Soups, Salads and Starters:

Tomato basil soup     cup 4.00     bowl 6.00

Soup of the Day     cup 4.00     bowl 6.00

House salad - mixed greens in creamy olive-spiked dressing with feta 6.50

Caesar salad - hearts of romaine, anchovies, parmesan & fennel-dusted croutons 7.00
Add chicken - 3.00   or  shrimp - 4.00

Soup & house salad - choice of Tomato basil soup or Soup of the day 8.50

Flat iron steak, grilled, served over field greens tossed in a gorgonzola dressing with radishes, apples, & polenta croutons 13.50

Salmon cakes served on field greens tossed in a lemon caper vinaigrette topped with orange segments, fried fennel, & fresh mozzarella 11.00

Sandwiches:
- served with cup of soup or house salad

Grilled chicken breast with gorgonzola & roasted red peppers on a rosemary-walnut roll 9.50

French dip - thin sliced top round beef served on a baguette with melted baby Swiss cheese & a demi-glace au jus 10.50

Café Vicino BLT - bacon, tomatoes, fresh mozzarella, basil & marinated red onions on toasted baguette 9.00

Portobello mushroom, marinated in balsamic, with roasted red peppers, watercress & pesto aioli on a rosemary-walnut roll 8.25

Chicken Salad - with fresh fennel & golden raisins served on focaccia with fresh tomato, greens, & brie cheese 9.50

Vicino Burger: prosciutto wrapped patty melt with marinated red onions, tomatoes, brie, green leaf lettuce & lemon pepper aioli on focaccia 11.00

Pastas & Entrées:

Flatbread topped with chef's choice of fresh ingredients served with soup or salad 10.00

Quiche of the day with choice of cup of soup or salad 8.50

Grilled shrimp on risotto cakes with basil cream sauce 11.00

Whole wheat fusilli tossed with Black Canyon elk apple sausage, roasted red & yellow tomatoes & fresh mozzarella 10.75

Spaghetti with fresh tomatoes, kalamata olives, spinach & feta 10.00

Linguine with clams, pancetta & pepperoncini in white wine sauce 13.00

Penne tossed with chicken, artichokes & roasted peppers in a gorgonzola cream 10.50

Linguine tossed in a light tomato-herb sauce 9.00

Cheese-filled ravioli topped with a choice of pesto cream, Bolognese or brown butter sage 10.50

Cioppino with clams, shrimp, squid & fish fillet in a fennel-infused tomato broth 14.00


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