Vivace Menu (Update 2025)
Vivace, an Italian restaurant located in Tucson, AZ, offers a menu filled with exquisite options for all tastes. From their Fresh Burrata served in two delectable ways to their Pear and Walnut Salad with Gorgonzola crumbles, each dish showcases a perfect blend of flavors. The Penne with Sausage, Seafood Lasagnette, and Chicken and Asparagus Risotto are just a few of the pasta options that demonstrate the culinary expertise of the chefs. Customers rave about the impeccable service and elegant ambiance, making every visit a memorable dining experience. With a diverse selection of dishes, including vegan and vegetarian options, Vivace caters to all preferences. Whether it's a special occasion or a casual dinner, Vivace promises to deliver exceptional food and service, creating a truly unforgettable dining experience.
Dinner First Courses
Fresh Burrata Served 2 Ways
1/2 with fresh tomato and basil oil, 1/2 over roasted beets with pistachio vinaigrette over an arugula garnish.
Spinach and Cheese Souffle
Baked with Parmigiano cream sauce.
Escargot and Artichokes
Baked in Gorgonzola cheese and garlic butter.
Shrimp and Crab Cakes
Comes with asparagus aioli and arugula.
Antipasto For 2
Marinated artichoke hearts, prosciutto ham, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sauteed spinach and garlic toast.
Grilled Asparagus and Parma Prosciutto
Over mixed greens with balsamic vinegar and light shavings of Parmigiano Reggiano.
Stuffed Baby Portobello Mushrooms
Mushrooms, shallots, breadcrumbs, Parmigiano cheese stuffing and lemon oil garnish.
Pear and Walnut Salad
Butter lettuce with Gorgonzola crumbles and walnut vinaigrette with Alfonso oil.
Spinach Salad
Crispy prosciutto, roasted pine nuts, Romano cheese and port wine dressing.
Caesar Salad
Little gem lettuce tossed with traditional Caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano.
Mixed Greens
Vinaigrette, crispy potato sticks, and Romano cheese.
Dinner Salads
Dinner Pasta
Penne with Sausage
Roasted red peppers and tomato sauce, baked with fontina cheese.
Seafood Lasagnette
Handmade pasta with both seafood and spinach fillings with fresh tomato-basil broth.
Linguine with Grilled Ora King Salmon
Sauteed red onion, Kalamata olives, capers and tomatoes tossed with basil oil.
Chicken Meatballs with Capellini
Delicate meatballs in tomato sauce over angel hair pasta.
Seafood Soup Pasta
Scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine.
Chicken and Asparagus Risotto
Asparagus and Parmigiano cheese risotto, topped with grilled chicken and touch of demi-glace.
4 Cheese Manicotti
Handmade pasta, filled with ricotta, fontina, pecorino Romano and Parmigiano cheese with tomato-mushroom sauce.
Grilled Chicken with Eggplant and Mushroom
Redbird Farms chicken with grilled eggplant, portabella mushrooms, balsamic reduction with vegetable pasta.
Crab Filled Breaded Chicken Breast
Demi-glace cream sauce with vegetable rice.
Eggplant Lasagna
Layers of both tomato and besciamella sauce, baked with fontina cheese. No pasta. Gluten-free.
Veal Marsala
Thin slices of veal (shell loin cut) sauteed in mushroom marsala wine sauce with vegetable pasta on the side.
Osso Buco
Veal shanks in a vegetable with tomato sauce over rice.
Grilled New Zealand Ora King Salmon
Most natural farm-raised salmon available and rock shrimp. Served with lemon-butter sauce over sauteed spinach.
Stuffed Pork Chop
Center cut pork chop, breaded with spinach-fontina cheese filling and Marsala wine sauce with garlic potato puree.
Pork Parmigiano
Breaded pork tenderloin with tomato, light demi-glace sauce, baked with fontina cheese with vegetable pasta.
Grilled Beef Tenderloin
USDA prime filet with Marsala wine sauce and grilled asparagus with garlic potato puree on the side.
Seared Beef Tenderloin
USDA prime filet with porcini mushroom rub, pan-seared with Madeira wine sauce, over sauteed spinach and creamy polenta.
Roasted Shrimp with Seafood Stuffing
5 U-12 size Guaymas shrimp served in a very light lemon sauce with vegetable rice.
Dinner Main Plates
Dessert
Chocolate Fondue
Fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts.
Creme Brulee
Baked vanilla bean custard with glazed brown sugar topping and fresh fruit.
Fruit Napoleon
Crisp almond wafers layered with lemon mousse, fresh fruit and raspberry sauce.
Tiramisu
Espresso soaked ladyfingers layered with mascarpone custard, dusted with cocoa powder and side of fresh fruit.
Warm Bread Pudding
8-10 minute preparation time. Made with croissants and apples in a tuaca caramel sauce.
Spumoni
3 layers of ice cream, crme de cacao-walnut, brandy-chocolate, and strawberry.
Tangerine Sorbetto
Strawberries macerated in Salerno Sicilian blood orange liquor. Dairy-free.
Warm Chocolate Molten Cake
Serves 2. 20 minute preparation time. Chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream.
Grilled Shrimp and Mushroom Salad Lunch
4 U-12 size Guaymas shrimp with balsamic vinegar dressing, potato sticks and Romano cheese.
Grilled Asparagus and Parma Prosciutto Lunch
Over mixed greens with balsamic vinegar and light shavings of Parmigiano Reggiano.
Grilled Redbird Farms Chicken with Mixed Greens Lunch
Comes in a soy-ginger sesame vinaigrette topped with crispy potato sticks and Romano cheese.
Fresh Burrata Served 2 Ways Lunch
1/2 with fresh tomato and basil oil, 1/2 over roasted beets with pistachio vinaigrette over an arugula garnish.
Pear and Walnut Salad Lunch
Mixed greens with Gorgonzola crumbles and vinaigrette with Alfonso walnut oil.
Caesar Salad Lunch
Little gem lettuce tossed with traditional Caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano. Add grilled Redbird Farms chicken for an additional charge.
Antipasto Lunch
Marinated artichoke hearts, prosciutto, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sauteed spinach and garlic toast.
Lunch Salads and Cold Entrees
Lunch Sandwiches
Grilled Ham and Fontina Cheese Sandwich Lunch
Pesto and fresh tomatoes.
Grilled New Zealand Ora King Salmon Lunch
Comes over toasted croissant and sauteed spinach.
Italian Style Vegetarian Beyond Meat Burger Lunch
Served open-faced over garlic toast, with burrata cheese and fresh tomato-basil topping.
4 Cheese Manicotti Lunch
Handmade pasta, filled with ricotta, fontina, pecorino Romano and Parmigiano cheese with tomato-mushroom sauce.
Linguine with Grilled Ora King Salmon Lunch
Most natural farm-raised salmon available. Sauteed red onion, Kalamata olives, capers and tomatoes roasted garlic tossed with basil oil.
Penne with Sausage Lunch
Roasted red peppers and tomato sauce, baked with fontina cheese.
Seafood Soup Pasta Lunch
Scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine.
Lunch Pasta
Lunch Specialties
Breaded Redbird Farms Chicken Breast Lunch
Green peppercorn cream sauce with garlic potato puree.
Stuffed Baby Portobello Mushrooms Lunch
Mushrooms, shallots, breadcrumbs and Parmigiano cheese with a mixed greens salad.
Pork Parmigiano Lunch
Breaded pork tenderloin with tomato sauce, light demi-glace, baked with fontina cheese with a mixed greens salad.
Eggplant Lasagna Lunch
Layers of both tomato and besciamella sauce, baked with fontina cheese. No pasta. Gluten-free.
Shrimp and Crab Cakes Lunch
Asparagus aioli and arugula with a mixed greens salad.
Spinach and Cheese Souffle Lunch
Baked with a Parmigiano cream sauce, served with mixed greens in a vinaigrette.