Cup of soup and your choice of mixed green or caesar salad.
Fresh ahi tuna marinated in chili, soy and sesame oil. Served over stacked wonton chips with Asian slaw.
Chopped mixed greens, red onions, kalamata olives, feta cheese, cucumbers and grilled chicken tossed with a Mediterranean vinaigrette.
Mixed greens, roasted bell peppers, tomatoes, avocado, grilled red onion, chopped green onion, cannellini beans, feta cheese, cilantro and rock shrimp tossed with honey-dijon vinaigrette. Topped with a grilled jumbo prawn.
Blackened king salmon served over a bed of mesclun lettuce, sliced pears and raspberries, tossed with extra virgin olive oil and aged balsamic.
Mixed greens, boiled egg, fresh mozzarella, tuna, cherry tomatoes, green beans and black olives tossed with extra virgin olive oil and red wine vinaigrette.
Half-pound grilled ground prime beef served with cheddar cheese, onion, tomato, lettuce and Thousand Island, served on a sesame seed bun.
Cajun-spiced fried rock shrimp, lettuce, tomato and spicy remoulade dressing served on ciabatta bread.
Pan-seared rare ahi steak, topped with prosciutto di Parma, sweet and spicy grilled pineapple and jalapeño slaw. Served on a toasted brioche bun.
Chicken Milanese served on a warm sesame seed bun with melted Parmigiano, avocado, red onion and a spicy Italian relish.
Fresh homemade pasta and sautéed garden vegetables in a white wine and garlic sauce.
Penne pasta tossed in a three-cheese besciamella, topped with crumbled brioche and finished in the oven.
Angel hair pasta served with fresh seasonal cherry tomatoes, garlic and basil.
Fresh homemade pasta tossed in a classic bolognese- style ragout.
Rock shrimp, sautéed with extra virgin olive oil, roasted garlic, chili pepper flakes and fresh parsley.
Chopped tomatoes, porcini mushrooms, basil and garlic sauteed in a tomato vodka cream sauce with rock shrimp.
Ask your server for today's fresh catch.
Pan-seared breast of chicken sauteed in a lemon-caper white wine sauce. Served with spaghetti Aglio e olio and seasonal vegetables.
Chicken breast sauteed with wild mushrooms and marsala wine. Served with seasonal vegetables and spaghetti Aglio e olio.
Chilled champagne and fresh squeezed orange juice.
Chilled champagne and fresh peach juice.
Alaskan king crab, two poached eggs and fresh asparagus served on a toasted English muffin then finished with hollandaise sauce. Served with potatoes au gratin and fresh fruit.
Carpaccio of vine ripe heirloom tomatoes, arugula, fresh avocado and two poached eggs. Served with a toasted English muffin.
Two poached eggs, capicolla ham on a toasted English muffin topped with hollandaise sauce. Served with potatoes au gratin and fresh fruit.
Brioche French toast with a mascarpone and cream cheese filling. Topped with a vin santo and seasonal berry sauce.
Omelette filled with spicy rock shrimp, jumbo lump crab, artichokes, caramelized onions and Parmigiano-Reggiano. Topped with a pesto sauce and served with your choice of fresh fruit or au gratin potatoes.
Pancetta, egg yolk, Pecorino-Romano and black pepper.
Chilled seafood platter. An outstanding selection of ocean fresh seafood. Inquire about today's selection
Minimum 2 pieces. Toasted ciabatta topped with cherry tomatoes, buffalo mozzarella, prosciutto and fresh basil.
Oven-roasted artichoke hearts with parmigiano, parsley, black olives, garlic and mozzarella.
Half-dozen fresh chilled oysters on the half shell served with cocktail sauce and horseradish.
Half-dozen fresh baked oysters with spinach, crispy bacon, onions, garlic and parmigiano-reggiano in a creamy chardonnay sauce.
Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce.
Fresh ahi tuna marinated with chives, shallots, jalapeños and a dijon-soy creme fraiche. Served with cucumbers, avocado, citrus oil and toasted sesame ciabatta.
Sauteed baby calamari 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.
Deep-fried baby calamari and rock shrimp served with marinara sauce.
Thinly sliced raw prime filet mignon topped with arugula, capers, shaved parmigiano-reggiano and extra virgin olive oil.
Minimum 2 people. Calamari fritti, imported buffalo mozzarella and vine-ripe tomatoes, bruschetta, prosciutto di parma, imported cheeses, mortadella and salame.
Fresh seasonal mussels and manila clams sauteed in a roasted garlic and fresh chopped tomato white wine broth.
Homemade soup of the day.
Organic mixed greens, vine-ripe tomatoes, carrots, cucumbers and gorgonzola cheese tossed in a balsamic vinaigrette dressing.
Imported buffalo mozzarella and vine-ripe tomatoes, basil, extra virgin olive oil and aged balsamic.
Hearts of romaine with traditional caesar dressing, croutons and shaved parmigiano-reggiano
Baby mixed greens, fresh raspberries, sweet gorgonzola cheese and sliced pears, tossed in a lemon vinaigrette dressing.
Organic baby arugula served with hearts of palm, cherry tomatoes, kalamata olives and shaved parmigiano-reggiano in a creamy lemon dressing.
Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.
Seasonal salad ask your server
Pan-seared diver scallops sauteed with minced red onion, pancetta, cherry and sundried tomatoes, cream and a touch of spicy seasoning. Served atop risotto cakes and sweet corn.
Grilled king salmon served over beluga lentils, simmered with pancetta and leeks. Finished with a saffron-garlic aioli.
Fresh seasonal mussels, manila clams, jumbo prawns, calamari, fresh fish, and a diver scallop sauteed with roasted garlic in a zesty tomato sauce.
Grilled jumbo prawn, calamari stuffed with 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.
one pound of steamed king crab legs, served with drawn butter and spaghetti Aglio e olio with lump crab and asparagus.
Whole maine lobster served with drawn butter and your choice of one side dish.
Ask your server.
Angel hair pasta served with fresh seasonal cherry tomatoes, garlic, and basil.
Fresh homemade pasta, eggplant, cherry tomatoes, basil and ricotta salata.
Fresh homemade pasta with fresh pesto, pine nuts and parmigiano.
Homemade 100% prime beef meatballs braised in vigilucci's tomato sauce.
Fresh manila clams in the shell, sauteed with olive oil, garlic, chili flakes and white wine, sprinkled with fresh chopped parsley.
Homemade potato dumplings tossed with tomato ragout, fresh mozzarella and basil.
Half maine lobster, clams and mussels served over spaghetti sauteed in a zesty tomato sauce with garlic and white wine.
Fresh homemade lobster ravioli finished in a creamy saffron sauce topped with rock shrimp, roasted corn, fried leeks and spinach
Fresh homemade pasta tossed in a classic bolognese style ragout.
Homemade hat-shaped pasta filled with butternut squash, walnuts, ricotta and parmigiano. Finished with brown butter, sage and a touch of marinara.
Pancetta, egg yolk, pecorino-romano and black pepper
Chopped tomatoes, porcini mushrooms, basil and garlic sauteed in a tomato vodka cream sauce with rock shrimp and topped with a jumbo prawn.
Diver scallop, manila clams, seasonal mussels, calamari and rock shrimp sauteed with pesto-marinara sauce.
Fresh homemade pasta filled with bolognese and besciamella sauce then topped with mozzarella and parmigiano.
Homemade wide ribbon pasta with porcini, shiitake, portobello, field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.
With butter, shallots and pancetta.
Served with truffle oil and parmigiano-reggiano.
With garlic and butter
Tossed with extra virgin olive oil and rosemary.
Available after 4 P.M. choice of: vigilucci's special cream, butter, chives and bacon
Pan-seared diver scallops sauteed with minced red onion, pancetta, cherry and sundried tomatoes, cream and a touch of spicy seasoning. Served atop risotto cakes and sweet corn.
Grilled king salmon served over beluga lentils, simmered with pancetta and leeks. Finished with a saffron-garlic aioli.
Fresh seasonal mussels, manila clams, jumbo prawns, calamari, fresh fish, and a diver scallop sauteed with roasted garlic in a zesty tomato sauce.
Grilled jumbo prawn, calamari stuffed with 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.
one pound of steamed king crab legs, served with drawn butter and spaghetti Aglio e olio with lump crab and asparagus.
Whole maine lobster served with drawn butter and your choice of one side dish.
Ask your server.
An outstanding selection of grilled, steamed and sauteed ocean fresh seafood. Inquire about today's selection
Grilled, skin-on double chicken breast marinated with herbs and spices. Served over a roasted sausage and bell pepper hash and finished with a dijon mustard sauce.
chicken breast lightly breaded and topped with mozzarella and a touch of marinara sauce. served with spaghetti Aglio e olio and seasonal vegetables.
sauteed chicken breast and mushrooms in a marsala wine sauce. served with spaghetti Aglio e olio and seasonal vegetables.
pan-seared, milk-fed scaloppine of veal in a lemon caper sauce. served with spaghetti Aglio e olio and seasonal vegetables.
pan-seared, milk-fed scaloppine of veal with porcini mushrooms in a light cream sauce. served with spaghetti Aglio e olio and seasonal vegetables.
milk-fed scaloppine of veal topped with prosciutto, mozzarella and sage, finished with a white wine sauce. served with spaghetti Aglio e olio and seasonal vegetables.
Pounded and breaded milk-fed veal chop, pan-seared and served with arugula and fresh chopped tomatoes. A house specialty.
Pistachio-herb crusted full rack of lamb. Served on a bed of mushroom-saffron risotto and finished with a port wine reduction.
Certified black angus filet served with baked potato and seasonal vegetables.
Prime rib-eye chop marinated in olive oil, herbs and garlic. Served with sauteed spinach and baked potato.
Beef short ribs with a coffee and brown sugar rub, braised in a red wine demi-glace. Served over creamy mashed potatoes with sauteed green beans. Finished with an onion relish and gorgonzola butter.
8 oz. skin-on airline chicken breast, 4 oz. filet mignon and Italian sausage served with baked potato, seasonal vegetables and spinach.
Alaskan king crab, two poached eggs and fresh asparagus served on a toasted English muffin then finished with hollandaise sauce. Served with potatoes au gratin and fresh fruit
Carpaccio of vine ripe heirloom, tomatoes, arugula, fresh avocado and two poached eggs, served with a toasted English muffin
Two poached eggs, capicolla ham on a toasted English muffin topped with hollandaise sauce served with potatoes and au gratin fresh fruit
Brioche French toast with a mascarpone and cream cheese filling. Topped with a vin santo and seasonal berry sauce
Omelette with filet mignon tips, black pepper, cheddar cheese, onion and mushrooms. Served with your choice of potatoes au gratin or fresh fruit
Seasonal vegetable omelette with sun-dried tomatoes, caramelized onions and feta cheese. Topped with a champagne cream sauce and served with your choice of fresh fruit or au gratin potatoes
Omelette filled with spicy rock shrimp, jumbo lump crab, artichokes, caramelized onions and Parmigiano-Reggiano. Topped with a pesto sauce and served with your choice of fresh fruit or au gratin potatoes
Two eggs sunny side up over fresh asparagus topped with butter and truffle sauce. Served with potatoes au gratin, fresh fruit and a toasted English muffin.
Pancetta, egg yolk, Pecorino-Romano and black pepper.
Cajun-spiced fried rock shrimp, lettuce, tomato and spicy remoulade dressing served on ciabatta bread with choice of French fries or fresh fruit.
Half-pound grilled ground prime beef served with cheddar cheese, onion, tomato, lettuce and Thousand Island, served on a sesame seed bun with choice of French fries or fresh fruit.
Chilled champagne and fresh squeezed orange juice
Chilled champagne and fresh peach juice
44% Zinfandel; 39% Syrah; 9% Petit Sirah; 8% Cabernet Sauvignon
37% Cabernet Sauvignon; 31% Merlot; 12% Cabernet Franc; 10 % Zinfandel; 4% Syrah; 3% Petit Verdot; 3% Malbec
76% Cabernet Sauvignon; 8% Merlot; 8% Petit Verdot; 6% Malbec; 2% Cabernet Franc
64% Cabernet Sauvignon; 36% Syrah
43% Cabernet Sauvignon; 19% Merlot; 15% Malbec; 12% Petit Verdot; 10% Syrah; 1% Carmenere
48% Cabernet Sauvignon; 44% Merlot; 4% Petit Sirah; 4% Malbec
55% Cabernet Sauvignon; 31% Cabernet Franc; 7% Merlot; 5% Petit Verdot; 2% Malbec
67% Cabernet Sauvignon; 20% Merlot; 10% Cabernet Franc; 3% Syrah
79% Cabernet Sauvignon; 11% Syrah; 7% Merlot; 3% Malbec
75% Cabernet Sauvignon; 10% Merlot; 5% Cabernet Franc; 5% Petit Sirah; 5%Petit Verdot
49% Cabernet Sauvignon; 40% Merlot; 9% Petit Verdot; 2% Cabernet Franc
38% Merlot; 31% Cabernet Sauvignon; 27% Cabernet Franc; 4% Petit Verdot
54% Cabernet Sauvignon; 26% Merlot; 20% Malbec
84% Cabernet Sauvignon; 5.5 % Cabernet Franc; 5.5% Merlot; 5% Petit Verdot; 1% Malbec
70% Sangiovese; 30% Syrah
50% Syrah; 30% Cabernet Sauvignon; 20% Sangiovese
100% Sangiovese
60% Sangiovese; 20% Merlot; 20%Syrah
55% Sangiovese; 25% Cabernet Sauvignon; 15% Merlot; 5% Syrah
65% Cabernet Sauvignon; 20% Merlot; 15% Syrah
50% Sangiovese; 25% Cabernet Sauvignon; 25%Merlot
40% Cabernet Sauvignon; 20% Merlot; 20% Syrah; 20% Sangiovese
95% Sangiovese; 5% Merlot
90% Sangiovese; 5% Merlot; 5% Cabernet Sauvignon
55% Merlot; 35% Syrah; 10% Sangiovese
80% Sangiovese; 15% Cabernet Sauvignon; 5% Cabernet Franc
75% Cabernet Sauvignon; 20% Sangiovese; 5% Cabernet Franc
85% Cabernet Sauvignon; 15% Cabernet Franc
100% Sangiovese
100% Sangiovese
52% Merlot; 28% Cabernet Sauvignon; 12% Petit Verdot; 8% Cabernet Franc
50% Merlot; 30%Sangiovese; 20% Cabernet Sauvignon
52% Cabernet Sauvignon; 22% Merlot; 21% Cabernet Franc; 5% Petit Verdot
51% Cabernet Sauvignon; 32% Merlot; 11% Cabernet Franc; 6% Petit Verdot
100% Merlot
100% Merlot
40% Negroamaro; 30% Primitivo; 30% Cabernet Sauvignon
85% Carignano; 10% Cabernet Sauvignon; 5% Merlot
80% Cabernet Sauvignon; 20% Merlot
25% Cabernet Sauvignon; 25% Merlot; 25% Cabernet Franc; 25% Sangiovese
85% Cabernet Franc; 15% Merlot
70% Montepulciano; 30% Sangiovese
50% Nero d'Avola; 25% Merlot; 20% Syrah; 5% Cabernet Franc
60% Nero d'Avola; 40% Frappato
Light and sweet with almost cider-like qualities. Fruit flavors of pear and apple, mixed with honey and hint of spice. This beer pairs nicely with seafood and also makes a wonderful after dinner drink
A delightfully sweet and light honey ale, Saint-Monon Au Miel hides the punch of its 8% alcohol well. The aroma is sweet, with notes of honey, apples, and pears. The taste is sweet, with a subtle hint of hop bitterness in the finish but the lingering sweetness carries through. This beer has a very light body that tickles the palate
The beer is indeed a complex and surprising combination of flavors, but behind the fancy title is a simply delicious Stone IPA dressed up in a new Belgian duds. The addition of a carefully selected strain of Belgian yeast adds unexpected layers of flavors and aroma, providing a deliciously funky overtone to the hoppy brightness
Fresh chilled oysters on the half shell served with cocktail sauce and horseradish.
Fresh oyster, cocktail sauce and chilled Absolut vodka.
Baby calamari deep-fried and served with marinara.
Fresh chopped tomatoes, basil and garlic over toasted bread.
Vigilucci's homemade crab cake on a bed of arugula and tomato with aurora sauce.
Homemade 100% prime beef meatballs, braised in vigilucci's tomato sauce served over toasted crostini.
Garden salad tossed with balsamic vinaigrette and garnished with gorgonzola cheese.
Truffle French fries.
Choice of chicken or prime beef skewers marinated and grilled. Served with Thai chili sauce and truffle French fries.
3 mini hamburgers topped with gorgonzola, red onions with a blackberry compote on brioche buns.
3 mini ahi tuna sandwiches with prosciutto di Parma and sweet and spicy pineapple/jalapeno slaw on brioche buns.
Our homemade fettuccine pasta tossed in your.
Named for signore vigilucci. Chopin vodka shaken and served straight up. Garnished with two bleu cheese olives.
Absolut raspberry vodka, triple sec and fresh lime juice. Garnished with a fresh lime.
Hendrick's gin, muddled cucumber and mint with a splash of simple syrup. Shaken and served up with a Cucumber Garnish.
Godiva white chocolate, crème de cacao, chambord, and a splash of half and half. Garnished with freshly grated chocolate.
Kahlua, baileys, Frangelico, Absolut vanilla vodka and a shot of lavazza espresso. To die for.
A twist on the traditional lemon drop. Absolut citron vodka, Chambord raspberry liqueur, Cointreau, fresh lemon juice. Garnished with a sugar rim.
A vigilucci's original. Absolut mandarin vodka, aperol, triple sec, grapefruit and cranberry juice.
Partida tequila, Cointreau, fresh lime juice, and a splash of o.j., finished with grand Marnier. Served with a salted rim.
Amaretto, tuaca, Absolut citron vodka, fresh squeezed lemon and a splash of lemonade. Served in a sugar rimmed Collins glass.
A refreshing Cuban cocktail. Fresh mint springs, lime wedges and simple syrup muddled, and combined with Bacardi rum, soda water, and a splash of 7-up.
It has passed from local Italian aperitif to an international phenomenon. Aperol orange liqueur, Prosecco and a splash of soda served with a slice of orange. Simply the best.
Prosecco and fresh peach juice. Served in a chilled champagne flute.
Prosecco and pomegranate juice. Served in a chilled champagne flute.
Jameson Irish whiskey with muddled mint, lime, simple syrup and a splash of soda. Finished with fever tree premium ginger beer.
Gourmet Italian gelato topped with mixed berries.
Homemade orange flavored custard with a burnt sugar crust.
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
A sicilian specialty. Hard shell filled with ricotta cheese, chocolate chips and lemon zest.
Vanilla ice cream with a shot of warm espresso.
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.
Your choice of gourmet Italian gelato. Ask your server for selection.
Ask for today's selection.
Two ounces of sweet dessert wine and biscotti Toscana.
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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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.