Menù di Consegna
Delivery Menu
Dinner With Vito delivers specially priced pasta dinners to Tulane University residencies; minimum of 4 servings per order. Call Chef Vito to order: (504) 444-1338.
Antipasti
Appetizers
Bruschetta Grape tomatoes in extra virgin olive oil, fresh garlic, Sicilian basil, and a blend of Italian seasonings on toasted fresh baked ciabatta bread
Burrata and Squash Salad Burrata topped with sautéed zucchini, squash, Sicilian extra virgin olive oil, and fresh cracked pepper
Burrata and Tomato Salad Burrata topped with vine ripened tomato, Sicilian extra virgin olive oil, and fresh basil
Vito Meatball (Nonna) Beef, pork, and veal
Eggplant Stack (Chef Vito) Two breaded and baked eggplant slices with bruschetta mix and buffalo mozzarella topped with mozzarella and balsamic glaze
Eggplant and Sausage Arrabbiata (Chef Vito) Two breaded and baked eggplant slices with arrabbiata sauce and melted mozzarella topped with mozzarella
Sicilian Caponata Roasted eggplant, onions, celery, tomato, and garlic (capers optional)
Pasta e Salse
Pasta and Sauce
Roman Arrabbiata Rome
Spicy tomato sauce with ground sausage, red bell pepper, carrot, onion, and garlic
Bolognese Bologna (via Nonna)
Beef, pancetta, Italian soffritto, San Marzano tomatoes, and white white over tagliatelle or rigatoni
Spaghetti ala Puttenesca Naples
Tomato, onion, black olives, chopped anchovy fillets, garlic, capers, chili flakes, and parsley over spaghetti
Bucatini all’Amatriciana Lazio region
Pancetta, onion, garlic, tomato, pecorino cheese, and crushed red pepper over bucatini pasta
Bucatini con Salsicce Common throughout Italy
Sausage, pepperoncini, garlic, wine, and crushed tomato over bucatini pasta
Neapolitan Ragu Campania region
Braised pork, Italian soffritto, garlic, rosemary, and tomato sauce over pappardelle, tagliatelle, or rigatoni
Tuscany Lamb Ragu Tuscany
Braised lamb shoulder, Italian soffritto, garlic and tomato over pappardelle, tagliatelle, or rigatoni
Vito Special Chef’s personal recipe
Sausage, sundried tomatoes, pine nuts, garlic, and spices over orecchiette pasta
Spicy Vito Special Chef’s personal recipe
Sausage, tomato, onion, red bell pepper, chili pepper, garlic, and spices over linguine
Sunday Sauce Queens, NY (via Nonna)
Meatballs, sausage, and pork in tomato sauce
Frutti di Mare
Seafood
Sicilian-style Sea Bass When in season
Cherry tomato sauce with capers, minced anchovy fillets and Kalamata olives
Mediterranean Grouper When in season
Tomatoes, Kalamata and Spanish olives, capers, dill, and lemon
Mediterranean Seafood Pasta Campania region
Combination of selected shellfish (shrimp, mussels, clams, squid rings), cheery tomatores, white wine, garlic, parsley, and extra virgin olive oil over scialatelli pasta
Seafood Pasta Sicily
Combination of selected shellfish (shrimp, mussels, cockles), cherry tomato, black olives, capers, white wine, extra virgin olive oil, lemon, garlic, and red chili flakes over linguini
Swordfish and Eggplant Trapani Sicily (Chef Vito)
Swordfish, eggplant, passata, capers, lemon, white wine, garlic, and parsley over squid ink pasta or Busiate Lunga pasta
Shrimp Pasta Chef Vito
Shrimp, mushrooms, shallots, pancetta, pine nuts, cherry tomatoes, extra virgin olive oil, white wine and parsley over linguine
Creamy Tuscan Shrimp Tuscany
Shrimp, sundried tomatoes, spinach, garlic, and heavy cream
Honey Mustard Salmon (Chef Vito)
Fresh north Atlantic salmon, local raw honey, stoned ground mustard, garlic, and Italian seasonings
Tequila Lime Salmon (Chef Vito)
Fresh north Atlantic salon, tequila lime seasoning, lemon, black pepper, and extra virgin olive oil with white rice pilaf with almond, lemon, and parsley
Tuscan Salmon Penne Tuscany
Fresh north Atlantic salmon, grape tomatoes, onions, garlic, lemon, heavy cream, and parsley over penne
Pollo
Chicken
Skillet Lemon Caper Chicken Sicily
Chicken breast, vegetables, olives, tomato
Chicken and Sundried Tomatoes Tuscany
Chicken, sun-dried tomatoes, parmesan cheese, shallots, garlic, spinach, and lemon over penne pasta
Chicken Milanese Milan
Organic boneless chicken breasts, egg, breadcrumbs, parmesan, garlic, and lemon served with arugula and a seasoned balsamic extra virgin olive oil dressing
Brunch
BRUNCH
Frittata
Organic Farm fresh eggs, potato, onion, red bell pepper, baby-bella mushrooms, and parmesan cheese (add-ons by request: asparagus, green bell pepper, cherry tomatoes)
French Toast
Challah bread with organic Vermont syrup, fresh strawberries, and maplewood or applewood bacon
Mimosas
Freixenet Cordon Negro and orange juice
Each pasta dinner order comes with sides of pecorino romano cheese and bread.
Minimum of 4 servings per order.
All meals are prepared with organic vegetables and meats are hormone and antibiotic-free.