starters

SOUP OF THE DAY

(ask your server)

FIGS AND GORGONZOLA 13

Wrapped with Italian speck prosciutto, chocolate glace reduction & pistachios

BURRATA CHEESE & TOMATO 14

With house fire roasted peppers, basil, fig balsamic reduction

GRILLED CALAMARI 13

Marinated in lemon garlic, herbs with tomato bruschetta

STUFFED LONG HOT PEPPERS 12

With gorgonzola cheese & prosciutto, fig jam and balsamic reduction

TRE COLORE SALAD 9

Arugula, fennel and radicchio, lemon olive oil

RED & GOLDEN BEETS 12

Served on bed of goat cheese, pistachios, maple glace reduction

CLASSIC CAESAR SALAD 9

Romaine hearts, croutons, parmigiana cheese, house made Caesar dressing

IL VILLAGGIO CRAB CAKE 15

Jumbo lump crab imperial, over spinach, beurre blanc sauce



                          

 

ENTREES

PENNE VODKA & SHRIMP 27

Blush cream vodka sauce

HOMEMADE LOBSTER RAVIOLI 25

Served with spinach, brandy blush cream sauce

GNOCCHI ADRIATICO 27

Homemade gnocchi, served in blush cream sauce, with jumbo lump crabmeat, asparagus

VEAL VILLAGGIO 25

Topped with pancetta, wild mushrooms, brandy demi-glace

VEAL MARE MONTE 26

Topped with crabmeat, roasted peppers and spinach, white wine lemon

FILET MIGNON 39

8 oz. grilled, topped with jumbo lump crabmeat, hollandaise sauce, spinach and potatoes

PORK CHOP MILANESE 30

Pounded thin, pan fried, served with arugula

CHICKEN PARMIGIANA 21

Breaded pan fried, topped with melted Mozzarella, marinara sauce

CHICKEN FANTASIA 25

Jumbo lump crab meat, asparagus, grape tomatoes, white wine lemon sauce

SHRIMP SCALLOPS BIANCO 28

Jumbo shrimp, scallops, grape tomatoes white wine sauce, tagliatelle pasta

CRISPY SKIN SALMON 27

Served over poached egg vinaigrette over fregola, pickled celery

CAPELLINI GNACHIO 28

Jumbo lump crabmeat, basil, garlic, white wine fresh tomato sauce

 

 

HAPPY MOTHER'S DAY FROM IL VILLAGGIO AND STAFF