Vito Ristorante - Cockeysville, MD

Fresh mozzarrella filled with with cream and served with prosciutto and fig marmalade.

Assortment of cured meats, pecorino, olives, and grilled vegetables.

Fried calamari and prawns, and zucchini served with horseradish sauce.

Clams baked with fresh herbs, peppers, and bacon.

Shrimp sautéed with fresh herbs white wine sauce over crispy toasted bread.

Fresh sliced mozzarella, sliced vine ripped tomatoes and fresh basil, drizzled with e.v.o.o.

Wrapped in bacon soy aioli and crushed black pepper.

Extra virgin olive oil, freshly squeezed lemon on top of fior di latte ricotta.

Sauteed with sweet peppers and a touch of brandy.

Toasted baguette slices with diced vine ripe tomatoes and Parmigiano Reggiano shavings.

Romaine lettuce and croutons tossed with our homemade Caesar dressing, topped with anchovies.

Bab field greens, tomatoes, grapes, Gorgonzola, and walnuts, tossed in a Balsamic vinegar reduction.

Arugula, vine ripe tomatoes, toasted pine nuts, Parmigiano Reggiano shavings e.v.o.o. and imported red wine vinegar.

Tender baby spinach, red beets, goat cheese, and crispy bacon, in a light vinaigrette dressing.

Jumbo lump crab.

Meat filled pasta in chicken broth.

Sautéed with capers, calamata olives.

Virginia bison slow-braised and sautéed with pappardelle in our homemade marinara sauce.

Stuffed with braised veal, sautéed with porcini mushrooms, in cream sauce and a touch of demi-glace.

Sun-dried tomatoes, Portobello, goat cheese, in a white wine sauce and demi-glace.

Large tubular pasta tossed with fresh pesto, topped with crumbled pistachio.

Ground Veal and wild mushrooms simmered with San Marzano tomatoes.

Fresh homemade pasta, clams, white wine sauce, finished with fresh baby spinach.

Clams, mussels, shrimp, calamari, sautéed in a white wine sauce and herbs.

Jumbo lump crabmeat sautéed in a light fresh tomato sauce.

Fresh tomato, basil, and extra virgin olive oil.

With calamari in a savory marinara sauce.

Served with roasted potatoes, brandy, touch of cream and demi-glace.

Oven roasted with wild mushrooms.

Veal medallions sauteed in Marsala wine sauce with mushrooms.

Veal medallions lightly seasoned with sage, topped with prosciutto served in a delicate brown sauce.

Veal Medallions layered with prosciutto, fresh mozzarella, eggplant, and simmered in tomato sauce.

Veal meddallions lightly dusted in flour, dipped in egg and sauteed in a lemon wine sauce.

Stuffed with mortadella and fresh mozzarella in a light marinara sauce.

Sautéed veal medallions topped with jumbo lump crabmeat and asparagus glazed in our royal sauce.

Sautéed with artichokes, sun-dried tomatoes and rosemary in light brown sauce.

Chicken breast fillets topped with prosciutto.

Hand made with 100% veal.

Tomato sauce and mozzarella.

Burrata, truffle oil, and grilled asparagus.

Tomato sauce, mozzarella, prosciutto, artichoke, mushrooms, roasted peppers, and black olives.

Tomato sauce, mozzarella, broccoli, artichokes, fresh tomato.

Mozzarella, fresh arugula, prosciutto, parmigiano shavings.

Tomato sauce, mozzarella, artichokes, capers, calamata olives, and anchovies.

Tomato Sauce, Mozzarella,and Prosciutto Cotto.

Fresh mozzarella and basil.

Smoked salmon, goat cheese, ricotta, onions and capers.

Choice of spinach or broccoli, fresh garlic, olive oil, mozzarella, ricotta, parmigiano, and fresh tomato.

Grilled portobello, fresh tomatoes, mozzarella, and goat cheese.

Tomato sauce, mozzarella, sliced hot cherry peppers, grilled chicken.

Fresh tomato, mozzarella, lightly seasoned jumbo lump crabmeat.