Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Fresh PEI mussels simmered in a fragrant broth of white wine, celery and tomatoes
Seasoned, seared-tenderloin thinly sliced and drizzled with a unique creole aioli. Topped with fresh reggiano-parmesan and mixed arugula greens.
Served icy cold with our homemade cocktail sauce and sweet pepper rouille.
Semolina-parmesan crusted with roasted red pepper aioli & crispy herbs.
Rich and creamy bisque bursting with maine lobster and served with north atlantic swordfish croutons
Long stem artichoke hearts grilled over citrus & oak with arugula salad and finished with 12 year balsamic glaze
Romano crusted jumbo lump crab with roasted peppers and fresh arugula
Colossal U-8 Gulf shrimp barbequed with sweet pepper rosemary marinade and finished with a smoked sweet pepper butter
Imported mozzarella cheese fried then topped with marinara sauce and provolone cheese
Sauteed with an assortment of red, yellow and green, banana, cherry and bell peppers.
Sauteed with an assortment of red, yellow and green, banana, cherry and bell peppers.
Sundried tomato marinade, capers and asiago cheese served with parmesan crostini and roasted red pepper rouille.
Baby iceberg, tomato, gorgonzola and crispy pancetta with homemade ranch.
Fresh basil, pesto, balsamic vinegar and extra virgin olive oil
Crisp romaine, pancetta, baby croutons and fresh grated Reggiano-Parmesan. With anchovies add $0.50
Vitos house made meatballs simmered in our marinara sauce and served over rigatoni or linguine.
Florida gulf shrimp and sea scallops sauteed with fresh garlic, extra virgin olive oil and fresh herbs. Served over a bed of linguine.
Italian sausage, roasted sweet peppers, broccoli rapini and roma tomatoes.
Sweet lobster ravioli with seasonal fresh maine lobster and white truffle sherry cream.
Creamy san marzano tomato sauce, proscuitto and parmesan.
Finished with a fresh sage and brown butter sauce with grated reggiano-parmesan.
Creamy spinach topped with provolone and hollandaise.
Roasted garlic, parmesan and black truffle.
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3 of each specialty baked oysters
North atlantic salmon topped with parmesan-red onion aioli and placed on a cedar plank for roasting over our custom citrus and oak wood-burning pit.
Sauteed with baby spinach and sweet pepper butter.
Peppercorn crusted Ahi tuna mignon, seared rare and served with crispy herbs and our signature sauce.
Fresh swordfish, lightly encrusted with sliced almonds and spice, finished with our au poivre peppercorn sauce. Accompanied by potatoes rapini.
Mozzarella and herbs stuffed Provini veal chop pan sauteed with sun-dried tomato and goat cheese.
A traditional seafood dish of fresh Maine lobster, Gulf shrimp, sea scallops and chunks of white fish cooked in a light saffron, tomato and white wine broth.
Parmesan encrusted, farm-fresh double chicken breasts, thinly pounded and pan sauteed to a golden brown. Topped with our san marzano-herb sauce and finished with melted mozzarella cheese
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30 oz greg norman wagyu kobe ribeye, carved tableside and served with roasted garlic and fresh herbs
52 oz porterhouse cut 2 1/2 thick. Citrus grilled and served with piemontese butter
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Lump crab and red pepper aioli
Crab, asparagus and hollandaise
Stuffed with cape may scallop gratinese
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Our pizzas are cooked to order. Choice of cheese or pepperoni
generous portion of linguini or rigatoni. Served with a traditional red sauce
Our jumbo all beef frank. Served with garlic-smashed potatoes or fries
Only the finest beef goes into making our burgers. served with garlic-smashed potatoes or fries
Add a slice of provolone cheese
Hand-breaded cuts of quick fried chicken breast. Served with garlic-smashed potatoes or fries
Served with garlic -smashed potatoes or fries
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Orange blossom honey, sweet cream, salty caramel
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