Vincenzos Italian Restaurant

Baked artichoke bottoms filled with crabmeat and scallops, glazed with lime hollandaise

Delicate crepe wrapped around a blend of beef and veal, baked in a béchamel glazed marinara sauce

Arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce

Slices of smoked salmon garnished with capers, shallots, extra virgin olive oil and lemon

Experience genuine Italian dishes freshly prepared.

Please call for bookings.

Scallopine of boneless chicken breast sauteed in a sauce of Marsala wine with fresh mushrooms and tomatoes. Served with fresh vegetable and potato of the day.

Boneless breast of chicken lightly breaded and gently pan fried, served with melted mozzarella and zesty marinara sauce. Served with fresh vegetable and potato of the day.

A blend of ground veal and beef wrapped in a delicate crepe and baked in a bechamel and marinara sauce. Served with fresh vegetable and potato of the day.

Boneless pork chop seasoned and grilled and served with a white wine veloute with capers, artichoke hearts and julienne of carrots.

Roasted sweet Italian eggplant discs accented with savory Pomodoro sauce, Parmigiano Reggiano, mozzarella, ricotta, pesto and basil.

Fresh Atlantic salmon grilled and served in a Champagne dill sauce with wild mushrooms. Served with vegetable and potato of the day.

Scallopine of veal sauteed in a sauce of Marsala wine with fresh mushrooms and tomatoes. Served with fresh vegetable and potato of the day.

Thin slice of veal lightly breaded and gently pan fried, served with melted mozzarella and zesty marinara sauce. Served with fresh vegetable and potato of the day.

Slices of wine-ripened tomatoes topped with slices of fresh mozzarella cheese and drizzled with fresh basil and balsamic dressing

The classic Caesar tossed with romaine lettuce, herbed croutons and freshly-grated Parmesan cheese

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Ribbons of semolina pasta tossed in savory Alfredo sauce with julienne of grilled chicken

Linguini tossed in a light marinara sauce with shrimp and zucchini

Pasta filled with mascarpone cheese topped with grilled chicken, spinach and mushrooms

Spaghetti with South African lobster tail, petite shrimp, sun-dried tomatoes and arugula sautéed with extra virgin olive oil, garlic and Italian parsley

Ribbons of fresh semolina fettuccini tossed in a savory Alfredo style sauce with strips of grilled chicken breast.

Linguine tossed with a medley of fresh seafood including shrimp and white fish in a zesty Pomodoro style sauce.

Linguine tossed with homemade Italian meatballs and our homemade marinara with Parmigiano Reggiano.

Pasta tossed with julienne of sweet bell peppers, onions, sliced button mushrooms and grilled chicken breast in our tomato basil sauce.

Pasta dumplings tossed with prosciutto ham and peas in a tomato cream sauce.

Capacity: 30

Capacity: 150

Beautiful spaces for any occasion.

Fresh spring mix garnished with tomato, cucumber, gorgonzola cheese and served with choice of dressing.

Fresh Romaine lettuce tossed in our homemade Caesar dressing with Parmigiano Reggiano

Farfalle pasta tossed in a vinaigrette with vegetable medley and dusted parmesan cheese.

Slices of fresh tomato topped with fresh mozzarella cheese, olive oil and basil

Fresh Spring Mix with grilled chicken, crumbled egg, avocado, bacon, cheddar cheese, tomato and choice of dressing.

A third pound burger with bacon, cheddar, pepperjack, all dressed and served on fresh Brioche. Served with seasoned fries or chips.

Smoked turkey and maple ham sliced thin and grilled, served dressed with bacon and provolone cheese on Texas toast with honey mustard. Served with seasoned fries or chips.

Homemade Italian meatballs served on a toasted hoagie with marinara and melted provolone. Served with seasoned fries or chips.

Breaded North Atlantic Cod, breaded and fried, served dressed on rye bread. Served with seasoned fries or chips.

Pistachio-encrusted sea bass topped with vegetable caponata and garnished with king crab meat

Rack of lamb encrusted with herbed breadcrumbs served in a fresh rosemary and Makers Mark demi-glace

Medallion of veal stuffed with smoked Gouda and pancetta in a Madeira wine sauce

9 oz. filet grilled and stuffed with Gorgonzola cheese and wild mushrooms and glazed with Bordelaise sauce

Berkshire pork tenderloin stuffed with a composition of walnuts, spinach, carrots, apple and Brie cheese. Served in an Evan Williams Single Barrel reduction

Farm-raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and Gorgonzola cheese

Grilled North Atlantic salmon with a champagne dill cream sauce, garnished with mushrooms

Whole Dover Sole with a lemon caper beurre blanc

Scalloppine of veal with sage, thinly-sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce

Squid rings lightly battered and sauteed with peppers, onions, black olives and garnished with lemon. Served with marinara sauce.

Scottish smoked salmon with shallots, olive oil and capers.

Served with a spicy marinara sauce

Semolina linguini tossed with grilled chicken, peppers, onions, and olives in our zesty Pomodoro sauce with Reggiano parmesan.

Semolina Linguini tossed with grilled chicken, peppers, and mushrooms in a savory Alfredo sauce.

Grilled Atlantic salmon served in a delicate white wine sauce with artichoke hearts, capers and sweet bell peppers.

Cheese filled pasta dumplings tossed with prosciutto ham, peas, and mushrooms in a tomato cream sauce.