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 – NJ tomato, 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
HOUSE CURED LONZA & HEIRLOOM MELON | 13
SALUMI
Coppa * | Duck Proscuitto * | Bresaola * | Porchetta di Testa *
Prosciutto di San Daniele | Mortadella | Calabrese | Soppressata
SELECT ONE – 9 | CHEF’S SELECTION – 22 | SELECT THREE – 19
PRIMI
RICOTTA CAVATELLI | 22
Genovese pesto, stracchino , pea,
roasted garlic breadcrumb
PAPPARDELLE “alla MEMA” | 22
polpetti and sweet sausage sugo
LINGUINE | 23
clams, house cured pancetta, chili
FAZZOLLETTI | 22
herbs & preserved meyer lemon butter
TAGLIATELLE | 27
nduja, octopus, charred corn
BUCATINI | 24
shrimp, fennel pollen, NJ tomato, bonito
SECONDI
“LANCASTER AMISH” CHICKEN | 31
polenta, muscat grape, pearl onion, vermouth
“BARNEGAT BAY” SCALLOPS | 33
“Sicilian style”, charred corn, crispy riso
PIEMONTESE TAGLIATA | 32
rosemary smashed potatoes & cipollini agrodolce
BRANZINOal CARTOCCIO | 31
fregula, tomato, olive
HALIBUT | 41
almond, peach, cucumber, NJ tomato
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