Vigneto Cafe, located in the quaint Village of Highland, New York, offers a charming and inviting atmosphere that perfectly captures the essence of a rustic yet modern dining experience. Nestled in the beautiful Hudson Valley, this cafe is known for its warm hospitality and a menu highlighting fresh, locally sourced ingredients.
The menu at Vigneto Cafe boasts a variety of options, including homemade pastas, seasonal salads, gourmet sandwiches, and delectable desserts. Many dishes showcase the region’s agricultural bounty, emphasizing organic and sustainable practices. The cafe also features an extensive selection of wines, focusing on local vineyards, craft beers, and refreshing beverages.
Vigneto Cafe is not just a place to dine; it serves as a community hub where locals and visitors can enjoy art events, live music, and other cultural activities. Whether you’re stopping by for a leisurely brunch, a casual lunch, or a cozy dinner, Vigneto Cafe promises a delightful culinary experience.
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Selections From The Vigneto Cafe Menu:
- ANTIPASTI MISTO – Imported prosciutto di Parma, soppressata, Parmesan cheese, aged provolone, olives, roasted red peppers and artichoke hearts.
- VIGNETO’S HOT TAILS – Sautéed shrimp in hot cherry pepper sauce.
- GRILLED PORTOBELLO – Mushrooms with roasted red peppers, goat cheese and extra virgin olive oil.
- HUDSON VALLEY SALAD – Grilled chicken breast with sliced apples, fresh greens, tossed with walnuts and honey mustard vinaigrette.
- SPINACH AND RED PEPPERS SALAD – Walnuts, goat cheese and roased red peppers.
- PASTA AMORE – Lobster meat, scallops, and shrimp in a light cream pink sauce over homemade pasta.
- DION SCARPIELLO – Chicken breast with sweet, hot sausage and plum tomatoes in a white wine sauce.
- EGGPLANT ALLA NONNA – Tiers of fresh eggplant layered with tomato, spinach, ricotta cheese, avocado and homemade sausage in a spicy marinara sauce and baked to perfection with mozzarella cheese.
- SURF AND TURF RIBEYE STEAK – Dry-aged boneless rib eye steak served with wild gulf shrimp.
- FETTUCCINE AL VIGNETO – Roasted red peppers, artichoke hearts, mushrooms, spinach, pesto and shrimp in a light cream sauce.
- FETTUCCINE CAPESANTO – Homemade pasta with scallops, shrimp and asparagus in a white wine sauce.
- FARFALLE AL POMODORO – Bowtie pasta with sun-dried tomatoes, fresh tomatoes in a light wine garlic sauce.
- CAPELLINI PRIMAVERA – Angel hair with fresh seasonal vegetables, sautéed with garlic and extra virgin olive oil in a light white wine sauce.
- PENNE ALLA PUTTANESCA – Garlic, tomatoes, anchovies, olives, capers and fresh basil in a marinara sauce.
- GNOCCI PORTOBELLO – Potato pasta with sautéed shallots, peas, fresh basil and portobello mushrooms in a light cream sauce.
- GNOCCI AL FORNO – Mushrooms, ham and peas in a light cream sauce baked with mozzarella cheese.
- CHICKEN VIGNETO – Chicken topped with eggplant, sauteed spinach, marinara sauce, ricotta and mozzarella cheese.
- EGGPLANT VIGNETO – Eggplant slices filled with sauteed spinach, ricotta and mozzarella cheese topped with marainar sauce and baked.
- VEAL SICILIANA – Layered with eggplant, topped with mozzarella cheese and marinara.
- VEAL VIGNETO – Veal topped with eggplant, sautéed spinach, ricotta, mozzarella cheese and marinara.
- GRILLED SALMON – With artichoke hearts, olives, tomatoes in a light white wine sauce.
- PIZZA BURGER – Melted mozzarella and homemade marinara sauce.
- MARGHERITA PIZZA – Fresh tomatoes, bocconcini mazzarella and basil.
- QUATTRO STAGIONE PIZZA – Mozzarella, gorgonzola, parmigiana and ricotta cheese.
- ITALIAN LOVE PIZZA – Tomato, mozzarella, tomato sauce topped with Prosciutto Di Parma and sharp parmesan cheese.
- TRIBECA PIZZA – Pesto sauce, artichoke hearts, roasted red peppers, goat cheese, and mozzarella.
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