Villa Vittoria

Shrimp, calamari, scungilli and octopus. Marinated in lemon, garlic, extra-virgin olive oil and fresh herbs.

Fresh mozzarella and provolone cheese, thin sliced prosciutto di parma, sliced tomatoes, roasted red peppers, sopressata, button mushrooms and olives.

Shrimp cocktail.

Thinly sliced raw filet mignon, imported provolone cheese, basil sauce and arugula.

Baked stuffed mushrooms with our own special crabmeat stuffing.

The chef's selection of clams oreganata, stuffed mushroom, mozzarella in carroza, eggplant rollatine, new zealand mussels and shrimp, baked to perfection.

Mozzarella and ham between bread, egg and pecorino romano cheese battered, breaded and deep fried. Served with tomato sauce.

Rolled eggplant stuffed with 3 cheeses, topped with tomato sauce and mozzarella cheese.

Fried squid with your choice of hot or sweet tomato basil sauce.

Baked stuffed clams, oreganata.

Herb-breaded, fried zucchini.

Clams oreganata, stuffed mushrooms, mozzarella in carroza, eggplant rollatine, New Zealand mussels and shrimp

Pasta and white kidney beans prepared our own special way.

Spinach, fresh eggs and Parmesan cheese blended with chicken broth.

Small ring-shaped pasta filled with meat, cooked in chicken broth chef style with seasoned vegetables.

Very delicate leaves of Italian lettuce tossed with red onions, tomatoes, extra-virgin olive oil and balsamic vinegar.

Caesar salad.

Layers of pasta with three cheeses, meat, tomato sauce and seasonings.

Eggplant slices layered and baked with mozzarella cheese and topped with tomato sauce. With spaghetti.

Angel hair pasta, shrimp, Italian sausage and broccoli sauteed in garlic and olive oil sauce.

Cheese macaroni sauteed to perfection with broccoli in a rich garlic, extra-virgin olive oil and Parmesan cheese sauce.

Cheese macaroni sauteed to perfection with broccoli in a rich garlic, extra-virgin olive oil and Parmesan cheese sauce.

Fettuccine pasta sauteed with onions, peas, wild mushrooms, prosciutto, shrimp, a touch of fresh tomatoes and cream.

Fresh little neck and chopped clams sauteed with its own shell, extra-virgin olive oil, garlic, basil and white wine.

Rigatoni pasta sauteed in olive oil, garlic, pignoli nuts, broccoli and sun-dried tomatoes.

Imported rigatoni tossed in a delicate light marinara vodka cream sauce.

Imported rigatoni tossed in a delicate light marinara vodka cream sauce.

Imported rigatoni tossed in a delicate light marinara vodka cream sauce.

Angel hair pasta with sauteed shrimp, garlic, olive oil, fresh tomato and arugula.

Soft small dumplings of potato pasta sauteed with tomato sauce, fresh basil and Parmesan cheese.

Veal medallions sauteed with mushrooms and Marsala wine.

Veal medallions simmered with sage, demi-glaze sauce, topped with prosciutto and mozzarella over sauteed spinach.

Tender veal medallions sauteed with lemon, wine, capers and artichoke hearts.

Breaded veal cutlet and eggplant topped with mozzarella cheese in our tomato sauce.

Veal medallions dipped in egg, sauteed in butter, lemon and wine sauce.

Breaded veal cutlet topped with mozzarella cheese and tomato sauce.

Tenderloins of chicken, sausage, onion, peppers, mushrooms and potatoes in a rich wine, lemon and garlic.

Breaded chicken cutlet topped with mozzarella cheese and tomato sauce.

Breast of chicken and mushrooms in a Marsala wine.

Breast of chicken, dipped in egg, sauteed in lemon, butter and white wine.

Breast of chicken stuffed with prosciutto, mozzarella, spinach and artichoke hearts sauteed in madeira wine, wild mushrooms and a touch of cream, surrounded by meat tortelloni and green peas.

Shrimp, garlic and fresh plum tomato hot sauce. Served on a bed of linguine.

Salmon and scallops baked with seasoned bread crumbs, garlic, olive oil and a touch of fresh tomato served over fresh baby field greens.

Lobster tail, shrimp and clams sauteed with wild mushrooms, fresh tomato, garlic and white wine. Served over linguine pasta.

Vittoria's special combination of lobster tail, scallops, shrimp, clams, calamari and New Zealand mussels. In a red seafood sauce on a bed of linguine.

Shrimp dipped in egg, sauteed in butter, lemon and wine sauce. Served on a bed of linguine pasta.

Shrimp and scallops sauteed with capers, olives, garlic, olive oil and fresh tomatoes over linguine.

Twin lobster tails broiled to perfection.

New York strip grilled to your taste.

Grilled shrimp and New york strip coated with black pepper corn. Topped with sauteed shiitake mushrooms in a creamy brandy demi-glaze sauce.

Grilled filet mignon topped with roasted shallots, shrimp and imported porcini mushrooms in a brandy cream sauce.

Grilled filet mignon and lobster tail.

Grilled rack in a mushroom Barolo wine demi-glaze sauce. Served with broccoli rabe.