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Villaggio
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Menu

MenuCocktails & Wine ListAfter DinnerKids MenuBreakfastTavern Menu
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Menu

For Starters

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Bruschetta Rustica

Grilled Tuscan peasant bread rubbed with garlic oil, topped with fresh basil, chopped tomatoes, and fresh mozzarella, finished with a drizzle of barrel aged balsamic.

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Carpaccio

Thinly sliced Prime Tenderloin served with minced red onion, capers and lemon zest with baby arugula, shaved parmesan, and a drizzle of extra virgin olive oil.

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GF
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Asparagus Wraps

Grilled asparagus wrapped and baked with provolone, prosciutto and finished with a drizzle of barrel aged balsamic.

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Calamari Napoletana

Lightly zesty breaded or sautéed squid fried with fresh Italian herbs, topped with sautéed chopped tomatoes, kalamata olives and sliced banana peppers, served with our spicy tomato sauce.

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Stuffed Peppers

Peppers stuffed with a ground sweet and spicy Italian sausage and mushroom stuffing topped with fresh mozzarella and served over our tomato sauce.

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Crispy Pork Belly Bite

Kona crusted Pork Belly served over baby arugula and chopped tomatoes served with a drizzle of infused honey and barrel aged balsamic.

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Salsiccia Stuffed Mushroom Caps

Baked mushroom caps stuffed with ground sweet and spicy Italian sausage, parmesan and Italian spices, topped with fresh mozzarella and finished with a drizzle of barrel aged balsamic.

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Crab Cakes

House-made lump crab meat pan seared and baked, garnished with baby arugula and served with a spicy chili remoulade.

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Eggplant Rollatini

Thinly sliced eggplant dipped in egg sautéed and rolled with ricotta, crumbled gorgonzola and basil served over a creamy pesto, topped with a blend of five Italian cheeses.

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GF

Insalata

Add one of the following to any Salad:
Chicken Breast $6 | Grilled Jumbo Shrimp $5 each | Marinated White Anchovies $4

Dressings: Oil and Vinegar, Italian, Zinfandel Vinaigrette, Caesar, Ranch, Gorgonzola Blue Cheese, Balsamic

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Antipasto

Mesclun greens with a mixture of chopped Italian cheeses and Italian meats with tomatoes, red onions, tricolored bell peppers, kalamata olives, sliced banana peppers, cucumbers, mushrooms, pepperoncini with a prosciutto and provolone stuffed cherry pepper.For Two For Four

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Caprese

Mesclun greens with fresh mozzarella and tomato slices seasoned with salt and fresh cracked black pepper topped with fresh basil, tri-colored bell peppers, red onions, and sliced banana peppers drizzled with an extra virgin olive oil.

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Tuscan

Baby arugula served with tomatoes, red onions, kalamata olives, cucumbers, mushrooms, sliced banana peppers, tri-colored bell peppers, pancetta and crumbled Feta cheese.

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Cobb

Chopped romaine lettuce with tomatoes, cucumbers, marinated red onions, chopped avocado and hard boiled egg with crispy bacon.

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Roasted Beet

Purple and Golden Beets served over baby spinach with pickled red onions, golden raisins, walnuts and crumbled goat cheese.

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Classic Caesar

Crisp Romaine Lettuce and Tuscan Kale served in our Caesar dressing, topped with an assortment of baked croutons finished with shaved Parmesan.

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Villaggio

Mesclun greens served with tomatoes, cucumbers, kalamata olives, sliced banana peppers, red onions, mushrooms and tri-colored bell peppers.

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Chilled Raw Bar

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Oysters on the Half Shell

Six served with a cucumber Mignonette.

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Shrimp Cocktail

Four Jumbo Shrimp served chilled with a traditional cocktail sauce and a citrus aioli, garnished with sliced banana peppers, kalamata olives and diced tomatoes.

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Little Neck Clams on the Half Shell

Eight served with a traditional cocktail sauce.

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Shellfish Platter

Four Little Necks, Four Oysters, Two Shrimp, served with cocktail sauce.

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Warm Raw Bar

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Oyster Rockefeller

Six baked with garlic, shallots spinach and lemon topped with bread crumbs and shaved Parmesan.

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Lobster Burrito

Hand rolled fried dough with lobster meat, citrus aioli, baby arugula, chopped tomatoes, crumbled goat cheese and sliced avocado, finished with powdered sugar.

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Clams Casino

Eight baked with red pepper, garlic, shallots, lemon and pancetta topped with shaved Parmesan.

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Italian Specialties

All Entrées are served with one choice of the following sides; White Tuscan Beans, Mashed or Au Gratin Potatoes, Risotto, Vegetable or Pasta served either beneath your plated Entrée or on the side with Tomato Sauce. 

For an additional $3 you may have your side of Pasta served with one of our crafted Italian sauces; Bolognese, Fra-Diavolo, Alfredo, Carbonara, Creamy Pesto, Ala Vodka or Aglio E Olio

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Saltimbocca

Sautéed with sage, garlic and shallots, then layered with prosciutto, spinach and provolone cheese, and baked in a marsala vino demi-glace and served over Pasta.Pollo Vitello

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Parmigiana

Baked in our tomato sauce topped with a blend of five Italian cheeses and served over Pasta. {Chicken and Veal maybe be gluten free upon request}Melanzana Pollo Vitello

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Piccata

Sautéed with garlic, shallots, fresh Italian herbs and capers, simmered in a white wine lemon butter sauce and served over Pasta.Pollo Vitello

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GF
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Scarpariello

Sautéed with garlic, shallots, chopped tomatoes, sliced banana peppers, and spicy Italian sausage, simmered in a roasted red pepper cream sauce finished with a hint of spicy chilli puree and served over Pasta.Pollo Vitello

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Tuscany

Sauteed with garlic, shallots, artichokes, kalamata olives and chopped tomatoes simmered in a white vino and Truffle oil sauce and served over Pasta.Pollo Vitello

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Milanese

Breaded and sautéed with garlic, shallots, chopped tomatoes and mushrooms, simmered in a white wine lemon butter sauce and served over Pasta. {Chicken and Veal maybe be gluten free upon request}Pollo Vitello

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Marsala

Sautéed with garlic, shallots, chopped pancetta, baby portabella mushrooms and fresh Italian herbs, simmered in a marsala vino demi-glace and served over Pasta.Pollo Vitello

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Francese

Dipped in egg and sautéed with garlic, shallots and fresh Italian herbs with sun dried tomatoes simmered in a white wine lemon butter sauce and served over Pasta.Pollo Vitello

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GF
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Gorgonzola

Sautéed with garlic, shallots, mushrooms and sun-dried tomatoes, simmered in a gorgonzola white wine demi-glace creamy sauce and served over Pasta.Pollo Vitello

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Italian Passion

Chicken, Veal and Eggplant Parmigiana baked stuffed with Spinach and Ricotta and served with PastaPassion for One Passion for Two

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Signature Seafood

All Entrées are served with one choice of the following sides; White Tuscan Beans, Mashed or Au Gratin Potatoes, Risotto, Vegetable or Pasta served either beneath your plated Entrée or on the side with Tomato Sauce. 

For an additional $3 you may have your side of Pasta served with one of our crafted Italian sauces; Bolognese, Fra-Diavolo, Alfredo, Carbonara, Creamy Pesto, Ala Vodka or Aglio E Olio

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Salmon Macadamia

Salmon fillet dipped in a light egg wash and coated with macadamia nut bread crumbs, sautéed golden brown and finished with a Macadamia Nut Liqueur, sun-dried tomato and fresh basil cream sauce served on a bed of baby arugula and served with a choice of one side dish.

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Pancetta Scallops

Fresh sea scallops sautéed with garlic, shallots, fresh Italian herbs, sun dried tomatoes and chopped pancetta served over pasta with a white wine lemon butter sauce.

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GF
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Seafood Fra Diavolo

Lobster meat with scallops, shrimp, mussels, chopped tomatoes and kalamata olive simmered in our fra diavolo sauce served over pasta finished with fried onion shoestrings.

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Cacciucco

Tuscan seafood stew with scallops, shrimp, calamari and shelled sea clams, simmered in a tomato saffron and white vino broth, served over pasta.

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GF
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Lobster Ravioli

Six jumbo raviolis stuffed and topped with lobster meat, sun-dried tomatoes and fresh basil, finished in a port wine and lobster cream sauce and served with a choice of one side dish.

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Tagliatelle Alla Vongole

Fresh Little Neck Clams with baby Clam Meat simmered in a Garlic, Shallots, Italian Herbs and a White Wine lemon butter Broth served over Tagliatelle Squid Ink Pasta.

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Seafood Zingarella

Lobster meat, shrimp, and sea scallops sautéed with asparagus, artichoke hearts and sun-dried tomatoes, simmered in a Sambuca cream sauce served over pasta.

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GF
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Haddock Toscana

Fillet of Haddock baked with lemon, white vino and parmesan cracker crumbs, topped with chopped tomatoes and kalamata olives served on a bed of baby arugula and served with a choice of one side dish.

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Shrimp Scampi

Four shrimp sautéed with garlic, shallots, chopped tomatoes and fresh Italian herbs simmered in a white wine lemon butter sauce, served over pasta.

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GF
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Salmon Florentine

Char-grilled salmon fillet topped with chopped tomatoes, and crumbled gorgonzola, served on a bed sautéed spinach finished with a drizzle of barrel aged balsamic and served with a choice of one side dish.

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GF
20011

Oscar

Served with grilled asparagus, topped with fresh lobster meat and finished with a zesty hollandaise and fried onion shoestrings and a choice of one side dish.Chicken Veal Haddock

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Prime Steak

Chef J also offers the finest selection of Prime Steaks daily.

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12 oz. New York Sirloin

Greater Omaha, World-Class Packers, Nebraska and served with a choice of one side dish.

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10 oz. Bison Filet Mignon

Durham Ranch, Wyoming and served with a choice of one side dish.

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8 oz. Filet Mignon

Greater Omaha, World-Class Packers, Nebraska and served with a choice of one side dish..

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21001

16 oz. Tenderloin Tips

1 Lb of Beef Tenderloin Tips served with pan seared Brussels Sprouts and Sweet Potato Steak Fries, dusted with grated Parmesan/Romano.

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GFGluten-Free
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