Vincenzos - Louisville, KY

assortment of fresh fruit, cheeses and prosciutto di parma

thin slices of smoked salmon, garni of shallots, olive oil and capers

served with a spicy marinara sauce

assorted vegetables served with a honey mustard sauce

rice balls filled with a savory meat and peas and taleggio served with tomato sauce

morsels of fresh snapper and in a piquant tomato shellfish stock

a medley of fresh lettuce with gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar

slices of fresh mozzarella between a fresh vine-ripened tomatos with olive oil, cracked pepper and fresh basil

crisp romaine lettuce, herbed croutons and freshly grated parmesan cheese tossed with the classic caesar dressing

chilled corkscrew pasta topped with strips of grilled chicken, artichoke hearts, sweet peppers, black olives and tomatoes in a champagne herbed garlic dressing

tender baby lettuce with fresh seasonal fruit, smoked pecans and strips of grilled chicken tossed in mango-vinaigrette

caesar salad with choice of smoked chicken or smoked salmon with tomato concasse and asparagus tips

garden greens with julienne of chicken, chopped eggs, avocado, bacon, cheese, tomato wedges and hearts of palm, choices of dressing

baby spinach, tomatoes, scallions, sliced mushrooms, toasted almonds, bacon bits, grilled shrimp, gently tossed in sherry vinaigrette

house salad with choice of dressing, accompanied with a grilled prosciutto and smoked gouda cheese sandwich

soup of the day and grilled cheese sandwich filled with avocado and accompanied with fresh fruit and chips

artisan bread, fresh mozzarella, sweet pickles, tomatoes, prosciutto and genova salami served with chips

turkey breast slices, bacon, ham, lettuce and tomato on toasted white or whole wheat bread with house chips and fresh fruit

thinly sliced flank steak marinated in a spicy root beer barbecue sauce served with fresh asparagus and starch of the day

risotto topped with seared sea scallops, baby peas and parmigiano reggiano

with a garden relish topping

served with salmoriglio sauce on a bed of pasta

breast of chicken with mushroom, onions, oregano in a rich marsala wine sauce

tossed with shrimp and mushrooms in a fresh herbs and cream sauce

fettuccini, bay scallops and shrimp tossed tomatoes and scallions in a savory red clam sauce

delicate crepes wrapped around a blend of beef, veal and chicken baked in a béchamel glazed marinara sauce

tenderloin beef, zucchini, onions, tomatoes and seasonal peppers in a rich bordelaise sauce

veal cutlet topped with fresh basil, tomato and mozzarella

scaloppine of veal served in a delicate white wine sauce flavored with capers, sliced mushrooms, and lemon

tortellini pasta, fresh mushrooms and prosciutto ham in cream and parmesan cheese with a touch of marinara sauce

spaghetti with a rich meat ragu and wild mushrooms, topped with fresh parmesan shavings

baked lasagna with rich meat sauce layered with ricotta and parmesan cheese, topped with fresh mozzarella

fior di latte mozzarella

arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce

baked artichoke bottoms filled with crabmeat and scallops, glazed with lime hollandaise

chesapeake bay oysters with seasoned spinach, bacon, pernod with glazed hollandaise sauce

delicate creped wrapped around a blend of beef, veal, and chicken baked in a béchamel glazed marinara sauce

delicate slices of smoked salmon garnished with capers, shallots, extra virgin olive oil and lemon

pasta pillows filled with ricotta cheese served in a reggiano parmigiano cream sauce with prosciutto, peas and mushrooms

kentucky limestone bibb lettuce with walnuts, goat cheese and orange supreme with champagne vinaigrette

a medley of fresh baby lettuce with gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar

the classic caesar tossed with romaine lettuce, herbed croutons and freshly grated parmesan cheese

slices of fresh mozzarella cheese layered between a fresh vine-ripened tomato with olive oil, cracked pepper and fresh basil

linguine tossed in a light marinara sauce, with shrimp and zucchini

spaghetti with south african lobster tail, petite shrimp, sun-dried tomatoes and asparagus tips sautéed with extra virgin oilive oil, garlic and italian parsley

pasta filled with wild mushrooms and mascarpone cheese with grilled chicken and spinach

fettuccini pasta tossed with shrimp and crab meat in a sauce of white wine, basil, garlic and tomato concasse

grilled north atlantic salmon with champagne dill cream sauce, garnished oriental mushrooms

fresh seabass topped with vegetable caponata and garnished with king crab meat

whole dover sole pan seared and served with white wine, butter lemon and capers

large gulf shrimp sautéed in butter with chardonnay fish fume

scaloppine of veal with sage, thinly sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce

scaloppine of veal rolled around seasoned spinach, pine nuts, and raisins with barolo wine sauce

scaloppine of veal served in a delicate white wine sauce flavored with capers, sliced mushrooms, honeydew and cantaloupe melon

medallion of veal stuffed with smoked gouda and pancetta in madeira wine sauce

farm raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and gorgonzola cheese

thick veal chop stuffed with prosciutto and fontina cheese finished in a sage enhanced sauce

9 oz filet grilled and stuffed with gorgonzola cheese, wild mushrooms glazed with bordelaise sauce

14 oz. prime center-cut strip loin enhanced with fresh rosemary and woodford reserve sautéed mushrooms

rack of lamb incrusted with herbed bread crumbs for one served with a fresh rosemary and red wine demi-glaze

berkshire pork tenderloin filled with a composition of wild mushrooms, walnuts, spinach, apples, and brie cheese, served in an evan williams single barrel reduction

five-course dinner created daily by chef agostino includes a glass of santa margherita prosecco and dessert. available for the entire table

please order with entrée

special risotto of the day

an assortment of leafy greens and vegetables tossed in our creamy caper-dijon dressing

scaloppine of veal with mushroom, black olives in a rich sicilian wine sauce

brochette of beef served with fresh zucchini and seasonal peppers

linguini tossed with shrimp, tomato, basil and garlic

crepes wrapped around a blend of beef, veal and chicken, baked and finished in a béchamel glazed marinara sauce

breaded chicken cutlet baked with tomato sauce, mozzarella and parmesan cheese