Salads & Appetizers & Sharing

Daily Composed Soup – 9

Pasta Fagioli con Pasta Fritta – 10

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

Caprese of Golden Beets & Buffalo Mozzarella with a Red Wine Fig Dressing- 14

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

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

Nova Scotia Lobster & Boston Lettuce Salad with Orange Citrus Dressing – 16

House Cured Gravlox Salmon with Goat Cheese Crostini & Lemon Zest – 12

Crisp Fried Calamari – 13

Steamed P.E.I Mussels with a Tomato Prosecco Broth – 12

Eggplant Parmigiana with Roasted Tomato Fillets, Shaved Reggiano – 14

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

Tuna Carpaccio, Gin Citrus Marinated Black Pepper Crusted – 14

Mediterranean Grilled Octopus with Basil Cherry Tomato Drizzle – 14

Cognac- Coriander Marinated Beef Carpaccio – 13

Polenta and Salsiccia, Grilled Polenta Topped with Tomato Braised Sweet Sausage – 13

Pasta, Risotto e Farinace 

Penne Arrabiata – Penne in a Spicy Tomato Sauce & Black Olives- 16

Penne alla Vodka with Pancetta & Onion in a Creamy Rose Vodka Sauce – 17

Homemade Fettucine with Traditional Bolognese Meat Sauce – 18

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

Cheese Crespelle – Light Crepe Filled with Ricotta Cheese, Spinach & Parmigiano in a Rose Sauce – 18

Old School Lasagna Bolognese with Meat Ragu & Béchamel – 19

Vibo’s Homemade Gnocchi di Patate with Gorgonzola Sauce – 20

Homemade Goat Cheese & Portobello Filled Agnolloti with a Black Truffle Cream Sauce – 25

Tagliatelle – Sausage & Mushroom Ragu with a Madeira Speck Cream Sauce – 26

Garganelli with Lamb Ragu – Handmade Egg Noodle with Braised Lamb Ragu, Cherry Tomato and Green Peas – 25

Classic Linguine Vongole – Linguine & Clams with a White Wine Sauce – 24

Linguine “alla Marinara” – Mussels, Clams, Calamari, Shrimps in a Tomato Sauce – 24

Seared Sea Scallops on a Bed of Pea & Parmigiano Risotto Accented with Speck – 26

Main Courses

“Nuova Sofia” – Roasted Supreme of Grain-Fed Chicken & Pernod Mushroom Cream Sauce – 21

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 & Fontina Cheese – 23

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

Ontario Pork Tenderloin Served with a Maple Pecan Crunch – 26

Slow Braised Rabbit with Artichoke, Green Olives & Natural Jus – 26

Braised Beef Short Ribs with Chef’s Favorite Reduction – 30

“AAA” Canadian Black Angus Strip Loin with Peppercorn Sauce – 10oz. 34

Herb Roasted Rack of New Zealand Lamb with Parsley, Pistachio Crust & Pommery Mustard Infused Natural Jus half rack – 25 full rack – 35

Grilled Veal Chop Served with a Basil, Gorgonzola Sauce – 34

ViBo’s Zuppa di Pesce – A Selection of Fresh Fish & Shellfish in a Spiced Tomato Broth – 32

A Duo of Two Large Prawns & Two Seared Sea Scallops in a Citrus White Wine Sauce – 32