Villa Napoletana Menu

Wrapped with prosciutto, grilled, and served with fresh tomatoes and basil oil.

Fresh Calamari dipped in our own batter, fried golden brown, and served with lemon and marinara sauce.

Fresh Calamari lightly fried and tossed with garlic, banana peppers, cherry tomatoes, white wine, and butter.

Clams on the half shell, stuffed with bacon, onions, peppers, garlic, lemon, and white wine, with a crumb topping.

Sautéed with garlic, capers, and basil, served with red or white sauce.

Grilled marinated Portabella mushrooms, stuffed with spicy sausage stuffing, topped with melted Asiago cheese.

Broccoli rapi sautéed with sweet sausage, extra virgin olive oil, and fresh lemon.

Sautéed shrimp with capers, roasted red peppers, and basil, in a light grand Marnier sauce.

Artichoke hearts dipped in egg batter, lightly fried and finished in a lemon, white wine, and butter sauce.

Lightly fried whole milk mozzarella, topped with spicy marinara sauce.

Salmon stuffed with roasted red peppers, spinach, and Asiago cheese, served with scallops wrapped with prosciutto.

Romaine hearts, croutons, parmesan cheese, and caesar dressing. Also available with chicken or shrimp.

Shrimp, mussels, clams, calamari, and scallops, marinated in lemon, extra virgin olive oil, and served with mixed greens.

Fresh tomato slices with mozzarella and basil, drizzled with olive oil, fresh garlic, and balsamic vinegar.

Julienned chicken, roasted red peppers, mushrooms, and broccoli florets, tossed with Gorgonzola cheese sauce.

Sautéed prosciutto, pancetta, and shallots, tossed with a Romano cheese egg sauce.

Olives, capers, onions, and fresh parsley, in a plum tomato sauce.

Beef tenderloin tips with onions, mushrooms, peppers, and rosemary, simmered in a red wine sauce.

Sautéed chicken, sausage, garlic, and shallots, in a sun dried tomato, black olive pesto cream sauce.

Sautéed broccoli rabe, fresh tomato, and a hint of cream.

Fettuccine and broccoli, tossed in a Parmigiano and Romano cheese sauce. Also available with chicken or shrimp.

Beef tenderloin tips sautéed with mushrooms, onions, and peppers, in a fresh plum tomato sauce.

Spinach and squash sautéed with shallots, in a cream sauce, garnished with fresh cracked black peppercorns - OR - Sautéed sausage, onion, garlic, and basil served, with a pink vodka sauce.

Stuffed with wild mushrooms and finished in a red wine sauce.

Your choice of Ziti or Orecchiette, served with sautéed sausage, onion, garlic, and tomatoes, finished in a red wine sauce.

Layered pasta with Ricotta, zucchini, yellow squash, mushrooms, roasted red peppers, and eggplant, with light white cheese sauce.

Onions, peppers, and mushrooms, sautéed in a ‘spicy’ tomato basil sauce.

Penne pasta baked with ricotta, basil, and sausage, served with marinara sauce, topped with melted Mozzarella cheese.

Roasted peppers, mushrooms, broccoli, squash, onions, spinach, and sun dried tomatoes, tossed with penne.

Grilled 8oz filet mignon, topped with a jumbo shrimp, finished with balsamic vinaigrette.

8oz filet mignon stuffed with Gorgonzola, topped with lump crab meat, finished with a light balsamic reduction.

Medallions of filet mignon with garlic, basil, sun dried tomatoes, melted Gorgonzola.

8oz filet mignon grilled to perfection, with a sweet mushroom marsala sauce.

Pan-seared 14oz peppercorn encrusted ribeye, finished with a roasted garlic Portabella demiglaze.

Grilled 14oz steak with rosemary mushroom demiglaze.

Veal, chicken, and sausage, sautéed in a mushroom marsala sauce.

14oz bone-in pork chop, stuffed with a spinach, roasted red pepper, and Asiago cheese stuffing, finished in a white wine sauce.

Pan sautéed breast of chicken with artichoke hearts, prosciutto, mushrooms, sun dried tomatoes, finished in a cognac sauce.

Lightly fried in egg batter and finished in a lemon white wine sauce, with prosciutto.

Pan-sautéed with garlic, shallots, Portabella mushrooms, and capers, in a fresh plum tomato sauce.

Pan-sautéed breast of chicken with mushrooms, sun dried tomatoes, garlic, shallots, and fresh tomatoes, in a balsamic brown sauce.

Spinach, mozzarella, red peppers, and herbs, in a white wine lemon sauce.

Pan-sautéed breast of chicken with mushrooms, garlic, and basil, stuffed with mozzarella and prosciutto, finished with a touch of lemon.

Pan-seared breast of chicken, in a citrus amaretto sauce.

Veal sautéed with shrimp, roasted red peppers, and fresh spinach, in a gorgonzola sauce.

Sautéed veal with mushrooms, basil, garlic, and shallots, in a sweet mushroom marsala sauce.

Veal cutlets stuffed with spinach, peppers, and Ricotta cheese, topped with a marsala port wine cream sauce.

Veal medallions layered with sliced eggplant, fresh mozzarella and ricotta cheeses, in a roasted garlic tomato sauce.

14oz veal chop grilled to perfection, topped with a port wine mushroom reduction.

Clams, mussels, scallops, calamari, and shrimp, in a red or white fish sauce.

Clams sautéed with capers, basil, and garlic, in a red or white sauce.

Marinated grilled salmon with garlic, white wine, lemon, and basil.

Fresh mussels and grilled salmon, with spinach, tossed in a cream sauce, served over fettuccini.

Jumbo shrimp, lightly fried and finished in a lemon wine butter sauce, with spinach.

Blackened tender sea scallops, served over a bed of risotto, with roasted red peppers, drizzled with a pesto oil.

Clams, mussels, scallops, calamari, and shrimp, sautéed with garlic and basil, finished in a red or white sauce over linguini or risotto.