Friday Dinner

Specials

Soups

Pasta e Fagioli

New England Clam Chowder

Butternut Squash

Appetizers:

Mini Roasted Peppers

w/ Parmigiano, pine nuts and arugula 12

Warm Figs w/ Prosciutto & Gorgonzola

Arugula, balsamic glaze 13

Entrees:

Beef Braciole

Stuffed w/ raisins, pine nuts, bread crumbs, marinara sauce, over rigatoni 24

Butternut Squash Ravioli

w/Diced butternut, onion, pine nuts, Parmigiano, sherry cream sauce 22

Filet of Sole Francese

Egg dipped, lemon, white wine sauce, over spinach risotto 25

White Wine: Pinot Grigio, Livio Felluga, Italy gl 15 / btl 56

Well structured dry wine, pleasant and intense

Red Wine: Montepulciano D’Abruzzo, Visconti Del Rocca, Italy gl11 / btl 33

Ruby color, well balanced with cherry, plum, spice and tobacco notes

Rosé: Lunetta, Vino Spumante, delicious sparkling dry wine .187 ml 11

  • Two Roads – Double IPA
  • Half full – Brite Ale
  • Peroni – Lager
  • Sam Adams – Cold Snap
  • Blue Point – Toasted Lager
  • Whales Tale – IPA

Craft Drafts:

Dessert: 9

Risotto Pudding

Ricotta Donuts

Villa Italia Ristorante & Bar
26 Mill River Street
Stamford, CT. 06902
T.203.348.7742 F.203.487.6326
www.villaitaliastamford.com

by villaitaliaadmin