ViBo Restaurant

Salads and Appetizers

Creamed Puree of Leek al Gorgonzola with a Crostino Torta di Mascarpone 9

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

Caesar Salad with Pancetta Crisp and ViBo’s Cheese Croutons 10

Caprese of Ripened Tomato & Fior di Latte, Pesto Dressing and Cold Pressed Olive Oil 10

Baked Parmigiano Crusted Portobello Mushroom 10

Apple Pecan Salad, Goat Cheese and Granny Smith Dressing 12

Poached Pear Salad with Gorgonzola Dressing 12

Crisp Fried Calamari 12

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

Garlic, Vermouth and White Wine Tossed Tiger Shrimp 13

Eggplant Parmigiana with Roasted Tomato Fillets, Shaved Reggiano 13

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

Cognac- Coriander Marinated Beef Carpaccio 13

Duo of Marinated Wild Scottish Salmon and Smoked Atlantic Salmon 14

Pasta, Risotto e Farinaci

Hand Rolled Gnocchi di Patate with Gorgonzola Sauce 19

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

Penne alla Vodka 16
Fettucine with Traditional Bolognese Ragu 15

Cheese Crespelle 16
Light crepe filled with ricotta cheese, spinach, and parmigiano served with a rose sauce

Garganelli with Lamb Ragu 18
Handmade egg noodle penne with braised lamb ragu, cherry tomato and green peas

Elicoidali Val Daostana 18
Speck, green peas with white win, garlic cream sauce

Classic Linguine Vongole 18
Linguine and clams in a white wine sauce

Wild Mushroom Risotto with Mascarpone and Parmigiano Reggiano 19

Linguine “alla Marinara” 20
Mussels, clams, calamari, shrimps, scallops

Porcini Mushroom and Truffle Triangles with Tarragon Cream Sauce 21

Main Courses

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

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

Veal Piccata, White Wine Lemon Sauce, Seasonal Vegetables 21

Pollo Rosamarino 21
Rosemary roasted half chicken

Cornish Hen, Marinated with Dijon and Herbs Served with Mushroom Risotto 23

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

Braised Beef Short Ribs with the Chef’s Favorite Reduction 29

Veal Chop, Pan-Roasted from the Alps 10oz. 31
With wine, pesto and gorgonzola sauce

“AAA” Canadian Black Angus Striploin with Peppercorn Sauce 10oz. 28

Herb Roasted Rack of New Zealand Lamb, Parsley Pistacchio Crust 34
Pommery mustard infused natural jus

ViBo’s Zuppa di Pesce 28
A selection of fresh fish and shellfish in a spiced tomato broth

A Duo of Large Prawns and Seared Sea Scallops 31
In a citrus white wine sauce

Please ask wait staff for our selection of the freshest fish from the sea