Three eggs, roasted red pepper and artichoke hearts topped with mixed greens and feta cheese. served with fruit cup
Created by our own chef de partie, Larry Neadham, this three egg omelet with strawberries, blueberries, raspberries, blackberries, prepared in a creme brulee syrup and partnered with brie cheese will tantalize your taste buds
Eggs with shrimp, tender bites of crawfish, house made cajun sausage, mixed peppers and onions, rolled in crepes with cream cheese, and topped with cajun cream sauce. Served with fruit cup
This is a one of a kind creation. two eggs and ciabatta topped with zesty house made spiced ham with mixed peppers and onions in a spicy hollandaise sauce. served with fruit cup
Three eggs and a medley of shrimp, crab, lobster and asparagus finished with a lobster cream sauce and mixed greens. Served with fruit cup
Three eggs and a Thai vegetable medley topped with a Thai chili sauce, finished with fried wontons. served with fruit cup.
Egg. sausage. peppers and onions in a won-ton wrap. served with an Asian breakfast aioli. like nothing you hove ever tried!
4 Donuts and holes made to order. Served with a cappuccino creme brulee dipping sauce. A great start to your breakfast
Ask your server for selection.
Fresh fruit and yogurt with granola.
Chef's selection of seasonal fruits
Three eggs with your choice of one meat (ham. sausage or bacon) and three veggies (green peppers, red peppers. red onion. zucchini. yellow squash. asparagus. portabella mushrooms, celery. tomatoes or mixed greens). all gourmet omelets have cream cheese in the center.
Three eggs. savory strips of steak, sauteed peppers and onions and the chef's blend of cheeses.topped with Southwest corn relish and a Southwest drizzle,
Three eggs. pan seared salmon. roasted asparagus and cream cheese in the center. topped with mixed greens.
Three eggs. pan seared lobster with roasted asparagus and red peppers. herb cream cheese in the center and topped with mixed greens.
Two pieces of texas toast. drenched in vanilla bean cocoa batter and rolled in frosted flakes.topped with a creme brulee pastry cream, bananas and whipped cream. includes a cup of fruit.
A twist on Vitor’s signature item! two pieces of texas toast, dipped in a chocolate coffee batter and rolled in frosted flakes.topped with a cappuccino creme brulee sauce and whipped cream. includes a cup of fruit.
Sauteed apples sprinkle with cinnamon and brown sugar rolled in a crepe. topped with a creme brulee pastry cream. drizzled with warm caramel.
Sausage, egg and cream cheese rolled in a crepe. topped with a santa fe corn relish.
Homemade corned beef hash, two eggs. any style, toast and a cup of fruit.
A Cincinnati favorite! goetta. two eggs. any style. house seasoned potatoes, toast and a cup of fruit.
Two eggs with your choice of one meat (ham, sausage or bacon) and three veggies (green peppers, red peppers, red onion, zucchini, yellow squash. asparagus. portabella mushrooms, celery. tomatoes or mixed greens). burritos have cream cheese in the center. includes a cup of fruit.
This is a smaller version of our omelet. choose one meat and one veggie.
Tender chicken, slow simmered in its own broth with vinegar and soy sauce atop white rice with baby French green beans
Roasted turkey and bacon topped with cucumbers and tomatoes and finished with cream cheese
Prosciutto, capicola, ham, salami and pepperoni with roasted mixed peppers and onion. finished with an Italian aioli and mixed greens
Ask your server for details
Ask your server for details
Fresh portabellas. grilled chicken and mixed greens with our house made sauce.
Strips of steak, sauteed onions, mixed greens and our house made sauce.
Pan seared shrimp, sauteed onions. mixed greens and our house made sauce.
Chef, s choice of seasonal veggies. served hot or cold.
Turkey. cucumbers, tomatoes. sprouts and cream cheese.
Vitor’s own fresh made tuna salad with mixed greens.
This is not a spicy Southwest. rather a sweet roasted profile.
Crisp romaine lettuce tossed with parmesan cheese in a creamy caesar dressing.wrapped in a flour tortilla.
Ask about todays selection. (does not include pasta or salad)
Your choice of tuna salad. Southwest chicken salad or California style chicken salad (chicken breast. yogurt. fresh berries and dried fruit with walnuts.)
Savory steak with caramelized onions. topped with provolone cheese. served with our freshly made sherry French onion soup.
Fresh sauteed salmon with applewood smoked bacon. topped with mixed greens and tomato on a ciabatta bread with a white truffle aioli.
On toasted ciabatta bread. ask your server for details.
Certified angus ground beef on a toasted ciabatta. topped cafe style garnishes: roma tomato. spring mix and red onion. finished with a garlic mayo.
Mixed greens with celery. nuts and onions tossed in a sweet chile Asian vinaigrette. topped with fried won ton strips.
Crisp romaine lettuce tossed in a creamy caesar dressing. finished with fresh parmesan cheese and roma tomatoes. served with toasted crostinis.
Fresh strawberries, blueberries and pieces of honeydew and cantelope tossed with mixed greens in a raspberry/cherry vinaigrette.topped with sun dried cranberries. caramelized nuts and a blueberry drizzle.
Amaretto marinated pears atop a bed of mixed greens. tossed in a mango chardonnay vinaigrette. topped with caramelized nuts and diced coffee caramel apples.
Ground pork and beef with rigatoni pasta. garlic and onions. finished with a classic ragu bolognese sauce.
Pan seared salmon. roasted asparagus and roasted red peppers tossed in a parmesan cream sauce.
A combination of shrimp and crab in a creamy garlic risotto with roasted red peppers and asparagus.
Bottomless, in house only
Free refills
White or chocolate
Fountain-free refills
Ask your server for other juice selections
Large shrimp with roasted garlic and brandy in a tomato basil cream reduction
Fresh house made mozzarella rolled with pesto and prosciutto. finished with a balsamic drizzle
Ground lamb with risotto and herbs in a tomato basil reduction, finished with garlic cream
Seasoned and lightly floured. fried to a golden brown. served with a chipotle aioli.
Loaded with crab. pan seared . served with a lobster cream reduction
Served with a peach mango reduction
Served with a wild mushroom cream
Fresh tomatoes and basil with herbs in extra virgin olive oil. finished with fresh mozzarella a top toasted crostinis
Amaretto marinated peas a top mixed greens, caramelized nuts and diced coffee caramel apples. toasted in a mango chardonnay
House blend of greens with Thai style carrots and celery, wasabi cashews and drizzled with an Asian vinaigrette
Mixed greens with sun dried cranberries, fresh strawberries and grapes tossed in a raspberry-cherry champagne vinaigrette and topped with candied walnuts
Mixed greens, parmesan cheese, red onions, Kalamata olives, sun dried tomatoes and nuts in a Mediterranean vinaigrette dressing, topped with feta cheese
Mixed greens, tomatoes and cucumbers, a house made crouton and your choice of dressings
Crisp romaine greens tossed in caesar dressing. finished with parmesan cheese. topped with fresh made crostinis
Ground beef and pork with a rigatoni pasta, garlic and onions, finished with a classic bolonaise sauce
Lightly floured, thinly pounded pork, pan seared and topped with a wild mushroom and sherry sauce
Pork rolled with prosciutto, mozzarella and fresh sage. pan seared and finished with a roasted garlic cream sauce
A favorite of the Philippines. sauted fresh mirepoix with vermicelli rice noodles in a soy based sauce
With a wild mushroom sherry cream sauce. Thai twist of a classic favorite is one of chef Vitor's pick dishes
A top a bed of caramelized onions
6 Oz fillet stuffed with black cherries and wrapped in applewood smoked bacon on a bed off caramelized onions and spinach
Seared breast of duck finished with a sun dried blueberry and port wine glaze
Topped with artichokes, sundried tomatoes, kalamata olives and fresh garlic, finished with fresh parmesan cheese
Pan seared chicken breast, finished with a creamy crab and dill havarti compote. garnished with asparagus and black truffle aioli
Pounded and lightly floured chicken. pan seared and finished with a lemon lime butter wine caper sauce
The most popular dish in the Philippines, this is one that Chef was raised on tender chicken, slow simmered in its own broth with vinegar and say sauce atop white rice
Chef's created selection of the evening with three proteins, ask your server for details
Pasta with pieces of crab, shrimp and lobster, roasted red peppers and asparagus in a creamy lobster sauce
Toasted lasagna sheets layered with ricotta cheese, ground beef and pork. finished with tomato basil sauce and parmesan cheese
Ask your server for details
Ask your server for details
Accompanied by a bistro dijon cream sauce
White truffle drizzle
Fresh Japanese soy beans sauteed in garlic and butter. finished with sea salt.
Four tempura battered shrimp. drizzled with a sweet Thai chili sauce
Tempura shrimp and spicy lobster. topped with white fish, tuna and salmon. drizzled with a trio of sauces.
Alaskan king crab, herb cream cheese and tempura asparagus. topped with seared filet. drizzled with a spicy hollandaise.
Prosciutto, asparagus, granny smith apple. topped with cracked pepper encrusted tuna. finished with a sweet wasabi mayo and a sweet soy glaze.
Alaskan king crab and fresh mango. drizzled with a kiwi wasabi sauce.
Classic tuna tartare preparation with Asian pears, egg and scallions. finished with a sweet soy glaze
Chipotle white tuna with avocado and shoestring fried tortillas.drizzled with a jalapeno avocado mayo.
Sauteed artichokes and spinach. grilled eggplant, and feta cheese with a spicy sundried tomato aioli. this roll can be ordered tempura fried or regular.
Shrimp tempura topped with spicy lobster and wasabi tampico. finished with house made sauces.
Smoked salmon, capers and red onion. finished with a dill mayo.
Spicy salmon with tempura asparagus and cream cheese. drizzled with a roasted garlic aioli.
Tempura shrimp and spicy lobster. topped with white fish, tuna and salmon. drizzled with a trio of sauces.
Fresh Japanese soy beans sauteed in garlic and butter. finished with sea salt.
Four tempura battered shrimp. drizzled with a sweet Thai chili sauce.
Filet with peppered white truffle micro greens and caramelized onions. finished with a roasted garlic mayo.
Tempura eel with mango, avocado and cream cheese. drizzled with a sweet soy glaze.
Hours of Service:
Friday: 12:00am - 2:30am
Friday: 5:30am - 11:59pm
Monday: 12:00am - 2:30am
Sunday: 12:00am - 2:30am
Sunday: 5:30am - 11:59pm
Saturday: 12:00am - 2:30am
Saturday: 5:30am - 11:59pm
Thursday: 12:00am - 2:30am
Thursday: 5:30am - 11:59pm
Wednesday: 5:30am - 11:59pm
(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.