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1100 Metropolitan Avenue, Suite E100

Charlotte, NC 28204


The James Beard award-winning restaurant design firm, The Johnson Studio, is responsible for the cozy, rustic, chic Italian-influenced setting at Vivace Charlotte, which delivers a seasonally focused trattoria menu. Antipastas include house-cured meats, regional Italian cheeses with mostardas and marmalades, seasonal bruschetta and classic thin crust Neapolitan pizzas. The remainder of the menu features housemade pastas, seafood and other dishes that revolve around local, seasonal products that encompass all of Italy's broad cuisine. The regional Italian wine list focuses on smaller Estates that produce hand-crafted wines. Signature cocktails are crafted from Vivace's house-prepared cellos, and the beer selection includes well-known favorites alongside the new exciting wave of Italian artisanal beers.

 50 Best Restaurants 2018

$35 per person (does not include tax or gratuity) 

Primi (choice of one)

Steamed PEI Mussels - roasted tomatoes, shallots, garlic, white wine and herbs, herbed crostini

Crispy Calamari - spicy tomato relish

Meatballs - tomato sauce, Parmesano Reggiano

Brussels Sprouts - dried apricot, roasted red pepper, pancetta and honey vinaigrette

Arugula Salad - fresh mozzarella, pickled red onion, baby tomato, lemon vinaigrette

Caesar - Romaine, croutons, shaved Parmesan, white anchovy

Field Green Salad - mixed greens, pickled red onion, grape tomatoes, shaved Parmesan, toasted pistachios

Smoked Duck Bruschetta ($2 supplement) - arugula, tomato, apricot and goat cheese on herbed crostini

Secondi (choice of one)

Pasta Rustica - bucatini with meatballs, pancetta, guanciale, spicy red sauce, grated cheeses

Four-Cheese Ravioli - rustic red sauce, roasted garlic cream, sauteed spinach

Pappardelle - Bolognese sauce, goat cheese cream

Penne alla Vodka - penne pasta, caramelized shallot, rosemary, shrimp, sundried tomato

Vegetariano - bucatini, asparagus, Cremini mushroom, peas, basil pesto, red pepper pesto

Pollo Pesto ($2 supplement) – pan-roasted chicken, prosciutto, fresh mozzarella, heirloom tomato, pesto fettuccine

Chicken alla Mattone ($2 supplement) - rosemary potato, seasonal vegetable, chicken jus, lemon agrodolce

Pan-Seared Salmon ($4 supplement) - blood orange glaze, Brussels slaw, crispy fingerlings, lemon crema

Veal Saltimbocca ($4 supplement) - prosciutto, sage and fontina stuffed veal, ricotta ravioli, crimini mushroom, Marsala butter sauce

Duck Breast Risotto ($6 supplement) - fig demi glace, baby pea and Parmesan risotto, parsnip, baby carrot

Grilled Beef Tenderloin ($6 supplement) - filet medallions, mushroom Gorgonzola polenta cake, red wine demi, broccolini, baby carrots

Seared Scallops ($8 supplement) - golden beet risotto, Romesco, pea puree

Grilled Lamb Chop ($8 supplement) - farro, parsnip puree, broccolini, orange fig agrodolce

Dolce (choice of one)

Tiramisu - white chocolate and espresso mousse, espresso liqueur, ladyfingers

Passionfruit Cheesecake - berry compote

Seasonal Gelato and Sorbets

Chef's Selection Dessert Board ($4 supplement)

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