DINNER

A N T I P A S T O

 

CHEF’S ZUPPA. ask your server for his selection of the day 7/11

PANE BIANCO. parmesan, garlic, red chili, extra virgin olive oil spread V 5

BURRATA. roasted organic vine tomatoes, pesto, taggiasca olives, sea salt GF V 13

ROASTED CAULIFLOWER. lemon, greek yogurt tzatziki, garlic GF V 10

FRIED BRUSSELS SPROUTS. parsley, almonds, capers, red wine vinaigrette, organic rosemary GF V 9

Vivo 53 proudly donates $1 from every Brussels Sprouts sold to BOYS & GIRLS CLUB of BELLEVUE

CRISPY CHICKEN WINGS. Mama Lil’s Kick Butt Pepper Sauce, chives, lemon 13

ZUCCHINI FRITTI. calabrian aioli, grated parmesan V 9.5

SALUMI BOARD. speck, house porchetta, salumi, artisan cheeses, house pickled giardiniera, castelvetrano olives, sultana mostarda, garlic crostinis 24

BRUCHETTAS.

Heirloom Tomatoes. basil, shallot, sherry vinegar, evoo, sea salt V 9

Ricotta. roasted figs, balsamic glaze, chives V 10

Smoked Albacore Tuna. Mama Lil’s Kick Butt Peppers, evoo, sea salt 12

CHICKEN MEATBALLS. tomato marinara, organic arugula, sweet onion 11

ROASTED BONE MARROW. salsa verde, crostini 11

 

I N S A L A T A 

 

MIXED BABY GREENS. candied walnuts, red onions, shaved pecorino romano, lemon vinaigrette * GF V 8

53 WHITE SALAD. fennel, belgian endive, grana padano, cauliflower, heart of palm, hazelnuts, white balsamic vinaigrette GF V 11

CAESAR. heart of romaine, anchovy vinaigrette, herbed croutons, grana padano * 9

VIVO 53 SIGNATURE CHOPPED SALAD. iceberg, treviso, romaine, mozzarella, chickpeas, salumi, roasted red peppers, taggiasca olives, Vivo vinaigrette GF 15

ADD. organic tomatoes, cucumbers, pepperoncinis, anchovies, bacon, mushrooms, capers, hard cooked egg, roasted red peppers, fresh organic basil, shaved parmesan, olives, goat cheese, olive oil croutons 1 each

WARM BRUSSELS SPROUT SALAD. apricots, green apples, flame grapes, organic chives, lemon puree V 11

 

ADD

6 OZ. Seared Fresh King Salmon * 12

Roasted Chicken 4

Smoked Tuna 6

P I Z Z E   F R O M   O U R   W O O D   F I R E D   O V E N

 

SPICY SAUSAGE. fennel seed, Mama Lil’s Kick Butt Peppers, mozzarella 19.5

MARGHERITA. fresh mozzarella, sweet tomato marinara, organic basil V 16.5

QUATRO. spicy sausage, roasted mushrooms, olives, artichokes, sweet tomato marinara, mozzarella 19.5

CRISPY PROSCIUTTO. crispy prosciutto, sweet tomato marinara, mascarpone 19.5

BIANCA. mozzarella, truffle oil, fontina, parmesan, organic sage V 17.5

ROASTED MUSHROOM. goat cheese, roasted garlic, caramelized onions, organic thyme V 18.5

MEAT PARADISO. fennel sausage, salumi, mortadella, guanciale, fresh mozzarella chili-fennel marinara 17.5

FORMAGGIO DI CAPRA. goat cheese, crispy prosciutto, caramelized onions, fresh organic thyme 18.5

SMOKED SALMON. herbed crème fraiche, bermuda onions, salmon pearls, fried capers, lemon zest,

minced chives * 19.5

SALUMI. soppressata, mozzarella, sweet tomato marinara 17.5

BURRATA. prosciutto, sweet tomato marinara, organic arugula, grana padano 18.5

E N T R E E S

 

TUSCAN FRIED CHICKEN. boneless half chicken, garlic lemon sauce, rosemary 19

SEARED KING SALMON. campanelle pasta, marinated mushrooms, english pea cream, evoo, sea salt, pea tendrils 26

RED WINE BRAISED SHORT RIB. anson mills polenta, braised greens 26

SEARED SCALLOPS. fennel, oven roasted tomatoes, bacon lardons, basil oil 29

P A S T A

 

PARMIGIANO CARBONARA. spaghetti, guanciale, parmesan brodo, soft cooked egg, grated parmesan 22

VIVO RIGATONI. organic san marzano tomatoes, basil, fresh mozzarella V 18

BOLO. spaghetti bolognese, veal, beef, pork, plum tomatoes, parsley, garlic, organic oregano, red wine 17

POTATO SQUASH GNOCCHI. delicata squash, browned butter, fried sage, toasted hazelnuts, grana padano 18

VIVO TRUFFLE FETTUCCINE. truffle bolognese, veal, beef, pork, white truffle oil 20

STROZZAPRETI ALFREDO. sweet cream, garlic, butter, parmesan cheese, fresh cracked pepper, nutmeg V 18

 

ADD

6 OZ. Seared Fresh King Salmon * 12

Roasted Chicken 4

Spicy Sausage 4

Gluten Free Pasta Available

GF=Gluten Free   V=Vegetarian   *=Consuming undercooked foods can increase the risk of foodborne illness