Vivace Restaurant

fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts

baked vanilla bean custard with glazed brown sugar topping, fresh fruit

crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce

espresso soaked ladyfingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit

made with croissants and apples in a tuaca caramel sauce (8-10 minute preparation time)

Three layers of ice cream, crème de cacao-walnut, brandy-chocolate, and strawberry

Vivace made italian ice cream

chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream (20 minute preparation time)

four U-12 size Guaymas shrimp with balsamic vinegar dressing, potato sticks & Romano cheese

over mixed greens with Balsamic vinegar & light shavings of Parmigiano Reggiano

in a soy ginger sesame vinaigrette topped with crispy potato sticks & Romano cheese

half with fresh tomato & basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish

mixed greens with Gorgonzola cheese crumbles & vinaigrette with Alfonso Walnut Oil

tossed with traditional Caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano

marinated artichoke hearts, prosciutto, roasted red peppers, herb goat cheese mousse, grilled asparagus, marinated olives, sauteed spinach & garlic toast

pesto and fresh tomatoes with mixed greens salad

over toasted croissant and sauteed spinach with mixed greens salad

served open faced over garlic toast, with Burrata cheese & fresh tomato- basil topping with mixed greens salad

roasted‎ red peppers & tomato sauce, baked with Fontina cheese

handmade pasta, filled with Ricotta, Fontina, Pecorino Romano & Parmigiano cheese. Tomato- mushroom sauce

scallops, shrimp, rock shrimp and salmon in a red pepper-tomato broth, served over fettuccine

sauteed red onion, kalamata olives, capers, and tomatoes, roasted garlic tossed with basil oil

with green peppercorn cream sauce with garlic potato puree

with mushrooms, shallots, bread crumbs & Parmigiano cheese stuffing with mixed greens salad

baked with a Parmigiano cream sauce, served with mixed greens in a vinaigrette

filled with ricotta cheese and baked with tomato-basil sauce with vegetable pasta on side

with asparagus aioli & arugula with mixed greens salad

breaded pork tenderloin with tomato sauce, light demi glace, baked Fontina cheese with mixed greens salad

Please‎ ask server for type of fish and the preparation

Prosecco with white peach pureé

fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts

baked vanilla bean custard with glazed brown sugar topping, fresh fruit

crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce

espresso soaked ladyfingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit

made with croissants and apples in a tuaca caramel sauce (8-10 minute preparation time)

Three layers of ice cream, crème de cacao-walnut, brandy-chocolate, and strawberry

Vivace made italian ice cream

chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream (20 minute preparation time)

half with fresh tomato basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish

Baked with parmigiano cream sauce

over mixed greens with balsamic vinegar light shavings of Parmigiano Reggiano

marinated artichoke hearts, Prosciutto ham, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sautéed spinach garlic toast

baked in gorgonzola cheese - garlic butter

with mushrooms, shallots, breadcrumbs and Parmigiano cheese stuffing. Lemon oil garnish

Available for dinner service. The soup changes on a daily basis

with asparagus aioli and arugula

butter lettuce with Gorgonzola crumbles walnut vinaigrette with Alfonso Oil

tossed with traditional Caesar dressing, garlic croutons light shavings of Parmigiano Reggiano

Vinaigrette, crispy potato sticks, and romano cheese

with crispy prosciutto, roasted pine nuts, Romano cheese and port wine dressing

roasted red peppers tomato sauce, baked with fontina cheese

handmade pasta with both seafood spinach fillings. Fresh tomato-basil broth

sauteed red onion, kalamta olives, capers and tomatoes tossed with basil oil

delicate meatballs in tomato sauce over angel hair pasta

scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine

Asparagus and Parmigiano cheese Risotto, topped with grilled chicken and touch of demi glace

handmade pasta, filled with Ricotta, Fontina, Pecorino Romano Parmigiano cheese. Tomato - mushroom sauce

Red Bird Farms Chicken with grilled eggplant, Portabella mushrooms, balsamic reduction with vegetable pasta

thin‎ slices of veal (shell loin cut) sautéed in mushroom Marsala wine sauce with vegetable pasta on side

breaded pork tenderloin with tomato, light demi glace sauce, basked with fontina cheese with vegetable pasta

five U-12 size Guaymas shrimp served in a very light lemon sauce with vegetable rice

served with lemon-butter sauce over sautéed spinach

demi glace cream sauce with vegetable rice

marsala wine sauce grilled asparagus with garlic potato purée

Porcini mushroom rub rib eye, pan seared with black truffle Madeira demi glace over sautéed spinach and creamy polenta

veal shanks in a vegetable - tomato sauce over rice

center cut pork chop, breaded with spinach-Fontina cheese filling Marsala wine sauce with garlic potato puree

Please ask server for type of fish and the preparation

four U-12 size Guaymas shrimp with balsamic vinegar dressing, potato sticks Romano cheese

over mixed greens with Balsamic vinegar light shavings of Parmigiano Reggiano

in a soy ginger sesame vinaigrette topped with crispy potato sticks Romano cheese

half with fresh tomato basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish

mixed greens with Gorgonzola cheese crumbles vinaigrette with Alfonso Walnut Oil

tossed with traditional Caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano

marinated artichoke hearts, prosciutto, roasted red peppers, herb goat cheese mousse, grilled asparagus, marinated olives, sauteed spinach garlic toast

pesto and fresh tomatoes with mixed greens salad

over toasted croissant and sauteed spinach with mixed greens salad

served open faced over garlic toast, with Burrata cheese fresh tomato- basil topping with mixed greens salad

roasted‎ red peppers tomato sauce, baked with Fontina cheese

handmade pasta, filled with Ricotta, Fontina, Pecorino Romano Parmigiano cheese. Tomato- mushroom sauce

scallops, shrimp, rock shrimp and salmon in a red pepper-tomato broth, served over fettuccine

sauteed red onion, kalamata olives, capers, and tomatoes, roasted garlic tossed with basil oil

with green peppercorn cream sauce with garlic potato puree

with mushrooms, shallots, bread crumbs Parmigiano cheese stuffing with mixed greens salad

baked with a Parmigiano cream sauce, served with mixed greens in a vinaigrette

filled with ricotta cheese and baked with tomato-basil sauce with vegetable pasta on side

with asparagus aioli arugula with mixed greens salad

breaded pork tenderloin with tomato sauce, light demi glace, baked Fontina cheese with mixed greens salad

Please‎ ask server for type of fish and the preparation

Prosecco with white peach pureé

fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts

baked vanilla bean custard with glazed brown sugar topping, fresh fruit

crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce

espresso soaked ladyfingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit

made with croissants and apples in a tuaca caramel sauce (8-10 minute preparation time)

Three layers of ice cream, crème de cacao-walnut, brandy-chocolate, and strawberry

Vivace made italian ice cream

chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream (20 minute preparation time)

half with fresh tomato & basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish

Baked with parmigiano cream sauce

over mixed greens with balsamic vinegar & light shavings of Parmigiano Reggiano

marinated artichoke hearts, Prosciutto ham, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sautéed spinach & garlic toast

baked in gorgonzola cheese - garlic butter

with mushrooms, shallots, breadcrumbs and Parmigiano cheese stuffing. Lemon oil garnish

Available for dinner service. The soup changes on a daily basis

with asparagus aioli and arugula

butter lettuce with Gorgonzola crumbles & walnut vinaigrette with Alfonso Oil

tossed with traditional Caesar dressing, garlic croutons & light shavings of Parmigiano Reggiano

Vinaigrette, crispy potato sticks, and romano cheese

with crispy prosciutto, roasted pine nuts, Romano cheese and port wine dressing

roasted red peppers & tomato sauce, baked with fontina cheese

handmade pasta with both seafood & spinach fillings. Fresh tomato-basil broth

sauteed red onion, kalamta olives, capers and tomatoes tossed with basil oil

delicate meatballs in tomato sauce over angel hair pasta

scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine

Asparagus and Parmigiano cheese Risotto, topped with grilled chicken and touch of demi glace

handmade pasta, filled with Ricotta, Fontina, Pecorino Romano & Parmigiano cheese. Tomato - mushroom sauce

Red Bird Farms Chicken with grilled eggplant, Portabella mushrooms, balsamic reduction with vegetable pasta

thin‎ slices of veal (shell loin cut) sautéed in mushroom Marsala wine sauce with vegetable pasta on side

breaded pork tenderloin with tomato, light demi glace sauce, basked with fontina cheese with vegetable pasta

five U-12 size Guaymas shrimp served in a very light lemon sauce with vegetable rice

served with lemon-butter sauce over sautéed spinach

demi glace cream sauce with vegetable rice

marsala wine sauce & grilled asparagus with garlic potato purée

Porcini mushroom rub rib eye, pan seared with black truffle Madeira demi glace over sautéed spinach and creamy polenta

veal shanks in a vegetable - tomato sauce over rice

center cut pork chop, breaded with spinach-Fontina cheese filling & Marsala wine sauce with garlic potato puree

Please ask server for type of fish and the preparation

four U-12 size Guaymas shrimp with balsamic vinegar dressing, potato sticks & Romano cheese

over mixed greens with Balsamic vinegar & light shavings of Parmigiano Reggiano

in a soy ginger sesame vinaigrette topped with crispy potato sticks & Romano cheese

half with fresh tomato & basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish

mixed greens with Gorgonzola cheese crumbles & vinaigrette with Alfonso Walnut Oil

tossed with traditional Caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano

marinated artichoke hearts, prosciutto, roasted red peppers, herb goat cheese mousse, grilled asparagus, marinated olives, sauteed spinach & garlic toast

pesto and fresh tomatoes with mixed greens salad

over toasted croissant and sauteed spinach with mixed greens salad

served open faced over garlic toast, with Burrata cheese & fresh tomato- basil topping with mixed greens salad

roasted‎ red peppers & tomato sauce, baked with Fontina cheese

handmade pasta, filled with Ricotta, Fontina, Pecorino Romano & Parmigiano cheese. Tomato- mushroom sauce

scallops, shrimp, rock shrimp and salmon in a red pepper-tomato broth, served over fettuccine

sauteed red onion, kalamata olives, capers, and tomatoes, roasted garlic tossed with basil oil

with green peppercorn cream sauce with garlic potato puree

with mushrooms, shallots, bread crumbs & Parmigiano cheese stuffing with mixed greens salad

baked with a Parmigiano cream sauce, served with mixed greens in a vinaigrette

filled with ricotta cheese and baked with tomato-basil sauce with vegetable pasta on side

with asparagus aioli & arugula with mixed greens salad

breaded pork tenderloin with tomato sauce, light demi glace, baked Fontina cheese with mixed greens salad

Please‎ ask server for type of fish and the preparation

Prosecco with white peach pureé