozzarella
Organic greens tossed in a balsamic vinaigrette then garnished with carrots, tomatoes, and cucumbers.
Hearts of Romaine with traditional Caesar dressing crountons and shaved parmigiano.
Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts and sliced pears tossed in a lemon vinaigrette dressing
Grilled portobello mushroom and arugola tossed with 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
Imported bufala mozzarella and heirloom tomatoes with basil and extra virgin olive oil.
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 bechamel sauce.
Lightly fried chicken tenders served with fries.
Homemade cheese pizza.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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