Tuesday Dinner



Pasta e Fagioli




Warm Figs w/ Prosciutto & Gorgonzola

Arugula, balsamic glaze 13

Farm-Stand Panzanella

w/Heirloom tomato, cucumber, peppers, arugula, mozzarella, croutons, evoo 13


Soft Shell Crab Francese

Egg dipped, lemon, white wine sauce, over spinach risotto 1/19 2/26

Maine Lobster Fra Diavolo

Out of the shell, over linguine 29

Fettuccine with Chicken and Rainbow Swiss Chard

w/Heirloom tomato, onion, sherry, cream, shaved parmigiano 22

From the Bar

Red Wine: Rosso di Montepulciano, Poliziano, Italy gl12 / btl 33

Smooth medium body, Sangiovese and Merlot blend from Tuscany

White Wine: Giesen, New Zealand Pinot Gris gl 12 / btl 33

Aromas of candied pear and quince, subtle lavender floral

Rose Wine: Rosé Estandon, France gl 12 / btl 33

Côte De Provence classic, crisp, refreshing and fruity.

  • Sierra Nevada – Pale Ale
  • 2 Roads to Ruin – Double IPA
  • Samuel Adams – Summer Ale
  • Corona – Lite
  • Stony Creek – Sun Juice
  • Peroni – Italy

Craft Drafts:

Dessert 9

Chocolate Mousse – Vanilla whipped cream, berries

Hazelnut Gelato

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