Portobello & Button Mushrooms mascarpone cheese, sauteed in marsala wine, stuffed in pasta sheets and baked with parmesan cream sauce

Italian bacon, onion and peas sauteed and tossed with capellini pasta in a pancetta cream sauce

Rigatoni pasta tossed with onions, peppers, chicken, sweet and veal sausages sauteed with marinara sauce, and finished with fresh mozzarella cheese

Radiatore pasta in a fresh Rosa Sauce sauteed with chicken

Rigatoni pasta sauteed with mussels in a garlic butter wine Marinara sauce

Penne pasta sautéed with julienne prosciutto, fresh spinach and sun-dried tomatoes, in garlic butter sauce

Penne pasta sautéed with shrimp and roasted peppers in garlic butter sauce

Penne Pasta sautéed with fresh roasted eggplant, zucchini, carrots, tomatoes, onions, and asparagus in a light marinara sauce

This recipe is a Viggiano family favorite and is often served for special occasions. A tastsy marinara sauce, layers of pasta, Italian cheeses*, ground meatballs and sweet and veal sausages. Delizioso!

An old homemade tradition. Spaghetti with Italian-style meatballs* in marinara sauce. Truly Satisfying!

Always a favorite, ravioli in our homemade marinara sauce served with Italian style meatballs

Fettuccini pasta sauteed with shrimp and salmon in a creamy Vodka Rose sauce

Sauteed with asparagus, broccoli, red pepper and peas with chicken in a creamy alfredo sauce

Gnocchi tossed with Ricotta cheese, marinara sauce and served with baby meatballs

Fresh eggplant seasoned, breaded, fried and topped with our original marinara sauce and Italian cheese

Boneless skinless chicken breast sauteed in a wild mushroom Marsala wine demi-glace

Breaded chicken breast sauteed and topped with our original marinara sauce and Italian cheeses

Boneless chicken breast sauteed with Chardonnay wine, onions, peppers and mushrooms in marinara sauce

Boneless chicken breast sauteed in a Lemon-Caper, Chardonnay wine sauce

Tender medallions of veal seasonal, and sauteed. Topped with our original marinara sauce and Italian cheeses

Tender medallions of veal seasonal, floured and sauteed with Roma tomatoes, Kalamata olives, artichoke heart and capers, in Chardonnay lemon pesto sauce

Tender medallions of veal seasoned, and sautéed with shrimp and roasted peppers in a pomodoro sauce

Swordfish steak, drizzled with fresh lemon juice and olive oil, sprinkled with Reggiano Parmesan cheese and Italian herbs topped with spring mix with a drizzle of balsamic vinaigrette

Fresh salmon cooked over open coals and complimented with a lemon dill sauce

(serves 4-6 people) Try a sample of Viggiano's favorite four appetizers: Calamari, Stuffed Cheese Wedges, Sausage-Stuffed Mushrooms and Tomato and Mozzarella Bruschetta

A generous portion of tender, young calamari lightly fried and tossed with lemon, Roma tomatoes, extra virgin olive oil and basil

Mushroom caps filled with a savory sausage stuffing, topped with Reggiano Parmesan cheese and baked

Provolone Cheese sandwiched around prosciutto,breaded and fried accompanied by marinara sauce for dipping

Portabella mushrooms marinated with balsamic vinegar and garlic, grilled, sliced and garnished with julienne roasted peppers

Little Neck clams sautéed with garlic butter and Chardonnay wine sauce

Fresh mussels steamed with red wine, served in a garlic butter marinara sauce

An Italian festival of Kalamata olives, marinated artichoke hearts, roasted peppers, marinated fresh mozzarella, Genoa salami cones filled with basil cream cheese along with prosciutto and provolone, stuffed cherry peppers and topped with shaved prosciutto

Roasted Peppers marinated in garlic and olive oil, served with aged provolone, homemade mozzarella and Kalamata olives

Jumbo lump crab meat seasoned and baked on a Portabella mushroom and topped with roasted red pepper mayo

An Italian classic of homemade chicken broth colored with escarole and accompanied by tiny meatballs

Crisp Romaine lettuce tossed with the Viggiano family's own dressing and Reggiano Parmesan cheese topped with frizzled prosciutto and Parmesan garlic focaccia croutons

Baby greens tossed with balsamic vinaigrette topped with dried cranberries, diced tomatoes, toasted pine nuts and Gorgonzola cheese

Fresh Asparagus spears sauteed with lemon butter

Fresh Broccoli Rabe sautéed with garlic and olive oil

Sautéed in garlic and olive oil

Fresh Zucchini sautéed in garlic and olive oil with Roma tomatoes

Fresh Yukon Gold potatoes boiled and mixed with butter, milk and seasonings

Capellini, Spaghetti, Fettuccini, Rigatoni, Penne Rigata and Radiatore

Fresh italian bread litely seasoned with garlic butter, fresh parsley, and paprika wrapped in foil and baked

Escarole and baby meatballs in our homemade chicken broth.

Flash fried calamari tossed with lemon, Roma tomatoes, extra virgin olive oil and basil. Served with marinara sauce for dipping.

Provolone cheese sandwiching prosciu]o, breaded, fried. Served with marinara sauce for dipping and roasted peppers.

Portabellas marinated in extra virgin olive oil, aged balsamic vinegar and fresh Italian herbs, grilled and served with our house roasted red peppers.

An Italian festival of imported olives, marinated artichoke hearts, house roasted red peppers, marinated fresh mozzarella, Genoa salami cones filled with basil cream cheese and prosciutto and provolone stuffed cherry peppers.

(Choose One) All of our Brusche]as are served warm: Tomato, Fresh Mozzarella and Basil Wild Mushrooms and Mascarpone.

House Roasted and marinated in extra virgin olive oil and fresh Italian herbs, our roasted peppers are served with aged sharp provolone, fresh mozzarella and imported Italian olives.

Crisp Romaine Le]uce tossed with the Viggiano Family's own dressing and fresh Parmesan cheese. Topped with frizzled prosciu]o and parmesan focaccia croutons.

Baby Greens tossed with balsamic vinaigre]e topped with dried cranberries, diced tomatoes, toasted pine nuts and gorgonzola cheese.

Sliced Roma tomatoes, wheels of house made fresh mozzarella cheese, and fresh basil served on a bed of baby mixed greens drizzled with extra virgin olive oil and aged balsamic vinegar.

Penne pasta sautéed with roasted eggplant, zucchini, carrots, tomatoes, onions, and asparagus in a light marinara sauce.

Rigatoni pasta tossed with peppers, onions, grilled chicken, sweet and veal sausages and topped with melted mozzarella cheese.

Radiatore pasta tossed in a tomato basil cream sauce with sautéed chicken.

A Viggiano Family Favorite Layers of fresh pasta sheets, Italian cheeses, sweet and veal sausage, meatballs and marinara sauce.

Penne pasta tossed with Jumbo Shrimp and House Roasted Peppers in a Garlic Bu]er White Wine Sauce.

Breaded Chicken Breast pan fried and topped with our original marinara sauce and Italian cheeses.

Boneless, skinless chicken breasts sautéed in lemon, caper, chardonnay wine sauce.

Boneless, skinless chicken breasts sautéed with assorted mushrooms in a Marsala demi-glace.

Swordfish Steaks marinated in extra virgin olive oil and fresh Italian herbs, drizzled with lemon juice and Parmesan cheese, served on a bed of baby mixed greens.

Fresh farm-raised salmon grilled over open coals and topped with a tangy dill sauce.

Tender veal medallions sautéed and topped with marinara sauce, Parmesan and mozzarella cheeses.

Tender veal medallions sautéed with jumbo shrimp and house roasted peppers in our pomodoro sauce.

Cappellini, Spaghe]i, Fe]uccini, Penne, Rigatoni, Raditatore or Farfalle. Sauces: Parmesan Cream, Rose, Marinara, Garlic and Oil.

topped with a fresh raspberry sauce.

lady fingers dipped in rum and espresso, layered with a mascarpone mousse.

Fresh baked cannoli shells filled with our house made sweet rico]a cheese filling with chocolate chips, drizzled with chocolate sauce and shelled pistachios.

Viggiano's Specialty Pound cake sprieed with rum and layered with chocolate mousse and hazelnut whipped cream with chocolate chips. Topped with rum sauce, crushed hazelnuts and whipped cream.

Ricotta Cheesecake, Cannolis, Tiramisu and Zucchetto.