Vizo Cafe

exotic beef carpaccio served with mixed greens and parmesan cheese topped with balsamic or parmesan sauce

sliced of fresh mozzarella with yellow and red tomatoes tossed with a basil vinaigre

hearts of romaine tossed with a cesar dressing and ciabatta croutons

goat cheese patties over mixed greens and thin hash brown potatoes tossed with a honey or mustard dressing

mixed greens with red onions, black olives, grilled portobello mushroom tossed with a lemon vinaigrette topped with ricotta salata cheese

arugula, radicchio, endives and diced of yellow and red tomatoes tossed with a raspberrie vinaigrette

pan seared sesame crusted tuna served with barolo or balsamic sauce on a bed of sauteed

grilled shrimp served on a bed of mixed greens tossed with a basil dressing

combination of fried calamari and zucchini served with a medium spicy tomato sauce

fresh mussels in a white wine roasted garlic lime or ginger sauce

grilled eggplant, green and yellow zucchini, roasted red peppers, portobello mushrooms toss a balsamic vinegar dressing served with fresh mozzarella and prosciutto di parma

poached fl. lobster chunks with orange sauce served with steamed asparagus on a bed of mixed greens

grilled polento topped with fresh asparagus served in a gorgonzola cheese sauce with sauteed diced tomatoes

our signature soup with foam served in a glass, ask for a daily suggestion

angel hair pasta with mixed grilled vegetables in extra virgin olive oil garlic sauce

penne pasta with eggplant, black olives in a fresh tomato sauce, topped with mozzarella

homemade potato dumplings in a light four cheese souce and chopped walnuts

homemade fettuccini with portobello mushroom, sundried tomatoes and spinach in extra virgin olive oil garlic sauce topped with mozzarella cheese

homemade linguini with sauteed shrimps in a creamy dijon mustard sauce

homemade agnellotti stuffed with fresh asparagus and fontina cheese served with fresh tomato basil

homemade agnellotti stuffed with fresh asparagus and fontina cheese served with fresh tomato basil, on a bed of celery root mashed potatoes

combination of grilled shrimp, salmon and snapper topped with a white wine diced tomatoes sauce served over capellini garlic and oil

sauteed filet mignon served over grilled potenta on a bed of spinach topped with truffle pate in a port wine sauce

grilled veal chop served with elephant garlic and celery root mashed potatoes in a truffle flavored

breaded veal chop topped with tricolor salad

roasted rack of lamb with a balsamic or honey sauce served on a bed of fresh zucchini

veal scaloppini with a portobello marisala sauce served over champagne ricotto

combination of veal scaloppini and grilled shrimp served in a port wine or pesto sauce

sauteed breast of chicken topped with gorgonzola cheese ond steamed fresh asparago in a barolo red wine sauce

grilled breast of chicken with a creamy mushroom sauce served over celery root mashed