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 and sautéed with a white wine lemon caper butter sauce served over Tuscan field greens - 10.

Shrimp Basillico - large gulf shrimp buttermilk battered then fried served over field greens / fresh tomato, basil, garlic butter sauce - 10.


Halibut Julia - Atlantic Halibut fillet sautéed with a pistachio nut crust / orange buerre blanc / saffron risotto / vegetable - 28.

Pot Roast - Black Angus chuck slow braised with aromatic vegetables / rosemary thyme infused pan gravy / mashed potatoes / vegetable - 21.

Filet Mignon Rossini - 10 ounce Black Angus tenderloin steak car-grilled to your preference / brandy Foie Gras green peppercorn Demi Glace / roasted fingerling potatoes / vegetable - 32.


Santa Cristina Annata - Tuscany, 2013 - rich berry fruit w/ hints of tobacco and violet; well structured with soft tannins - 8.50 Glass  32 Bottle