Appetizers

  • Sauteed Mussels or Clams

    • Prince Edward Island mussels or tender littleneck clams available in red, white or fra diablo style. 8.

  • Bruschetta

    • Grilled, rustic Italian bread smothered with diced plum tomatoes, garlic and fresh basil tossed with olive oil and a splash of balsamic vinegar. 5.

  • Baked italian Focaccia

    • Italian prosciutto, sopressato, roasted peppers and fresh mozzarella baked on Italian focaccia and topped with marinated tomaties and artichokes. 7.

  • Baked Eggplant

    • Broccoli di rabe, Italian sausage and ricotta cheese stuffing, finished and baked with plum tomato sauce and mozzarella cheese. 6.50.

  • Stuffed Mushrooms

    • Mushrooms baked with crab imperial, served with drawn butter and fresh lemon sedges. 8.

  • Mediterranean Salad

    • Mixed baby greens and fresh vegetable tossed with a honey Dijon dressing and topped with lobster, shrimp and jumbo lump crabmeat. 11.

  • Shrimp Wrapped in Bacon

    • Horseradish snuggled in gulf shrimp, deep fried and served with a sweet 'n' sour dipping sauce. 9.

  • The Italian Deligh
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    Display of sliced prosciutto, sopressato, marinated Italian olives, sharp provolone and delicious red roasted peppers. 8.

  • Fried Calamari

    • An Italian classed, fried tender squid with a pesto aioli and zesty tomato sauce. 8.

  • Jumbo Shrimp Cocktail

    • Five jumbo shrimp with a fresh tomato-vodka cocktail sauce served in a stylish marini glass. 10.

  • Spinach Crostini

    • Fresh spinach sauteed with garlic and oil, sun dried tomatoes and broccoli florets served on taosted semolina bread. 6.

  • Classic Caesar Salad

    • Seasoned croutons and red roasted peppers added to crisp romaine lettuce tossed in Caesar dressing topped with shaved romano cheese. 7.
    Add julienne style roasted chicken breast for $2.

    Homemade Soups

  • Villari's Seafood Bisque

    • Delicioius, rich and creamy soup enhanced with morsels of lobster, scallops and crabmeat. cup 3.50 bowl 5.

  • Freshly Prepared Soup du Jour

    • cup 2.50 bowl 4.

  • French Onion Soup

    • Baked with a blend of three cheeses. 4.

    Pasta Entrees

  • Tortellini Nocella

    • Cheese filled tortellini sauteed with prosciutto and medaliions blackened chicken in a roasted garlic cream sauce with fresh exotic mushrooms. 16.

  • Baked Lasagna Bolognese

    • Classic three meat lasagna created with ricotta cheese and mozzarella cheese. 15.

  • Scallops and Shrimp

    • Tossed in a creamy parmesan cheese sauce with fresh vegetables and fettuccine pasta. 18.

  • Duet of Fresh Clams

    • Fresh baby clams andminces clams sauteedf in a fresh plum tomato marinara or classic garlic and olive oil sauce over linguine. 17.

  • Gnocchi di Abbate

    • Potato gnoccky tossed with a fresh plum tomato sauce, basil and baked with ricotta cheese and mozzarella cheese. 15.

  • Penne ala Vodka with Seafood

    • Shrimp, scallops and jumbo lump crabmeat served in a vodka blush sauce. 19.

  • Three Cheese Cannelloni

    • Tubular pasta stuffed with ricotta, baked with a bechamel sauce and trhee cheese combination' fontina, mozzarealla and provolone. 16.

  • Crabmeat Ravioli

    • Crabmeat filled ravioli sauteed with Sicilian olived, lump crabmeat, plum tomatoes and shitake mushrooms and finished with a lobster brandy sauce. 21.

    above pasta entrees are accompanied by a house salad or cup of soup du jour and warm Italian bread

    Seafood Entrees

  • Shrimp Parmigiana
    Butter-flied jumbo shrimp, pan-fried and finished in a plumb tomato marinara sauce, topped with mozzarella cheese served over linguine. 20.

  • Broiled Seafood Combination
    Lobster, shrimp, scallops and crab imperial stuffed mushrooms, clams casino and fish of the day, with wild rice pilaf and fresh vegetables. 23.

  • Mediterranean Pescatore
    Shrimp, scallops, clams, mussels and jumbo lump crabmeat, in either fresh plum tomato marinara or garlic and olive oil cause over linguine. 21.

  • Twin Jumbo Lump Crab Cakes
    Pan seared crab cakes served with wild rice pilaf and sauteed baby vegetables dressed with a delicious lobster brandy sauce. 21.

    Chicken and Veal Entrees

  • Chicken Italiano
    French cut chicken breast stuffed with prosciutto, smoked mozzarella and spinach, served in a porcini mushroom and fresh sage demi-glace, over parmesan risotto. 18.

  • Chicken Josephine
    Medallions of chicken in a red pepper cream sauce served over ricotta cheese ravioli, finished with fontina cheese. 17.

  • Chicken Francaise
    Egg battered chicken breast sauteed in a delicious white wine, lemon butter sauce. 17. Addjumbo lump crabmeat or jumbo shrimp for three dollars.

  • Chicken Piacere (Your choice)
    Chicken breast sauteed in your choice of sauce; Piccante style with mushrooms and capers, Marsala wine sauce with mushrooms or a cognac peppercorn cream sauce. 16.50

  • Veal Sinatra
    Medallions of veal sauteed with shrimp, jumbo lump crabmeat, shitake mushrooms and Sicilian olives finished with a bourbon veal demi-glace. 22.

  • Veal or Chicken Parmigiana
    Veal or chicken cutlets topped with basil marinara sauce and mozzarella cheese served with a classic tomato sauce over pasta. 16.50

  • Veal Vincenzo
    Medallions of veal sauteed in a lemon cream sauce, artichoke hearts, sun-dried tomatoes and jumbo lump crabmeat. 20.

  • Veal Piacere
    Veal medallions sauteed in your choice of sauce; Piccante style with mushrooms and capers, Marsala wine sauce with mushrooms or a cognac peppercorn cream sauce. 17.50

    Meat Entrees

  • Filet Mignon
    Seared and served on a sizzling cast iron skillet in it's natural juices, topped with carmelized onions, served with rice pilaf and vegatable of the day. 20.

  • Rack of Lamb
    Roasted with Dijon mustard crust, rosemary, garlic and cabernet sauvignon reduction sauce, served with sauteed vegetables and roasted potatoes. 23.

  • New York Strip Steak au Poivre

    • New York strip steak encrusted with a blend of tri-color peppercorns, served with a cognac cream sauce, roasted potatoes and fresh vegetables. 19

  • "Tuscan-Style" Veal Tenderloin

    • Tenderloin marinated in extra virgin olive oil, Italian sea salt and crushed black pepper, grilled and served with parmesan risotto, sauteed spinach and drizzled with fresh lemon juice. 24

  • Prime Rib of Beef

    • Slow roasted in it's natural juices, served with fresh vegatables and roasted potatoes. 19.

  • Pork Loin with Balsamic Glaze

    • Roasted and topped with gorgonzola cheese and caramelized apples, served with an apple cider demi-glace, roasted potatoes and vegetables. 18.

    Side Orders

  • Assorted Roasted Vegetables

    • Brushed with herb olive oil and fire roasted. 4.

  • Sauteed Spinach

    • Fresh spinach sauteed with garlic and olive oil. 3.

  • Sauteed Broccoli di Rabe

    • Broccoli di rabe sauteed with garlic and olive oil. 3.

  • Capellini Pasta

    • Finished with a fresh pomodoro sauce. 3.

  • Potato Gnocchi

    • Finished with a fresh pomodoro sauce. 4.

  • Parmesan Risotto

    • Fresh risotto cooked with aged parmesan cheese. 3.

    above dinner entrees are accompanied by a house salad or cup of soup du jour, strach, vegetable of the day and warm Italian bread. Ask our knowledgeable staff aboutr our specialty menus; Martini menu, Dessert menu and children's menu.