Vallozzi's Menu (Update 2025)

two roman stemmed artichokes, romano battered and deep fried

stuffed and roasted with traditional stuffing with vegetables over butternut squash

colossal crab tumbled in a tarragon vinaigrette

with a spicy tomato sauce

with jumbo lump crab meat in a bearnaise sauce

roasted with sweet onions

thinly sliced, battered and deep fried

three large gulf shrimp

crusty and rich with garlic flavors

stuffed with prosciutto, breaded and baked with tomatoes, basil, garlic and arugula

baby spinach, merlot poached pear, spiced pecans, goat cheese & proscuitto

basil, evoo, prosciutto, arugula and marinated olives

romaine heart, anchovies and croutons tossed in a creamy caesar dressing

with a crumbled bleu cheese dressing and kalamata olives

with cherry tomatoes, cucumbers, red onions, red peppers, artichokes kalamata olives and feta cheese, tumbled in an herbed vinaigrette

flaky crust, sauce and cheese small | large

fresh tomatoes, herbs, provolone and romano cheese small | large

sundried tomatoes and cheeses small

caramelized onions, smoked mozzarella and feta small

roasted tomatoes, red peppers, caramelized onions, provolone and shrimp small

with homemade sausage, cheeses and arugula

in a tomato and ginger sauce with arugala and goat cheese

with pappardelle pasta, shrimp, scallops and crab in a romano cream sauce with sweet peas

in a sage cream sauce with chicken sausage

in a fresh tomato sauce with pancetta and parmigiano reggiano

traditional ricotta filled pasta

grilled salmon, artichokes, crimini mushrooms, tomatoes and scallions over casarecce in an asiago cream sauce

with meatball

in a sunday tomato and meat sauce with beef tenderloin, pork sausage and chicken

vallozzis signature dish tenderloin filet with jumbo lump crab in a bearnaise sauce with asparagus

pan braised and roasted with cipollini onions and mushrooms, deglazed with woodford reserve bourbon

16 oz. char grilled served with a lemon and basil compound butter and wedge cut fries

char-grilled with rosemary and garlic served with creamy spinach risotto

special french cut breast marinated and grilled with roasted tomatoes, italian herbs, white beans and artichokes

boneless breasts sauteed with spinach, prosciutto, tomatoes and potatoes in an asiago cream sauce

sauteed with crimini mushrooms, asparagus and jumbo lump crab in a brown butter sauce

medallions of veal breaded and pan fried topped with tomato sauce and cheeses served with spaghetti

with peppers, onions, artichokes and potatoes served in a marsala wine sauce