scallops, shrimp, calamari, creamy risotto

SEAFOOD RISOTTO

mushrooms, artichokes, black olives, green peppers, tomatoes, onions

VEGETARIAN

tomato sauce, olive oil, fresh garlic, parmigiano reggiano, four cheese blend, fresh mozzarella, basil, fresh tomatoes

MARGHERITA

PENNE WITH CHICKEN OR SALMON

BAKED CHICKEN WINGS

sautéed italian sausage, onion, peppers, penne and marinara

SAUSAGE AND PEPPERS

red peppers, parmesan, anchovies upon request

CAESAR

alfredo sauce, canadian bacon, toasted almonds, pineapple, bay shrimp

HAWAIIAN SHRIMP

grilled or blackened salmon, seasonal vegetables, parmesan risotto, ancho cherry jam

FRESH SALMON

spicy marinara sauce, salami, sausage, pepperoni, fresh basil

SICILIANO

grilled chicken, penne pasta, fresh mozzarella, tomatoes, red onions, garlic, basil, balsamic glaze

CHICKEN CAPRESE

green pepper, black olive, onion, ground beef, mushroom, red pepper, mozzarella

WRIGLEY

sauteed broccoli, cauliflower, zucchini, mushrooms, carrots, tomatoes, garlic, served with blackened chicken or salmon topped with feta cheese and lemon vinaigrette

WARM HARVEST SALAD

Homemade sausage, peas and sunrise sauce with gluten free penne

RIGATONI ALLA VITO'S

meat sauce, mozzarella and parmesan, baked to perfection

BAKED ZITI

sun-dried tomatoes, almonds, kalamata olives, feta cheese, figs, roasted red peppers, onions, italian dressing

TUSCAN CHICKEN SALAD

bacon, tomato, carmelized walnuts, cranberries, grilled chicken, bleu cheese, honey mustard

VITO'S CHICKEN SALAD

spinach, roma tomatoes, goat cheese, onions, balsamic vinaigrette

BLACKENED SALMON SALAD

sautéed with olive oil, fresh garlic, basil, salt & pepper, lemon juice

CALAMARI

INDIVIDUAL 9" GLUTEN FREE PIZZA

salami, ham, mortadella, provolone, artichoke hearts, tomatoes, carrots, black olives, red onions, pepperoncinis

ANTIPASTO

italian sausage, pepperoni, black olives, mushrooms, green peppers, onions

DELUXE

Sautéed 'Italian sausage', onion, peppers, penne, marinara

VEGAN 'SAUSAGE' AND PEPPERS

GARDEN

In a saucepan, heat the chicken or seafood broth and keep it warm over low heat.

Prepare the Broth

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.

Sauté Aromatics

Add Arborio rice to the skillet and stir for about 2 minutes until the rice is slightly toasted.

Toast the Rice

Pour in the dry white wine and stir until it has mostly evaporated.

Deglaze with Wine

Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente.

Cook the Risotto

In the last 5 minutes of cooking, add the scallops, shrimp, and calamari to the risotto. Stir gently to incorporate and cook until the seafood is cooked through.

Add Seafood

Once the rice is cooked and creamy, stir in the remaining butter, grated Parmesan cheese, and season with salt and black pepper to taste.

Finish the Risotto

Serve the risotto hot, garnished with chopped fresh parsley.

Garnish and Serve

Arborio rice

Sea scallops

Shrimp, peeled and deveined

Calamari, cleaned and cut into rings

Chicken or seafood broth

Dry white wine

Onion, finely chopped

Garlic, minced

Parmesan cheese, grated

Olive oil

Butter

Salt

Black pepper

Fresh parsley, chopped

Wash and chop the mushrooms, artichoke hearts, green bell pepper, tomatoes, and onions into bite-sized pieces. Slice the black olives if they are whole.

Prepare the Vegetables

In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the onions and sauté for about 2-3 minutes until they are translucent. Next, add the mushrooms and cook for another 3-4 minutes until they are soft.

Sauté the Vegetables

Add the green bell pepper, artichoke hearts, tomatoes, and black olives to the skillet. Stir everything together and cook for an additional 5 minutes until all the vegetables are tender. Season with salt and pepper to taste.

Combine Ingredients

Remove from heat and serve as a topping for pizza, in salads, or as a filling for wraps.

Serve

Mushrooms

Artichoke hearts

Black olives

Green bell pepper

Tomatoes

Onions

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.

Preheat the Oven

Roll out the pizza dough on a floured surface until it reaches your desired thickness. Transfer the rolled dough to a pizza peel or a baking sheet lined with parchment paper.

Prepare the Dough

Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

Add the Base

Drizzle the olive oil over the sauce and sprinkle the minced garlic evenly over the top.

Add the Garlic and Oils

Sprinkle the grated Parmigiano Reggiano and the four cheese blend over the sauce.

Layer the Cheese

Place the sliced fresh mozzarella evenly over the cheese layer.

Add Fresh Mozzarella

Arrange the sliced fresh tomatoes on top of the mozzarella and add fresh basil leaves.

Top with Fresh Tomatoes and Basil

Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, let it cool for a few minutes, slice it, and serve hot.

Pizza dough

Tomato sauce

Fresh garlic, minced

Parmigiano Reggiano, grated

Four cheese blend

Fresh mozzarella, sliced

Fresh basil leaves

Fresh tomatoes, sliced

In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a skillet, heat olive oil over medium heat. Season the chicken or salmon with salt and pepper. Cook each side for about 5-7 minutes (for chicken) or 4-5 minutes (for salmon) until cooked through. Remove and set aside.

Prepare the Protein

In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream, stirring well. Let it simmer for about 5 minutes until slightly thickened. Season with salt and pepper.

Make the Garlic Cream Sauce

Add the cooked penne pasta to the skillet with the garlic cream sauce. Toss to combine well. Slice the cooked chicken or salmon and place on top of the pasta.

Sprinkle almond slivers over the top and, if desired, add grated Parmesan cheese. Serve immediately.

Penne pasta

Chicken breast (or Salmon fillet)

Garlic

Heavy cream

Almond slivers

Parmesan cheese (optional)

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels.

Prepare the Chicken Wings

In a large bowl, combine the olive oil, salt, black pepper, garlic powder, and paprika. Add the chicken wings to the bowl and toss until they are evenly coated with the seasoning mix.

Season the Wings

Place the seasoned wings on a baking sheet lined with parchment paper or aluminum foil for easy cleanup. Make sure the wings are in a single layer and not touching.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are crispy and cooked through.

Bake the Wings

If making spicy wings, toss the baked wings in hot sauce right after removing them from the oven. For BBQ wings, brush the BBQ sauce over the wings and return them to the oven for an additional 5-10 minutes.

Add Sauce (Optional)

Remove the wings from the oven and let them cool for a few minutes before serving. Enjoy your baked chicken wings!

chicken wings

olive oil

salt

black pepper

garlic powder

paprika

hot sauce (for spicy wings)

bbq sauce (for BBQ wings)

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.

Sauté the Sausage

Add the chopped onion and minced garlic to the skillet with the sausage. Sauté for another 2-3 minutes until the onion is translucent. Then, add the sliced bell peppers and cook for an additional 3-4 minutes until they are tender.

Add Vegetables

Pour in the marinara sauce, and season with salt and pepper to taste. Stir well to combine and let it simmer for 5 minutes.

Combine with Marinara

Add the cooked penne pasta to the skillet and toss everything together until the pasta is coated in the sauce and heated through.

Mix in Pasta

Garnish with fresh basil if desired and serve hot.

Italian sausage

Bell peppers (mixed colors)

Onion

Marinara sauce

Pepper

Fresh basil (optional)

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Prepare the Dressing

In a large bowl, chop the Romaine lettuce and slice the red bell pepper. Add croutons and grated Parmesan cheese.

Prepare the Salad

Pour the dressing over the salad mixture and toss well to coat all ingredients evenly. If desired, add anchovy fillets on top.

Combine

Serve immediately as a fresh side dish or main salad.

Romaine lettuce

Red bell pepper

Parmesan cheese

Anchovy fillets

Croutons

Lemon juice

Dijon mustard

Gather all ingredients and chop the Canadian bacon into small pieces. If using whole almonds, toast them in a dry skillet over medium heat until golden brown.

Prepare Ingredients

In a large skillet, heat olive oil over medium heat. Add bay shrimp and sauté for about 3-4 minutes until they are pink and cooked through.

Cook Shrimp

Stir in the chopped Canadian bacon and pineapple chunks. Cook for an additional 2-3 minutes until heated through.

Add Bacon and Pineapple

Pour in the Alfredo sauce and stir to combine. Season with salt, black pepper, and garlic powder. Cook for another 5 minutes until heated through and flavors are well combined.

Combine with Alfredo Sauce

Serve the Hawaiian shrimp hot, topped with toasted almonds for added crunch.

Bay shrimp

Alfredo sauce

Canadian bacon

Toasted almonds

Pineapple chunks

Garlic powder

Preheat the grill or a skillet over medium-high heat. Rub the salmon fillets with olive oil, salt, black pepper, and ancho chili powder.

Prepare the Salmon

Place the salmon on the grill or in the skillet. Cook for about 5-6 minutes on each side, or until the salmon is cooked through and has a nice char.

Grill or Blacken the Salmon

While the salmon is cooking, toss the seasonal vegetables in olive oil, salt, and pepper. Grill or sauté them until tender, about 5-7 minutes.

Cook the Seasonal Vegetables

In a saucepan, heat the broth and keep it warm. In another pot, add olive oil and Arborio rice, stirring for 1-2 minutes. Gradually add warm broth, one ladle at a time, stirring constantly until absorbed. Continue until the rice is creamy and cooked through, about 18-20 minutes. Stir in the Parmesan cheese.

Prepare the Parmesan Risotto

Plate the grilled salmon with the seasonal vegetables and a generous serving of parmesan risotto. Drizzle ancho cherry jam over the salmon for a sweet and spicy finish.

Seafood Risotto

Vegetarian

Margherita

Penne With Chicken Or Salmon

Baked Chicken Wings

Sausage And Peppers

Caesar

Hawaiian Shrimp

Fresh Salmon

Siciliano

Chicken Caprese

Wrigley

Warm Harvest Salad

Rigatoni Alla Vito's

Baked Ziti

Tuscan Chicken Salad

Vito's Chicken Salad

Blackened Salmon Salad

Calamari

Individual 9" Gluten Free Pizza

Antipasto

Deluxe

Vegan 'sausage' And Peppers

Garden