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
“Di STEFANO” BURRATA “AL FORNO” – leek, potato fritti,
aceto balsamico| 16
ROASTED BEETS – pistachio & mint | 14
TRI-COLOR INSALATA – candied hazelnuts & ricotta salata | 14
ARUGULA INSALATA – parmigiano & terre bormane aceto balsamico | 13
RADICCHIO INSALATA– winter citrus, walnut, gorgonzola dolce | 16
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
BUTTERNUT SQUASH MEZZALUNE | 22
sage brown butter, amaretto crumble
RICOTTA CAVATELLI | 22
pork ragu, red wine reduction,
parmigiano 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
sunchoke, grapefruit, riso, mint
PIEMONTESE TAGLIATA | 32
rosemary smashed potatoes & cipollini agrodolce
BRANZINO al CARTOCCIO | 31
fregula, tomato, olive
WILD BOAR OSSO BUCO | 35
saffron sofrito orzo & citrus gremolata
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