Vittoria Ristorante & Bar

Chicken breast lightly breaded and topped with a fresh herb tomato sauce and mozzarella cheese served with spaghetti.

Fresh mozzarella stuffed risotto balls fried golden brown served with fresh herb and Italian san Marzano plum tomato sauce.

Freshly made Italian potato dumplings, bolognese, fresh mozzarella, and basil topped with sausage.

Chicken breast sautéed with lemon, capers, and caper berries in a white wine sauce served with fettuccine alfredo.

Ciabatta bread with olive oil fresh garlic topped with mozzarella and oregano.

Diced tomatoes, garlic butter, white wine shallots, and mussel broth served with Tuscan garlic bread.

Sautéed Italian sausage, fresh peppers, and onions.

Jumbo lump crab served with lobster sauce and preserved lemon aioli.

Served with spicy cocktail sauce.

Semolina dusted calamari and banana peppers with marinara and spicy roasted garlic aioli.

Imported Italian meats and cheeses, fire-roasted peppers, and roman stemmed artichoke with olives and cheese.

Fresh mozzarella stuffed risotto balls fried golden brown served with fresh herb and Italian san Marzano plum tomato sauce.

Three large shrimp in our sun-dried tomato garlic scampi sauce over Tuscan crostini.

Tomato ciabatta bread with olive oil topped with garlic, seasoned tomatoes, and cheese.

Stuffed with ricotta sausage, Romano cheese, and Italian bread crumbs.

A mix of lettuces, diced tomatoes, red onion, cucumbers, green Sicilian olives, kalamata, and house dressing.

Our traditional caesar salad.

Vine-ripened tomatoes, Italian buffalo milk mozzarella, fire-roasted peppers, roman stemmed artichokes, fresh basil with virgin olive oil, and balsamic drizzle.

Wedge of iceberg lettuce, diced tomato, red onions, gorgonzola crumbles, crispy bacon, and ranch dressing.

Grilled center cut 8 Oz beef filet served with garlic potatoes, fresh Italian style green beans with garlic, pancetta, and herb compound butter with a Chianti drizzle.

Grilled center cut 8 Oz beef filet topped with marsala sauce served with a side of angel hair marsala.

Butterflied grilled center cut 8 oz beef filet topped with Gorgonzola crumbles, bacon bits. Served with creamed spinach and parmesan risotto.

Grilled 16 Oz bone-in ribeye topped with sautéed fresh tomatoes, basil olive oil, and garlic, served with a side of asiago risotto and green beans.

Grilled 10 oz new York strip with sautéed fresh escarole, served with Italian mac and cheese and green beans.

Grilled 8 oz filet topped with lump crab meat and cajun bearnaise sauce. Served with asiago risotto and grilled asparagus.

Grilled 12 oz duroc bone-in pork chop topped with a pineapple chutney served with Italian green beans with pancetta and goat cheese risotto.

In rosemary, garlic, herbs, and olive oil, sliced into double bone chops, served with roasted brussels sprouts, mushroom risotto. with a side of mint chimichrri sauce.

Chicken breast sautéed with mushrooms and a marsala wine sauce served with fettuccine alfredo.

Chicken breast lightly breaded and topped with a fresh herb tomato sauce and mozzarella cheese served with spaghetti.

Chicken breast sautéed with lemon, capers, and caper berries in a white wine sauce served with fettuccine alfredo.

Veal cutlet lightly breaded topped with arugula. Served with linguine with sautéed mushrooms and lemon white wine.

Veal cutlet lightly breaded and topped with a fresh herb tomato sauce and mozzarella cheese served with spaghetti.

Veal cutlet sautéed with mushrooms and a marsala wine sauce served with fettuccine alfredo.

Veal cutlet sautéed with lemon, capers, and artichokes in a white wine sauce served with fettuccine alfredo.

Grilled and served with spinach with white wine and lemon juice on top of goat cheese risotto.

Salmon sautéed with lemon, capers, and caper berries in a white wine sauce served with fettuccine alfredo.

Pan-seared jumbo Atlantic sea scallops.

Three jumbo shrimp& three scallops Sauteed in garlic and olive oil Served on top of a bed of angel hair pasta tossed in marinara sauce and topped with mozzarella cheese.

Linguine and clams with homemade sausage crumbles. Tossed in olive oil& garlic and white wine topped with peppadew peppers, diced tomatoes. and sprinkled with red pepper flakes 25.

Jumbo shrimp sautéed in garlic, herb, and lemon white wine sauce with sundried tomatoes over chef's creamy garlic risotto.

Crusted with fresh herbs and served over mushroom risotto and aside from sautéed spinach, is white wine and lemon juice.

Breaded fried eggplant topped with mozzarella, parmesan, and marinara served with a side of house-made spaghetti.

House-made pasta layered with bolognese sauce, mozzarella, ricotta, parmesan, and tomato sauce. We recommend adding a meatball.

Fresh eggplant lightly breaded oven-baked to a golden brown and layered with mozzarella and parmesan, in a fresh herb and Italian san Marzano plum tomato sauce.

Spaghetti with tomato sauce.

Rigatoni pasta with a classic bolognese sauce and a touch of cream with a meatball.

Freshly made Italian potato dumplings, bolognese, fresh mozzarella, and basil topped with sausage.

House-made ravioli filled with our special mix of beef, spinach, and ricotta, covered in marinara sauce served with meatball.

3 shrimp sautted in scampi sauce.

Cannoli filled with ricotta pastry cream dipped in pistachios and chocolate chips.

Cheesecake topped with fresh fruit and organic raspberry sauce.

Chocolate cake with chocolate buttercream, and a scoop of vanilla ice cream.

Gluten-free cheesecake.

Mini cream puffs filled with Frangelico pastry cream dusted with sugar and chocolate.

Ladyfingers soaked in espresso and marsala wine, sweet mascarpone.