Vivolo Restaurant menù, New York City
Vivolo Restaurant New York City - Menu
Antipasti
Tuscan Cabbage
Sautéed with spicy cherry peppers, extra virgin olive oil and garlic, served over fresh ricotta
12 $
Pork Meatballs
In a spicy ragu
12 $
Grilled Shrimp
Served over sautéed cannellini beans and escarole with a lemon and wine sauce
14 $
Frutti Di Mare
Featuring calamari, conch, octopus, shrimp and celery with extra virgin olive oil and lemon
16 $
Burrata
Served over roasted cherry tomatoes finished with a balsamic truffle glaze
12 $
Baked Clams
With herb infused breadcrumbs
12 $
Rolled Eggplant
Stuffed with ricotta cheese in a plum tomato sauce
12 $
Beef Carpaccio
Over arugula with Parmigiano and truffle oil
14 $
Insalate
Ruchetta
With pear and shavings of Parmigiano with a lemon dressing
11 $
Reale
Belgian endive, arugula, fresh chopped tomato and pancetta with a lemon aioli dressing
11 $
Baby Spinach
With apple, pancetta and goat cheese with a warm apple cider vinaigrette
11 $
Kale
With fresh orange slices, ricotta salata cheese and dried cranberries with an extra virgin olive oil and lemon dressing
11 $
Watercress
With prosciutto di Parma, beets and gorgonzola with a red wine vinegar dressing
14 $
Primo Piatto
Agnolotti
Stuffed with butternut squash prepared with brown butter, sage and amaretti
18 $
Whole Wheat Penne
With seasonal vegetables in a light fragrant tomato sauce with fresh ricotta
18 $
Gnocchi
Prepared with a duck ragu
19 $
Pansotti
Stuffed with a blend of four cheeses prepared in a basil pesto sauce with fresh tomato
18 $
Pennoni
With pork meatballs and sausage in a plum tomato sauce
19 $
Risotto Milanese
Prepared with saffron and Parmigiano
20 $
Pappardelle
Prepared with cremini mushrooms, prosciutto and green peas with a touch of cream
19 $
Scialatielli
Prepared with eggplant in a light spicy tomato sauce with ricotta salata cheese
18 $
Linguine
Prepared with Long Island Little Neck clams, extra virgin olive oil and garlic
20 $
Secondo Piatto
Italian Meatloaf
Prepared with mushrooms, peas, tomato and Marsala wine, served over mashed potatoes
20 $
Breast of Chicken
Prepared Milanese style, served with arugula, fresh mozzarella, tomato and red onion
22 $
Roasted Cornish Hen
Prepared with a mushrooms ragu, served over creamy polenta
23 $
Breast of Duck
Prepared in a port wine reduction, served with quinoa, carrots, green and yellow zucchini
27 $
Filet of Brook Trout
Prepared with capers and baby artichokes, served with Brussels sprouts and roasted potatoes
25 $
Filet of Sole
Prepared Milanese style, served with crispy kale chips and a remoulade
26 $
Pan Seared Filet of Grouper
Served over farro with sweet corn and green peas
26 $
Pan Seared Filet of Branzino
Served with a lemon and wine sauce over julienne vegetables
28 $
Grilled Filet of Salmon
Served over a bed of orzo, spinach and fresh chopped tomato
25 $
Loin of Pork
Wrapped in pancetta, served in a honey glaze with fresh sage served over mashed potatoes
22 $
Contorni
Broccoli Rabe
Sauteed with extra virgin olive oil and garlic
11 $
Swiss chard
Sauteed with extra virgin olive oil and garlic
9 $
Shiitake, Portobello and cremini mushrooms
Sauteed with shallots, butter and white wine
9 $
Green Peas
Sauteed with mushrooms, shallots and prosciutto
8 $
Mashed, roasted or hand cut fried potatoes
8 $
Brussels Sprouts
Baked with Parmigiano
10 $
Spinach
Sautéed with almonds, raisins, oil and garlic
10 $