Vivolo Restaurant in Upper East Side New York City

Vitello Tonnato

thin slices of poached veal with a tuna sauce

Frutti Di Mare

featuring calamari, conch, octopus, shrimp and celery with extra virgin olive oil and lemon

Baked Clams

with herb infused breadcrumbs

Rolled Eggplant

stuffed with ricotta cheese in a plum tomato sauce

Salmon Crudo

with cucumber and bermuda onion

Swiss Chard

sauteed with oil and garlic

Shiitake, Portobello and Cremini Mushrooms

sauteed with shallots, butter and white wine

Green Peas

sauteed with mushrooms, shallots and prosciutto

Mashed, Roasted, Sticks or French Fried Potatoes

Kale

with prosciutto di parma, sweet mango and parmigiano with an extra virgin olive oil and lemon dressing

Watercress

watermelon and feta with a red wine vinegar dressing

Pansotti

stuffed with a blend of four cheeses prepared in a basil pesto sauce with fresh tomato

Paccheri

with pork meatballs and sausage in a plum tomato sauce

Risotto

prepared with chunks of salmon, prosecco and parmigiano

Whole Wheat Penne

with broccoli rabe, walnuts and fontina

Scialatielli

prepared with eggplant in a light spicy tomato sauce with ricotta salata cheese

Linguine

prepared with clams, pancetta, toasted breadcrumbs and spicy chili peppers

Calf's Liver

prepared with cremini mushrooms and tarragon in a mustard sauce , served with sauteed swiss chard

Filet of Brook Trout

prepared with capers and baby artichokes, served with broccoli and roasted potatoes

Filet of Sole

dredged in polenta, served in a light spicy tomato sauce over sauteed escarole

Pan Seared Filet of Grouper

served over farro with sweet corn and green peas

Filet of Branzino

prepared with grapes and almonds in a sparkling wine sauce, served with sauteed brussels sprouts

Grilled Filet of Salmon

served over a bed of orzo, spinach and fresh chopped tomato

Loin of Pork

wrapped in pancetta, served in a honey glaze with fresh sage served over mashed potatoes

Pork Shank

braised with apples, fennel and fresh herbs in an apple cider reduction, served with gnocchi

Veal Scaloppine

layered with prosciutto in a sage studded wine sauce, served over sauteed tuscan cabbage

Grilled Sirloin Steak

marinated with rosemary, lemon and garlic, served with grilled vegetables and roasted potatoes

Grilled Veal Chop

with truffled mushrooms, served with sauteed spinach and mashed potatoes

Shiitake, Portobello and Cremini Mushrooms

sauteed with shallots, butter and white wine

Green Peas

sauteed with mushrooms, shallots and prosciutto

Mashed, Roasted, Sticks

French Fried Potatoes

Frutti Di Mare

featuring calamari, conch, octopus, shrimp and celery with extra virgin olive oil and lemon

Burrata

served over roasted cherry tomatoes finished with a balsamic truffle glaze

Baked Clams

with herb infused breadcrumbs

Rolled Eggplant

stuffed with ricotta cheese in a plum tomato sauce

Salmon Crudo

with cucumber and bermuda onion

Kale

with prosciutto di parma, sweet mango and parmigiano with an extra virgin olive oil and lemon dressing

Watercress

watermelon and feta with a red wine vinegar dressing

Pansotti

stuffed with a blend of four cheeses prepared in a basil pesto sauce with fresh tomato

Paccheri

with pork meatballs and sausage in a plum tomato sauce

Risotto

prepared with chunks of salmon, prosecco and parmigiano

Whole Wheat Penne

with broccoli rabe, walnuts and fontina

Scialatielli

prepared with eggplant in a light spicy tomato sauce with ricotta salata cheese

Linguine

prepared with clams, pancetta, toasted breadcrumbs and spicy chili peppers

Calf's Liver

prepared with cremini mushrooms and tarragon in a mustard sauce , served with sauteed swiss chard

Filet of Brook Trout

prepared with capers and baby artichokes, served with broccoli and roasted potatoes

Filet of Sole

dredged in polenta, served in a light spicy tomato sauce over sauteed escarole

Pan Seared Filet of Grouper

served over farro with sweet corn and green peas

Grilled Filet of Salmon

served over a bed of orzo, spinach and fresh chopped tomato

Loin of Pork

wrapped in pancetta, served in a honey glaze with fresh sage served over mashed potatoes

Pork Shank

braised with apples, fennel and fresh herbs in an apple cider reduction, served with gnocchi

Veal Scaloppine

layered with prosciutto in a sage studded wine sauce, served over sauteed tuscan cabbage

Baked Prince Edward Island Mussels

prepared with herb infused bread crumbs

Chicken Parmigiano

served with sauteed brussels sprouts

Pan Seared Pork Chop

prepared with broccoli, spinach and green peas

Pork Scaloppine

layered with eggplant, fresh tomato and mozzarella, served over sauteed swiss chard

Calf's Liver

prepared with caremalized onions in a red wine vinegar reduction, served with mashed potatoes

Sirloin Steak Paillard

seared and served with potato sticks

Filet of Grouper

prepared with seasoned breadcrumbs, served over sauteed kale

Filet of Brook Trout

prepared with olives, capers, caremalized onions, tomato and a touch of garlic served with roasted potatoes

Grilled Filet of Salmon

served over a bed of braised lentils