Dinner Menu

Bowl of S oup of the day 7
Cioppino- Italian seafood stew with tomato, fish, shellfish & garlic crostini 11
Crostoni “Bruschetta” of the day 8
Giardinera & F inocchiona- spicy Italian pickled vegetables, fennel salame and charred bread 9
Veal and Ricotta Meatballs “alla Cibreo” with Parmigiano Reggiano 11
Grilled Wild Octopus with whipped potato & Sicilian sea salt caper vinaigrette 13
Braised Pork Belly with Via Vite’s caramelized brussel sprouts, natural jus & crispy bacon 10
Mussels “Zuppa” with tomato & pancetta broth, grilled bread 13
Warm W hipped Ricotta with anchovy, lemon & crostini 6
Stone Fired Pizza
Vegetarian- roasted pepper, portobello mushroom, Italian parsley & buffalo mozzarella 16
Italian Spicy Sausage with Chef ’s grandma’s peperonata 15
Napoletana- anchovy, Sicilian capers, fior di latte mozzarella and oregano 15
Bianca- garlic confit, goat cheese, mozzarella, artichoke & Kalamata olives 14
Margherita- fresh basil & fior di latte mozzarella 13
Calabrese Southern Italian spicy salame 14
“Dina”- gorgonzola dolce, fig, caramelized onion, Prosciutto crudo & baby arugula 16
*S imple A dditions
Specialty Items
E nhance Your P izz a :
Anchovies 2
Prosciutto crudo 4
Speck (smoked prosciutto) 4
Finocchiona 3
Calabrese 3
C heeses & Vegetables
Baby arugula 3
My Grandma’s Peperonata 3
Buffalo mozzarella 4
Portobello Mushroom 2
Olives 2
Fior di Latte Mozzarella 3
T he Honeymoon salad “santorini ” grape tomato, English cucumber, red onion, bell pepper, Gaeta olives, feta, oregano, housemade croutons & Tuscan vinaigrette 12
V ia V ite Caesar with housemade croutons & Parmigiano Reggiano 9
Asparagus “Sformato” - a savory asparagus custard with organic Tuscan kale,
carrot shavings, Parmigiano Reggiano & 15-year old balsalmic 11
Warm Boucheron Goat C heese spring mix, raspberry truffle vinaigrette & pistachios 12
Organic Baby Arugula Parmigiano Reggiano, toasted pine nuts & citronette 11
Grilled Asparagus with marinated roasted beets & goat cheese 11
Summer 2014
Penne with Traditional Meat Sauce alla Bolognese 18 add veal meatball 3
Handmade Crispy Gnocchi with four cheese fondue & Italian truffle shavings 20
Asparagus and Mascarpone Ravioli with white wine butter sauce and lobster 26
Pasta e Fagioli house-made rosemary infused pappardelle with
Italian spicy sausage, navy beans & a hint of my Mom’s tomato sauce 19
Farfalle with smoked salmon & Brussels sprouts in a brandy mascarpone cream sauce with butternut squash purée 18
Paccheri alla Napoletana cuttlefish, mussels, shrimp & calamari
in a San Marzano tomato and white wine broth 19
-Side Dishes For the Table
My Grandma’s Peperonata 6
Cavolfiore Rifatto with 15-year balsamic vinegar & Tuscan fennel pollen 7
C hef Cristian’s Potato Purée 5
Fresh Baby Spinach with olive oil & garlic 7
Creamy Polenta with Parmigiano Reggiano 5
V ia V ite’s Caramelized Brussels Sprouts 8
Italian F latbread with extra virgin olive oil and sea salt 6
Carne e Pesce
Faroe island salmon with Trebbiano wine braised fennel bulb, cream,
lightly smoked Prosciutto and breadcrumbs 26
S eared Herb-Encrusted Yellowfin Tuna with Tuscan “cavolfiore rifatto” ,
15-year balsamic & fennel pollen 27
Diver Caught S callops “Spiaggia” with sauteed oyster mushrooms, frisee, Parmigiano Reggiano & brown butter truffle vinaigrette 26
O vernight Braised Lamb S hank with lamb jus & creamy polenta 29
W hole Roasted Young C hicken Chef Cristian’s potato purée & natural jus 20
add caramelized brussel sprouts 4
Beef F ilet “Pepe” black pepper-shallot sauce, sautéed fresh baby spinach & roasted fingerling potatoes 36
Gluten free menu available upon request.
Corking fee of $20 for the 1st 750mL bottle, and $30 for each additional bottle.
Consumption of raw or under-cooked meat or seafood may increase the likelihood of contracting food-borne illnesses,
especially among those with certain medical conditions. Please consult your physician before consuming these products.