Vincenzos - Full Menu

baked artichoke bottoms filled with crab meat and scallops, glazed with lime hollandaise

arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce

delicate crepe wrapped around a blend of beef, veal, and chicken baked in a bechamel glazed marinara

fresh chesapeake bay oysters with seasoned spinach, bacon, pernod with glazed hollandaise sauce

whole wheat quill shaped pasta tossed with shrimp, grape tomatoes, garlic, olive oil and zucchini strips

grilled north atlantic salmon with champagne dill sauce, oriental mushroom fennel

sea bass with cherry tomatoes, spinach and olives

five-course dinner created daily by chef agostino includes champagne with dessert, available for

whole dover sole pan seared and served with white wine, butter lemon and capers

please order with entree

slices of fresh mozzarella cheese layered between a fresh vine-ripened tomato with olive oil, cracked pepper and fresh basil

a medley of fresh lettuce with gorgonzola cheese topped with extra virgin olive oil and basalmic vinegar

kentucky limestone bibb lettuce with walnuts, goat cheese and orange supreme with champagne vinaigrette

grilled large gulf shrimp served in a sauce of white wine grilled vegetables

ask your server

farm raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and gargonzola cheese

duck breast in a melba-grand marnier sauce with walnut chutney

scaloppine of veal rolled around seasoned spinach, pine nuts, and raisins with barolo wine sauce

rack of lamb incrusted with herbed bread crumbs for one served with a fresh rosemary and red wine

scaloppine of veal served in a delicate white wine sauce flavored with capers, sliced mushrooms, honeydew and cantaloupe melon

14 oz. prime center-cut strip loin enhanced with fresh rosemary

thick veal chop enhanced with fresh rosemary, roasted garlic cloves, grape tomatoes, and spinach

medallion of veal stuffed with figs prosciutto in a port demi glaze

beef tenderloin stuffed with stilton cheese and wild mushrooms in a dry vermouth peppercorn sauce

scaloppine of veal with fresh sage, thinly sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce

the classic caesar of fresh romaine lettuce, herbed croutons and freshly grated parmesan cheese, prepared table side

a fantasy of cold items

spaghetti with lobster, baby shrimp, sun-dried tomatoes, asparagus tips, extra virgin olive oil, garlic, and italian parsley

arborio rice with saffron, tossed with wild mushrooms and freshly grated parmigiano reggiano

choices of sauces, pesto alla genovese gorgonzola or marinara served with peas and prosciutto

rosebud of smoked salmon with garni of shallots, olive oil, and capers

linguine with fresh tomato sauce and fresh basil

pasta filled with wild mushrooms and marscapone cheese with grilled chicken and spinach

fettuccini pasta tossed with shrimp and crab meat in a sauce of white wine, basil, garlic and tomato concasse