Vesuvio Bistro

Soup of the day

Spring mix tossed in light orange vinaigrette

Classic ceasar salad

Mozzarella and tomato slices finished with fresh basil & extra virgin olive oi

Romaine around gorgonzola crumbles and candied walnuts finished with balsamic vinegar

Medallions of goat cheese over spinach tossed with a light orange vinaigrette

Warm black lentil beans in a balsamic reduction on a bed of fresh spinach

Lightly floured tubes and tentacles deep fried presented with marinara

Sautéed shiitake mushrooms over grilled polenta

King crab meat lightly breaded and served with a roasted red pepper cream sauce

Sauteed chunks of chicken breast, shiitakes, bell pepper, onion and tomato over fregola

Pan seared tilapia presented with a white wine and lemon sauce with capers

Bacon wrapped pork loin grilled with sage butter and finished with caramelized apples

Grilled swordfish over fresh spinach with a scipy marinara

Medallion of veal sauteed with eggplant, proscuitto, mozzarella and shiitake mushroom in pink sauce

Ahi tuna lightly grilled then drizzled with balsamic reduction and finished with fresh basil

Grilled ribeye topped with gorgonzola and caramelized onion

Gilled filet presented with a cognac and green peppercorn cream sauce

Tubes of beef filled pasta topped with bolognese bechamel sauce

Ricotta filled pasta tubes in a house marinara

Layers of egg noodle pasts baked in beef ragu and covered in bechamel sauce

Breaded eggplant pan fried and bake in layers with mozzarella and marinara

Ricotta filled ravioli in arugula pesto cream sauce finished with walnuts

Rigatoni pasta with mortadella and pancetta in a light tomato cream sauce

Home-made egg noodle pasta with basil pesto, fresh tomato and green beans

Beef filled tortellini with pancetta and peas in cream sauce

Black ink linguini with shrimp and diced tomatoq