Artichokes fritti | 12
Stem-on, marinated artichoke hearts lightly breaded and fried crispy with roasted garlic, tomato bruschetta and Parmigiano-Reggiano cheese.
Buffalo-Style Calamari | 16
Fried calamari with sweet & hot peppers, garlic, hot sauce and Gorgonzola cheese over mixed greens with balsamic reduction.
Risotto Sticks | 12
Crispy, lightly breaded with herbs, banana pepper, Italian sausage and Pecorino-Romano cheese with spicy tomato cream sauce.
FUNGHI AL FORNO | 8
Creamy stuffed mushrooms with Ricotta cheese, spinach, garlic and herbs, baked with Marinara sauce and Mozzarella cheese.
Caprese Burrata | 14
Fresh Mozzarella filled with creamy filling, basil, cherry tomatoes and grilled crostini topped with EVOO, balsamic glaze, sea salt and cracked black pepper.
Nani’s Meatball | 6
The family recipe, yeah, it’s all beef and white bread and huge, simmered in Sunday Sauce and topped with Ricotta cheese.
Stuffed Banana Pepper | 7
Fresh roasted banana pepper stuffed with four cheeses, garlic and herbs, baked with Marinara sauce and Mozzarella cheese.
Spinach and Artichoke Bruschetta | 11
Artichoke hearts, fresh spinach, mascarpone, roasted garlic and herbs, baked and served on grilled garlic bread.
Soup, Salad & Sandwiches
Zuppa di Giorno | 5/8
Chef’s daily seasonal creation.
AUNTIE KIM’S PASTA FAGIOLI | 5/8
Auntie Kim’s specialty. Rich, tomato-cheese broth, escarole and
house salad | 7/13
Field greens, artichoke relish, marinated olives and tomatoes with a lemon vinaigrette.
Grilled Caesar Salad | 13
Crisp Romaine hearts lightly char-grilled, drizzled with Caesar dressing, grape tomato, toasted focaccia, crouton and Parmigiano-Reggiano with lemon and anchovy.
Pan-seared Scallop Salad | 24
Diver scallops rubbed with cumin and fennel over arugula, shaved fennel, bosc pear, and toasted almond with orange and herb vinaigrette.
Chopped Antipasto Salad | 14
Chopped Romaine, tomato, cucumber, garbanzo, cappicola, salami, pickled onion, olives, fresh Mozzarella cheese, grated Pecorino-Romano cheese and lemon vinaigrette.
Chicken Milanese Salad | 15
Pan-fried chicken breast, pecorino-romano cheese over arugula and mixed greens, chopped tomato and pickled onions with lemon-parsley vinaigrette.
THE ROYAL | 14
Our house-made Italian sausage, cappicola, banana peppers, caramelized onion, Provolone cheese, garlic aioli and arugula on Kaiser roll with Parmesan truffle chips.
Filet MiGnon and Stuffed Pepper Sandwich | 20
Half-pound of filet mignon topped with a roasted stuffed banana pepper on a garlic buttered torpedo roll with Parmesan truffle chips.
VILLAGGIO BURGER | 16
100% Wagyu beef patty, American cheese, pancetta, lettuce, tomato bruschetta, spicy pickles and garlic aioli
on a Kaiser roll with french fries.
Risotto di Giorno | 8
Daily creation of simmered carnaroli rice, vegetable stock, white wine and market ingredients.
SpaGhetti with any sauce | 9
Choice of Marinara, Sunday, Alfredo, Aglio e Olio or Basil Pesto.
House Italian SausaGe | 7
Our house recipe, hand ground pork, fennel, cappicola and Provolone cheese with Marinara sauce and Mozzarella cheese.
Market VeGetable | 6
Seasonal vegetable prepared daily.
Add Grilled shrimp or chicken | 7
Add Grilled steak | 10
Add Scallops | 14
RIGATONI BOLOGNESE | 23
Our rich ragu of pork, veal & beef, exotic spice, Pecorino-Romano cheese, tomatoes and cream simmered with imported rigatoni.
BUCATINI CARBONARA | 23
House-made pancetta, cracked black pepper and garlic in a Parmesan cream sauce over bucatini pasta topped with an egg yolk and Pecorino-Romano cheese.
SpaGhetti and Meatballs | 18
Fresh-made spaghetti in Nani’s famous Sunday Sauce with meatballs.
Chicken LasaGna | 19
Layered with three cheeses, chicken fillets, tomato and fried eggplant in a Parmigiano cream sauce.
Filetto | 34
Twin 4oz. grilled filet mignons, topped with roasted tomato demi and tomato bruschetta with market vegetable and our Italian mashed potato.
Shrimp Alla Genovese | 24
Pan-seared shrimp and bucatini tossed in basil pesto with chopped tomato, lemon and Pecorino-Romano cheese.
Short Rib Gnocchi | 26
Espresso braised short-rib, rosemary gnocchi, tomato confit, roasted garlic, mushrooms and tomato demi-glace.
Cheese Ravioli with Root Vegetable | 18
Golden beet, red beet, butternut squash, rutabaga, Parmigiano-Reggiano kale and walnut pesto.
Scallops Calabrese | 30
Seared diver scallops, house-made Italian sausage, chili pepper, crushed red pepper, butter fava bean, spinach, white wine and olive oil tossed with hand cut linguine.
SpaGhetti Parmesan | 13
Our fresh-made spaghetti, Nani’s rich Sunday Sauce baked with Mozzarella, Pecorino-Romano and Parmesan cheese.
Osso Bucco | 36
Veal shank slowly braised with wine, tomato and aromatic vegetable, served over saffron risotto and topped with gremolata.
Lobster Mac | 30
Lobster tail and claw meat simmered with smoked Gouda, Mozzarella and Pecorino-Romano cheese and New York Sharp Cheddar, garlic, cream and campanelle pasta topped with toasted bread crumbs.
Pan Fried Chicken or Veal Parmesan | 19/24
Your choice of chicken or veal baked with Marinara Sauce, Mozzarella and Parmigiano-Reggiano cheese over spaghetti.
Pan Fried Chicken or Veal Milanese | 19/24
Your choice of lightly breaded chicken or veal, lemon-caper sauce, spaghetti aglio e olio and arugula salad.
14 oz. Bone-In Kansas City Strip Steak | 29
14oz bone-in strip steak rubbed with cracked black pepper and sea salt topped with mascarpone/herb compound butter over Italian mashed and vegetable di giorno.
BAMBINI with drink | 9
Spaghetti with Choice of Sauce
Macaroni and Cheese
Cheeseburger with French Fries
Chicken Finger with French Fries