Vigilucci's Ristorante Coronado Menu

Toasted ciabatta topped with cherry tomatoes, burffalo mozzarella, proscitto and fresh basil

Oven roasted artichoke hearts with parmigiano, parsley, garlic and mozzarella

Half dozen fresh chillled oysters on the half shell served with cocoktail sauce and horseradish

Half dozen fresh baked oysters with spinach, crispy bacon, onions, garlic and parmigiano reggiano in a creamy chardonnay sauce

Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce

Fresh ahi tuna marinated with shallots, chives and pine nuts. Served with a fresh fan of avocado, alalfa sprouts and wonton skins.

Sauteed baby calamari with garlic and white wine in a spicy tomato sauce

Home made pan fried cran caked served on a bed of argula with aurora sauce

Deep fried baby calamari adn rock shrimp served with marinara sauce

Thinly sliced raw prime filet mignon topped with arugula, capers, shaved parmigiano reggiano and extra virgin olive oil

Calamari fritti, imported buffalo mozzarella and vine ripe tomatoes, ahi bruschetta, proscitto di parma, imported cheese, mortadella and salame

Fresh seasonal mussels and manila clams sauteed in a roasted garlic and fresh chopped tomato white wine broth

Homemade soup of the day

Organic mixed greens, vine ripe tomatoes, carrots, cucumbers and gorgonzola cheese tossed in a balsamic inaigrette dressing

Imported bufflao mozzarella and vine ripe tomatoes, basil, extra virgin olive oil and aged balsamic. Add prosciutto di parma $5.00

Smoked duck breast chopped and tossed in spinach with feta cheese, mushrooms, cherry tomatoes, chopped egg, red onion and herb croutons with a sun dried tomato vinairgrette

Baby mixed greens, fresh raspberries, sweet gorgonzola cheese and sliced pears, tossed in a lemon vinaigrette dressing

Organic baby arugula served with hearts pf plam, cherry tomatoes, kalamata olives ana shaved parmigiano reggiano in a creamy lemon dressing

Ice berg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing

Seasonal salad

Hearts of romaine with traditional caesar dressing, croutons and shaved parmigiano reggiano. Add chicken or fried calamari $5.00

Angel hair pasta served with fresh seasonal cherry tomatoes, garlic and basil. Add rock shrimp $5.00

Fresh homemade pasta, eggplant, cherry tomatoes, basil and ricotta salata

Fresh homemade pasta with fresh pesto, pine nuts and parmigiano. Add chicken $5.00

Homemade 100% prime beef meatballs braised in vigiluccis tomato sauce.

Fresh homemade pasta, king salmon and asparagus sauteed in a brandy cream sauce.

Fresh manila clams in the shell, sauteed with olive oil, garlic, chili flakes and white wine, sprinkled with fresh chopped parsley.

Homemade potato dumplings tossed with tomato ragout, fresh mozzarella and basil.

Half maine lobster, clams and mussels served over spaghetti sauteed in a zesty tomato sauce with garlic and white wine.

Fresh homemade lobster ravioli finished in a creamy saffron sauce topped with rock shrimp, roasted corn, fried leeks and spinach.

Fresh homemade pasta tossed in a classic bolognesestyle ragout.

Homemade hat-shaped pasta filled with butternut squash, walnuts, ricotta and Parmigiano. Finished with brown butter, sage and a touch of marinara.

Pancetta, egg yolk, pecorino-romano and black pepper.

Spinach, chopped tomatoes, basil and garlic sauteed in a tomato vodka cream sauce with rock shrimp and topped with a jumbo prawn.

Butternut squash, marjoram and pecorino toscano in a creamy cognac sauce.

Fresh homemade pasta filled with mortadella, Parmigiano, fresh mozzarella and besciamella sauce.

Homemade wide ribbon pasta with porcini, shiitake, portobello, field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.

Pan-seared diver scallops sauteed with minced red onion, pancetta, cherry and sundried tomatoes, cream and a touch of cajun seasoning. Served atop risotto cakes and sweet corn.

Grilled king salmon fillet finished with thinly sliced fennel, sun-dried tomato and white wine beurre blanc. Served with spaghetti aglio e olio and seasonal vegetables.

Fresh seasonal mussels, manila clams, jumbo prawns, calamari, fresh fish, and a diver scallop sauteed with roasted garlic in a zesty tomato sauce. Add pasta, $3.00

Catch of the day, king salmon, diver scallop, calamari and jumbo prawn grilled to perfection, topped with salmoriglio sauce. Served with arugula and fresh chopped tomatoes.

One pound of steamed king crab legs, served with drawn butter and spaghetti aglio e olio with lump crab and asparagus.

Whole Maine lobster served with drawn butter and your choice of one side dish.

70 for two people an outstanding selection of grilled, steamed and sauteed ocean fresh seafood. Inquire about todays selection

Pan-seared chicken breast stuffed with sun-dried tomatoes, spinach, prosciutto and mozzarella. Finished with a wild mushroom and sambuca liqueur sauce and served over chive mashed potatoes

Chicken breast lightly breaded and topped with mozzarella and a touch of marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.

Sauteed chicken breast and mushrooms in a marsala wine sauce. Served with spaghetti aglio e olio and seasonal vegetables.

Pan-seared, milk-fed scaloppine of veal in a lemon caper sauce. Served with spaghetti aglio e olio and seasonal vegetables.

Pan-seared, milk-fed scaloppine of veal with porcini mushrooms in a light cream sauce. Served with spaghetti aglio e olio and seasonal vegetables.

Milk-fed scaloppine of veal topped with prosciutto, mozzarella and sage, finished with a white wine sauce. Served with spaghetti aglio e olio and seasonal vegetables.

Pounded and breaded milk-fed veal chop, pan-seared and served with arugula and fresh chopped tomatoes. Parmigiana style, $3.00

Pistachio-herb crusted full rack of lamb. Served on a bed of mushroom-saffron risotto and finished with a port wine reduction.

Prime filet served with baked potato and seasonal vegetables.

Prime rib-eye chop marinated in olive oil, herbs and garlic. Served with sauteed spinach and baked potato.

Beef short ribs with a coffee and brown sugar rub, braised in a red wine demi-glace. Served over creamy mashed potatoes with sauteed green beans. Finished with an onion relish and gorgonzola butter.

With butter, shallots and pancetta.

Served with truffle oil and parmigiano-reggiano.

With garlic and butter

Tossed with extra virgin olive oil and rosemary.

Choice of: Vigiluccis special cream, butter, chives and bacon