Viggiano’s On Sunset
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Inviting Italian Dining with Generous Portions
valutazione
Recensioni
fotografia
menù
Try a sample of Viggiano's favorite four appetizers: Calamari, Stuffed Cheese Wedges, Sausage-Stuffed Mushrooms and Tomato and Mozzarella Bruschetta
A generous portion of tender domestic, young calamari lightly fried and tossed with lemon, Roma tomatoes, extra virgin olive oil and basil
Mushroom caps filled with a savory sausage stuffing, topped with Parmesan cheese and baked
Provolone Cheese sandwiched around prosciutto, breaded and fried accompanied by marinara sauce for dipping
Portobello mushrooms marinated with balsamic vinegar, grilled, sliced and garnished with julienne roasted peppers
Little Neck clams sautéed with garlic butter and Chardonnay
Fresh mussels steam with red wine, served in a garlic butter marinara sauce
An Italian festival of Kalamata olives, marinated artichoke hearts, roasted peppers, marinated fresh mozzarella, Genoa salami cones filled with basil cream cheese, along with prosciutto and provolone stuffed cherry peppers and topped with shaved prosciutto
Roasted Peppers marinated in garlic and olive oil, served with aged provolone, homemade mozzarella and Kalamata olives
Jumbo lump crab cake seasoned, served on a marinated portobello mushroom topped with roasted red pepper aioli
Crisp Romaine Lettuce tossed with the Viggiano family's own dressing and Parmesan cheese topped homemade croutons
Baby greens tossed with balsamic vinaigrette topped with dried cranberries, diced tomatoes, toasted pine nuts and Gorgonzola cheese
An Italian classic of homemade chicken broth colored with escarole and accompanied by tiny meatballs
Chicken breast sautéed in olive oil, topped with spinach, roasted red peppers and melted mozzarella cheese with lemon white wine butter
Sautéed shrimp with roasted peppers and penne in a sweet vodka cream sauce
Scallops and shrimp sautéed with artichokes and cavatappi pasta in a Rosé sauce
Shrimp, scallops, mussels and clams sautéed in white wine and served over pasta in a spicy red sauce
Tender medallions of veal seasoned, sautéed with sage, prosciutto and Fontina cheese in a Chardonnay white wine demi-glace
Chef's choice of delicious homemade ravioli
Italian cheese such as Mozzarella, Reggiano Parmesano and Fontina must always be fresh
Must be made of a combination of ground pork, veal and beef combined with spices, cooked in marinara sauce
Cooked daily from fresh Roma tomatoes and herbs then simmered
Cooked daily with fresh tomatoes, garlic, white wine and sun-dried tomatoes with clarified butter
Use only the finest grade of veal
Always use fresh poultry, never frozen
Season lightly, not overpowering
All meals should end with a bit of sweetness, our homemade desserts will compliment your dining experience
Portobello & Button Mushrooms, mascarpone cheese, Sautéed in marsala wine, rolled in pasta sheets and baked with parmesan cream sauce
Italian bacon, peas and onion sautéed and tossed with capellini pasta in a pancetta cream sauce
Rigatoni pasta tossed with onions, peppers, chicken, sweet and hot sausages sautéed with marinara sauce, and finished with fresh mozzarella cheese
Cavatappi pasta in a fresh Rosa Sauce sautéed with chicken
Rigatoni pasta sautéed with mussels in a garlic butter, red wine Marinara sauce
Penne pasta sautéed with julienne prosciutto, fresh spinach and sun-dried tomatoes, in garlic butter sauce
Penne pasta sautéed with shrimp and roasted peppers in garlic butter sauce
Cavatappi pasta sautéed with fresh roasted eggplant, zucchini, carrots, tomatoes, onions, and asparagus in a Pomodoro sauce
This recipe is a Viggiano family favorite and is often served for special occasions. A tasty marinara sauce, layers of pasta, Italian cheeses, ground meatballs and sweet and hot sausages. Delizioso!
An old homemade tradition. Spaghetti with Italian - style meatballs in marinara sauce. Truly Satisfying!
Always a favorite, ravioli in our homemade marinara sauce served with Italian-style meatballs
Fettuccini pasta sautéed with shrimp and salmon in a Vodka Rosa sauce
Classic creamy Alfredo, served with fettuccini pasta
Gnocchi sautéed in Rosa sauce and served with baby meatballs topped with Ricotta cheese
Fresh eggplant seasoned, breaded, fried and topped with our original marinara sauce and Italian cheeses
Boneless, skinless chicken breasts sautéed in a wild mushroom Marsala wine demi-glace
Boneless, skinless chicken breasts breaded, fried and topped with our original marinara sauce and Italian cheese
Boneless, skinless chicken breasts sautéed with Chardonnay wine, onions, peppers and mushrooms in marinara sauce
Boneless, skinless chicken breasts sautéed in a lemon butter caper, Chardonnay wine sauce
Tender medallions of veal seasoned and sautéed. Topped with our original marinara sauce and Italian cheeses
Tender medallions of veal seasoned and sautéed with Roma tomatoes, Kalamata olives, artichoke hearts and capers, in Chardonnay lemon pesto sauce
Tender medallions of veal seasoned and sautéed with shrimp and roasted peppers in a pomodoro sauce
Fresh salmon grilled over open coals and complimented with Roma tomatoes and capers in a lemon butter Chardonnay wine sauce
Fresh Asparagus spears sautéed with lemon butter
Fresh Broccoli rabe sautéed with garlic and olive oil
Sautéed in garlic and olive oil
Fresh zucchini sautéed in garlic and olive oil with Roma tomatoes
Fresh yukon potatoes boiled and mixed with butter, milk and seasonings
Capellini, Spaghetti, Fettuccini, Rigatoni, Penne Rigata and Cavatappi
Fresh Italian bread lightly seasoned with garlic butter, parmesan cheese, fresh parsley and paprika wrapped in foil and baked
Try a sample of Viggiano's favorite four appetizers: Calamari, Stuffed Cheese Wedges, Sausage-Stuffed Mushrooms and Tomato and Mozzarella Bruschetta
A generous portion of tender domestic, young calamari lightly fried and tossed with lemon, Roma tomatoes, extra virgin olive oil and basil
Mushroom caps filled with a savory sausage stuffing, topped with Parmesan cheese and baked
Provolone Cheese sandwiched around prosciutto, breaded and fried accompanied by marinara sauce for dipping
Portobello mushrooms marinated with balsamic vinegar, grilled, sliced and garnished with julienne roasted peppers
Little Neck clams sautéed with garlic butter and Chardonnay
Fresh mussels steam with red wine, served in a garlic butter marinara sauce
An Italian festival of Kalamata olives, marinated artichoke hearts, roasted peppers, marinated fresh mozzarella, Genoa salami cones filled with basil cream cheese, along with prosciutto and provolone stuffed cherry peppers and topped with shaved prosciutto
Roasted Peppers marinated in garlic and olive oil, served with aged provolone, homemade mozzarella and Kalamata olives
Jumbo lump crab cake seasoned, served on a marinated portobello mushroom topped with roasted red pepper aioli
Crisp Romaine Lettuce tossed with the Viggiano family's own dressing and Parmesan cheese topped homemade croutons
Baby greens tossed with balsamic vinaigrette topped with dried cranberries, diced tomatoes, toasted pine nuts and Gorgonzola cheese
An Italian classic of homemade chicken broth colored with escarole and accompanied by tiny meatballs
Chicken breast sautéed in olive oil, topped with spinach, roasted red peppers and melted mozzarella cheese with lemon white wine butter
Sautéed shrimp with roasted peppers and penne in a sweet vodka cream sauce
Scallops and shrimp sautéed with artichokes and cavatappi pasta in a Rosé sauce
Shrimp, scallops, mussels and clams sautéed in white wine and served over pasta in a spicy red sauce
Tender medallions of veal seasoned, sautéed with sage, prosciutto and Fontina cheese in a Chardonnay white wine demi-glace
Chef's choice of delicious homemade ravioli
Italian cheese such as Mozzarella, Reggiano Parmesano and Fontina must always be fresh
Must be made of a combination of ground pork, veal and beef combined with spices, cooked in marinara sauce
Cooked daily from fresh Roma tomatoes and herbs then simmered
Cooked daily with fresh tomatoes, garlic, white wine and sun-dried tomatoes with clarified butter
Use only the finest grade of veal
Always use fresh poultry, never frozen
Season lightly, not overpowering
All meals should end with a bit of sweetness, our homemade desserts will compliment your dining experience
Portobello Button Mushrooms, mascarpone cheese, Sautéed in marsala wine, rolled in pasta sheets and baked with parmesan cream sauce
Italian bacon, peas and onion sautéed and tossed with capellini pasta in a pancetta cream sauce
Rigatoni pasta tossed with onions, peppers, chicken, sweet and hot sausages sautéed with marinara sauce, and finished with fresh mozzarella cheese
Cavatappi pasta in a fresh Rosa Sauce sautéed with chicken
Rigatoni pasta sautéed with mussels in a garlic butter, red wine Marinara sauce
Penne pasta sautéed with julienne prosciutto, fresh spinach and sun-dried tomatoes, in garlic butter sauce
Penne pasta sautéed with shrimp and roasted peppers in garlic butter sauce
Cavatappi pasta sautéed with fresh roasted eggplant, zucchini, carrots, tomatoes, onions, and asparagus in a Pomodoro sauce
This recipe is a Viggiano family favorite and is often served for special occasions. A tasty marinara sauce, layers of pasta, Italian cheeses, ground meatballs and sweet and hot sausages. Delizioso!
An old homemade tradition. Spaghetti with Italian - style meatballs in marinara sauce. Truly Satisfying!
Always a favorite, ravioli in our homemade marinara sauce served with Italian-style meatballs
Fettuccini pasta sautéed with shrimp and salmon in a Vodka Rosa sauce
Classic creamy Alfredo, served with fettuccini pasta
Gnocchi sautéed in Rosa sauce and served with baby meatballs topped with Ricotta cheese
Fresh eggplant seasoned, breaded, fried and topped with our original marinara sauce and Italian cheeses
Boneless, skinless chicken breasts sautéed in a wild mushroom Marsala wine demi-glace
Boneless, skinless chicken breasts breaded, fried and topped with our original marinara sauce and Italian cheese
Boneless, skinless chicken breasts sautéed with Chardonnay wine, onions, peppers and mushrooms in marinara sauce
Boneless, skinless chicken breasts sautéed in a lemon butter caper, Chardonnay wine sauce
Tender medallions of veal seasoned and sautéed. Topped with our original marinara sauce and Italian cheeses
Tender medallions of veal seasoned and sautéed with Roma tomatoes, Kalamata olives, artichoke hearts and capers, in Chardonnay lemon pesto sauce
Tender medallions of veal seasoned and sautéed with shrimp and roasted peppers in a pomodoro sauce
Fresh salmon grilled over open coals and complimented with Roma tomatoes and capers in a lemon butter Chardonnay wine sauce
Fresh Asparagus spears sautéed with lemon butter
Fresh Broccoli rabe sautéed with garlic and olive oil
Sautéed in garlic and olive oil
Fresh zucchini sautéed in garlic and olive oil with Roma tomatoes
Fresh yukon potatoes boiled and mixed with butter, milk and seasonings
Capellini, Spaghetti, Fettuccini, Rigatoni, Penne Rigata and Cavatappi
Fresh Italian bread lightly seasoned with garlic butter, parmesan cheese, fresh parsley and paprika wrapped in foil and baked
