Villaggio Ristorante

fresh mozzarella with tomato, olive oil and balsamic vinegar

fresh black mussels in our marinara

toasted garlic bread topped with fresh tomatoes, garlic, olive oil and basil

wedges of mozzarella lightly sauteed and baked in marinara

grilled heart mushroom in a garlic lemon sauce over mixed greens

succulent escargot with mushroom caps and garlic butter

mixed meats & cheeses, roasted peppers & artichoke hearts

traditional northern italian soup

cheese or meat tortellini in a savory chicken broth

hearts of romaine lettuce tossed with homemade croutons and dressing

the creamy american classic new england clam chowder served pepes way

rich, but very light

mixed greens with tomatoes, onions and your choice of dressing

fresh pasta filled with ricotta and parmesan cheese in marinara or alfredo sauce

(marinara or aglio e olio) sauteed in garlic, olive oil and white wine

very creamy and rich with a touch of nutmeg

served in marinara or alfredo sauce (meat or cheese)

with meatballs, sausage, meat sauce or mushroom sauce

a rich blend of 3 italian cheeses rolled in a light pasta covered and baked with marinara and mozzarella

four large pasta shells filled with ricotta cheese and parmesan then baked with sauce and mozzarella

tender filets of eggplant rolled around mozzarella, icotta and parmesan then finished off in the oven

fresh pasta stuffed with ground chicken, ricotta and portabella mushrooms, topped with mozzarella and marinara

layers of sliced eggplant baked in marinara and smothered with mozzarella

a house specialty. a combination of meat and layered noodles and baked to perfection

hearty potato dumplings sauteed with fresh tomatoes and garlic, baked with mozzarella

penne noodles sauteed with marinara and baked with parmasean and mozzarella

sauteed in wine with mushrooms and onions in a delicate red sauce

tender milk fed veal in our mouthwatering lemon sauce and topped with sauteed mushrooms

scallopine topped with imported proscuitto ham, mozzarella, artichoke hearts and mushrooms in a white wine butter sauce

sauteed in wine with red and green peppers

simmered in white wine and demiglace with portobello and wild mushrooms with a touch of rosemary

breaded veal sauteed then topped with mozzarella and marinara then baked in the oven

sauteed with mushrooms in a mouth-watering marsala wine sauce

sauteed breast of chicken with black olives, sun dried tomatoes, artichoke hearts and mushroom in a brandy cream sauce

tender breast sauteed with wild peas and artichoke hearts and served in a brandy cream sauce

topped with proscuitto ham, mozzarella and sauteed in mushroom, butter and white wine sauce

breaded chicken sauteed and topped with marinara then baked with mozzarella

sliced chicken breast sauteed with peppers, onions and mushrooms in a light red sauce over pasta

linguine with shrimp, grouper, clams, mussels and scallops in a garlic red sauce

fresh black mussels steamed in a spicy red sauce with lots of garlic and plenty of linguini

jumbo gulf shrimp sauteed with basil and mushrooms in an aurora sauce over fettucine

baby clams simmered in their own broth with a touch of garlic and your choice of red or white sauce with linguine

tender filet sauteed and topped with jumbo lump crab meat in a sauce and a side of pasta

succulent lobster meat in a fresh pasta and served in an aurora sauce

a filet of tender seabass topped with jumbo shrimp and scallops in a white wine sauce and aside of pasta

fresh gulf shrimp sauteed with garlic, butter lemon juice and a side of pasta

jumbo lump crab meat sauteed with fresh broccoli, vine ripe tomatoes and linguine in a savory seafood broth

grouper sauteed with mushrooms and chopped tomatoes in an aurora sauce and a side of pasta

extra cheese, sausage, pepperoni, red peppers, onions, ground beef, black olives, fresh tomatoes, mushrooms & anchovies

sausage, pepperoni, onions, mushrooms & red peppers

a seared 14 oz. center -cut porkchop served in honey mustard brandy sauce and topped with artichoke hearts, sundried tomatoes, roasted yellow peppers, green olives and pine nuts

pork roast rolled and stuffed with spinach, carrots, rosemary and garlic then topped with portobello and wild mushrooms in a port

thick center-cut leg of veal roasted and simmered with mixed vegetables, in its own sauce

veal scallopini stuffed w/ shrimp and scallops in a lemon butter sauce

beef cutlet rolled & stuffed w/ bread crumbs, mozzarella, parmasean, ham & onions, served in a light marinara w/ peas served over pasta