Our Menu
Nina Vietri- restauranteur
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
Serrano pepper/blood orange/pine nut evo/sea salt
Garlic and herb oil
Shallot/chives/tuna aioli/capers crostini
Confit garlic/chili flake/EVO
Jams/mustards/pickled veg/crostini
Insalata
Red currant jam/prosciutto/arugula
Romaine/parmigiana/pan grattato
Blood orange/fennel/sweet pepper drops/candied nuts/citrus vin
Pasta Fatta in Casa
Spaghetti/shrimp/garlic/capers/herbs/white wine butter
Beef, veal & pork ragu/parmigiana
Ricotta/local mushrooms/hazelnuts herb butter
Spaghetti/bone broth emulsion black pepper/parmigiana
Fennel and herb sausage/broccoli rabe garlic/chili flake/parmigiana cream
Saffron & crab cream/chives
Vietri’s Classica
Confit chicken/caramelized onions, spinach/parmigiana cream/prosciutto
Butternut squash/roasted peppers, golden raisins/pine nuts
NY strip/Yukon potatoes/baby carrots gorgonzola cream