Vespa Menu

Marinated fresh grilled squid with tomatoes, fennel, olives and basil.

Thinly pounded wiled salmon marinated with dill in a lemon vinaigrette with pesto sauce and arugula.

Grilled asparagus spears with pickled shallots and fontina.

Roasted pears with Gorgonzola and roasted nuts.

Robust organic tomatoes cut into large pieces simply dressed with homemade red wine vinaigrette with a touch of fresh mint and ricotta salata.

Salad of corn kernels, heart of palm and arugula on a cushion of sliced tomatoes drizzled with balsamic vinaigrette.

Hearts of firm romaine leaves with sherry vinaigrette, herb croutons, shaved pecorino and anchovies.

Tuscan bread cubed and seasoned then tossed with cucumber, red peppers, olives, red onion, tomatoes and red vinaigrette.

Two poached eggs over spinach, prosciutto and Tuscan bread. Lavishly topped with a fontina and bescamelle sauce.

Italian pancetta, tomatoes and cannoloni beans in casserole with two poached eggs, a touch of mint and grilled Tuscan bread.

Two poached eggs over stewed zucchini, mushrooms and tomatoes.

Open face eggs, goat cheese, caramelized onions and zucchini topped with arugula.

Bread, hand made in Vespa, seasoned and topped with pancetta and pecornino topped with two poached eggs.

Scrambled egg whites with home fries, Italian sausage and greens.

Scrambled eggs with sliced sirloin steak over greens and home fries.

Thick slices of our Tuscan bread dipped into our egg and brown sugar mixture then pan cooked until crispy on the outside and soft on the inside. Splashed with amaretto. Served with seasonal fresh fru

Three cheese grilled sandwich with mozzarella, fontina and pecorino, roasted pepper, rosemary, country Tuscan bread and a side of greens.

Fried egg, pancetta with mozzarella cheese, basil and tomato sandwich.

Pieces of chicken breast, pan roasted with spinach and cheese. Served in a homemade pastry puff with creamy wine sauce.

Open face pasta omelet with pecorino, tomato, basil and arugula.

Hand stretchered dough grilled, topped with mozzarella, cherry tomatoes and basil. Finished with extra virgin olive oil and oregano.

Salmon marinated and char-grilled on top of hand stretched grilled dough, peppers, arugula and capers in lemon sauce.

Hand stretched dough grilled and topped with prosciutto, fontina and arugula.

Hand stretched dough with a layer of hazelnut chocolate spread, roasted with walnuts and bananas.

Penne pasta in tomato sauce with olives.

Tube shaped pasta with traditional Italian meat sauce.

Linguine in pesto sauce, cubed potatoes and string beans.

Mussels, garlic, extra virgin olive oil, fresh herbs and broccoli with wine sauce.

Fusilli pasta with sauteed eggplant, tomato sauce and ricotta salata.

Sauteed wild mushroom mix.

Portobello mushroom and Italian sweet sausage char-grilled and splashed with balsamic touch tomato dressing.

Beef tomatoes, fresh homemade mozzarella and sun dried tomatoes with basilico virgin dressing.

Beef tomatoes, fresh homemade mozzarella and sun dried tomatoes with basilico virgin dressing.

Warm mozzarella wrapped around prosciutto.

Mixed grilled veggies.

Asparagus baked with parmigiana cheese.

Cornmeal with warm Gorgonzola cheese topping.

Mussels with garlic, light tomato herbs and vino bianco.

Mixed greens, red onion and tomatoes.

Rugola, endivia, roasted peppers, mushrooms, celery and shavings of parmigiano.

Romaine with Gorgonzola cheese dressing and croutons.

Rugola radicchio endive and tomatoes.

Mesclun, apple, walnuts and goat cheese.

Small penne pasta with eggplant, tomato sauce, fresh mozzarella and basilico.

Chopped fresh vegetables with light tomato sauce.

Short twisted pasta with fresh tomato and pesto sauce.

Cork screw pasta made with a blend of sun dried tomatoes, olives, capers and tomato sauce.

coffee or tea

Rigatoni pasta and bolognese sauce.

Car shape pasta with sweet sausage in a spicy tomato sauce.

Vow tie pasta asparagus, wild mushroom mix and peas in a pink sauce.

Short tube pasta with smoked salmon and peas in a light pink sauce.

Spaghetti with shrimp, Little Neck clams, blue mussels, scallops and fresh tomato sauce.

"Arborio" Italian rice with porcini, shitake and champignon mushrooms.

Semi free range Cornish hen marinated with fresh herbs then char-grilled.

A piece of chicken flamed in cognac, baby artichoke hearts, garlic, wild mushroom and rosemary.

Piece of pollo sauteed with fresh roasted peppers, mushrooms and balsamic vinegar.

Chicken breast pan roasted with sun-dried tomatoes, asparagus and mascarpone.

Chicken paillard marinated in fresh herbs then grilled green salad with diced tomato on top.

Tender pieces of veal scaloppine with radicchio, peas and a touch of beer imported form Italy.

Tender pieces of veal scaloppine, sliced tomato and our homemade mozzarella in a light sauce.

Please contact the restaurant for today's selection.

Romaine with Gorgonzola cheese dressing and croutons.

Arugula, radicchio, endivia and tomatoes.

Mesclun, apple, walnut and goat cheese.

Crisp greens with Gorgonzola cheese dressing and grilled shrimp.

Crisp greens with cured meats and aged Italian cheese.

Pieces of chicken sauteed with fresh roasted peppers, mushroom and balsamic vinegar.

Chicken paillard marinated in fresh herbs then grilled. Served on a bed of fresh grilled vegetables.

Tender pieces of veal scaloppine with radicchio and peas with a touch of beer imported from Italy. Served over linguine.

Chicken breast, seasoned with bread crumbs and lightly pan fried. Served with organic greens on top.

Tasty mix of chunky vegetables with raisins and pine nuts.

Fresh asparagus with heart of palm and a drizzle of Vespa dressing.

Three pieces of sliced Tuscan bread, seasoned and grilled with tomatoes, eggplant, goat cheese, fontina and mushrooms.

Tuscan bread salad. Tossed with cucumber, red peppers, olives, red onions, tomatoes and served with a red vinaigrette dressing.

Homemade mozzarella, tomato and pesto sauce grilled in ciabatta bread.

Ciabatta bread grilled with grilled chicken, chunky caponata and mozarella.

Vintage grilled cheese with an Italian twist. American cheese, mozzarella fontina on Tuscan bread, grilled with rosemary.

8 oz. grilled hamburger on a roll with a trio of cheese or sauteed mushrooms.

Open face baguette with grilled vegetables, mozzarella and basil pesto.

Melted robiola cheese with air cured bresaola and lemon-dressed, organic greens on toasted Italian bread.

Hand stretched dough grilled with tomato and melted mozzarella, finished with virgin olive oil and origano.

Hand stretched dough grilled with prosciutto, fontina and arugula.

Small penne pasta with eggplant, tomato sauce, fresh mozzarella and basilico.

Rigatoni pasta with bolognese sauce.

Linguine with chopped vegetables in a light tomato sauce.

Ear shaped pasta, sweet sausage in a spicy tomato sauce.

Bow tie pasta, asparagus, mushrooms and peas in a pink sauce.

Linguine with mussels in zesty herb sauce.

Pasta baked in a creamy sauce made from mozzarella Fontana, parmigiana and peas.

Italian quiche cheese soufle in a crust with herbs or sauteed onions and sausage. Served with salad.