Menu

Salads and Appetizers

Daily Composed Soup      8.50
Creamed Puree of Leek al Gorgonzola with a Crostino Torta di Mascarpone      8.50
Salad of Torn Greens and Fresh Herbs with Aged Balsamic Vinaigrette      8
Caesar Salad with Pancetta Crisp and ViBo’s Cheese Croutons      9 
Caprese of Ripened Tomato and Fior di Latte, Pesto Dressing and Cold Pressed Olive Oil      9 
Apple Pecan Salad Goat Cheese and Granny Smith Dressing      11 
Eggplant Parmigiana with Roasted Tomato Fillets, Shaved Reggiano      11 
Crisp Fried Calamari      11 
Steamed P.E.I Mussels with a Spicy Tomato Prosecco Broth      11 
Tossed Tiger Shrimp with Garlic, Vermouth and White Wine      10 
Portobello Mushroom Baked and Parmigiano Crusted      10 
Duo of Marinated Wild Scottish Salmon and Smoked Atlantic Salmon      14 
Beef Carpaccio Cognac- Coriander Marinated      13 
 

Pasta, Risotto e Farinaci

Hand Rolled Gnocchi di Patate with Gorgonzola Sauce      18
Penne all’Arrabiata  Spicy Penne in Tomato Black Olive Sauce      14 
Penne alla Vodka      15 
Fettucine with Traditional Bolognese Ragu      15 
Cheese Crespelle Light Crepe Filled with Ricotta Cheese, Spinach and Parmigiano Served with a Rose Sauce      15
Elicoidali with Lamb Ragu Rigatoni’s Smaller Brother with Braised Lamb Ragu, Cherry Tomato and Green Peas      17
Linguine “alla Marinara” with Mixed Shellfish      19
Rollato of Pasta Filled with Butternut Squash, Veal and Ricotta in a White Truffle Nutmeg Sauce      19
Wild Mushroom Risotto with Mascarpone and Parmigiano Reggiano      18
Seafood Agnolotti  Home Made with Natural Bisque Sauce      20

Main Courses

“Nuova Sofia” Roasted Supreme of Grain-fed Chicken and Pernod Mushroom Cream Sauce   19
Veal Piccata White Wine Lemon Sauce      21 
Cornish Hen Marinated with Dijon and Herbs Served with Mushroom Risotto      22 
Veal Milanese “alla parmigiana” with Tomato Ragu and Fontina Cheese      21 
Double Bone Maple Glazed Pork Chop with Apple Pancetta Ragu      23 
Braised Beef Short Ribs with the Chef’s Favorite Reduction       27
Veal Chop Pan Roasted from the Alps with Wine, Pesto and Gorgonzola Sauce      30 (10oz)
Cognac Rubbed 10oz. “AAA” Striploin with Peppercorn Sauce      26 
Herb Roasted Rack of New Zealand Lamb Parsley Pistacchio Crust Pommery Mustard Infused Natural Jus   33
ViBo’s Zuppa di Pesce  A Selection of Fresh Fish and Shellfish in a Spiced Tomato Broth      26
A Duo of Large Prawns and Seared Sea Scallops in a Citrus White Wine Sauce      30

Please ask our wait staff for our selection of the freshest fish from the sea

Don’t Forget ViBo’s Bruschetta