| Appetizers | ||
| Fried Artichokes Romano two Roman stemmed artichokes, Romano battered and deep fried |
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| Quail stuffed and roasted with traditional stuffing with vegetables over butternut squash |
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Crab Cocktail Versaw |
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Fried Calamari |
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Meatballs |
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Stuffed Shiitake Mushrooms |
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Sausage Stuffed Cubanella Pepper |
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Fried Zucchini |
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| Shrimp Cocktail three large gulf shrimp |
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Garlic Toast |
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Fresh Mozzarella |
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| Casseroles | ||
| Macaroni & Cheese with Lobster, Chives and Gruyere |
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| Sausage, Polenta and Poached Egg Casserole in a Marinara Sauce with Pecorino Romano |
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| Soups | ||
| Wedding Soup | Turtle Bisque | Soup DiGiorno |
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| Salads | ||
| Warm Herb Crusted Goat Cheese Salad Baby spinach, Merlot poached pear, spiced pecans, Goat Cheese & Proscuitto |
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| Tomato and Mozzarella Basil, EVOO, Prosciutto, Arugula and Marinated Olives |
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| Vallozzi’s Caesar Salad Romaine Heart, anchovies and croutons tossed in a creamy Caesar dressing |
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Crisphead Iceberg Wedge |
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Greek Salad |
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Vallozzi’s Famous House Salad |
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Add Gorgonzola Dolce (Italy), Fresh Mozzarella (Italy) or Cropwell Stilton (England) to your salad |
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| Pizza | ||
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Vallozzi |
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Sicilian |
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Crab and Asparagus |
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Spinach |
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Love Apple |
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| Small = 8 cut Large = 12 cut | ||
| Sides | ||
| Asparagus with Bearnaise sauce | Broccoli Rabe with Pancetta | Pappardelle Alfredo |
| Rigatoni with Butter & Garlic | Spinach with Oil & Garlic | Rigatoni with Red Sauce |
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| Pasta | ||
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Roman Lasagne Arrabbiata |
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| Lobster Ravioli in a tomato and ginger sauce with arugala and goat cheese |
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| Dimare Alfredo With Pappardelle pasta, Shrimp, Scallops and Crab in a Romano Cream sauce with Sweet Peas |
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| Chestnut Gnocchi in a Sage cream sauce with chicken sausage |
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| Rigatoni Amatriciana in a fresh tomato sauce with Pancetta and Parmigiano Reggiano |
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| Cheese Ravioli traditional ricotta filled pasta |
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| Salmon Vallozzi grilled salmon, artichokes, Crimini mushrooms, tomatoes and scallions over Casarecce in an Asiago cream sauce |
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| Gnocchi with meatball |
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| Bucatini Domenica in a Sunday Tomato and meat sauce with Beef Tenderloin, Pork Sausage and Chicken |
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| Seafood & Fish |
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| Ciopino shrimp, scallops, steakfish, clams and mussels stewed in a tomato broth with potatoes, carrots, sweet peppers and onions served with garlic rusks |
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| Risotto Dimare shrimp, scallops and lobster with peppers and mushrooms in a Chardonnay sauce over a creamy risotto |
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Halibut |
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| Vallozzi’s Crab Cakes Jumbo Lump Crab tumbled in a light sauce and baked Served with Potatoes and broccoli rabe |
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| Sole & Crab Twin turbans of lemon sole and jumbo lump Crab in a lemon butter sauce with creamed spinach and Crimini mushrooms |
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Scampi |
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Swordfish |
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Lobster Tail |
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Grilled Salmon |
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| Meats & Poultry | ||
| Filet and Crab Vallozzi’s signature dish – tenderloin filet with jumbo lump crab in a béarnaise sauce with asparagus |
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| Filet Mignon pan braised and roasted with Cipollini onions and mushrooms, deglazed with Woodford Reserve Bourbon |
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| New York Strip 16 oz. char grilled served with a lemon and basil compound butter and wedge cut fries |
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| French Cut Rack of Lamb char-grilled with rosemary and garlic served with creamy spinach risotto |
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Italian Chicken |
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Chicken Saltimbocca |
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Veal & Crab |
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Veal Parmigiana |
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Veal Marsala |
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*Add Gorgonzola Dolce or Cropwell Stilton to your steak |
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