Silvio's Villa

Sauteed diced lobster and asparagus topped with carrots, arugula in a champagne sauce.

Lobster ravioli in a ricotta lemon sauce topped with shaved carrot.

Grilled shrimp served with diced pineapple, pepperoncini, red onion, cilantro salsa with a teriyaki drizzle topped with toasted coconut.

Asian inspired fried calamari tossed with sesame seeds and house-made General Tso sauce.

Arugula topped with thinly sliced filet mignon and capers, drizzled with EVOO, lemon juice, and topped with shaved Parmigiano.

Sliced tomato, house-made mozzarella on a bed of arugula with roasted red peppers, basil infused olive oil and drizzle of balsamic vinaigrette.

Natural free-range chicken breast sauteed with shrimp, asparagus in an orange-lemon sauce.

Natural free-range chicken bone in grilled, topped with a sweet pickled pepper salsa over a corn and thyme risotto.

Salmon baked over sliced pineapple in a teriyaki sesame seed sauce over a pineapple and peppers risotto.

Ahi tuna sesame encrusted and sliced, served with black squid ink linguine tossed with sesame oil, spicy soy dressing, wakame, cucumbers and topped with wasabi aioli.