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One-quarter roasted chicken and 1 quartet rack Barbeque ribs.
12 ounces strip steak and 3 deep fried shrimp.
Served with mojos.
Served with mojos.
Potato dumplings served with red sauce and meatballs.
Homemade ravioli served with red sauce and meatball. Choice of meat, cheese or spinach.
Sauteed tomatoes, onions, garlic, and basil in olive oil. Served over spaghetti.
1-2 lasagna, 2 ravioli and gnocchi served with red sauce.
Red or clear sauce made with olive oil, butter garlic, onion parsley, and seasoning. Served over fettuccine.
6 Ounces lightly breaded veal cutlet, pan fried and served with lemon.
8 Ounces queen filet broiled with olive oil, white wine, garlic, oregano, and Parmesan cheese, served with silver dollar vesuvio potatoes.
1-2 order of spaghetti with meatball and 2 ravioli (choice of meat, cheese or spinach ravioli).
6 Ounces chicken breast sauteed in marsala wine with onions and fresh mushrooms. Served over fettuccine.
Fresh vegetables in a white sauce made with Romano and Roquefort cheese. Served over spaghetti.
Noodles layered with ground Italian sausage, mozzarella cheese, sliced hard-broiled eggs and topped with red sauce.
6 Ounces veal cutlet sauteed in marsala wine with onions and fresh mushrooms. Served over fettuccine.
Sliced homemade Italian sausage sauteed with garlic, olive oil, bell peppers, onions, seasonings, and parsley served over fettuccine.
A heavy cream, egg, and Parmesan cheese sauce tossed with fettuccine.
Lightly breaded chicken breast, pan fried, and topped with mozzarella cheese and red sauce.
6 Ounces veal cutlet, lightly breaded with seasoned bread crumbs, pan friedand topped with mozzarella cheese and red sauce.
Broiled or fried.
Served over wild rice.
Broiled chicken breast topped with bruschetta on a toasted cheesy garlic bread.
Menu for Villa D' Carlo Restaurant provided by Allmenus.com
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