Lunch Menu

Fresh mozzarella, sliced tomatoes, prosciutto, roasted red peppers, black olives and onions with a touch of vinaigrette

Fried squid with tomato and basil sauce. On the side.

Italian bread stuffed with mozzarella cheese and prosciutto. Deep fried and served with tomato sauce.

shrimp, calamari and octopus marinated in lemon garlic, celery, red and green peppers, extra-virgin olive oil and fresh herbs.

Linguini pasta, little neck clams and chopped clams sautéed with garlic and olive oil. Served in a white sauce.
Also available in a red sauce.

Pencil point pasta sauteed with breast of chicken, hot and sweet peppers, onions and garlic; in marinara sauce.

Eggplant slices layered and baked with melted mozzarella cheese, topped with tomato sauce.

Layers of home-made pasta filled with three cheeses, meat, tomato sauce and seasonings. Topped with melted mozzarella cheese.

Breast of chicken sauteed with mushrooms and Marsala wine sauce.

Classic Caesar salad with grilled chicken.

Breaded veal cutlet topped with mozzarella cheese and tomato sauce.

Tender veal medallions sauteed with lemon, butter, wine, capers and artichoke hearts.

Vittoria’s special combination of shrimp, clams and mussels in a red seafood sauce on a bed of linguine pasta.

Filet of flounder stuffed with spinach and Ricotta cheese; topped with lemon, butter and white wine sauce.

Marinated and grilled shrimp served over tossed diced tomatoes and baby greens; in a balsamic glaze sauce.