Our new spring menu is live! We love all the fresh and local ingredients that come along with the warmer weather!
Vetro 1925 is a partner of the Monterey Bay Aquarium Seafood Watch Program. We are committed to serving seafood that is fished or farmed in ways that support a healthy ocean, now and for future generations. We are also proud to serve local produce, and local meats from farms practicing the humane treatment of animals, and regenerative farming techniques.
Chef's mix of imported Italian cured meats, sausage, cheeses, accompaniments
Imported buffalo mozzarella, marinated eggplant, peppers, heirloom tomato, Prosciutto di Parma, basil, extra virgin olive oil
Fresh rings and tentacles of baby squid, flash fried, roasted and pickled peppers, marinara, red pepper flakes
Piatto di Formaggi...14
Selection of Italian cheeses, imported olives, house made grissini, frico
Raw Creekstone tenderloin, shallot and vinegar pearls, fig and confit lemon compote, arugula, spiced pistachios, Pecorino Toscana
Polenta E Funghi...12
Roasted Fat Top Farms mushrooms, herb soft polenta, aged balsamic, shaved Grana Padano
Assaggio di Ravioli...14
Chefs daily preparation of house made ravioli
PEI mussels, house made chorizo, leeks, cherry tomato, seafood broth
Classic Italian flavors with a touch of sophistication.
What's in a name? "Vetro" is Italian for "glass." 1925? That's when our building was built.
Our design is inspired by contemporary architecture in Rome and the Village in New York. We're fusing the original, classic features with a modern, jazzy vibe in Fayetteville's historic Cravens building.
And our food? Well, it's divine. Chef Alan Dierks has a passion for fine Italian cuisine, and he's making his Fayetteville debut at Vetro 1925.
Come and join us for a wonderful meal and a glass of wine or two.
It's going to be fantastic.