Our Menu
Nina Vietri- restaurateur
Brian Cooper- executive chef
***Please inform us of any food allergies. Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of foodborne illness
Per Cominciare
Fried risotto/buffalo mozzarella spiced pomodoro
Cippolini onions/English peas/asparagus house ricotta/focaccia toast
Garlic and herb oil
Shallot/chives/capers/asparagus coulis mascarpone cream
Confit garlic/chili flake/evo
Garlic/pickled peppers/fresh herbs crispy shallots
Jams/mustards/pickled veg/crostini
Insalata
Red currant jam/prosciutto/arugula hazelnuts/aged balsamic
Anchovy/parmigiana/focaccia crumb
Compressed strawberry/lemon oil fennel/candied nuts
Duck yolk crumble/mascarpone
Pasta Fatta in Casa
Spaghetti/shrimp/garlic/capers/herbs/white wine butter
Beef, veal & pork ragu/parmigiana
Pancetta/cippolini onions/tarragon parmigiana cream
Spaghetti/burrata-ricotta cream lemon zest/pistachio
Garlic chicken/spiced vodka sauce fresh herbs
Saffron & crab cream/chives
Vietri’s Classica
Confit chicken/caramelized onions, spinach/parmigiana cream/prosciutto
Fava beans/artichokes/celery root, Sicilian olive oil/hazelnuts
NY strip/asparagus/cippolini onions/new potatoes/gorgonzola