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 HEIRLOOM TOMATO - olive oil & sea salt | 9
CRUDO
MARKET FISH
Seasonal Accompaniments
Antipasti
CALAMARI FRITTI – lemon butter, shallot, chili | 14
CAULIFLOWER FRITTI – romesco & charred lemon | 12
CHARRED OCTOPUS - “gigante marinati” & mostarda | 15
POLENTA - local egg, house cured guanciale, peach jam | 14
“Di STEFANO” BURRATA – heirloom tomatoes, salsa verde, aceto balsamico| 16
ROASTED BEETS – pistachio & mint | 14
TRI-COLOR INSALATA – candied hazelnuts & ricotta salata | 14
ARUGULA INSALATA – parmigiano & terre bormane aceto balsamico | 13
Salumi
Coppa * | Bresaola * | Finocchiona * | 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
LIGURIAN LASAGNA | 21
parmigiano reggiano fonduta & basil pesto
SQUID INK SPAGHETTI | 30
Jonah crab, charred corn, jalapeno pesto
SUMMER SQUASH PANSOTI | 22
roasted red pepper & ricotta salata
BUCATINI all’AMATRICIANA | 22
house cured guanciale, tomato, black pepper
Secondi
“LANCASTER AMISH” CHICKEN | 30
funghi misti, english peas, asparagus, fava beans. polenta
“BARNEGAT BAY” SCALLOPS | 32
"Sicilian Style" charred corn , crispy riso, celery
PIEMONTESE TAGLIATA | 32
potato fritti panzanella, sun gold tomato, aceto balsamico
BRANZINO al CARTOCCIO | 31
fregula, tomato, olive
NJ BLACK BASS | 32
"primavera al bosco" & salsa verde
PORCINI RUBBED VEAL CHOP | 61
cherry tomato, funghi misti, cauliflower, onion fritti
Contorni | 7
POTATO FRITTI PANZANELLA | BROCCOLINI
sun gold tomato & cucumber | garlic & chili
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF | ROBBIE FELICE