Viggiano's
A generous portion of tender, young calamari lightly fried and tossed with lemon, Roma tomatoes, extra virgin olive oil and basil.
Portabella mushrooms marinated with balsamic vinegar and garlic, grilled, sliced and garnished with julienne roasted peppers.
Twenty fresh mussels steamed with red wine, served in a garlic butter marinara sauce.
An Italian festival of Kalamata olives, marinated artichoke hearts, roasted peppers, marinated fresh mozzarella, Genoa salami cones filled with basil cream cheese along with prosciutto and provolone, stuffed cherry peppers and topped with shaved prosciutto.
Fresh vegetables in a chicken and beef broth garnished with cannelloni beans and ditalini.
An Italian classic of homemade chicken broth colored with escarole and accompanied by tiny meatballs.
Mixed greens, tomatoes and Mozzarella served with fresh basil and tossed in a balsamic vinaigrette.
Traditional Caesar salad of crisp romaine lettuce tossed with the Viggiano family’s own dressing and Parmesan cheese. Topped with frizzled prosciutto and Parmesan garlic focaccia croutons.
Mixed baby greens and tossed with balsamic vinaigrette, topped with fresh raspberries, diced tomatoes, toasted pine nuts and Gorgonzola cheese.
Roasted peppers and mixed greens topped with prosciutto and balsamic vinaigrette.
Baby spinach tossed with crumbled bacon, roma tomatoes and chopped egg served in a light honey-mustard dressing.
Fresh salad greens tossed with artichoke hearts, capers, kalamata olives in a lemon vinaigrette topped with shrimp, and poached salmon filet.
A great combination of our daily soup and a piccolo portion of our Caesar salad or greens with balsamic vinaigrette .
Portobella mushrooms topped with our homemade roasted peppers and fontina cheese served on grilled focaccia bread
Grilled panini with tomato, mozzarella, pesto and roasted peppers served on Italian bread
Slow roasted pork in a light gravy and topped with aged provolone. Served on and Italian Kaiser roll
Roasted sweet sausage, sautéed onions and bell peppers served on an italian roll
Two of our homemade meatballs topped with marinara sauce and provolone cheese served on and Italian roll
Topped with broccoli rabe and aged provolone
Topped with sliced prosciutto, roasted peppers and finished with fontina cheese
Breaded Chicken breast smothered in marinara sauce and Italian cheeses, served on an Italian roll
Grilled salmon with sautéed spinach, finished with tomato basil salad. Served on an Italian roll
Spinach and garlic, sautéed and combined with Ricotta and Parmesan cheeses, encased in fresh pasta completed with marinara sauce.
Rigatoni pasta tossed with peppers grilled chicken, sweet and veal sausage topped with marinara sauce and mozzarella then baked.
This recipe is a Viggiano family favorite and is often served for special occasions. A tasty marinara sauce, layers of pasta, Italian cheeses*, ground meatballs and sweet and veal sausages. Delizioso!
An old home tradition. Spaghetti with giant Italian-style meatballas in marinara sauce. Truly satisfying!
With shrimp crab, mussels and clams in a red or white seafood broth.
Grilled fresh eggplant, zucchini, carrot, tomato and onions with penne pasta in fresh tomato sauce
Pork medallions sautéed and complemented with sweet and sour onion sauce, topped with toasted pine nuts
Two boneless skinless chicken breasts sautéed in a wild mushroom Marsala demi-glace sauce
Tender chicken breast breaded and sautéed in olive oil, simmered in marinara sauce and topped with Parmesan and Mozzarella cheeses
A Viggiano family recipe of our famous meatballs in to a generous loaf, topped with marinara sauce accompanied by sautéed zucchini
Chicken tenderloins dipped in olive oil and lemon batter and sautéed to perfection then finished with pancetta and Roma tomatoes
Homemade cheesecake made with cream cheese and ricotta cheese flavored with lemon & orange.
A traditional favorite! This delightful dessert is made with lady fingers soaked in espresso and layered with mascarpone mousse and served in a large glass.
Cannoli shells filled with our homemade sweet ricotta cheese filling. Garnished with pistachios.
Viggiano’s specialty! Pound cake brushed with rum and stuffed with layers of chocolate mousse and hazelnut whipped cream. Drizzled with rum sauce.
A delicious combination of our homemade desserts.
A generous portion of tender, young calamari lightly fried and tossed with lemon, Roma tomatoes, extra virgin olive oil and basil.
Mushroom caps filled with a savory sausage stuffing, topped with Reggiano Parmesan cheese and baked.
Provolone wedges sandwiched around prosciutto, breaded and fried. Accompanied by marinara sauce for dipping.
Portabella mushrooms marinated with balsamic vinegar and garlic, grilled, sliced and garnished with julienne roasted peppers.
Twenty Little Neck clams sautéed with garlic butter and Chardonnay wine sauce.
Twenty fresh mussels steamed with red wine, served in a garlic butter marinara sauce.
An Italian festival of Kalamata olives, marinated artichoke hearts, roasted peppers, marinated fresh mozzarella, Genoa salami cones filled with basil cream cheese along with prosciutto and provolone, stuffed cherry peppers and topped with shaved prosciutto.
Roasted Peppers marinated in garlic and olive oil, served with aged provolone, homemade mozzarella and Kalamata olives.
Fresh italian bread sliced seasoned with garlic butter, fresh parsley, and paprika wrapped in foil and baked.
Chicken Roma
Vodka Shrimp Penne
Pasta Festival
Lobster and Scallop Radiatore
Calabria Seafood Stew
Veal Saltimbocca
Ravioli
Sliced Roma tomatoes, fresh mozzarella, and basil, served with baby lettuce, drizzled with balsamic vinegar and extra virgin olive oil.
Crisp Romaine lettuce tossed with the Viggiano family's own dressing and Reggiano Parmesan cheese topped with frizzled prosciutto and Parmesan garlic focaccia croutons.
Baby greens tossed with balsamic vinaigrette topped with fresh raspberries, diced tomatoes, toasted pine nuts and Gorgonzola cheese.
colored with escarole and accompanied by tiny meatballs.
Fresh Asparagus spears sautéed with lemon butter.
Fresh Broccoli Rabe sautéed with garlic and olive oil.
Fresh Zucchini sautéed in garlic and olive oil with Roma tomatoes.
Fresh Yukon Gold Potatoes boiled and mixed with butter, milk and seasonings.
Capellini, Spaghetti, Fettuccini, Rigatoni, Penne Rigata and Radiatore.
Portabella and large white mushrooms, sautéed with garlic, shallots, and Marsala wine, bound with mascarpone cheese and encased in fresh pasta, completed with Parmesan cream sauce.
Spinach and garlic, sautéed and combined with Ricotta and Parmesan cheeses, encased in fresh pasta completed with marinara sauce.
Rigatoni pasta tossed with onions, peppers, chicken, sweet and veal sausages sautéed with marinara sauce, and finished with fresh mozzarella cheese.
Radiatore pasta in a fresh Rosa Sauce sautéed with chicken.
Rigatoni pasta sautéed with mussels in a garlic butter wine Marinara sauce.
Penne pasta sautéed with julienne prosciutto, fresh spinach and sun-dried tomatoes, in garlic butter sauce.
Penne pasta sautéed with shrimp and roasted peppers in garlic butter sauce.
Penne pasta sautéed with fresh roasted eggplant, zucchini, carrots, tomatoes, onions, and asparagus in a light marinara sauce.
This recipe is a Viggiano family favorite and is often served for special occasions. A tasty marinara sauce, layers of pasta, Italian cheeses*, ground meatballs and sweet and veal sausages. Delizioso!
An old homemade tradition. Spaghetti with Italian-style meatballs* in marinara sauce. Truly Satisfying!
Always a favorite, ravioli in our homemade marinara sauce served with Italian style meatballs.
Fettuccini pasta sautéed with shrimp and salmon in a creamy Vodka Rosé sauce.
Gnocchis tossed with Riccotta cheese, marinara sauce and served with baby meatballs.
Fresh eggplant seasoned, breaded, fried and topped with our original marinara sauce and Italian cheeses.
Boneless skinless chicken breast sautéed in a wild mushroom Marsala wine demi-glace sauce.
Breaded chicken breast sautéed and topped with our original marinara sauce and Italian cheeses.
Boneless chicken breast sautéed with Chardonnay wine, onions, peppers and mushrooms in marinara sauce.
Boneless chicken breast sautéed in a Lemon~Caper, Chardonnay wine sauce.
Tender medallions of veal seasoned, and sautéed. Topped with our original marinara sauce and Italian cheeses.
Tender medallions of veal seasoned, floured and sautéed with Roma tomatoes, Kalamata olives, artichoke hearts and capers, in Chardonnay lemon pesto sauce.
Tender medallions of veal seasoned, and sautéed with shrimp and roasted peppers in a pomodoro sauce.
Swordfish steak, dipped in fresh lemon juice and olive oil, sprinkled with Reggiano Parmesan cheese and Italian herbs and spring mix with a drizzle of balsamic vinaigrette.
Fresh farm-raised salmon cooked over open coals and served with a roasted red pepper coulis topped with an oven roasted tomato salsa.
12oz. U.S.D.A. Choice New York Strip Steak grilled and topped with roasted peppers and Italian cheeses.
Homemade cheesecake made with cream cheese and ricotta cheese flavored with orange liquor with a Lorna Doone cookie crust.
A traditional favorite. This delightful dessert is made with Bellino Savoiardi lady fingers soaked in spresso and layered with mascarpone mousse and served in a large glass (definitely for sharing).
Cannoli shells filled with our homemade sweet ricotta cheese filling accompanied by pistachios and sprinkled with chocolate sauce.
Viggiano's specialty! Pound cake drizzeled with rum and stuffed with layers of chocolate mousse and hazelnut whiped cream, topped with chocolate and rum sauce and sprinkled with Hazelnuts.
A delicious combination of our famous homemade desserts.
Our delicious batter dipped chicken fingers served with golden french fries.
Fresh Italian bread topped with marinara sauce and cheese.
A plate full of our pasta topped with homemade marinara and your choice of meatballs or sausage.
Our homemade ravioli with your choice of meatballs or sausage.
Please confirm that this restaurant at this location is permanently closed...