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 Ripened Tomato and Fior di Latte, Pesto Dressing and Cold Pressed Olive Oil – 10

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 Spicy Tomato Prosecco 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

Nova Scotia Seared Scallops with a Julienne of Ontario Apple Tossed in Cider Vinegar and Pancetta – 14

Octopus Leccese – Tomato Braised Octopus with Potato and Green Peas – 14

Pasta, Risotto e Farinace 

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

Penne all’Arrabiata – Spicy penne in tomato black olive sauce – 15

Penne alla Vodka – with pancetta with a rose sauce – 17

Fresh Homemade Fettuccine with Traditional Bolognese Ragu – 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 and Portobello Agnolloti in a Truffled Mushroom Cream Sauce – 24

Garganelli with Lamb Ragu – Hand-made egg noodle penne with braised lamb ragu, cherry tomato and green peas – 22

Classic Linguine Vongole – Linguine and clams with a white wine sauce – 22

Linguine “alla Marinara” – Mussels, clams, calamari, shrimps, scallop – 22

Pappardelle al Astice – Hand-made egg noodles tossed with Nova Scotia lobster and lobster sauce – 25

Green Pea and Parmigiano Risotto with Seared Canadian Lamb Sirloin – 24

Main Courses

“Nuova Sofia” – Roasted supreme of grain-fed chicken and pernod mushroom cream sauce – 19

Alessia’s Stuffed Chicken – Breaded chicken filled with fontina cheese and prosciutto – 22

Provimi Calf’s Liver – Caramelized onion, pancetta, red wine reduction – 21

Veal Piccata – With a white wine & lemon sauce – 22

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

Corninsh Hen – Dijon and herb marinated served with mushroom risotto – 23

Osso Bucco – Traditinally Braised Veal Shank with Gremolata – 28

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 – Full Rack 35

ViBo’s Zuppa di Pesce – A selection of fresh fish and shellfish in a spiced tomato broth – 30

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

 

 

Our Menu is cooked a la minute, if time is a constraint, please let us know. 

Please ask for prices of unlisted specials.