Villa Capri - Menú completo

italian sausage, tomato sauce, ricotta and black olives

mixed baby greens with tomatoes in a raspberry vinaigrette

lightly breaded and fried calamari and zucchini served with marinara sauce

thinly sliced raw filet mignon topped with arugula, shaved parmesan, capers and extra virgin olive oil

(soup of the day)

slices of fresh mozzarella, tomatoes and basil in a light basil vinaigrette

tomato sauce, fresh mozzarella, basil and fresh tomato

sauteed wild mushrooms with garlic and white wine

ravioli stuffed with portobello mushrooms, topped with meat sauce and melted mozzarella

mozzarella, fresh tomato, roasted garlic, shrimp and baby clams

three baby artichokes sauteed with extra virgin olive oil, garlic, basil and parsley

penne pasta with rock shrimp or chicken in a tomato cream vodka saucea

manicotti stuffed with ricotta cheese, mascarpone cheese, basil spinach, topped with marinara sauce and melted mozzarella

sauteed in garlic and olive oi

blackened ahi served with seaweed salad, ginger and wasabi, drizzled with balsamic reduction

large portobello mushroom cap baked with garlic, olive oil, bread crumbs, romano cheese fresh herbs

8 oz seared filet mignon finished in a green peppercorn sauce

classic spaghetti with meatballs

traditional carbonara spaghetti in an egg and cream sauce tossed with bacon and onions

potato dumplings with a splash of cream, fresh tomato, basil and fresh mozzarella

penne pasta with italian sausage and mushrooms in a light cream sauce

baby spinach leaves, caramelized pecans, goat cheese, mushrooms and sun-dried tomatoes in a raspberry vinaigrette

handmade ravioli filled with lobster and crab in a creamy lobster bisque sauce

assortment of meats, cheeses and grilled marinated vegetables

black mussels and manila clams steamed with garlic and white wine in a light tomato sauce

veal scaloppini sauteed with capers in a lemon, butter, white wine sauce, or with mixed wild mushrooms and marsala wine

chicken breast sauteed with capers in a lemon, butter, white wine sauce, or with mixed wild mushrooms and marsala wine

atlantic salmon sauteed with cognac and pink peppercorns in a light cream sauce

sliced anjou pears with mixed greens, caramelized pecans, gorgonzola and hearts of palm in a raspberry vinaigrette

large succulent shrimp in spicy garlic tomato sauce on a bed of linguini

gorgonzola, mozzarella, goat cheese, parmesan cheese and artichoke hearts

homemade cannelloni filled with angus ground beef, served in a pink tomato sauce

breaded veal scaloppini topped with mozzarella and marinara sauce

baked eggplant with marinara sauce, topped with melted mozzarella cheese

breaded chicken breast topped with mozzarella and marinara sauce

thinly sliced raw salmon topped with arugula, capers, red onions and extra virgin olive oil

toasted bread with fresh ripe tomatoes, crumbled feta cheese, extra virgin olive oil, fresh garlic basil

linguine pasta with manila clams, baby clams, garlic, parsley and a touch of white wine

pepperoni with mozzarella and tomato sauce

classic meat sauce lasagna

seasoned curly fries, truffle oil, parmesan and parsley

arugula, hearts of palm, avocado, tomato and shaved parmesan in a lemon vinaigrette

steamed broccoli florets sauteed in garlic and olive oil

seafood platter with mussels, clams, shrimp, calamari, and fish in a light tomato broth over a bed of linguini pasta or risotto