Saturday Dinner



Pasta e Fagioli

Tuscan Kale

Roasted Parsnip


Fried Oysters

House-made tartar sauce 15

Grilled Polpo

Cannellini beans, tomato, balsamic 15


Burgundy snails sauteed with fennel, Pernod cream sauce, puff pastry shell 13


Surf and Turf

Beef Filet Medallion, lobster tail, Bearnaise sauce, potato gratin 35

Roasted Lamb Rack

Herb crumb crust, potato gratin, mixed vegetables, lamb jus 33

Veal Chop

Mushroom, onion, port wine sauce, served with fresh asparagus, roasted potato 35

Seared Sea Scallops

Fresh asparagus, shallots, white wine sauce, with risotto 29

Spaghetti all Chitarra with Lobster

Homemade pasta, lobster meat, asparagus, onion, sherry cream sauce 26

From the Bar

Chocolate Macadamia Nut Martini : Chocolate liquor, vodka, macadamia liquor 12

Red Wine: District 7, Pinot Noir, California gl 10 / btl 32

Estate grown from Monterey

White Wine: Pinot Grigio , Villa Dugo, Italy gl 12 / btl 34

Refreshing with good acidity, D.O.C. Friuli Isonzo,

  • Dogfish Head – 60 Minute IPA
  • 2 Roads to Ruin – Double IPA
  • Half Full – Coffee Porter
  • Sam Adams – Cold Snap
  • Fat Tire– Amber Ale
  • Peroni – Lager

Craft Drafts:

Dessert 9

Chocolate Mousse Cake, Caramel Pot de Creme, Zabaglione

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