ANTIPASTI (appetizers)

CALDI (hot)

CALAMARI FRITTI....................................................................................... 8.95

Squid breaded and fried to a golden brown and tossed with roasted red peppers, garlic, black pepper and lemon. Served with our homemade Pomodoro sauce.

COZZE LUCIANO......................................................................................... 10.95

Prince Edward island black mussels steamed in garlic, lemon and white wine, finished with cream.

FORMAGGI AL FORNO.................................................................................8.95

Fresh Provolone, Parmesan and Romano cheese baked in puff pastry accompanied with a zesty Pomodoro sauce.(Please allow fifteen minutes preparation time.)

FRITELLA DI TROTA....................................................................................10.95

Smoked trout cakes with sweet corn custard and caramelized shallots.

OSTRICHE FLORINTINE................................................................................9.95

Rockefeller style oysters on the half shell with sautéed spinach, bacon and Lacatelli béchamel.(A Florentine tradition)

FRITELLA DI RAVIOLI..................................................................................8.95   

COZZE LUCIANO

FREDDI (cold)

ANTIPASTI........................................................................................................7.50

Please Ask Your Server

CARPACCIO.....................................................................................................9.95

Extremely rare tenderloin topped with artichoke hearts, Parmesan cheese, capers, scallions, olive oil and our blend of spices.

BRUSCHETTA CAPRESE................................................................................7.95

Char grilled Italian bread topped with a tomato, basil relish with smoked Mozzarella.

OLIVE NERA E VERDI INSALATA.................................................................8.95  

Black and green olive salad with pepperochini, and garlic, served with croustini

ZUPPA

ZUPPA DEL GIORNO...................................................................................... 5.50

Our Chef's Soup Prepared Daily

INSALATE

VINCENZO'S HOUSE SALAD............................................................................5.75

Red leaf and romaine lettuce with julienne bell peppers, red onion, roma tomatoes and carrots, all topped with a balsamic vinaigrette and Gorgonzola cheese.

INSALATA DI CESARE (Caesar Salad)...............................................................6.95

Traditional Caesar salad with fresh croutons and Parmesan cheese.

PRIMI (pastas)

CAPELLI D'ANGELO....................................................piccolo 7.95........full 10.95

Angel hair pasta tossed with sauteed onions, roma tomatoes, olive oil, garlic and fresh basil.

LINGUINI AGLIO OLIO PEPPERONCINO.................piccolo 7.95.........full 10.95

Linguini with a spicy combination of olive oil, garlic, scallions, red pepper flakes and fresh parsley.

RISOTTO CON FUNGHI..............................................piccolo 8.95......... full 13.95

Arborio rice, mushrooms, garlic and roasted peppers, finished with cream and Parmesan cheese.

RISOTTO VERDI AL GRANCHIO.............................piccolo 9.75..........full 14.95

Our creamy Arborio rice blended with lump crab and fresh green vegetables.

BRASOTO DI CINGHAILE CON PENNE E GINEPRO piccolo 11.50...full 16.50

Wild Boar Ragout tossed with tagliatelle.

TAGLIATELLE ALFREDO...........................................piccolo 8.95..........full 12.95

Tagliatelle tossed with a creamy garlic and Parmesan cheese sauce.

RIGATONCINI ALLA BOLOGNESE CON PANNA.piccolo 7.95..........full 12.95

A traditional savory meat sauce and cream, tossed with rigatoncini pasta.

PENNE QUILLS ALLA BOSCAIOLA........................piccolo 8.95...........full 14.50

Penne tossed with Proscuitto ham, peas, roasted peppers, in a sun dried tomato cream sauce.

CANNELLONI DI VINCENZO AL FORNO.............piccolo 8.95...........full 14.95

Traditional cannelloni stuffed with veal, beef and spinach and finished with a Pomodoro sauce, topped with Provolone and baked.

GNOCCHI AL EMELIA-ROMAGNA........................piccolo 9.95............full 14.95

Classic potato dumplings tossed with proscuitto ham and scallions in a Gorgonzola cream.

GNOCCHI ALLA BOLOGNESE................................piccolo 8.95............full 13.50

Classic potato dumplings topped with our traditional Italian meat sauce.

POLLO-ARABIATTA.................................................piccolo 12.95...........full 17.95

Chicken breasts sautéed with roasted red peppers, scallions and Proscuitto ham completed with a spicy marinara sauce on penne quills.

LINGUINI CON VONGOLE, E BIANCO.................piccolo 10.95...........full 16.95

Linguini pasta topped with clams, white wine, scallions, red pepper flakes, fennel and garlic.

SECONDI (main courses)

All secondi are accompanied with farnachi dello chef and contorni di giorno.

CARNE (meat)

FILETTO GORGONZOLA

FILETTO AL MARSALA CON FUNGHI......................piccolo 18.95......full 24.95

Two seared filet medallions finished with a classic mushroom, Marsala Sauce.

*FILETTO GORGONZOLA (2000)...........................piccolo 18.95............full 24.95

Two seared filet medallions accompanied by a Gorgonzola cream sauce, pine nuts and caramelized shallots.

POLLO (chicken)

POLLO SALTIMBOCCA

POLLO PICCATTA ALLA VENEZIANA.......................piccolo 11.95....full 17.95

Sautéed chicken breast, finished with a lemon-caper butter sauce.

*POLLO SALTIMBOCCA (2001).................................piccolo 13.50........full 19.50

Chicken sautéed with Proscuitto ham, spinach, mushrooms and scallions in a sage, sherry cream sauce with fettuccine.

POLLO MARSALA........................................................piccolo 12.95........full 18.95

Sauteed chicken with wild mushrooms, Marsala and cream.

VITELLO (veal)

VITELLO VINCENZO.......................................................................................19.50

Sautéed veal scaloppini, topped with roma tomatoes, basil and smoked Gouda cheese finished with Marsala demi-glace.

SCALLOPPINE PARMIGIANA.......................................piccolo 12.95.....full 18.95

A golden brown sautéed, breaded veal scaloppini, topped with a hearty blend of Provolone, Parmesan and Romano cheeses, along with our own traditional Pomodoro sauce.

COTOLETTA ALLA VALDOSTA..................................................................... 32.95

Veal chop coated with breadcrumbs topped with Proscuitto ham and Fontina cheese, finished with a Rosemary Demi glace.

COTOLETTA DI VITELLO ALLA MILANESE................................................30.50

Veal chop coated with a breadcrumb, cheese blend sauteed and finished with a lemon, white wine butter.

NODINI AI FERRI.............................................................................................28.95

Veal chop, char grilled, topped with herb herbed cabernet butter.

*OSSOBUCO MILANESE (1999).................................................................... 29.95

Braised veal shank and vegetables served on classic saffron risotto.

PESCE (fish)

PESCE DEL GIORNO

PESCE DI GIORNO.......................................................................MARKET PRICE

The Chef's choice of fresh fish and seafood.

CIOPPINO.....................................................................piccolo 17.95.........full 23.95

Sauteéed white fish, scallops, mussels, clams, calamari, and shrimp in a spicy red sauce. Served over angel hair pasta.

GAMBERI E CAPPESANTE CON PANNA E PES......piccolo 15.95..........full 21.95

Shrimp and scallops sautéed in champagne and finished with a pesto cream sauce.   Served over angel hair pasta.

PESCE NAPOLI............................................................piccolo 15.95..........full 21.95

Sautéed white fish and shrimp tossed with artichoke hearts, capers, calamata olives, roma tomatoes in a lemon, white wine, garlic sauce on angel hair.

SALMONE GRILLE CON SANAPA E PORCINI..............................................17.95

Fresh grilled salmon finished with mushroom and mustard butter.

CONTORNI (vegetarian)

SPINACI' CON FUNGI................................................piccolo 8.95.....Full......13.95

Spinach and mushrooms sautéed with garlic, onion and cream tossed with penne pasta.

MELANZANI ALLA PARMIGIANA..................................................................13.95

Sliced breaded eggplant, sautéed and topped with Parmesan cheese, Provolone and Pomodora sauce.

Served with pesto and angel hair pasta.

CAVATELLI CON FINNOCIO E AGLIO E SPINACHI...piccolo 8.95.....Full.13.95

Sautéed spinach and fennel with roasted garlic sauted in olive oil and tossed with fresh cavatelli pasta. (We cannot accept substitutions on this dish.)

Pasta side can be substituted for secondi starches

for $2.00 less than the primi side price.

Should you desire to divide an entrée a $6.00 split plate

charge will be added to you bill.

CONTINENTAL SELECTIONS

ENTREES

STEAK DIANE............................................................piccolo 18.50...........full 24.95

Sauteed filet medallions in a brandied mushroom, scallions and Dijon cream sauce.

FILET AUX POIVRE...................................................piccolo 18.50...........full 23.95

Cracked black pepper seared filet medallions, finished in a brandied demi-glace and cream sauce.

RIBEYE ALLA CAMPANIA.............................................................................. 23.95

VEAL FRANCAIS.............................................................................................18.95

A classic preparation of sautéed veal scaloppini finished with a lemon, white wine butter sauce.

CHAR-GRILLED RIBEYE............................................................................... 23.95

*Winner of Asheville Area Chamber of Commerce

"Culinary Showcase" award for Best Entree!

Dolce (Deserts)

Ask your Server about our carefully crafted deserts.

AND

Our magnificent selection of after dinner drinks.

An 18% service charge will be added to all parties of six or more,

& for any table requesting separate checks

One of our customers gracefully described our restaurant as "elegant, comfortable and better than wonderful." Our goal at Vincenzo's is to always provide you with that type of experience. Your comments and suggestions are always helpful and appreciated as we endeavor to reach and maintain that goal. We invite you to speak with the management and staff at anytime with concerns or compliments and we hope you build a wonderful memory with us tonight.

Dwight Butner, Proprietor

Chef Kenville Thompson