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Vito's Chophouse Menu (Doubletree Castle Hotel)

Appetizers
Cold
Salmon Capriccio
Our four day process takes only the freshest Salmon which is cured and cold-smoked over oak and citrus wood. Served with capers, diced egg, red onion and our cream cheese infusion
Seared Tuna Sahimi
Served with a citrus sesame, ginger and Wasabi
Florida Stone Crabs - market price
Seasonal Availability
Shrimp Remoulade
Served cold in a tangy-horseradish and Creole mustard Remoulade dressing.
Jumbo Shrimp Cocktail
Served icy cold with a delightfully homemade cocktail sauce
Beef Carpaccio
Seasoned, seared-tenderloin thinly sliced and drizzled with a unique Creole aioli. Topped with fresh Reggiano-parmesan and mixed arugula greens.
Hot
Shrimp & Scallop Scampi
Large Gulf shrimp and scallops baked in pure butter, garlic, fresh parsley, cognac and parmesan herb bread crumbs
Shrimp La Portabella
Portobello mushroom baked in a casserole with gulf shrimp, bacon and onions, flavored with fresh herbs and dark 151 rum. Topped with mozzarella cheese.
Mussels Cozze Di Mare
Fresh mussels simmered in white wine broth or classic Marinara sauce
Vito's Hand Breaded Shrimp
Five fresh hand-breaded shrimp fried golden brown and served with Vidalia dill tartar sauce.
Pan Fried Calamari
Sautéed with an assortment of red, yellow, and green, banana, cherry and bell peppers.
Mozzarella Malazon
Imported Mozzarella cheese fried then topped with Marinara and provolone.

Antipasto
Frito Misto
Shrimp, mussels, scallops, calamari & fresh fish served with fried capers and garlic aioli
Stuffed Pasta Trio
A palate of color and flavor
Cold Seafood Antipasto
A fresh selection of oysters and clams on the half-shell, steamed New Zealand green-lip mussels, cold boiled shrimp, and a full 1 1/4 pound Maine Lobster

Salads
Vito's Signature House Salad
A three leaf lettuce blend enhanced with garbanzo beans, pickled beats, fresh Reggiano-parmesan cheese and our specialty house vinaigrette. served with all entrees and accompanied by fresh hot sour dough bread
Augustus Caesar
without anchovies
Julius Caesar
with anchovies
Beefsteak Tomato and Bufala Mozzarella
garnished with fresh basil and drizzled with virgin pesto olive oil

Pasta
All entrees served with Vito's Signature house salad, hot sourdough bread and creamery fresh butter.
Vito's Meat Balls Marinara
Vito's hand made meat balls served over fresh linguini.
Sorrentino Rotelli
We start our sauce with the freshest San Marzano tomatoes and then slow-simmer with bacon, onion and green peas.
Linguini & Clam Sauce Papillote
Whole, fresh clams prepared in a white wine sauce and baked in parchment paper. Served tableside over a bed of fresh linguini.
Lobster Fra Diablo
Twin petite Australian lobster tails, fried and placed atop a bed of fresh linguini then topped with marinara and an assortment of red, yellow and green, banana, cherry and bell peppers.
Zuppa Di Pesce
Lobster, shrimp, scallops, mussels, clams, fresh fish and calamari simmered with linguini in a Cajun style Alfredo sauce. (That's all we could fit into the dish!!)

Market Fresh Seafood & Fresh Fish
All entrees served with Vito's Signature house salad, hot sourdough bread and creamery fresh butter.
Stone Crab (2 1/4 pound)
(in season only) Chilled claws cracked and served with mustard sauce, just like "Joe's made the famous"
Jumbo Fried Shrimp
Our extra jumbo shrimp, hand breaded to order only. Made fresh when each ticket enters the kitchen.
Australian Rock Lobster Tail (1 pound to 1 1/4 pound)
Tender lobster tail delicately prepared with seasoned bread crumbs and fresh lemon drawn butter, then baked to perfection
King Salmon Cedar Plank Roasted
King salmon prepared with fresh herbs and placed on a cedar plank for roasted over our custom oak and citrus wood-burning pit. Served with garlic smashed potatoes and fresh oak-grilled vegetables
Sesame Encrusted Tuna
Fresh tuna marinated in a citrus Schezwan vinaigrette and rolled in sesame seeds, then rare-seared on a cast iron skillet. Served with pickled ginger, Schezwan vinaigrette and Wasabi.
Swordfish Au Poivre
Fresh swordfish lightly encrusted with sliced almonds and spice, finished with our fresh Au Poivre peppercorn sauce. Accompanied by Potatoes Rappini.
Vito's Mixed Grill
Two select fish of the day (chef's choice) served with our shrimp and scallop scampi.

Aged Steaks & Chops
(Aged 4-6 weeks for tenderness & flavor)
All entrees served with Vito's Signature house salad, hot sourdough bread and creamery fresh butter.
New York Strip (18 oz.)
A flavorful and tender steak made more tender with our aging process. We serve the New York Strip boneless and well-trimmed. (Topped with Au Poivre peppercorn sauce add 2.50)
Filet Mignon (13 oz.)
The filet mignon is the tenderest of all cuts. (Stuffed with Gorgonzola cheese cheese add 2.50)
Tuscan Porterhouse (32 oz.)
Our porterhouse is a well-aged steak which some people may say is actually two steaks in one - a sirloin and a filet. Grilled hot and fast over oak and citrus woods, seasoned with chopped fresh garlic and herbs. Served with gorgonzola butter.
Tuscan T-Bone (20 oz.)
The T-bone has the same rich flavor as the Porterhouse, served bone-in, as the bone helps retain more of the natural juices. Grilled hot and fast over oak and citrus woods. seasoned with chopped fresh garlic and herbs. Served with gorgonzola butter.
Prime Ribeye (Bone-In, 24 oz.)
Well marbled and extremely flavorful. This steak is left on the bone to retain the natural juices. Do not order if you want a lean cut of beef.
Steak Italiano
Sirloin sautéed in herb, garlic and Italian bread crumbs, served Contadina style with sautéed onions, peppers, Italian sausage, marinara and Provolone cheese.
Spiendino Grill
(While they last) Our sirloin and tenderloin tips, Italian Sausage, wood roasted chicken with fresh vegetables, flame broiled on a skewer.
Vito's Ultimate Surf and Turf
(for 2) Our Tuscan rubbed 50 ounce porterhouse and one and one-half pound Australian rock lobster tail.
Pork Chops Di Vito (1 1/2" Thick)
We take the same pride in our pork chops as in our steaks, serving you only chops which have never been frozen, seasoned with fresh herbs and lemon juice, grilled over our natural wood burning pit to a juicy and tender perfection and topped with an assortment of red, yellow and green, banana, cherry and bell peppers.
Porterhouse Veal Chop (24 oz.)
Milk fed, "double thick" veal porterhouse, oak and citrus wood grilled, basted with lemon parsley butter.
Sicilian Veal Chop
Pan sauteed Sicilian style, parmesan crusted, topped with crushed tomatoes and fontina cheese.
Lamb T-Bone Chops
Whole T-bone rack of lamb cooked on our special pit, sliced tableside and served with fresh mint sauce.
Wood Roasted Chicken Cacciatore
(While they last) Moist, slow roast chicken and wood roast tomatoes, peppers, onion, sausage, and mushrooms topped with tomato basil sauce.

Side Orders
Sautéed Mushrooms
Potatoes Rappini
Fresh Jumbo Asparagus
Served with Hollandaise
Green Fried Tomatoes
Sausage, Onions & Peppers
Giant Baked Potato
Fresh Creamed Spinach
Vito's Garlic Smashed Potato
Fresh Oak-Grilled Vegetables
Pesto Parmesan Fries
Gorgonzola Crumbles
delicious on your salad or potato
Broccoli
(lemon-garlic oil)

Click here for more information on the DoubleTree Castle Hotel

Please note that menus and prices may change regularly.
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