interior of Vincents's Restaurant in Freehold, NJ

Restaurant Hours:

Tuesday - Thursday
11:30am - 3:00pm
Dinner 4:30pm - 9pm

Friday & Saturday
Lunch 11:30am - 3:00pm
Dinner 4:30pm - 10pm

Saturday 4pm - 10pm

Sunday 1pm - 9pm

(Open earlier and Mondays for catering)

Shrimp Scampi

Pear Salad


Dinner Special

Tuesday to Thursday from 4:00 - 9:00pm
Friday and Saturday before 6:00pm
(not available on holidays)

Choice of Soup of the day or Salad

Choice of Appetizer
Mozzarella Carrozza
- in a vodka sauce

Asparagus Rollatini- Wrapped in prosciutto and fresh mozzarella

Choice of Entrées

Chicken Vino Bianco
- Sautéed with artichoke hearts, shitake mushrooms, and a lemon rosemary white wine sauce

Wild Mushroom Risotto

Flounder Francese
- Over linguini

Veal Melenzana- breaded veal topped with fresh tomatoes, homemade mozzarella in a pesto cream sauce

Regular coffee, tea, and dessert included

plus tax &gratuity

Dinner Menu


Fried Calamari
Served with House red sauce 10.95

Butcher Block for Two
Imported Cheeses and Meats Served with Fresh Fruit 15.95

Hot Antipasto for Two
Baked Clams, Shrimp Oreganata, Eggplant Rollatini 15.95

Baked Clams
Clams with Homemade breadcrumbs 9.95

Buffalo Mozzarella and Fresh Jersey Tomatoes with Balsamic Drizzle 14.95


Warm Spinach Salad
Baby Spinach Tossed with Wild Mushroom, Raisins, Pancetta and Sweet Balsamic Dressing 7.95

Caesar Salad
Served for One 6.95 Served for Two 8.95

Mix house salad 6.95


Pasta & Fagioli 7.95
w/ Sausage 9.95

Minestrone Soup 7.95

Chicken Soup w/ Pasta 7.95


Linguine Clams Sauce
Linguine with Clams, Red or White Sauce

Penne Cognac
Fresh Diced Plum Tomatoes, Basil, Imported Prosciutto,
Fresh Mozzarella, Flamed in Aged Brandy sauce

Rigatoni Al Dente
Sautéed Wild Mushroom, Spinach, Sundried Tomatoes,
Smoked Mozzarella in Garlic and truffle oil White Wine

Rigatoni Vodka
Rigatoni Pasta Tossed with Green Onion, Crushed Red Peppers and Prosciutto,
Flamed with Vodka and Touched with Tomato Cream Sauce

Linguine Marechiara
Sautéed Clams, Shrimp, Lobster Meat, Sea Scallops in a light Marinara sauce


Veal Saltimbocca
Layered over Spinach Prosciutto di Parma Mozzarella in a Sage Demi Glaze 21.95

Veal Sorrentino
Layered with Prosciutto, Eggplant, and Mozzarella finished with Marsala Demi Glaze 21.95

Veal Sambuca
Sautéed with Green Onions, Sun-dried Tomato, Shrimp, Basil and Sambuca liqueur touched with Cream 23.95


Chicken Vino Bianco
Sautéed with Artichoke Hearts, Shitake Mushrooms and a Lemon Rosemary White Wine Sauce 19.95

Chicken Voldastana
Stuffed with Spinach, Prosciutto, and Mozzarella finished in a Cognac Mushroom Cream Sauce 21.95

Chicken Cardinale
Chicken Breasts topped with Fresh Roasted Peppers, Eggplant, and Fresh Mozzarella 19.95


Branzino Al Forno
Olive Oil, Lemon, Fresh Herbs 28.95

Grilled Salmon Marinated in Balsamic Vinaigrette served over Greens with Grilled Bermuda onion and Tomato 28.95

Salmon Frangelico
Encrusted in Pignoli nuts, pan seared in a Frangelico cream sauce 28.95

Red Snapper Lorenzo
Pan seared with Olives, Capers, Lobster meat and a Plum Tomato Broth with Fresh Herbs 29.95

Zuppa Di Pesce
Clams, Shrimp, Mussels, Calamari, Scungilli, Lobster and Fresh Filet served over Linguine with Red or White Sauce 30.95

Lobster Tails
Twin 6oz Lobster Tails served with Clams and Mussels over Linguine Pasta with Scampi or Fra Diavolo Sauce M/P

Jumbo Shrimp Fra Diavolo or
Scampi over linguini 28.95

From the Grill

Sirloin Steak
Charcoal grilled 16oz Sirloin Steak topped with Crispy Fried Onions 30.95

Filet Mignon
Charcoal grilled 10oz Filet Mignon served with Wild Mushrooms Demi Glaze 32.95

Berkshire Double Cut Pork Chop
Pan seared w/ Sausage, Red peppers, Potatoes & Onions, dry White Wine, Fresh Rosemary. 28.95

(All of the above served with Chef’s Choice of Potato and Vegetable)