Villa Roma  Serving Fine Italian Cuisine since October 2000
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New England clam chowder


Bruschetta - grilled ciabatta bread w/ a roasted garlic spread, topped w/ a fresh tomato, red onion, celery, cracked black pepper, fresh basil and extra virgin olive oil compote; shredded parmesan and a balsamic reduction drizzle - 9.   

Crab Cake - "Maryland" style lump crabmeat seasoned with Old Bay hand formed & sautéed with white wine lemon caper butter sauce served over Tuscan field greens - 10.


Linguini Vongole - local little neck clams sautéed with garlic / shallots / scallion / in either a red or white sauce / linguini - 24.

Chatham Haddock - native fillet baked with a sherry cracker crumb crust / white wine lemon caper butter sauce / capellini marinara - 27.

Rack of Lamb - Australian lamb char-grilled to your liking with a fresh black cherry port Demi Glace / mashed potatoes / broccoli - 36.

Halibut di Villa - Atlantic halibut fillet sautéed with a pistachio crust / orange buerre Blanc / roasted fingerling potatoes / broccoli - 32.


Broadside wild ferment Chardonnay - California central coast, 2016 - generous aromatics of white pineapple, minerals, pear and green plum. finishes with fresh, mouthwatering acidity - 8.50 Glass 32 Bottle