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 LEEK FOCCACIA - parmigiano reggiano | 9
CRUDO
MARKET FISH
Seasonal Accompaniments
Antipasti
CALAMARI FRITTI – lemon butter, shallot, chili | 13
CAULIFLOWER FRITTI – romesco & charred lemon | 11
CHARRED OCTOPUS - “gigante marinati” & mostarda | 14
“Di STEFANO” BURRATA – “Fierst Farm” greenhouse tomatoes, salsa verde, aceto balsamico| 16
ROASTED BEETS – pistachio & mint | 12
TRI-COLOR INSALATA – candied hazelnuts & ricotta salata | 12
NJ BIBB LETTUCE INSALATA – whipped goat cheese, radish, crouton, Italian vinaigrette| 12
ARUGULA INSALATA – parmigiano & terre bormane aceto balsamico | 12
Salumi
Coppa * | Lonza * | Soppressata | Prosciutto di San Daniele |
| Porchetta di Testa * | Mortadella | Calabrese
SELECT ONE - 8 | CHEF’S SELECTION - 21 | SELECT THREE - 18
Primi
ORECCHIETTE| 35
" Hudson Valley" foie gras butter
PAPPARDELLE “alla MEMA” | 20
polpetti and sweet sausage sugo
LINGUINE | 21
clams, house cured pancetta, chili
SQUID INK TAGLIATELLE | 39
lobster ragu & chive
SPAGHETTI | 21
wild shrimp, preserved meyer lemon butter, herbs
RICOTTA CAVATELLI | 20
"fierst farm" pomodoro & heirloom basil
BUCATINI all’AMATRICIANA | 20
house cured guanciale, tomato, black pepper
Secondi
“LANCASTER AMISH” CHICKEN | 30
funghi misti, english peas, asparagus, fava beans. polenta
“BARNEGAT BAY” SCALLOPS | 31
lemon orzo, asparagus, marcona almond, miners lettuce
PIEMONTESE TAGLIATA | 31
rosemary smashed potatoes & cipollini agrodolce
BRANZINO al CARTOCCIO | 29
fregula, tomato, olive
NJ BLACK BASS | 32
"primavera al bosco"
PORCINI RUBBED VEAL CHOP | 59
local ramps, truffle mushroom sugo
Contorni | 6
SMASHED POTATOES | BROCCOLINI
rosemary & parmigiano | garlic & chili
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
EXECUTIVE CHEF | ROBBIE FELICE