Emilio's Italian Restaurant

Fresh mushroom caps filled with herbed stuffing, topped with pomodoro sauce and mozzarella cheese

Lightly toasted bread topped with fresh basil, diced tomato, garlic and pecorino cheese

Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce

Freshly sliced bocconcini cheese, lightly breaded and fried, served with a homemade pomodoro sauce

Marinated mushrooms, artichokes, olives, roasted red peppers, genoa salami, ham, bocconcini and boiled eggs

Arborio rice ball filled with ragu pomodoro sauce, mozzarella and fresh peas, lightly breaded and fried

Italian vegetable soup with potatoes, broccoli, assorted beans, herbs and plum tomatoes

Sliced mushrooms and onions in a smooth cream sauce (Seasonal)

Pastina pasta, meatballs and italian spices in a lightly herbed chicken broth

Sliced chicken, carrots, celery and onions in an herbed chicken broth

Fresh romaine lettuce, homemade croutons, caesar dressing and grated pecorino cheese

Mixed mesclun greens, sliced pears, gorgonzola, grape tomatoes and pine nuts with a honey poppyseed dressing

Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil

Baby spinach, fried pancetta, fresh mushrooms, walnuts and blue-cheese crumbles with a warm raspberry vinaigrette

Spicy blackened chicken breast, green leaf lettuce, grape tomatoes, hard-boiled eggs and mozzarella

Mixed mesclun greens, mandarin oranges and grape tomatoes with a homemade italian dressing

Capicolla, prosciutto, genoa salami, lettuce, tomato, mozzarella and homemade Italian dressing on an Italian sub roll

Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil

Thinly sliced prime rib, mozzarella, sautéed onions, lettuce, tomatoes and mayonnaise on an Italian sub roll

Grilled white meat chicken, mozzarella, tomatoes, lettuce and house made pesto sauce

Grilled portobello mushroom, gorgonzola, roasted red peppers and mayonnaise

House salad, caesar salad or spinaci salad served with half sandwich of your choice

Bowl of soup served with half sandwich of your choice

Pecorino cheese and cream sauce

Fresh peas and smoked salmon in a light lemon cream sauce

Layered meat sauce and pecorino cheese topped with homemade pomodoro sauce and mozzarella

Garlic, fresh peeled tomatoes, basil and extra virgin olive oil

Homemade crepe filled with ricotta cheese, mozzarella and Italian herbs with pomodoro sauce

Homemade pomodoro sauce, fresh basil and pecorino cheese

Homemade crepe filled with seasoned beef, fresh spinach and Italian herbs topped with besciamella sauce

Freshly shucked clams sautéed in garlic and olive oil, served with or without marinara sauce

Boneless chicken breast sautéed with fresh lemon, white wine and capers

Boneless chicken breast filled with mozzarella and ham sautéed in marsala wine and cream sauce with mushrooms

Boneless chicken breast dipped in light egg batter, sautéed in white wine and fresh lemon

Fresh calamari simmered in white wine, rosemary and a spicy marinara sauce

Boneless chicken breast sautéed in white wine and rosemary, with black olives and mushrooms in a marinara sauce

Eggplant dipped in egg batter, pan-fried then oven baked with pomodoro sauce, mozzarella and besciamella

Rotates Weekly

Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder

Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass

Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder

Decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache

Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell

Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate

made fresh from Sweet Bliss Bakery, ask your server about today's featured cheesecake

mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder

refreshing lemon gelato swirled together with limoncello, presented in a champagne glass

chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder

made fresh from Sweet Bliss Bakery, decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache

sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell

mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate

Ccheddar, bacon, lettuce, tomato, mayo and onions

melted fresh mozzarella, roma tomato, pesto aioli, fresh basil and olive oil

southwest black bean burger, cheddar, lettuce, tomato, onion

vegetarian sloppy joe made with southwest black bean pattys

prime rib, lettuce, tomato, mayo and onions on a toasted sub roll.

meatballs, homemade marinara, melted mozzarella on a roll that is toasted with garlic butter and fresh basil, Italian herbs and pecorino cheese

mild, hot, BBQ or spicy BBQ, served with ranch or bleu cheese

choose from pesto aioli, chipotle mayo or pompei dipping sauce

one pound of fries. served with melted cheese, scallions, ranch

fried mozzarella, fried calamari and fries, with dipping sauce

served with honey mustard

Extremely refined 100% Sangiovese, a suave and vibrant Super Tuscan

Hints of raisin and spice with a silky finish

100% Nebbiolo, dry, dark, ruby red with sweet tannins, nose is roses and violets

Opulent, supple wine with plump blueberry, sweet exotic spice and refined tannins

Upfront black cherry with a rich full body

Intensive ruby red wine with dry bouquet and medium body

A blend of Cabernet, Merlot, and Sangiovese grapes is smooth throughout with soft tannins

Classic Italian dry red with earthy notes

Medium body, full fruit flavor with aromas of black cherry, chocolate and nuts

Ripe cherries and berries prevail on a velvety smooth mouth with a touch of violets

Distinctive fragrance of dark berries with earthy notes and velvety tannins

Balanced with mature black fruit and thick sweet tannins

Broad ripe black fruit and spice aromas with notes of pepper and toasty vanilla

Rich, smoky, hints of cherry and currant

White peach and citrus, easy finish

Enticing apricot, lemon and pineapple flavors with a hint of honey and floral notes

Aromas of apple pie, light toffee finish on this refined wine

Phenomenally dry with a slight almond finish

Delicate and floral on the nose, fresh and balanced with minerality and crispness

Remarkable structure, dry but soft on the palate with intense aromas of flowers and peach

Well-integrated character with earthy plum and violets on the palate

Dark cherry accents red fruit and jam flavors on a smooth earthy palate

Satin tannins with raspberry, plum and cherry tempered by soft white pepper and cinnamon

Perfectly balanced tannins with a wild blend of raspberries, boysenberries and huckleberries

Balanced and structured with tremendous layers of upfront fruit

Medium-bodied, bright with subtle fruit flavor

Black cherry and spice tones on a silky palate in this vibrant elegant wine

Notes of cassis, vanilla and oak, silky finish

Complex with cocoa on the nose, robust fruit, lively acidity and a smooth wide palate

Bright red cherry, strawberry and fresh raspberry notes with a hint of white pepper

Juicy, direct with a delicious beam of plum and blackberry fruit with a long polished finish

Chocolate covered cherries to the nose with a complex palate of black fruit and sweet spices

Malbec, Merlot, and Cabernet blend, solid form, toasty with raspberry and plum, warm finish.

Medium-full bodied, red fruit flavors, fine spices and cloves, rich and softly textured

Fresh, full-bodied and spicy with well-integrated flavors of vanilla and chocolate

Round mouth feel to the lush red and black cherry compote, fig sauce and violet notes

Full-bodied, dry with strong blackberry jam and notes of earth and tobacco

Medium-bodied with loads of fresh spicy black cherry and hints of vanilla and toast

Powerful flavors of peach, banana, and lime with aromas of tropical fruit, lemon and honey

Pear, vanilla, and hint of oak with clean acidity and rich mouth-feel

Full-bodied, ripe, dry wine dislaying tropical fruit and fresh floral characteristics

Fresh aromas of gooseberries and slight pineapple followed by a full and elegant palate

A rich nose of apple, honeysuckle and citrus leads into a balanced palate of honey with a lengthy finish

Unrestrained aromas of guava, lime zest and honeysuckle with early sweetness on the palate

Pure with aromas of citrus fruit and white peaches with a lightly peppered finale

Citrus, lime and passion fruit flavors on a refreshing creamy palate with oak and a lingering finish

Clean with a center of ripe pear supported by flashes of pineapple and yellow plum

Dry, crisply acidic and clean with complex citrus, flower and mineral flavors

Fruity aromas and flavors of apple, pear and pineapple with a touch of butterscotch

Dry, elegant nose of yellow fruits, round, oaky with a hint of spice and butter

A lean and balanced palate with green fruit flavors of lime and kiwi as well as citrusy grapefruit

Aromas of papaya and tropical fruit interlaced with crisp citrus and mineral notes

Crisp, refreshing with solid minerality, embodies the elegant racy style of classic Mosel Riesling

A savory tart filled with greens, pancetta, onion and Italian cheeses. Paired with Veglio Michelino e Figlio Nebbiolo d’Alba, 2011

Traditional bread salad with tomatoes, onions, cucumbers and cannellini beans, dressed with light champagne vinaigrette. Paired with Terre De Trinci Cajo Rosso, 2009

Paired with Terre de Trinci Dell’Alunno Rosso Reserva, 2006

with truffled microgreens Paired with Montefalco Sagrantino, 2006

Paired with Francesco Montagna Sangue di Guida, 2013

salt cod fritters with a lemon butter caper sauce. Paired with Quinta do Crasto Douro White

with goat cheese spread crostini and raspberry-infused honey poppyseed dressing. Paired with Broadbent Vinho Verde Rosé

sautéed in a creamy gorgonzola sauce with pancetta. Paired with Flor di Crasto Red

shrimp, clams and mussels in a white wine marinara sauce over chorizo saffron risotto with sweet peas. Paired with Quinta do Crasto Douro Red

served with fresh peach and pirouline cookie. Paired with Ferreira White Porto

This July, let us whisk you away to the scenic Italian countryside for our "Italiano Summer Picnic" wine dinner.

For this event, we have chosen unique refreshing summer wines (with of course, one beautiful red for all of our red wine lovers!) and perfectly paired them with light summer fare that will elevate the flavors of the dishes as well as the wines themselves.

For those who attended our Umbrian Wine Dinner, you may remember all of Lou's fabulous wines, and the distinctive styles and Italian varietals are sure to please again! We hope you'll join us this July!

Casetto Bardolino Rosé with fresh strawberry

Paired with ReDella Notte Sparkling Sauvignon Blanc

juicy melon, cucumber, prosciutto, green pepper, red onion and black olive tossed with house made lemon basil dressing. Paired with Massucco Roero Arneis

with radish, scallion, peas and creamy pecorino dressing. Paired with Le Borgate Silver Label Pecorino

Stuffed pork loin with rosemary Dijon, Caponata, Caprese, and Pan Rustica. Paired with Massucco Roero Rosso

Paired with Berté and Cordini Moscato Spumante

topped with chopped egg, red onion, lightly herbed cream cheese and caviar. Paired with Vinaria Din Vale Feteasca Alba, 2013

dried cranberries, crumbled gorgonzola and crispy bacon with a housemade creamy gorgonzola dressing. Paired with Chateau Purcari Rosé, 2014 and Chateau Purcari Rara Neagra, 2014

with lobster tail, tiger shrimp, sea scallop, and white fish in a savory herbed broth over angel hair, served with crusty baked bread. Paired with Chateau D'or Traminer Matur, 2013

served with roasted garlic Brussel sprouts and twice baked mashed potatoes. Paired with Et Cetera Cuvee Rouge, 2013

topped with cherries. Paired with D'or Merlot-Cabernet, 2012

with sautéed garlic, fresh tomatoes, anchovy filets and black olives. Paired with La Voliera Fiano, 2014

wrapped asparagus drizzled with an herbed garlic aioli. Paired with La Voliera Aglianico, 2013

with sautéed spinach and mushrooms in a creamy Italian cheese sauce. Paired with Cantina Ionis Salice Salentino, DOC, 2010

in a black pepper cream sauce, served with black olive mashed potatoes and broccoli sautéed in garlic and sundried tomato. Paired with Conte Di Campiano Brindidi Negromaro Riserva DOC, 2008

topped with a homemade dried cherry compote. Paired with Monte Dei Cocci Primitivo Salento, 2012

Served with house made remoulade. Paired with Purato, Sicilia Catarratto-Pinot Grigio, 2014

Blood orange, white anchovy and grated pecorino topped with a homemade blood orange dressing. Paired with Attilio Contini Tyrsos Vermentino di Sardegna, 2014

With mushrooms, sweet peas and fresh parsley. Paired with Purato, Terre Siciliane Nero d'Avola, 2014

With sautéed red peppers, onions, zucchini and eggplant over parmesan risotto. Paired with Attilio Contini, Tonaghe Cannonau di Sardegna, 2014

Layered with espresso soaked lady fingers and dusted with cocoa powder, topped with whipped cream. Paired with Sicilia Melillo Sweet Marsala, NV

Sautéed in a white wine lemon caper sauce served with garlic butter crostini. Paired with Pollak Chardonnay, 2015

With an orange-tomato relish over mixed greens. Paired with Pollak Pinot Gris, 2015

With black olive, mushroom and rosemary. Paired with Pollak Cabernet Franc, 2014

Accompanied by potato & Gruyere croquettes and rainbow microgreens. Paired with Pollak Meritage, 2013

Made fresh from Split Banana, with hazelnut biscotti and whipped cream. Paired with Pollak Mille Fleurs, 2011

Topped with a lemon caper sauce. Paired with Alpha Estate Sauvignon Blanc, 2015

Cucumber, red onion, olive, green pepper and feta, dressed with extra virgin olive oil, dried oregano, salt and pepper. Paired with Alpha Estate Malagouzia, 2014

With garlic, served over capellini. Paired with Femina Malvasia, 2014

With onion and bell peppers served over roasted garlic and oregano potatoes. Paired with Dafnios Liatiko, 2013

Flourless chocolate torte and chocolate cigars. Paired with Alpha Estate Hedgehog Vineyards Xinomavro, 2012

Bresaola, Spanish olives and roasted garlic aioli. Paired with 2016 Barbera

Yellow and Chioggia beets, candied walnuts and herbed chèvre over arugula. Paired with 2017 Pinot Grigio

Paired with 2017 Fiano

Paired with 2015 Nebbiolo

With mascarpone and fresh pear. Paired with Phileo