Viaggio Ristorante proudly supports:
fossil farms | harvest drop | shibumi farm | stillwell farm | jurgielewicz farm | kucowski farm | dewolf farm | flaim farm | amish farm & house | certified piedmontese
house-made ONION FOCCACIA – olive oil & sea salt | 9
ANTIPASTI
CALAMARI FRITTI– lemon butter, shallot, chili | 14
CAULIFLOWER FRITTI– romesco & charred lemon | 12
CHARRED OCTOPUS- “gigante marinati” & mostarda | 15
STROZZAPRETI –spinach & taleggio fonduta | 15
ROASTED BEETS– pistachio & mint | 14
TRI-COLOR INSALATA– candied hazelnuts & ricotta salata | 14
ARUGULA INSALATA– parmigiano & terre bormane aceto balsamico | 13
YELLOWTAIL CRUDO– salsa verde, meyer lemon, calabrian chili, basil | 17
SALUMI
Coppa * | Lonza * | Bresaola * | Porchetta di Testa *
Prosciutto di San Daniele | Mortadella | Calabrese | Soppressata
SELECT ONE – 9 | CHEF’S SELECTION – 22 | SELECT THREE – 19
PRIMI
ORECCHIETTE | 35
“Hudson Valley” foie gras butter
PAPPARDELLE “alla MEMA” | 22
polpetti and sweet sausage sugo
LINGUINE | 23
clams, house cured pancetta, chili
BUSTA DI FUNGHI | 28
chanterelle butter, thyme, aceto balsamico
RAMP TAGLIATELLE | 27
ramps, black pepper, parmigianno reggiano
BUCATINI all’AMATRICIANA | 22
house cured guanciale, tomato, black pepper
SECONDI
“LANCASTER AMISH” CHICKEN “alla CACCIATORE” | 30
funghi misti, house cured pancetta, polenta
“BARNEGAT BAY” SCALLOPS | 32
lemon orzo, asparagus, marcona almond, miners lettuce
PIEMONTESE TAGLIATA | 32
rosemary smashed potatoes & cipollini agrodolce
BRANZINOal CARTOCCIO | 31
fregula, tomato, olive
NJ BLACK BASS | 32
“primavera al bosco”
CONTORNI | 7
POLENTA | BROCCOLINI
fontina & parmiggiano | garlic & chili
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF | ROBBIE FELICE