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Specials Pick Up and Delivery

May 22 @ 11:30 am - 10:00 pm

Ristorante Villaggio

Chef Specialties

Wine:

Howling Moon Pinot Noir

California 17.99

 

Pure Paso

Cabernet Petite Sirah

Paso Robles Bottle $30.00

 

Beringer Cabernet

Knights Valley

Bottle $27.00

 

Antipasti:

Frito Misto

Calamari shrimp and smelts dusted in flour and pan fried $13.99

 

Capezante con Pancetta

Fresh scallops wrapped with pancetta, served with saffron cream sauce $12.99

 

Zucchini Ripiene

Zucchini stuffed with goat cheese, baked with mozarella served with fradiabola sauce $8.99

 

Pasta:

 

Baked Multigrain Rotini

Multigrain rotini sautéed with arrabiata sauce, sliced sausage, and asparagus, baked with mozarella $17.99

 

Rigatoni Classico

Chicken breast sautéed with chicken, bell peppers, onion, garlic, plum tomato, and wine served over rigatoni $17.99

 

Farfalle Valentina

Farfalle pasta sautéed with vodka sauce, scallops, sundried tomatoes, peas, and goat cheese $19.99

 

 

 

Pesce:

White Fish Oreganato

Lake superior white fish filet sautted with fresh oregano, garlic, lemon and wine, served with asparagus and sweet potatoes $18.99

 

Tilapia and Shrimp Francese

Tilapia and shrimp egg battered, pan fried with butter, lemon, gran mariner, peas and red bell peppers, served with mashed potatoes and broccoli $21.99

 

Mahi Giardinera

Fresh mahi filet sautéed with mild giardiniera, oregano, garlic and wine, served with polenta and broccoli $22.99

 

 

Carne:

Elephant Ear Pork Chop

Thin pork chop lightly breaded, pan fried, served with grilled vegetables, and roasted potatoes $19.99

 

Pollo Madonie

Chicken breast sautéed with mushroom cream sauce, served with sweet potatoes and asparagus $18.99

 

Pork Tender Loin Braciola

Pork tender loin stuffed with breadcrumbs, fresh herbs, pine nuts and prosciutto slowly cooked with plum tomato, vegetable chianti gravy, served with green beans and polenta $18.99

 

Free Delivery and Complimentary Dessert with the purchase of two Entrees, Call (630)671-9000

 

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Details

Date:
May 22
Time:
11:30 am - 10:00 pm