Vico Restaurant & Bar

136 Warren Street Hudson NY

Phone: 518.828.6529 | Fax:

today's ordering times: not available

Antipasti

Capisanti alla Veneziana $12.00

Two giant sea scallops pan seared with garlic and parsley, served on a bed of wilted arugula.

Crostini Assortiti $8.00

Garlic toasts served with today's toppings.

Calamari Fritti $8.00

Light and crunchy. Served with a spicy tomato dipping sauce.

Dal Salumaio $13.00+

A selection of imported Italian cured meats including prosciutto crudo, bresaola and porchetta.

Olive e Bocconicni $10.00

Assorted marinated olives and fresh mozzarella.

Melenzana Fritta $8.00

Thin and crispy batter-fried eggplant chips, served with our own marinara dipping sauce.

Formaggi assortiti $12.00

An assortment of imported Italian cheeses served with fresh pear, spiced pecans, and fig compote. (Also great after dinner)

Arancini di Granchio $12.00

Traditional Italian fried rice balls filled with crabmeat. Served with wasabi aioli.

Insalate

Verde $8.00

Baby organic greens with pecorino shavings and balsamic vinaigrette.

Pera $9.00

Organic baby arugula, poached Bosc pear, Gorgonzola, and glazed pecans.

Cesare $8.00+

Classic Caesar salad with pecorino dolce and our scratch-made dressing and croutons.

Invernale $10.00

Winter salad of radicchio, shaved fennel, orange, green apple, pomegranate, and Gorgonzola in a Champagne-lemon vinaigrette.

Primi

Linguine ai Frutti di Mare $28.00

Thin pasta with littleneck clams, greenlip mussels, giant sea scallops, and jumbo shrimp in white wine or spicy tomato sauce.

Pappardelle al Telefono $18.00

Wide house-made egg pasta in a rich sauce of tomato and mozzarella cheese that makes "telephone cords" to your fork as you eat.

Fettucine Alba $22.00

House-made fettucine with poached salmon and leeks in a delicate white wine-cream sauce.

Sceriffo $19.00

House-made pappardelle pasta in a hearty ragu of sweet Italian sausage, tomato, and roasted eggplant.

Ravioli di Magro alla Salvia $18.00

Colorful striped cheese ravioli in a toasted pine nut and sage butter. Also available with our signature house-made marinara sauce.

Risotto ai Gamberetti $23.00

A spicy shrimp risotto prepared with tomato and lobster broth.

Polenta ai Funghi Selvatici $25.00

Creamy parmigiano polenta topped with portobello and shiitake mushrooms in a rich porcini-Cognac sauce.

Cinghiale $25.00

Layers of house-made pasta envelopoed in a wild boar ragu, bechamel, and parmigiano.

Secondi

Parmigiana $18.00

Breaded chicken or batter-coated eggplant and dour own marinara sauce. Served with penne pasta.

Salmone e Fagioli $25.00

Organic farm-raised Scottish salmon served over sage-scented white beans, tomato and Swiss chard.

Filetto Garibaldi $32.00

Beef Wellington, Tuscan-style: Filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pate.

Costola dAgnello alle Erbe $34.00

An eight-rib grilled lamb rack rubbed with herbed Parmigiano. Balsamic caramelized onion-pomegranate reduction and garlic mashed potatoes.

Polpettone $23.00

Tuscan meatloaf, braised in Chianti wine and served with a shiitake tomato sauce over garlic mashed potatoes.

Controfiletto Fiorentino $29.00

A grilled sirloin prepared in the Florentine fashion: dredged in olive oil and finished with rosemary-infused sea salt. Served with seasoned Tuscan fries.

Pollo Toscano $21.00

A half chicken on the bone, grilled with olives, rosemary, and garlic. Served with roasted garlic mashed potatoes.

Ossobuco alla Milanese $28.00

A traditional veal shank braised in tomatoes and vegetables and served atop a bed of Parmigiano polenta.

Braciola Ripiena $24.00

Hand-cut pork chop stuffed with Gruyere cheese and Dijon mustard with a Chianti-balsamic beurre rouge. Served over garlic mashed potatoes.

Per la Tavola

Verdura della Stagione $7.00+

A medley of fresh, in-season vegetables sauteed with olive oil and garlic.

Puree de Patate al Aglio $6.00+

Mashed potatoes with garlic and olive oil.

Patatine Toscane $6.00+

Tuscan frieds seasoned with fresh herbs and a hint of cayenne and finished with rosemary salt.