Dinner
Appetizers
BRUSSELS SPROUTS | blistered tomatoes, lemon juice, Pancetta, Gorgonzola, and fennel pollen | 16
NANI’S MEATBALL | Sunday Sauce, ricotta, parsley | 11
RISOTTO BITES | Italian sausage, banana peppers, Romano, spicy rosé crema | 15
STUFFED BANANA PEPPER | Ricotta, Mozzarella, Pepperoncino, Marinara, parsley, bread crumbs | 11
BUFFALO STYLE CALAMARI | fried with banana peppers, tomatoes, tossed in buffalo sauce, topped with Gorgonzola and balsamic reduction | 19
Salads
HOUSE SALAD | greens, marinated olives, tomato, Pecorino, roasted artichoke, lemon parsley vinaigrette | 11
CAESAR | Romaine, house made Caesar dressing, white anchovy, croutons, Romano | 13
BURRATA | tomato confit, crostini, wild mushrooms, drizzled with a white truffle balsamic reduction | 17
Pasta
CINGHIALE (WILD BOAR) RAGU | root vegetables, mushrooms, fresh herbs over Ricotta gnocchi | 30
SPAGHETTI AND MEATBALL | Nani’s meatball, Sunday Sauce, ricotta | 25
BUCATINI ALLA CARBONARA | Pancetta, black pepper crema, egg yolk, Pecorino-Romano | 25
RIGATONI BOLOGNESE | pork and beef ragu, thyme, parsley, Parmigiano | 30
LOBSTER MAC | Maine lobster, Vermont cheddar, Campanelle, toasted panko | 38
ENTRéES
FILET AND STUFFED PEPPER SANDWICH | filet mignon, stuffed banana pepper, rustic roll, french fries | 31
CHICKEN OR EGGPLANT ALLA PARMESAN | breaded cutlet, Marinara, Mozzarella, Romano, spaghetti | 28 | 27
CHICKEN OR EGGPLANT MILANESE | breaded cutlet, arugula salad, lemon-caper sauce, spaghetti | 28 | 27
PAN SEARED SEA BASS | Farro risotto, shaved brussels sprouts, sweet peppers, red onion topped with a maple sage emulsion | 55
OSSO BUCCO | braised pork shank, Risotto Milanese (saffron risotto), roasted garlic, tomato, gremolata | 35
SHRIMP AND SCALLOP SCAMPI |served over Parmigiano and herb risotto, with vegetable of the day | 34
TWIN FILETTO AL PEPE | roasted garlic mashed, vegetable of the day, topped with a grappa peppercorn sugo | 39
Bread
FOCACCIA AL FORNO | garlic butter, Mozzarella, Marinara | 10
HOUSE BREAD AND SPREADS | 15
BAG OF BREAD | 5
ADD ONS
RISOTTO DI GIORNO/PAREMESAN HERB / 12
MARKET VEGETABLE / 10
GRILLED CHICKEN / 10
SAUTEéD SHRIMP / 13
FILET / 17
BAMBINO
CHICKEN TENDERS OR FRIES / 15
PASTA AND SAUCE / 15
MAC AND CHEESE / 15
4 OZ. FILET / 19
Thank you for dining with us. | Kendra & Nick Pitillo, Tina & Ed Gurbacki, proprietors | 7 Monroe Avenue, Ellicottville | 716.699.1299 | VillagioEVL.com
Please inform your server of any allergies or dietary needs.
Gluten-free pizza-crust, meatballs, and pasta available at modest up-charge. | Ask about Beyond Meat® products.