Assortment of fresh grilled vegetables marinated.
Parma prosciutto and fresh melon.
Thin sliced raw filet mignon over a bed of arugula shavings of parmigiano with truffle oil.
Homemade mozzarella with vine ripe tomatoes, fresh basil and extra virgin olive oil.
Portobella mushroom grilled with virgin olive oil and garlic.
Portobella mushroom sauted with extra virgin olive oil, garlic, balsamic and black gaet olives.
Clams with a light fresh tomato sauce or white wine and garlic.
Lump crabmeat, shrimp, sweet corn, hearts of palm, belgian endive, extra virgin olive oil and lemon.
U2 shrimp saute with champagne, garlic and sweet peas.
Sauteed squid with artichoke hearts, oregano and garlic with barolo red wine reduction.
Arugula, belgium endive and radicchio.
Fresh chicken broth with spinach, imported parmigiano and egg drop.
Fresh chicken broth with homemade pasta filled with meat.
Short pasta with fresh tomatoes and sun dried tomatoes in a light cream pink sauce.
Angel hair pasta with galic, extra virgin olive oil, anchovies and spicy.
Angel hair pata with prosciutto, scallions, mushrooms in a light cream pink sauce.
Homemade pasta with vine ripe tomatoes, golden garlic, basil and extra virgin olive oil.
Italian tomatoes, basil and garlic.
Fresh clams with red or white sauce.
Fine linguine with shrimp and clams in a light pink sauce.
Bow tie pasta with fresh salmon, tomato in cream sauce.
Gemelli pasta with artichoke hearts, white truffle oil and white wine.
Chicken breast with eggplant, prosciutto, fresh mozzarella and a touch or tomato sauce.
Chicken breast dipped in egg, lightly golden with lemon and white wine.
Half chicken with sausage, peperoncini, garlic, black olives and balsamic vinegar.
Breaded chicken breast, stuffed with porcini mushrooms, prosciutto, spinach and fontina cheese served over a light brown porcini mushroom sauce.
Rollet scaloppine filled with mozzarella, mushrooms, spinach, on an extra light cream sauce.
Veal saute in white wine sauce with sun dried tomatoes and artichoke hearts.
Veal with eggplant, homemade mozzarella, fresh tomato sauce and basil.
Veal with scallions, mushrooms and cognac in a light cream sauce.
Veal saute with fresh tomatoes, homemade mozzarella and fresh basil.
Veal saute with white wine, prosciutto and sage.
Breaded veal chop topped with marinated vine ripe tomatoes, arugula, radicchio and endive.
Veal chop saute with white wine. Garlic and fresh rosemary.
Veal chop saute with balsamic vinegar, garlic, sausage, peperocini and black olives.
American rack of lamb encrusted with seasoned italin bread crumbs with finisted with a light cabernet madeira sauce.
Medallions of beef with capers, garlic, roasted peppers, anchovies in a red wine sauce.
Medallions of beef with cognac, mushrooms, cream sauce and a touch of demi-glaze.
New york strip steak with green pepper corns, cognac in cream sauce.
New york strip steak with fresh tomatoes, basil, garlic and a touch of oregano.
Broiled, sliced new york strip over arugula, sliced parmigiano and white truffle oil.
New york strip with balsamic vinegar, garlic, sausage, peperoncini and black olives.
Yellowtail filet lightly golden with lemon and white wine sauce. Topped with portobella mushroom.
Shrimp saute with a Spicy or mild fresh tomato, garlic and basil.
U2 Shrimp saute with champagne, garlic, sweet peas over giabatta bread.
U2 shimp in pink shelfish demi-glace finished with cognac a bed of risotto.
Seafood combination in a light fresh tomato sauce.
Whole fish naturally baked in sea salt, deboned table side.
Frutta in season.
Assortment of cheese.
Menu for La Villetta Ristorante provided by Allmenus.com
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