Via Emilia Italian Restaurant

Grilled octopus, bell pepper vinaigrette, arugula, and fingerling potatoes.

Grilled pears, gorgonzola cheese, and candied pecans on a bed of spinach with balsamic vinaigrette.

Mussels sauteed in white wine and garlic. Served with toast.

Breaded squid and fried. Served with pomodoro sauce.

Fresh mozzarella with a creamy filling, prosciutto, arugula, olive oil, and balsamic reduction.

Thinly sliced smoked wild Pacific salmon, red onions, capers, dill, olive oil, and black pepper.

Applewood-smoked bacon wrapped dates, stuffed with goat cheese, mascarpone cheese, and chives.

Grilled Italian sausage in tomato sauce with bell peppers and onions.

Vegetable soup with cannellini beans, pasta, and chicken broth.

Iceberg lettuce wedge, bleu cheese dressing, bleu cheese crumbles, tomatoes, red onions, and applewood smoked bacon.

Fresh baby spinach, strawberries, blueberries, candied pecans, bleu cheese crumbles, and raspberry vinaigrette.

Traditional Northern Italian bean soup with pasta.

Romaine lettuce, Caesar dressing, croutons, and parmesan cheese.

Mixed greens, celery, carrot, tomato, red onion, cucumber, and Italian dressing.

Sliced fresh mozzarella, tomato, olive oil, balsamic reduction, and fresh basil.

Spaghetti tossed with pomodoro sauce and meatballs or Italian sausage.

Ricotta dumplings, topped with a four cheese cream sauce. and toasted walnuts.

Oven baked pasta layered with bolognese, bechamel, Parmesan cheese, and pomodoro sauce.

Pockets of pasta filled with ricotta cheese and spinach, topped with a combination of Alfredo, pesto, and tomato sauce.

Breaded eggplant, fried, topped with pomodoro sauce, and mozzarella cheese. Served with a side of linguini pomodoro.

Spaghetti tossed with cream, pancetta, egg yolk, black pepper, and Parmesan cheese.

Pockets of pasta filled with braised veal, topped with mushrooms, peas, and pomodoro sauce.

Grilled center cut filet mignon (8 oz). Served with sauteed rosemary potatoes.

Breaded chicken breast, topped with pomodoro sauce and melted mozzarella cheese. Served with linguine.

Breaded pan seared chicken breast sauteed in white wine with capers, lemon, butter, and mushrooms. Served with linguine.

Pork tenderloin medallions topped with a red wine and balsamic reduction with mushrooms. Served with green beans.

Grilled and double cut New Zealand lamb chops. Served with sauteed rosemary potatoes.

Breaded, pan seared veal cutlet topped with caramelized onion, and blue cheese sauce. Served with sauteed green beans.

Squid ink fettuccini, pomodoro, scallop, shrimp, squid, octopus, clams, and mussels.

Sauteed shrimp. Served over linguini pasta with tomatoes, garlic, capers, and fresh basil.

Grilled filet of Chilean sea bass topped with lemon, butter, and caper sauce. Served with grilled asparagus.

Linguine with clams in the shell, garlic, tomato, basil, and olive oil.

Grilled filet of salmon and topped with lemon caper dill cream sauce. Served with grilled asparagus.

Grilled filet of Red Snapper topped with white wine, capers, lemon, butter, and mushrooms. Served with linguine.

Romaine lettuce, Caesar dressing, croutons, Parmesan cheese, and grilled chicken. Non salad dishes are served with a garden salad.

Grilled chicken, baby spinach, gorgonzola cheese, orange wedges, candied pecans, strawberries, and orange vinaigrette. Non salad dishes are served with a garden salad.

Spaghetti tossed with pomodoro sauce and meatballs or Italian sausage. Served with a garden salad.

Linguine pasta tossed with pesto sauce. Served with a garden salad.

Penne pasta tossed pomodoro sauce with eggplant, onions, basil, and fresh mozzarella. Served with a garden salad.

Penne pasta tossed with zucchini, garlic, basil, olive oil, and feta cheese. Topped with grilled chicken. Served with a garden salad.

Creamy risotto with shrimp, mushrooms, and asparagus. Served with a garden salad.

Herb crusted grilled salmon, mixed greens, feta cheese, dried cranberries, walnuts, and honey mustard dressing. Served with a garden salad.

Pan seared parmesan crusted tilapia. Topped with lemon, butter, caper sauce with linguine. Served with a garden salad.

Breaded eggplant, fried, topped with Pomodoro sauce and mozzarella cheese with a side of linguini pomodoro. Served with a garden salad.

Linguine tossed with meat sauce. Served with a garden salad.

Potato dumplings in a vodka cream sauce and fresh basil. Served with a garden salad.

Pork tenderloin medallions topped with a red wine and balsamic reduction with mushrooms with mashed potatoes. Served with a garden salad.

Veal shank slowly braised in wine. Served with Parmesan risotto.

Pork shank slowly braised with caramelized apples and onions. Served with sauteed green beans.

Lamb shank slowly braised in wine. Served with parmesan risotto.

Grilled octopus, bell pepper vinaigrette, arugula, and fingerling potatoes.

Grilled pears, gorgonzola cheese, and candied pecans on a bed of spinach with balsamic vinaigrette.

Mussels sauteed in white wine and garlic. Served with toast.

Breaded squid and fried. Served with pomodoro sauce.

Fresh mozzarella with a creamy filling, prosciutto, arugula, olive oil, and balsamic reduction.

Thinly sliced smoked wild Pacific salmon, red onions, capers, dill, olive oil, and black pepper.

Applewood-smoked bacon wrapped dates, stuffed with goat cheese, mascarpone cheese, and chives.

Grilled Italian sausage in tomato sauce with bell peppers and onions.

Vegetable soup with cannellini beans, pasta, and chicken broth.

Fresh baby spinach, strawberries, blueberries, candied pecans, bleu cheese crumbles, and raspberry vinaigrette.

Iceberg lettuce wedge, bleu cheese dressing, bleu cheese crumbles, tomatoes, red onions, and applewood smoked bacon.

Traditional Northern Italian bean soup with pasta.

Romaine lettuce, Caesar dressing, croutons, and Parmesan cheese.

Mixed greens, celery, carrot, tomato, red onion, cucumber, and Italian dressing.

Sliced fresh mozzarella, tomato, olive oil, balsamic reduction, and fresh basil.

Spaghetti tossed with pomodoro sauce and meatballs or Italian sausage.

Ricotta dumplings, topped with a four cheese cream sauce. and toasted walnuts.

Oven baked pasta layered with bolognese, bechamel, Parmesan cheese, and pomodoro sauce.

Pockets of pasta filled with ricotta cheese and spinach, topped with a combination of Alfredo, pesto, and tomato sauce.

Breaded eggplant, fried, topped with pomodoro sauce, and mozzarella cheese. Served with a side of linguini pomodoro.

Spaghetti tossed with cream, pancetta, egg yolk, black pepper, and Parmesan cheese.

Pockets of pasta filled with braised veal, topped with mushrooms, peas, and pomodoro sauce.

Grilled center cut filet mignon (8 oz). Served with sauteed rosemary potatoes.

Breaded chicken breast, topped with pomodoro sauce and melted mozzarella cheese. Served with linguine.

Breaded pan seared chicken breast sauteed in white wine with capers, lemon, butter, and mushrooms. Served with linguine.

Pork tenderloin medallions topped with a red wine and balsamic reduction with mushrooms. Served with green beans.

Grilled and double cut New Zealand lamb chops. Served with sauteed rosemary potatoes.

Breaded, pan seared veal cutlet topped with caramelized onion, and blue cheese sauce. Served with sauteed green beans.

Squid ink fettuccini, pomodoro, scallop, shrimp, squid, octopus, clams, and mussels.

Sauteed shrimp. Served over linguini pasta with tomatoes, garlic, capers, and fresh basil.

Grilled filet of Chilean sea bass topped with lemon, butter, and caper sauce. Served with grilled asparagus.

Linguine with clams in the shell, garlic, tomato, basil, and olive oil.

Grilled filet of salmon and topped with lemon caper dill cream sauce. Served with grilled asparagus.

Grilled filet of red snapper topped with white wine, capers, lemon, butter, and mushrooms. Served with linguine.

Veal shank slowly braised in wine. Served with Parmesan risotto.

Pork shank slowly braised with caramelized apples and onions. Served with sauteed green beans.

Lamb shank slowly braised in wine. Served with Parmesan risotto.

Espresso soaked ladyfingers layered with mascapone cheese, topped with an Italian cream, and chocolate shavings.

French vanilla bean custard with a layer of caramelized sugar.

A delicious vanilla cake refined with limoncello, the sprightly lemon cordial that originated in southern Italy.

New York style cheesecake topped with strawberry sauce.

Lightly fried squid, Pomodoro sauce.

Applewood-smoked bacon-wrapped dates, filled with Goat cheese, Mascarpone cheese, green onion.

Broiled pears, Gorgonzola cheese, candied pecans, spinach, balsamic vinaigrette.

Grilled octopus, bell pepper vinaigrette, arugula, fingerling potatoes.

Burrata cheese, Prosciutto, fresh figs, candied pecans, arugula, fig reduction, balsamic drizzle.

Six jumbo cocktail shrimp, diced avocado, diced pineapple, salsa rosa, served on a hollowed pineapple shell.

Mussels sautéed in white wine, garlic, and fresh basil.

Breaded, fried asparagus, parmesan-crusted, lemon butter caper sauce, jumbo lump crab meat.

Romaine lettuce, Caesar dressing, croutons, and Parmesan cheese.

Iceberg lettuce wedge, bleu cheese dressing, bleu cheese crumbles, tomatoes, red onion, Applewood-smoked bacon.

Mixed greens, tomatoes, carrots, red onion, cucumber, and Italian vinaigrette.

Roasted beets, arugula, goat cheese, toasted walnuts, balsamic vinaigrette.

Fresh vegetables, cannellini beans, ditalini pasta, in a light tomato and chicken broth.

Buffalo Mozzarella, tomatoes, olive oil, Balsamic reduction, and fresh basil.

Spinach, strawberries, blueberries, candied pecans, bleu cheese crumbles, and raspberry vinaigrette.