Vincenzo's Italian Restaurant

Morsels of fresh snapper in a piquant tomato shellfish stock

Smoked salmon with shallots, olive oil, lemon and capers

Served with a spicy marinara sauce

Potato dumpling, marinara sauce, peas sprinkled with Parmigiano Reggiano

Spicy shrimp cakes served on a bed of peppery arugula lettuce and drizzled lemon aioli sauce

A medley of fresh lettuce with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar

Slices of fresh mozzarella cheese between a fresh vine-ripened tomato with olive oil, cracked pepper and fresh basil

Crisp Romaine lettuce, herbed croutons and freshly grated parmesan cheese tossed with a classic Caesar dressing

Atlantic salmon gently poached and served with fresh sorrel cucumber and a light citrus crème fraiche

Chilled corkscrew pasta topped with strips of grilled chicken, artichoke hearts, sweet peppers, black olives and tomatoes in a champagne herbed garlic dressing

Tender baby lettuce with fresh seasonal fruit, smoked pecans and strips of grilled chicken tossed in a mango champagne

Garden greens with grilled chicken, chopped eggs, avocado, bacon, cheese, tomato wedges and avocado hearts of palm, choice of dressing

Caesar salad with choice of smoked chicken or smoked salmon with tomato concasse and asparagus tips

Lightly breaded filet of cod served on an open-faced roll with lettuce, tomatoes, Bermuda onions and homemade tartar sauce

Grilled chicken breast with roasted peppers and onions on focaccia bread accompanied by homemade chips and sweet pickles

Turkey breast slices, bacon, ham, lettuce and tomato on toasted white or whole wheat bread with chips and fresh fruit

Fresh seafood with baby clams, scallops and mussels in a smoky tomato broth, enhanced with fennel, Spanish saffron and garlic crostini

With a garden relish topping

Served with salmoriglio on a bed of pasta

Breast of chicken with mushrooms, onions and oregano in a rich Marsala wine sauce

Scaloppine of chicken in a light butter white wine veloute served with capers

Tender beef tips, wild mushrooms, cipolline onions and sliced zucchini in a rich Burgundy sauce, served on a bed of rice

Breaded veal cutlet topped with fresh basil, tomato and mozzarella

Noodles tossed in a rich meat ragu with wild mushrooms, topped with parmigiano-reggiano shavings

Fettuccini pasta, bay scallops and petite shrimp tossed with diced tomatoes and scallions in a savory red clam sauce

Fettuccine pasta, chicken and sautéed spinach tossed in a light cream sauce

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

Tortellini pasta, fresh mushrooms and prosciutto ham in cream and parmesan cheese with a touch of marinara sauce

Linguine tossed with baby clams, garlic, clam sauce, olive oil and white wine and crushed red pepper flakes

Lemon risotto topped with seared diver sea scallops, peas, lemon zest and parmesan shavings

special risotto of the day

an assortment of leafy greens and vegetables tossed in our creamy caper-dijon dressing

scaloppine of veal with mushroom, black olives in a rich sicilian wine sauce

brochette of beef served with fresh zucchini and seasonal peppers

linguini tossed with shrimp, tomato, basil and garlic

crepes wrapped around a blend of beef, veal and chicken, baked and finished in a béchamel glazed marinara sauce

breaded chicken cutlet baked with tomato sauce, mozzarella and parmesan cheese

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

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

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

A medley of fresh baby lettuces with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar

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

Linguini tossed in a light marinara sauce with shrimp and zucchini

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

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

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

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

Whole Dover Sole with a lemon caper beurre blanc

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

Rack of lamb encrusted with herbed bread crumbs served in a fresh rosemary and Makers Mark demiglace

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

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

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

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

special risotto of the day

an assortment of leafy greens and vegetables tossed in our creamy caper-dijon dressing

scaloppine of veal with mushroom, black olives in a rich sicilian wine sauce

brochette of beef served with fresh zucchini and seasonal peppers

linguini tossed with shrimp, tomato, basil and garlic

crepes wrapped around a blend of beef, veal and chicken, baked and finished in a béchamel glazed marinara sauce

breaded chicken cutlet baked with tomato sauce, mozzarella and parmesan cheese

Morsels of fresh snapper in a piquant tomato shellfish stock

Smoked salmon with shallots, olive oil, lemon and capers

Served with a spicy marinara sauce

Potato dumpling, marinara sauce, peas sprinkled with Parmigiano Reggiano

Spicy shrimp cakes served on a bed of peppery arugula lettuce and drizzled lemon aioli sauce

A medley of fresh lettuce with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar

Slices of fresh mozzarella cheese between a fresh vine-ripened tomato with olive oil, cracked pepper and fresh basil

Crisp Romaine lettuce, herbed croutons and freshly grated parmesan cheese tossed with a classic Caesar dressing

Atlantic salmon gently poached and served with fresh sorrel cucumber and a light citrus crème fraiche

Chilled corkscrew pasta topped with strips of grilled chicken, artichoke hearts, sweet peppers, black olives and tomatoes in a champagne herbed garlic dressing

Tender baby lettuce with fresh seasonal fruit, smoked pecans and strips of grilled chicken tossed in a mango champagne

Garden greens with grilled chicken, chopped eggs, avocado, bacon, cheese, tomato wedges and avocado hearts of palm, choice of dressing

Caesar salad with choice of smoked chicken or smoked salmon with tomato concasse and asparagus tips

Lightly breaded filet of cod served on an open-faced roll with lettuce, tomatoes, Bermuda onions and homemade tartar sauce

Grilled chicken breast with roasted peppers and onions on focaccia bread accompanied by homemade chips and sweet pickles

Turkey breast slices, bacon, ham, lettuce and tomato on toasted white or whole wheat bread with chips and fresh fruit

Fresh seafood with baby clams, scallops and mussels in a smoky tomato broth, enhanced with fennel, Spanish saffron and garlic crostini

With a garden relish topping

Served with salmoriglio on a bed of pasta

Breast of chicken with mushrooms, onions and oregano in a rich Marsala wine sauce

Scaloppine of chicken in a light butter white wine veloute served with capers

Tender beef tips, wild mushrooms, cipolline onions and sliced zucchini in a rich Burgundy sauce, served on a bed of rice

Breaded veal cutlet topped with fresh basil, tomato and mozzarella

Noodles tossed in a rich meat ragu with wild mushrooms, topped with parmigiano-reggiano shavings

Fettuccini pasta, bay scallops and petite shrimp tossed with diced tomatoes and scallions in a savory red clam sauce

Fettuccine pasta, chicken and sautéed spinach tossed in a light cream sauce

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

Tortellini pasta, fresh mushrooms and prosciutto ham in cream and parmesan cheese with a touch of marinara sauce

Linguine tossed with baby clams, garlic, clam sauce, olive oil and white wine and crushed red pepper flakes

Lemon risotto topped with seared diver sea scallops, peas, lemon zest and parmesan shavings

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

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

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

A medley of fresh baby lettuces with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar

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

Linguini tossed in a light marinara sauce with shrimp and zucchini

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

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

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

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

Whole Dover Sole with a lemon caper beurre blanc

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

Rack of lamb encrusted with herbed bread crumbs served in a fresh rosemary and Makers Mark demiglace

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

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

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

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

special risotto of the day

an assortment of leafy greens and vegetables tossed in our creamy caper-dijon dressing

scaloppine of veal with mushroom, black olives in a rich sicilian wine sauce

brochette of beef served with fresh zucchini and seasonal peppers

linguini tossed with shrimp, tomato, basil and garlic

crepes wrapped around a blend of beef, veal and chicken, baked and finished in a béchamel glazed marinara sauce

breaded chicken cutlet baked with tomato sauce, mozzarella and parmesan cheese

Morsels of fresh snapper in a piquant tomato shellfish stock

Smoked salmon with shallots, olive oil, lemon and capers

Served with a spicy marinara sauce

Potato dumpling, marinara sauce, peas sprinkled with Parmigiano Reggiano

Spicy shrimp cakes served on a bed of peppery arugula lettuce and drizzled lemon aioli sauce

A medley of fresh lettuce with Gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar

Slices of fresh mozzarella cheese between a fresh vine-ripened tomato with olive oil, cracked pepper and fresh basil

Crisp Romaine lettuce, herbed croutons and freshly grated parmesan cheese tossed with a classic Caesar dressing

Atlantic salmon gently poached and served with fresh sorrel cucumber and a light citrus crème fraiche

Chilled corkscrew pasta topped with strips of grilled chicken, artichoke hearts, sweet peppers, black olives and tomatoes in a champagne herbed garlic dressing

Tender baby lettuce with fresh seasonal fruit, smoked pecans and strips of grilled chicken tossed in a mango champagne

Garden greens with grilled chicken, chopped eggs, avocado, bacon, cheese, tomato wedges and avocado hearts of palm, choice of dressing

Caesar salad with choice of smoked chicken or smoked salmon with tomato concasse and asparagus tips

Lightly breaded filet of cod served on an open-faced roll with lettuce, tomatoes, Bermuda onions and homemade tartar sauce

Grilled chicken breast with roasted peppers and onions on focaccia bread accompanied by homemade chips and sweet pickles

Turkey breast slices, bacon, ham, lettuce and tomato on toasted white or whole wheat bread with chips and fresh fruit

Fresh seafood with baby clams, scallops and mussels in a smoky tomato broth, enhanced with fennel, Spanish saffron and garlic crostini

With a garden relish topping

Served with salmoriglio on a bed of pasta

Breast of chicken with mushrooms, onions and oregano in a rich Marsala wine sauce

Scaloppine of chicken in a light butter white wine veloute served with capers

Tender beef tips, wild mushrooms, cipolline onions and sliced zucchini in a rich Burgundy sauce, served on a bed of rice

Breaded veal cutlet topped with fresh basil, tomato and mozzarella

Noodles tossed in a rich meat ragu with wild mushrooms, topped with parmigiano-reggiano shavings

Fettuccini pasta, bay scallops and petite shrimp tossed with diced tomatoes and scallions in a savory red clam sauce

Fettuccine pasta, chicken and sautéed spinach tossed in a light cream sauce

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

Tortellini pasta, fresh mushrooms and prosciutto ham in cream and parmesan cheese with a touch of marinara sauce

Linguine tossed with baby clams, garlic, clam sauce, olive oil and white wine and crushed red pepper flakes

Lemon risotto topped with seared diver sea scallops, peas, lemon zest and parmesan shavings