Viggiano’s On Sunset

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