Vinny T's of Boston
Mixed greens, tomatoes, red onion and julienne of carrots with red wine vinaigrette or creamy Italian dressing.
Fresh Romaine lettuce with Vinny's creamy dressing of olive oil, egg, lemon, imported Romano cheese, anchovies and garlic, tossed with our homemade focaccia croutons.
Chilled angel hair pasta tossed with a lemon-champagne vinaigrette dressing, artichoke hearts, asparagus, plum tomatoes, fresh basil, mixed greens and sliced warm grilled chicken.
Fresh romaine lettuce, crumbled Gorgonzola cheese, wedges of fresh Granny Smith apples, chunks of toasted walnuts and a red wine vinaigrette.
Crisp iceberg lettuce and radicchio tossed with creamy bacon gorgonzola dressing, diced tomatoes, calamata olives and diced red onion. Topped with crispy fried onion strings.
Sautéed plum tomatoes and baby leaf spinach tossed with balsamic vinegar and extra virgin olive oil, with fresh goat cheese.
Breaded, fried chicken breast on a toasted ciabatta roll, with marinara, Bruschetta tomatoes and mozzarella.
Vinny's meatballs and homemade marinara sauce on a toasted ciabatta roll with melted mozzarella cheese.
Fresh, ground to our specifications and grilled to yours. Served on a grilled roll with lettuce, beefsteak tomato and Bermuda onion.
Grilled chicken breast with crisp lettuce, tomato, and sun-dried tomato aioli on a toasted roll.
Romano cheese-and-herb-crusted fried chicken breast, basil-pesto aioli and sliced tomatoes on a toasted roll.
Grilled eggplant, roasted red peppers and carmelized onions on fresh focaccia bread with herbed goat cheese.
Our homemade tomato sauce spooned over spaghetti; prepared al dente.
Ricotta, Mozzarella, ground beef, fennel sausage and fresh pasta sheets baked with marinara sauce.
Our version of the Roman classic.
Fettuccine tossed with a traditional Carbonara sauce of cream, eggs, Romano cheese, bacon and scallions.
Jumbo ravioli stuffed with Ricotta, Pecorino Romano, and Asiago cheeses, with homemade marinara sauce.
Cavatapi pasta tossed with fresh mushrooms, tomatoes, carrots, zucchini, broccoli, onions, garlic, olive oil and Pecorino Romano cheese.
Sautéed chicken, baby leaf spinach, roasted red peppers, scallions and Romano cheese, tossed with penne pasta and a cream sauce.
Sliced chicken breast, tossed with steamed broccoli, freshly diced tomatoes, Pecorino Romano cheese, white wine and garlic sauce, over Cavatapi pasta (spiral macaroni).
Boneless chicken breasts sautéed with a fresh lemon-butter sauce and capers. Served with steamed broccoli and oven-roasted potatoes.
Sautéed chicken breast with imported sweet marsala wine, fresh mushrooms, shallots and scallions. Served over spaghetti with steamed broccoli.
Boneless chicken breasts, artichoke hearts, large white mushrooms and fresh plum tomatoes sautéed with a lemon-butter sauce and fresh sage. Served with oven roasted potatoes and steamed broccoli.
Sautéed shrimp in a classic combination of white wine, garlic butter and fresh herbs. Served over linguini.
Hand breaded and fried eggplant, chicken or veal topped with homemade marinara, bruschetta tomatoes and melted mozzarella. Served with spaghetti marinara.
With fresh sliced whole mozzarella and fresh basil.
Olive oil, sliced marinated tomatoes, prosciutto and artichokes.
Thick slices of pan-fried fresh mozzarella. Crisp on the outside, warm on the inside, with homemade marinara sauce.
Thick slices of fresh mozzarella, ripe tomatoes, roasted red and yellow peppers, fresh basil and extra virgin olive oil.
Jumbo three-cheese ravioli fried until crisp. Served with our homemade marinara.
We select the finest calamari on the market, coat it with our seasoned cornmeal breading and deep fry it to a golden brown.
Tossed with hot cherry peppers and a lemon wine-garlic butter sauce.
A heaping platter of large, farm raised mussels in a garlic-white wine broth or our spicy tomato sauce.
Toasted peasant bread, rubbed with fresh garlic, diced plum tomatoes, olive oil, basil and fresh mozzarella.
Sliced Prosciutto, Genoa Salami, Capicola, Provolone cheese, Asiago cheese, fresh Mozzarella, hot stuffed cherry peppers, balsamic-marinated cipolini onions, roasted red and yellow peppers, fresh basil and spicy giardinièra.
A gigantic platter - Spicy Mussels Pomodoro, Fried Calamari, Meatballs, Sausage and Peppers, and Garlic Bread.
Mixed greens, tomatoes, red onion and julienne of carrots with herbed red wine vinaigrette or creamy Italian dressing.
Fresh Romaine lettuce with Vinny's creamy dressing of olive oil, egg, lemon, imported Romano cheese, anchovies and garlic, tossed with our homemade focaccia croutons.
Sautéed plum tomatoes and baby leaf spinach tossed with balsamic vinegar and extra virgin olive oil, with fresh goat cheese.
Crisp iceberg lettuce and radicchio tossed with creamy bacon-gorgonzola dressing, diced tomatoes, calamata olives and diced red onion. Topped with crispy fried onions strings.
Fresh romaine lettuce, crumbled Gorgonzola cheese, wedges of fresh Granny Smith apples, chunks of toasted walnuts and a red wine vinaigrette.
With fresh sliced whole mozzarella and fresh basil.
Olive oil, sliced marinated tomatoes, prosciutto and artichokes.
Our homemade tomato sauce spooned over spaghetti; prepared al dente.
The Classic. With two quarter-pound homemade meatballs.
Nana's homemade sauce spooned over spaghetti; prepared al dente.
Jumbo ravioli stuffed with Ricotta, Pecorino Romano, and Asiago cheeses, with homemade marinara sauce.
Ricotta, Mozzarella, ground beef, fennel sausage and fresh pasta sheets baked with marinara sauce.
Our version of the Roman classic.
Fettuccine tossed with a traditional Carbonara sauce of cream, eggs. Romano cheese, bacon and scallions.
Sweet fennel sausage and basil in a vodka tomato-cream sauce tossed with penne pasta and Asiago cheese.
Sautéed chicken, baby leaf spinach, roasted red peppers, scallions and Romano cheese, tossed with penne pasta and a cream sauce.
Sliced chicken breast, tossed with steamed broccoli, freshly diced tomatoes, Pecorino Romano cheese, white wine and garlic sauce over Cavatapi pasta (spiral macaroni).
Slices of sweet garlic-fennel sausage; mixed with large white mushrooms, homemade marinara sauce, Ricotta cheese and penne pasta. Baked with mozzarella; parmigiana-style.
Sliced chicken breast sauteed with garlic, roasted eggplant, mushrooms and penne pasta in a plum tomato sauce with a dash of crushed red pepper. Garnished with goat cheese.
Cavatapi pasta tossed with fresh mushrooms, tomatoes, carrots, zucchini, broccoli, onions, garlic, olive oil and Pecorino Romano cheese.
Boneless breasts of chicken. Served with spaghetti marinara.
Parmigiana for vegetable lovers. Slices of fresh eggplant. Served with spaghetti marinara.
Hand Breaded and fried eggplant with layers of ricotta cheese, served parmigiana style.
Served with spaghetti marinara.
Tender veal cutlets. Served with spaghetti marinara.
Boneless chicken breasts, artichoke hearts, large white mushrooms and fresh plum tomatoes sautéed with a lemon butter sauce and fresh sage. Served with oven-roasted potatoes and roasted vegetables.
Grilled double breast of chicken basted with a lemon-basil olive oil dressing. Served with steamed broccoli and oven-roasted potatoes.
Boneless chicken breasts sautéed with a fresh lemon butter sauce and capers. Served with oven-roasted potatoes and roasted vegetables.
Sautéed chicken breast with imported sweet marsala wine, fresh mushrooms, shallots and scallions. Served with oven roasted potatoes and roasted vegetables.
Prepared with fresh littleneck clams in shell, fresh chopped clams, garlic and shallots. Red or white sauce.
Sautéed shrimp in a classic white wine and garlic butter sauce or spicy tomato diavolo sauce. Over linguini.
Large, farm raised mussels, simmered in homemade marinara sauce. Served over linguini.
The finest domestic calamari on the market, simmered in spicy diavolo tomato sauce, over linguini.
Fresh scrod, baked with a lightly herbed bread crumb topping, served over lemon-butter sauce. With steamed broccoli and oven-roasted potatoes.
A filet of farm-raised North Atlantic Salmon grilled and brushed with lemon-basil-olive oil dressing. Served with steamed broccoli and oven-roasted potatoes.
Sauteed chicken breast and shrimp topped with capers and lemon butter sauce. Served with steamed broccoli and oven-roasted potatoes.
Shrimp, mussels, calamari and clams in a light garlic and-tomato sauce with fresh basil atop a mound of steaming linguini.
Hand-cut tender veal medallions and mushrooms, sautéed with imported sweet Marsala wine and scallions. Served with oven-roasted potatoes and roasted vegetables.
Hand-cut tender veal medallions, sautéed with fresh lemon-butter sauce and capers. Served with oven-roasted potatoes and roasted vegetables.
A 12-ounce Top Sirloin Steak, lightly marinated with rosemary and garlic, served with oven-roasted potatoes and roasted vegetables.
A 14-ounce New York strip. Served with oven-roasted potatoes and roasted vegetables.
Homemade vinegar peppers over deliciously large grilled center-cut pork chops. Served with oven-roasted potatoes and roasted vegetables.
Quarter pound and homemade.
Sweet Italian sausage with tender roasted peppers and Bermuda onions.
With savory Italian herbs and garlic.
Steamed to perfection.
Chef's choice.
Served with homemade marinara.
Luscious, smooth layers of espresso-rum soaked lady fingers and rich mascarpone cream, dusted with cocoa.
Sweetened ricotta cream in pastry shells dusted with sugar and chocolate chips.
Dense chocolate genoise with layers of rich mousse, hazelnuts and shaved white chocolate with creme Anglaise.
New York style swirled with espresso. Served with fresh strawberry sauce.
Three scoops - one each - vanilla, chocolate, and espresso.
Prepared to order with foamed whole milk and a dash of cinnamon.