| Appetizers |
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| Tomato and Basil Bruschetta |
8 |
| - country Italian bread, grilled with garlic, and topped with fresh tomato, basil and fresh mozzarella |
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| Calamari Fritii |
9 |
| - fresh calamari, seasoned flour, lightly fried, served with fra diavlo sauce, and roasted red pepper aoli |
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| Grilled Portabello Mushroom |
8 |
| - jumbo portabello, roasted peppers, fresh mozzarella, grilled and served warm |
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| Fresh Mussels “VITA STYLE” (choose one) |
11 |
-with white wine and garlic
-tossed in homemade marinara
-with cream poblano pepper sauce
-with white wine and gorgonzola
-“Fra diavlo”-in a spicy tomato sauce |
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| Olive Tapenade |
7 |
| -crostini bread with olives, olive oil, garlic and fresh herbs |
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| White Bean Tapenade |
7 |
| -crostini bread with cannolini beans, olive oil, garlic and fresh herbs |
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| Caponata |
7 |
| -crostini bread with tomatoes, onions, golden raisins, olives, eggplant and capers |
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| Salads
All dressings are made in-house |
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| Chef’s Spinach Salad |
8 |
| -spinach, mushrooms, red onion, creamy gorgonzola dressing, toasted almonds topped with gorgonzola cheese |
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| VITA House Chicken Salad |
11 |
| -seasonal mixed greens, cucumbers, tomatoes and red onions tossed with house vinaigrette, topped with a sliced grilled chicken breast |
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| Mozzarella and Tomato |
9 |
| -fresh sliced mozzarella, fresh basil, and tomatoes drizzled with fresh balsamic vinaigrette |
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| VITA House Salad |
7 |
| -seasonal greens, cucumbers, tomatoes and red onions tossed with house vinaigrette |
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| Caesar Salad |
8 |
| -hearts of romaine, house croutons, and grated parmesan tossed in caesar dressing |
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| Side Salad |
4 |
| -Caesar, house or spinach |
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| Pasta |
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| Linguine Marinara |
9 |
| -linguine with a fresh marinara |
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| Linguine with Meatballs |
12 |
| -linguine marinara with home made meatballs |
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| Linguine and Sausage |
12 |
| -linguine marinara with sweet Italian sausage |
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| Linguini with Sausage and Peppers |
13 |
| - Italian sausage, julianned peppers, fresh garlic and linguini in marinara |
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| Fusilli con Broccoli |
12 |
| -cut fusilli pasta with broccoli florets, garlic and fresh herbs |
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| Penne with Escarole e Fagiole |
12 |
| -penne with escarole, white beans, garlic and oil |
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| Penne con Carciofi |
12 |
| -penne with artichoke hearts, olives and fresh tomatoes |
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| Rigatoni ala Melanzane |
12 |
| -rigatoni with sautéed eggplant, herbs, fresh tomatoes and fresh mozzarella |
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| Rigatoni ala Vodka |
12 |
| -rigatoni tossed with wild mushrooms, vodka, tomato sauce and a touch of cream |
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| Pappardelle e Funghi |
16 |
| -fresh pappardelle pasta sautéed with mushrooms, caramelized onions and peas |
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| Pappardelle Bolognese |
16 |
| -fresh pappardelle pasta tossed in a hearty meat sauce |
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| Chicken |
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| Chicken Scarpariello |
18 |
| -half roaster chicken cut up and seared with olive oil, then roasted with sausage rosemary, garlic, served with seasonal vegetables and roasted potatoes |
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| Chicken Piccata |
16 |
| -boneless chicken breast sautéed with lemon, white wine and capers |
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| Chicken Parmigiana |
16 |
| -boneless chicken breast, breaded, pan fried and topped with sauce and mozzarella |
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| Chicken Marsala |
12 |
| -boneless chicken breast, sautéed with mushrooms, Marsala wine and fresh tomatoes |
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| Chicken and Eggplant |
16 |
| -boneless chicken breast, breaded, pan fried and topped with eggplant, marinara and mozzarella |
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| Tony’s Chicken |
16 |
| -boneless chicken breast, breaded, pan fried and topped with fresh tomato, chopped basil and drizzled with a balsamic vinaigrette |
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| Chicken Francese |
16 |
| -boneless chicken breast, dipped in egg and sautéed with lemon, white wine and fresh herbs |
| All chicken entrees (excluding scarpariello) are served with a side of linguini marinara |
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| Veal |
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| Veal Parmigiana |
19 |
| -veal scallopine, breaded, pan fried, and topped with marinara and mozzarella |
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| Veal Piccatta |
19 |
| -veal scallopine sautéed with white wine, lemon and capers |
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| Veal Marsala |
19 |
| veal scallopine, sautéed with mushrooms, fresh tomatoes and Marsala wine |
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| Veal Francese |
19 |
| -veal scallopine, dipped in egg and sautéed with lemon, white wine and fresh herbs |
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| Veal Genovese |
19 |
| -veal scallopine, sautéed with artichoke hearts, mushrooms, tomatoes, herbs and roasted peppers |
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| Veal Milanese |
19 |
| -medallions of veal, breaded, pan suateed and served on a bed of mixed greens |
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| All veal and chicken entrées are served with a side of linguini marinara |
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| Steaks and Chops |
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| Filet of Beef |
20 |
| -8 oz. Center cut filet, rubbed with extra virgin olive oil, served with seasonal vegetables and roasted garlic mashed potatoes |
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| Mediterranean Garlic Filet |
22 |
| -8 oz. Center cut filet, seasoned and grilled, topped with a roasted garlic port sauce, served with seasonal vegetable and roasted garlic mashed potatoes |
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| Filet Saltimbocca |
23 |
| -8 oz center cut filet, topped with sautéed mushrooms, prosciutto, herbs and provolone cheese, served with seasonal vegetable and roasted garlic mashed potatoe |
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| Veal Chop |
29 |
| -center cut veal chop, broiled and topped with sautéed mushrooms, madeira wine reduction, served with seasonal vegetable and roasted garlic mashed potatoes |
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| Tony’s Veal Chop |
26 |
| -veal chop, breaded, pan sautéed, and topped with fresh tomatoes, basil and drizzled with a balsamic vinaigrette, served with a side of linguine marinara |
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| Tuscan Ribeye |
26 |
| -20 oz bone in ribeye, rubbed with extra virgin olive oil, fresh garlic, and herbs, served with seasonal vegetable and roasted garlic mashed potatoes |
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| Seafood |
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| Shrimp Marinara |
19 |
| -jumbo sautéed shrimp and linguini tossed in our house marinara |
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| Shrimp Parmigiana |
19 |
| -jumbo shrimp, breaded, fried and topped with marinara, fresh mozzarella, served with a side of linguini marinara |
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| Linguine ala Scampi |
19 |
| -linguine sautéed with jumbo shrimp, garlic and extra virgin olive oil |
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| Linguine with White Clam Sauce |
16 |
| -linguine sautéed with fresh clams, garlic, fresh herbs and olive oil |
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| Linguine with Red Clam Sauce |
16 |
| -linguine sautéed with fresh clams and tossed in a red clam sauce |
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| Fusilli Gamberi |
19 |
| -cut fusilli pasta sautéed with shrimp, roasted peppers, tomatoes and olives |
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| Shrimp Fra Diavolo |
19 |
| -jumbo shrimp sautéed with hot pepper and tomato sauce over linguine |
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| Salmon Romanesco |
18 |
| -grilled salmon filet, served with a roasted red pepper sauce, seasonal vegetable and roasted garlic mashed potatoes |
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| Frutti Di Mare |
24 |
| -mussels, clams, calamari, shrimp and todays fresh catch, sautéed with garlic and herbs, and finished with a choice of either red or white sauce, and served over linguini |
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| Parmesan Crusted Swordfish |
22 |
| -fresh swordfish steak, rubbed with olive oil, herbs, and parmesan cheese, pan sautéed and served with seasonal vegetable and roasted garlic mashed potatoes |
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| Today’s Fresh Catch |
Mkt. |
| - fresh catch flown in daily, served with seasonal vegetable and roasted garlic mashed potatoes |
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| Sides |
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| Escarole and Beans |
5 |
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| Fresh Seasonal Vegetables |
5 |
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| Linguine Marinara |
5 |
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| Mashed Potatoes |
5 |
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| Sautéed Spinach |
5 |
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| Sweet Italian Sausage |
5 |
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| House made Meatballs |
5 |
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| Roasted Potatoes |
5 |
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