Vico Ristorante Italiano

Prosciutto di Parma, sopressata, imported salame, provolone, roasted peppers, pickled eggplant and imported grilled artichokes

Eggplant, breaded & lightly fried in a San Marzano tomato sauce with ricotta and fresh mozzarella

Portobello mushroom caps topped with Prosciutto di Parma, fresh mozzarella and roasted red peppers over a bed of spring salad

Jumbo shrimp sautéed white wine, garlic and lemon sauce and crostini

Rhode island calamari lightly fried with hot pepper aioli sauce

An American classic with an Italian twist, Parmigiano cheese dressing

Mixed greens, cucumbers, fennel, red onion, tomatoes, radishes, with a homemade balsamic dressing

Baby arugula with shaved Parmigiano Reggiano and an olive oil and lemon dressing

Fresh baby spinach, Granny Smith apples, Gorgonzola cheese, walnuts, dried cranberries with a maple syrup, olive oil and apple cider vinegar dressing

Saffron rice filled with peas, mozzarella and meat sauce, lightly breaded and fried

Fresh seasonal vegetables simmered in a light tomato broth

Pancetta, cannellini beans with homemade tagliolini pasta

Fettuccine topped with shrimp, scallops, asparagus and sundried tomatoes with a brandy cream sauce

Handmade potato dumplings baked with a San Marzano tomato sauce, fresh mozzarella and basil

Spaghetti tossed with garlic, oil and peperoncino, featured in the Boston Globe

Bow-tie noodle pasta with Prosciutto di Parma, peas and assorted mushrooms, topped with a light cream and truffle oil sauce

Arborio rice topped with mussels, clams, shrimp, calamari and scallops and a light spicy tomato sauce

Ground pork, beef and veal slowly simmered in a tomato sauce topped with Parmigiano

Thick hollow spaghetti topped with pancetta, eggs, black pepper and Parmigiano cheese

Little neck clams in a white wine garlic sauce over linguine

Rolled pork, scallopine stuffed with capicola, provolone and spinach, topped with a wild mushroom sauce. Served with roasted potatoes and chef's choice of vegetables

Escalopes of veal topped with Prosciutto di Parma, sage and fresh mozzarella. Served with roasted potatoes and chef's choice of vegetables

Chicken breast with roasted peppers and artichokes in a white wine lemon caper sauce. Served with roasted potatoes and chef's choice of vegetables

Grilled salmon fillet with a citrus balsamic glaze. Served with roasted potatoes and chef's choice of vegetables

Grilled lamb chops marinated in Italian herbs. Served with roasted potatoes and chef's choice of vegetables

14 ounce grilled sirloin coated with Italian herbs over mashed potatoes and roasted vegetables

Sautéed spinach with garlic and olive oil

A side of saffron Arborio rice with Parmigiano cheese

Grilled asparagus brushed with e.v.o.o.

Penne with a spicy tomato sauce