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PRANZO at VIVACE | 45pp

The Pranzo (which means lunch in Italian) on Sundays is still a significant family event in Italy. Stroll the streets of any small Italian town on a Sunday morning and the fragrance wafting from every window will be that of a simmering sugo. In a true Italian tradition, people meet around a table with a simple and wholesome homemade cooked meal with family members, old friends or new acquaintances coming together over the enjoyment of food. Vivace welcomes you to gather for relaxed conversation over a delectable family style Sunday lunch, taking the time to taste and enjoy homemade pasta, local seafood and meat, sipping tasteful and refreshing aperitivi and wines.

 

APERITIVI

BELLINI  14

The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, Founder of Harry’s Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th century Venetian artist, Giovanni Bellini, he named the drink the Bellini.

Ingredients: Prosecco, Fresh White Peach Puree

NEGRONI  14

The signature Campari cocktail had been an international favorite for more than a century. It was created in the early 1900’s by a Florentine aristocrat, Count Camillo Negroni. The Count asked the bartender to add some bite to his preferred cocktail, the Americano.

Ingredients: Gin, Campari, Martini Rosso Sweet Vermouth,

AMERICANO  14

The Americano was first served in creator Gaspare Campari’s bar in the 1860’s. The cocktail was originally known as the “Milano-Torino”. During prohibition, the Italians noticed a surge of American tourists who enjoyed the cocktail. As a compliment to the American vistors the cocktail became known as the “Americano”

Ingredients: Campari, Martini Rosso Sweet Vermouth, Club Soda

SPRITZ   14

The origins of this drink are not known but it is widely believed that the Spritz was born during the 19th century Austrian occupation of Italy. During this time German soldiers got used to drinking local Venetian wines at the many cafes and taverns, but the alcohol content was so much higher than the beer they would drink back home that they would dilute it with seltzer water.

Ingredients: Pinot Grigio, Aperol, Club Soda

 

 

CRUDO BAR

Medium Oysters, Caledonian Prawns, Shrimp, Octopus Salad, Skuna Bay Salmon

MOZZARELLA & ANTIPASTI BAR

Homemade Mozzarella and Ricotta Cheese served with Roasted Baby Beets, Grilled Asparagus, Olives, Caramelized Brussels Sprouts, Fennel and Orange Salad, Mushroom and Parmesan Salad, Roasted Garlic, Olive Oil, Breads

ARTISAN SALUMI BAR

Selection of Cured Meats Sliced Fresh, and Local Farmers’ Cheeses

 

CHOICE OF ENTREE:

Fusilli, Berkshire Sausage, King Trumpette Mushrooms, Pomodoro

Fettuccine with Short Rib Bolognese Sauce

Wagyu Flat Iron Steak, Horseradish Mostarda

Berkshire Pork Scaloppine, Arugula, Cherry Tomatoes, Red Onions, Olive Oil

Branzino, Capers, Grilled Meyer Lemons

CONTORNI (side dishes)

Caramelized Cauliflower, Anchovy, Currants, Pine Nuts

Creamy Anson Mills Polenta with Parmesan Cheese

Roasted Peewee Potatoes, Rosemary, Garlic

Baby Roots Vegetables

DOLCE BAR

Tiramisu, Torta di Ricotta, Chocolate Cake e Nutella, Cannoli, Baba agli Amaretti, Budino al Caramello, Torta al Limone e Cioccolato, Biscotti Assortiti, Spumini, Torrone Classico

Chef de Cuisine
Jesse A. Paul

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. 

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dolci - 10

BUDINO al CAFFE’
Coffee Budino, Citrus Ricotta Cake, Lemon Lime Sorbetto

DELIZIA AL FORMAGGIO DOLCE
Vanilla Short Dough, White Chocolate Cheesecake, Lemon Cream,
Grapefruit Confit

DOLCE AL CIOCCOLATO E FICHI
Hot Chocolate Cake, Homemade Fig Jam on Buttery Shortbread topped
with Caramelized Figs and Lemon Confit, Gorgonzola Gelato

TORTA di CIOCCOLATA e POLENTA
Warm Chocolate Polenta Cake, Amarena Cherry Gelato

CROSTATA ALLE MELE
Warm Caramelized Apples in Phyllo Dough, Vanilla Anglaise Sauce,
Almond Gelato, Fresh Whipped Cream, Candied Almond Slices.

TORTINO ALLA NUTELLA
Nutella Torta, Maldon Sea Salt, Raspberry Balsamic Syrup,              
Raspberry Champagne Granita

SFOGLIATINA ALLE PERE
Frangipane Puff Pastry filled with Caramel Poached Pear,
Vanilla Crème Anglaise, Torrone Gelato

GELATI & SORBETTI DEL GIORNO
Daily Selection of Homemade Gelatos and Sorbets

 

formaggi - 12

VERDE CAPRA
Goat's Milk Cheese;
Gorgonzola dolce-style blue cheese

PECORINO ORO ANTICO
Sheep's Milk Cheese;
Mild and Nutty with Grassy Tones

ROBIOLA TRE LATTI
Cow, Goat, & Sheep's Milk Cheese;
Velvety Paste with Light Grass Notes

TALEGGIO DOP ARRIGONI
Washed Rind, Cow’s Milk Cheese;

 

Large Parties

Please contact Elizabeth Cooney  at 760.448.1234 to discuss your special occasion and menu options.