Welcome to the Grand Opening of VIVO!
VIVO! Mediterranean Grill & Catering, a new chic restaurant featuring a seasonal, locally inspired menu that offers a delicious selection of wild caught fish, prime aged meats, free-range chicken and daily made pastas. Executive Chef Valentino Ujkic believes in using only the highest quality ingredients that will never compromise the integrity of the dish.
The restaurant’s hip, upscale vibe resonates with old world authenticity. Once the mansion home to glamorous Rudolph Valentino, the setting is both elegant and stylish, offering sun filled, traditional Ballrooms, a decidedly urban vibe in the Dining Room, hand crafted cocktails at the Bar and Lounge, and al fresco dining on the Patio adjacent to manicured gardens and gazebo.
APPETIZERS
APPETIZERS
Meatballs | 12
Slowly Cooked in Salsa di Nona
Parmigiano Reggiano Flakes
Crab Cake | 16
Basil Rémouladee | Herb Slaw
Grilled Octopus | 16
Squid Ink Hummus | Squash
Pomegranate Seeds
Clams Casino | 14
Freshly Shucked Local Clams | Smoked Bacon
Prince Edward Island Mussels Provencal | 14
White Wine | Tomatoes | Fresh Herbs
Day Boat Scallops | 16
Old World Purple Potato | Spicy Aioli
Shrimp Saganaki | 15
Sautéed Shrimp | Marinara Sauce
Cherry Tomatoes | Crumbled Feta Cheese
Beef Carpaccio | 15
Capers | Shallots | Fresh Arugula | Shaved Pecorino Crispy Poached Egg | Truffle Oil
Tuna Tartare | 14
Line Caught Montauk Tuna | Cucumber Vinegar Salad
Taleggio & Asparagus Crepe | 12
Green Apple | Taleggio Cheese
Warm Asparagus Cream Sauce
Veal Rollatini | 16
Prosciutto | Goat Cheese | Yogurt
Lightly Fried Calamari | 12
House-Made Marinara Sauce | Tzatziki
FROM THE LAND & THE SEA
FROM THE LAND
Roasted French Cut Chicken Breast | 26
Thyme Mashed Potato | Asparagus | Meyer Lemon Glaze
Chicken Parmigiano | 24
Spaghetti | Slowly Cooked Salsa di Nona
Prime Aged Rib Eye | 44
Oregano Truffle Fries
Vivo! Steakhouse Sauce
Filet Mignon | 38
Roasted L.I. Potatoes | Crisp Watercress Salad
Cabernet Agro Dolce
16 Hour Braised Short Rib | 32
Boneless Beef Short Rib | Triple Mash | Chianti Reduction
Veal Francese | 30
White Wine | Lemon | Pepper Fettuccine
Grilled Baby Lamb Chops | 38
Cumin & Cinnamon Rub | Sweet Potato Mash
Candied Brussel Sprouts
Boneless Berkshire Pork Chop | 28
Garlic Mashed Potatoes | Caramelized Apple Chutney
FROM THE SEA
Wild Striped Bass | 28
Cioppino of Mussels | Clams| Shrimp | Chorizo
Risotto Cake
Wild Caught King Salmon | 26
Adriatic Spice Orzo | Roasted Butternut Squash
Crisp Brussel Sprouts
Grilled Fillet of Branzino | 30
Honey Glazed Carrots | Forbidden Black Rice
Halibut & Cauliflower “Risotto” | 30
Truffle Oil Drizzle | Aged Parmesan Cheese
Cod Fish Wellington | 32
Bacon Wrapped | Puff Pastry | Roasted LI Potatoes
Tarragon Béarnaise Sauce
Grilled Yellowfin Tuna | 30
Citrus Chili Glaze | Saffron | Chilled Couscous Salad
SOUPS & SALADS
SOUP
Lobster Bisque | 12
Brandy | Cream
Fall Vegetable | 10
Roasted Squash | Apple | Fennel
Toasted Pumpkin Seeds
Clam Chowder | 12
North Atlantic Little Neck Clams | Potatoes
Double Smoked Bacon | Cream
Fire Roasted Tomato | 8
Garlic | Basil
SALAD
VIVO! Field Greens | 12
Heirloom Tomatoes | Hudson Valley Cucumber
Rainbow Carrots | Pickled Red Onion
House-Made Vinaigrette
Burrata | 15
Prosciutto | Red Onion Marmalade
Balsamic Reduction
Baby Arugula and Pear | 14
Pistachios | Dried Apricots | Gorgonzola
Insalata Di Caesar | 12
Romaine Heart | Scallions | Anchovies
House-Made Caesar Dressing
Warm Fall Vegetable | 14
Quinoa | Crumbled Goat Cheese
Balsamic Vinaigrette
Mediterranean Salad | 14
Vine-Ripened Tomatoes | Cucumber | Peppers
Onions | Olives | Feta Cheese
PASTAS
PASTA
VIVO! Fettuccini | 20
Seasonal Vegetables | Creamy Alfredo Sauce
Rigatoni | 20
Pomodoro Fresco | Basil
Pappardelle | 22
Traditional | Bolognese | Ricotta Cheese
Hand Rolled Gnocchi | 24
Crispy Prosciutto | Sun Dried Tomato Cream
Toasted Crumbs
Cast Iron-Baked Eggplant Parmesan | 20
Breaded Layered Eggplant | Fresh Mozzarella
& Ricotta Cheeses
Spaghetti | 26
Local Little Neck Clam Carbonara | Pancetta
Heirloom Tomatoes | Pepper & Egg Sauce
Bucatini | 24
Chili Garlic Shrimp & Lemon Olive Oil
Toasted Pecans | Sun-Dried Cherries
Crumbled Goat Cheese
Orrechiette | 22
Asparagus | Wild Mushrooms | Toasted Pine Nuts | Arugula | White Truffle Oil
Cavatelli | 22
House Ground Pork Sausage| Fresh Baby Mozzarella
Sage | Rosemary | Garlic
Tomato Cream
Ravioli | 24
Pumpkin Filled | Crumbled Gorgonzola
Candied Walnuts | Sage Brown Butter Sauce
Linguini | 38
Live Cold Water Atlantic Lobster | Sweet Corn
Lobster Cream Sauce
BRUNCH
Enjoy as an entrée or share with the table
Hot Cinnamon Doughnuts (3) 9
fresh berries
Torched Meringue Pancakes 15
fresh berry compote
Double Cut French Toast 14
caramelized apple | strawberry sauce | Devonshire cream
VIVO! Berry Parfait 8
Greek yogurt | granola | L.I. wildflower honey
House Specialties
Breakfast Caprese 15
Two poached eggs | saffron risotto cakes | cherry tomato confit | fresh mozzarella & basil
Balkan Sausage & Eggs 16
L.I. Potatoes | baby greens
Wild Caught Shrimp Hash 17
shrimp | bacon | mozzarella | cherry tomatoes | potatoes | fried eggs | red pepper hollandaise
Day Boat Scallops & Risotto Cakes 18 smoked bacon & corn cream sauce | fried leeks | L.I. Potatoes
Double Smoked Bacon & Eggs 16
L.I. potatoes | baby greens
Lamb & Pork Sausage Hash 15
wild mushrooms | red onion spinach | two fried eggs| apricot & chamomile tea Sauce
Wild Caught Shrimp & Creamy Polenta 17
chorizo honey chili sauce | two fried eggs
Avocado & Polenta 16
mushrooms | truffle oil | rosenary hollandaise | over easy eggs
Benedicts & Omelets
Classic Eggs Benedict 15
English muffins | Canadian Bacon| tomato | poached egg hollandaise
Green Tomato Benedict 14
Fried green tomatoes | grilled asparagus | two poached eggs rosemary hollandaise
King Salmon Benedict 15
Smoked King Salmon | Poached Eggs | Grilled Asparagus Hollandaise
Grass Fed Steak Omelet 18
Brie | caramelized onions
Olive Omelet 14
kalamata olives | cherry tomatoes | roasted red peppers fontina
Prosciutto Omelet 15
mushrooms | arugula | parmesan
Salad & Pasta
Crispy Prosciutto Salad 16
Baby greens | figs | red onion crispy prosciutt0 | candied walnuts | gorgonzola | red wine vinaigrette
Insalata Di Capri 15
heirloom tomatoes | burrata Basil Vinaigrette
Traditional Greek Salad 15
vine-ripened tomatoes | cucumber | fresh peppers | onions |olives | feta cheese
Lobster Mac & Cheeese 24
Pappardelle Bolognese 20
Spicy Shrimp & Lemon 26
toasted pecans | Sun-Dried Cranberries | Lemon Olive Oil Crumbled Goat Cheese | Fresh Bucatini Pasta
Fresh Tomato & Basil Spaghetti 20
Extra virgin olive oil | garlic | red pepper flakes | tomatoes |basil | fresh spaghetti
Catering
Celebrating a special occasion? Have VIVO! host your next private event. From a small intimate group to a lavish banquet; the private ballrooms can accommodate 2 to 250 guests. For the momentous life’s milestones such as Weddings, Sweet 16’s, Bridal Showers, Bar and Bat Mitzvahs, our talented catering managers can help pick the perfect theme and setting for such an unforgettable event.
VIVO! is also the perfect location for fundraisers and galas, fashion shows, charity events, and dinner dances. Our seasoned staff can arrange for a beautiful atmosphere and theme for the cause, and make it an event to remember.
Your guests will be awed by the most unique views of the Throgs Neck Bridge and the picturesque rolling hills of Clearview’s Golf Course. These beautiful views are only visible from VIVO!’s exclusive private dining room.
Our catered affairs have the same attention to detail and quality of ingredients as our restaurant. The menu selection reflects the same sumptuous tastes and delicacies as our restaurant. You and your guests will experience an unparalleled evening of elegance and perfection that is VIVO!.
THE CHEF
EXECUTIVE CHEF VALENTINO UJKIC
His Story Coming Soon!
We are devoted to making each visit to VIVO! a true dining experience. Over the next few months you will be seeing many changes to help achieve this. We encourage you to revisit our website for updated menus, photos and what is in store for things to come.