Salads & Appetizers

Daily Composed Soup – 9

Pasta Fagioli con Pasta Fritta – 10

Salad of Torn Greens and Fresh Herbs with Aged Balsamic Vinaigrette – 9

Caprese of Golden Beets and Buffalo Mozzarella with a Red Wine Fig Dressing- 13

Caesar Salad with Pancetta Crisp and ViBo’s Cheese Croutons – 12

Apple Pecan Salad, Goat Cheese and Granny Smith Dressing – 12

Nova Scotia Lobster and Boston Lettuce Salad in a Orange Citrus Dressing – 14

House Cured Gravlox Salmon, Goat Cheese Crostini and Lemon Zest – 12

Crisp Fried Calamari – 12

Steamed P.E.I Mussels with a White Wine, Prosecco, Herb Broth- 12

Eggplant Parmigiana with Roasted Tomato Fillets, Shaved Reggiano – 12

Calamari Sorrentina, Tossed with a Cherry Tomato, Black Olive, Caper Dressing – 13

Cognac- Coriander Marinated Beef Carpaccio – 13

Mediterranean Grilled Octopus with Basil Drizzle – 14

Polenta and Salsiccia, Grilled Polenta Topped with Italian Sausage in a Tomato Ragu- 13

Pasta, Risotto e Farinace 

Vibo’s Home-made Gnocchi di Patate with Gorgonzola Sauce – 19

Penne all’Arrabiata – Penne in a Spicy Tomato Sauce with Black Olives- 15

Penne alla Vodka with Pancetta in a Rose Sauce – 17

Traditional Bolognese Ragu with Fresh Homemade Fettucine – 16

Cheese Crespelle – Light Crepe Filled with Ricotta Cheese, Spinach and Parmigiano Served with a Rose Sauce – 17

Linguine and Meatballs – Tomato Braised Meatballs with Fresh Basil – 17

Homemade Goat Cheese Portobello Agnolloti in a Truffled Mushroom Cream Sauce – 24

Garganelli with Lamb Ragu – Handmade Egg Noodle with Braised Lamb Ragu, Cherry Tomato and Green Peas – 22

Baby Rigatoni with Sausage, Pernod, Pink Peppercorn Mushroom Veloute – 24

Classic Linguine Vongole – Linguine and Clams with a White Wine Sauce – 22

Linguine “alla Marinara” – Mussels, Clams, Calamari, Shrimps, Scallop – 22

Nova Scotia Lobster Corn Lemon Scented Risotto – 26

Main Courses

“Nuova Sofia” – Roasted Supreme of Grain-Fed Chicken and Pernod Mushroom Cream Sauce – 19

Pollo Rosemarino – Rosemary Roasted Half Chicken – 22

Provimi Calf’s Liver – Caramelized Onion, Pancetta, Red Wine Reduction – 23

Veal Piccata – White Wine & Lemon Sauce – 23

Veal Milanese “alla parmigiana” with Tomato Ragu and Fontina Cheese – 22

Corninsh Hen – Dijon and Herb Marinated Served with Mushroom Risotto – 23

Braised Lamb Shank Topped with Crispy Onion – 29

Braised Beef Short Ribs with Chefs Favorite Reduction – 29

“AAA” Canadian Black Angus Strip Loin with Peppercorn Sauce – 10oz. 29

Herb Roasted Rack of New Zealand Lamb, Parsley Pistachio Crust – 35

ViBo’s Zuppa di Pesce – A Selection of Fresh Fish and Shellfish in a Spiced Tomato Broth – 30

A Duo of Two Large Prawns and Two Seared Sea Scallops in a Citrus White Wine Sauce – 29