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

ZUCCHINI PARMIGIANA 22

With mozzarella cheese, marinara sauce

HOUSE MADE GNOCCHI 22

Brandy blush cream sauce

HOUSE MADE RAVIOLI 25

Braised leek and goat cheese ravioli, Bolognese sauce, truffle pecorino shavings

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

PORK CHOP

Porcini crusted, topped with Gorgonzola, port wine reduction

LAMB SHANK 29

Braised lamb shank, served over soft polenta, in a natural jus

CHICKEN PARMIGIANA 21

Breaded pan fried, topped with melted Mozzarella, marinara sauce

CHICKEN FANTASIA 25

Jumbo lump crab meat, asparagus, 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


SIDES

BROCCOLI RABE-ASPARAGUS-SPINACH-LONG HOT PEPPERS 7