Vigneto Cafe 2Vigneto Cafe uses mostly local products and most of it is organic. As a customer, you can come in, close the menu and tell us what you are in the mood for and make your own dish. Add or eliminate anything from a dish – people have different needs and tastes. All our food is made-to-order.

Looking for a quiet place to hold a business lunch but don’t want to rent a huge room or travel far? If you’ve got 10 or more people, we’ll open for lunch just for you and your team! The place is yours from 11 a.m. – 3 p.m.

Selections From The Vigneto Cafe Menu:

  • ANTIPASTI MISTO – Imported prosciutto di Parma, soppressata, Parmesan cheese, aged provolone, olives, roasted red peppers and artichoke hearts.
  • VIGNETO’S HOT TAILS – Sautéed shrimp in hot cherry pepper sauce.
  • GRILLED PORTOBELLO – Mushrooms with roasted red peppers, goat cheese and extra virgin olive oil.
  • HUDSON VALLEY SALAD – Grilled chicken breast with sliced apples, fresh greens, tossed with walnuts and honey mustard vinaigrette.
  • SPINACH AND RED PEPPERS SALAD – Walnuts, goat cheese and roased red peppers.
  • PASTA AMORE – Lobster meat, scallops, and shrimp in a light cream pink sauce over homemade pasta.
  • DION SCARPIELLO – Chicken breast with sweet, hot sausage and plum tomatoes in a white wine sauce.
  • EGGPLANT ALLA NONNA – Tiers of fresh eggplant layered with tomato, spinach, ricotta cheese, avocado and homemade sausage in a spicy marinara sauce and baked to perfection with mozzarella cheese.
  • SURF AND TURF RIBEYE STEAK – Dry-aged boneless rib eye steak served with wild gulf shrimp.
  • FETTUCCINE AL VIGNETO – Roasted red peppers, artichoke hearts, mushrooms, spinach, pesto and shrimp in a light cream sauce.
  • FETTUCCINE CAPESANTO – Homemade pasta with scallops, shrimp and asparagus in a white wine sauce.
  • FARFALLE AL POMODORO – Bowtie pasta with sun-dried tomatoes, fresh tomatoes in a light wine garlic sauce.
  • CAPELLINI PRIMAVERA – Angel hair with fresh seasonal vegetables, sautéed with garlic and extra virgin olive oil in a light white wine sauce.
  • PENNE ALLA PUTTANESCA – Garlic, tomatoes, anchovies, olives, capers and fresh basil in a marinara sauce.
  • GNOCCI PORTOBELLO – Potato pasta with sautéed shallots, peas, fresh basil and portobello mushrooms in a light cream sauce.
  • GNOCCI AL FORNO – Mushrooms, ham and peas in a light cream sauce baked with mozzarella cheese.
  • CHICKEN VIGNETO – Chicken topped with eggplant, sauteed spinach, marinara sauce, ricotta and mozzarella cheese.
  • EGGPLANT VIGNETO – Eggplant slices filled with sauteed spinach, ricotta and mozzarella cheese topped with marainar sauce and baked.
  • VEAL SICILIANA – Layered with eggplant, topped with mozzarella cheese and marinara.
  • VEAL VIGNETO – Veal topped with eggplant, sautéed spinach, ricotta, mozzarella cheese and marinara.
  • GRILLED SALMON – With artichoke hearts, olives, tomatoes in a light white wine sauce.
  • PIZZA BURGER – Melted mozzarella and homemade marinara sauce.
  • MARGHERITA PIZZA – Fresh tomatoes, bocconcini mazzarella and basil.
  • QUATTRO STAGIONE PIZZA – Mozzarella, gorgonzola, parmigiana and ricotta cheese.
  • ITALIAN LOVE PIZZA – Tomato, mozzarella, tomato sauce topped with Prosciutto Di Parma and sharp parmesan cheese.
  • TRIBECA PIZZA – Pesto sauce, artichoke hearts, roasted red peppers, goat cheese, and mozzarella.