Viaggio Tapas Restaurant & Bar of Tampa
Bay
Cold Tapas
| Hot
Tapas |
Entree
Style Tapas |
Desserts
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Executive Chef
Viaggio is The Venue’s signature tapas restaurant. Viaggio means “voyage”
or “journey” – and our unique restaurant honors that adventurous spirit
with a menu that goes beyond traditional Spanish cuisine. Executive Chef
Robert Uzzillia presents a dazzling tapas menu that reveals his creative
focus and incorporates the best of French, Italian, Greek and Asian
influences.
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Lunch Hours
Monday – Friday 11:00 am to 2:00 pm
4 Course Pre Fix Hours
Monday – Friday 5:00 pm to 7:30 pm
Restaurant Evening Hours
Monday – Wednesday 5:00 pm to 10:00 pm
Thursday – Saturday 5:00 pm to 11:00 pm
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Viaggio is committed to using only the best natural, organic, and free
range products based on availability.
Cold Tapas
Classic Caesar Salad
Baby romaine crowns, shaved parmesan, anchovies, focaccia croutons
Lolla Rossa, Arugula & Baby Red Oak
Candied walnuts, baby beets, fried goat cheese, apple-balsamic
vinaigrette
Beefsteak Tomato & Buffalo Mozzarella Tower
Fresh basil, micro greens, olive oil, balsamic reduction
Lobster & Crab “Martini”
Maine lobster, jumbo lump crab, avocado, scallion, lime emulsion
Yellow Fin Tuna Tartare
Ginger vinaigrette, red curry-soy micro greens, lotus root crisp
Black & Blue Tenderloin
Harris Ranch filet, cucumber-red onion salad, wasabi aioli
Filet Mignon Carpaccio
Baby arugula, parmesan cheese, caponata, capers, truffle oil
Baby Greens Salad
Hericot verts, oven dried tomatoes, kalamatta olives, capers, Stage
Coach Farms goat cheese,
pickled red onion, root vegetable chips, tapanade vinaigrette
Hot Tapas
Wild Mushroom Bisque
Crème friache, truffle oil
Lobster Bisque
Chive oil, lobster, chervil
Grilled Vegetable Napoleon
Eggplant, zucchini, yellow squash, red onion, tomato, portobello
mushroom and chive vinaigrette
Spicy Tuna Tempura
Spicy tuna roll, crisp tempura, cucumber-daikon salad, wasabi aioli,
eel sauce
Mediterranean Mussels
Chorizo sausage, shaved fennel, leeks, saffron tomato nagé
Garlic Feta Shrimp
Jumbo shrimp, tomato, kalamata olives, feta, white wine sauce
Seared Diver Scallops
Caramelized scallops, roasted corn and black bean salsa, smoked tomato
coulis
Spanakopita
Baby spinach, scallions, dill, feta, in fillo dough, greek vinaigrette
Filet Mignon & Chorizo Skewer
Sautéed spinach, saffron fingerling potatoes
Grilled Tamarand Chicken Kabob
Jicama slaw, tamarind drizzle
Kobe Beef Sliders
Truffled baby arugula, red onion confit, baguette, Vermont white
cheddar
Chimmichuri Yucca Pappas Frittas
Crisp yucca, cilantro, garlic, lime, olive oil
Entree
Style Tapas
Pineapple-Soy Marinated Grilled Free Range Chicken Breast
Asian vegetable stir fry, basmati rice, black bean mango salsa,
pineapple soy vinaigrette
Trio of Duck
Seared duck breast, foie gras, confit, citrus cous cous, braised
chard, Grand Marnier demi
Pancetta Crusted Rack of Lamb
White bean ragout, braised chard, balsamic reduction, and basil pesto
Mongolian Style Barbecue Ribs
Molaiki sweet potato puree, baby bok choy
Pan Seared Filet Mignon
Truffle whipped potatoes, baby broccolini, marinated portobello,
gorgonzola-port reduction
With butter poached Maine lobster
New York Strip Chimmichuri
Sweet corn, poblano peppers, fingerlings, cilantro
With butter poached Maine lobster
Pan Seared Wild Striped Bass
Haricot vert, fingerling potatoes, tomato confit, shiitake mushrooms,
truffle vinaigrette
Taro Crusted Halibut
Molaiki sweet potato puree, braised chard, orange-ginger nagé
Jumbo Lump Crab Crusted Gulf Grouper
Truffle whipped potatoes, baby asparagus, pommery buerre blanc, port
wine reduction
Desserts
Caramelized Banana Torrejas
Cinnamon vanilla bean brioche, caramelized bananas, apricot rum foam
Individual Key Lime Pie & Fennel Ice Cream
Blood orange sauce and fresh berries
Crème Brulee Spoonfulls
Vanilla bean, white chocolate macadamia, Grand Marnier
Trio of Sorbets
Mango, Rasberry, lemon, fresh berries, praline basket
Classic Vanilla Bean Ice Cream Profiteroles
Chantilly Cream, hot fudge, macadamia nuts
American Whisky Bread Pudding With Warm Berry Compote
Raspberry sauce, crème anglaise, bourbon ice cream
Ultimate Chocolate
Flourless Chocolate Torte, Godiva chocolate milkshake, crème anglaise,
fresh berries
Mochi
Red bean, Green Tea, Mango, & Vanilla ice creams wrapped in rice dough
Assorted Cheese and Berry Display
Array of soft, semi-soft, and hard cheeses, quince paste, 25 yr old
balsamic & toast points
Executive Chef Robert B. Uzzillia
Chef Robert B. Uzzillia received his degree from the Culinary Arts
Institute in New York and quickly garnered attention at several upscale
restaurants in New York City. A culinary expert with strong management
skills, Chef Uzzillia relocated to Tampa Bay to work at one of the area’s
four-star restaurants, Armani’s. As recognition for his talents grew, Chef
Uzzillia moved on to create award-winning dishes for Portobello Grill &
Wine Bar and the Cheval Country Club.
With his dedication to cuisine and his expertise in menu development,
kitchen management, purchasing and quality assurance, it’s no surprise
that Chef Uzzillia’s restaurants have received awards like “Best New
Restaurant of Tampa Bay” and a four-star rating in USA Today.
A focus on excellence has propelled Chef Uzzillia to the forefront of his
field. Under his expert direction, guests at Viaggio can expect flawless
service and impeccably executed cuisine.
Thank you
for visiting Viaggio Restaurant of Tampa Bay Florida.
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