Villari's Lakeside Restaurant

Original bruschetta tossed with jumbo lump crabmeat and citrus fruits topped with crumbled bleu cheese.

Prepared with lobster, shrimp, lump crabmeat, avocado, hickory smoked bacon, and blended cheeses.

Philadelphia steak sandwich wrapped with an Asian twist.

Broiled portobello mushroom topped with crabmeat imperial served with warm drawn butter and lemon wedge.

Tender calamari rings dusted in seasoned flour then panfried. Served with marinara sauce.

Stuffed with sharp provolone cheese and sliced prosciutto oven roasted with garlic and extra virgin olive oil.

Crinkle cut fries seasoned with tasty old bay. Served with a side of melted American cheese.

Packed with Italian sausage, bacon, bruschetta marinara, and Monterey Jack cheese coated with parmesan cheese and balsamic reduction.

Mozzarella cheese stuffed with basil and plum tomato, breaded and pan fried. Served with marinara sauce.

Fresh mozzarella cheese, sliced tomato, basil, and roasted red peppers drizzled with extra virgin olive oil.

Fried mozzarella cheese sticks served with marinara sauce.

Pan fried pork dumplings served with soy vinegar sauce.

Chargrilled mini cheese burgers made with all beef patties served with lettuce and tomato.

Chargrilled served on mini brioche buns topped with baby spring mix and wasabi aioli.

Prepared with chargrilled chicken, hickory smoked bacon, blended cheeses, sauteed onions, and peppers.

Bruschetta topped with fresh mozzarella, roasted red peppers, fresh basil and balsamic drizzle.

Served on mini brioche buns, southern style BBQ sauce topped with melted American cheese and coleslaw. Served with a side of horseradish cream sauce.

Coconut crusted shrimp, served with Thai Sweet chili sauce.

Delicious, rich, and creamy soup made with morsels of lobster, lump crabmeat, and scallops.

Delicious and creamy soup prepared with morsels of lobster, sea scallops, and jumbo lump crabmeat.

Delicious, rich, and creamy soup made with morsels of lobster, lump crabmeat, and scallops.

Baby spring mix tossed with Romaine, red onions, cucumbers, olives, tomatoes, cheese, and sliced hard boiled egg.

Seasoned croutons and roasted peppers added to crisp Romaine lettuce tossed in Caesar dressing.

Chicken salad served atop baby spring mix tossed with Romaine, walnuts, grapes, onions, cucumbers, and tomatoes.

Chargrilled steak over a bed of fresh baby spinach, cherry tomatoes, red onions, and mushrooms topped with gorgonzola cheese, bacon, and creamy parmesan dressing.

Romaine lettuce topped with freshly sliced turkey breast, feta cheese, avocado, smoked bacon, diced tomatoes, black olives, and sliced hard boiled egg.

Arugula topped with blackened shrimp, mangos, roasted red peppers, and pine nuts in a citrus vinaigrette.

Mixed baby greens and fresh garden vegetables topped with lobster, shrimp, and jumbo lump crabmeat.

Arugula topped with blackened shrimp, mangos, roasted red peppers, and pine nuts in a citrus vinaigrette dressing.

Pan fried served over a bed of mixed baby greens and mango salsa topped with a delicious raspberry sauce.

Whole sliced tomato, fresh mozzarella cheese, and basil topped with a drizzle of extra virgin olive oil.

Fontanini Italian sausage, mozzarella cheese, and pepperoni topped with tomato sauce.

Chargrilled chicken breast and hickory smoked bacon topped with fresh pesto and mozzarella cheese.

Baby shrimp and lump crabmeat brushed with fresh garlic topped with Romano and mozzarella cheese.

Fresh Arugula, Sicilian olives, sliced prosciutto, roasted red peppers, sun dried figs, and parmesan cheese.

Grilled red onions over Bechamel sauce topped with braised short rib, finished with baby arugula and bleu cheese crumble.

8 oz Angus beef charbroiled served on a brioche bun topped with lettuce, tomato, and onion along with coleslaw and potato chips.

Seared ahi tuna served on a brioche bun topped with tomato, baby spring mix, and wasabi aioli.

Classic wing sauce. Exhilarating heat. Served with blue cheese and celery.

Classic wing sauce. Comfortably hot. Served with blue cheese and celery.

Classic wing sauce. High flavor and low heat. Served with blue cheese and celery.

Maryland style old bay seasoning. Served with blue cheese and celery.

Fire roasted chipotle pepper and BBQ. Served with blue cheese and celery.

Herbs and spices with sweet chili flakes. Served with blue cheese and celery.

Roasted garlic and parmesan cheese with Italian herbs. Served with blue cheese and celery.

Italian bread with provolone cheese. Served with a side of coleslaw, potato chips, and pickle spear.

Italian bread with provolone cheese. Served with a side of coleslaw, potato chips, and pickle spear.

Italian bread with American cheese. Served with a side of coleslaw, potato chips, and pickle spear.

Italian bread with American cheese. Served with a side of coleslaw, potato chips, and pickle spear.

Breaded medallions of veal panfried topped with mozzarella cheese and marinara sauce. Served with a side of coleslaw, potato chips, and pickle spear.

Breaded chicken cutlet panfried topped with mozzarella cheese and marinara. Served with a side of coleslaw, potato chips, and pickle spear.

Chargrilled salmon filet, hickory smoked bacon, lettuce, and tomato served on a brioche bun with sweet chili glaze. Served with a side of coleslaw, potato chips, and pickle spear.

Maryland style crab cake on a brioche bun with a side of old bay tartar sauce. Served with a side of coleslaw, potato chips, and pickle spear.

Made with freshly sliced turkey breast, hickory smoked bacon, and mayonnaise on toasted white or toasted rye bread. Served with a side of coleslaw, potato chips, and pickle spear.

Roasted red peppers and fresh spinach topped with melted provolone cheese served on Brioche bun. Served with a side of coleslaw, potato chips, and pickle spear.

Chicken salad, baby spring mix, Romaine lettuce, cucumbers, grapes, onions, tomatoes, and walnuts. Served with a side of coleslaw, potato chips, and pickle spear.

Charbroiled chicken breast, guacamole, and bacon served with lettuce, tomato, and a side of ranch dressing. Served with a side of coleslaw, potato chips, and pickle spear.

Charbroiled chicken breast and Romaine lettuce tossed in Caesar dressing. Served with a side of coleslaw, potato chips, and pickle spear.

Charbroiled chicken breast, baby spring mix, ripe tomatoes, red onions, and honey mustard. Served with a side of coleslaw, potato chips, and pickle spear.

Philadelphia steak sandwich served in a wrap with melted Cheddar cheese, ripe tomatoes, lettuce, and onions. Served with a side of coleslaw, potato chips, and pickle spear.

Chicken steak sandwich served in a wrap with melted Cheddar cheese, ripe tomatoes, lettuce, and onions. Served with a side of coleslaw, potato chips, and pickle spear.

Steamed mussels sauteed with garlic in a white or red sauce served over a bed of linguine. Served with small chopped salad.

Little neck clams sauteed with garlic in a white or red sauce served over a bed of linguine. Served with small chopped salad.

Fresh vegetables sauteed in a roasted garlic cream sauce tossed in penne pasta. Served with small chopped salad.

Combination of sauteed garlic, sweetened butter, lemon, and white wine. Served with small chopped salad.

Crabmeat filled ravioli sauteed with plum tomatoes, Sicilian olives, shiitake mushrooms, and jumbo lump crabmeat finished with a delicious lobster brandy sauce. Served with small chopped salad.

Sauteed with garlic and marinara sauce with a splash of vodka folded into a pink cream sauce, and shredded parmesan cheese. Served with small chopped salad.

Breaded and panfried topped with basil marinara sauce and mozzarella cheese. Served over linguine.

Breaded and panfried topped with fresh arugula salad, diced tomato, and radicchio served over simmering parmesan risotto.

Egg battered then sauteed with garlic in white wine and lemon butter sauce. Served over a bed of linguine.

Sauteed with fresh mushrooms in a traditional white wine, lemon, and butter sauce.

Sauteed with fresh cut mushrooms in a marsala wine reduction.

Sauteed layered with mozzarella cheese and sliced prosciutto. Served with mashed potatoes and vegetables.

Roasted in its own natural juices, served with sauteed vegetables and roasted garlic smashed potatoes.

Half rack of spare ribs served with seasoned textured French fries.

Shrimp, scallops, and jumbo lump crabmeat prepared with fresh plum tomato marinara or sauteed garlic and olive oil simmered in risotto.

Fresh salmon filet topped with tomato mango salsa served over sauteed arugula salad.

Broiled Maryland style crab cake served with a side of old bay tartar sauce and French fries.

Fresh crab legs prepared with old bay seasoning and garlic. Served with warm drawn butter.

Topped with black olives, jalapeño peppers, scallions, diced tomatoes, guacamole, salsa, and sour cream. Melted Monterey jack, Cheddar cheese, and mozzarella cheese.

Breaded chicken strips with crinkle cut fries and honey mustard dressing.

Buffalo wings, tiki sticks, cheese steak egg rolls, and pot stickers.

PEI mussels available in red, white, or fra diavolo style.

PEI clams available in red, white, or fra diavolo style.

Capicolla, prosciutto, sopressato, sharp provolone cheese, roasted red peppers, fresh mozzarella cheese, marinated artichoke hearts, green, and black olives.

Fresh jumbo lump crabmeat and artichoke served in a hot casserole with rustic Italian bread.

Mediterranean classic with feta cheese, sliced cucumbers, olives, and roasted red peppers. Served with tortilla chips.

Charbroiled chicken topped with sauteed spinach, roasted red peppers, and melted provolone cheese.

Charbroiled chicken smothered with sliced portobello, roasted red peppers, and fresh mozzarella cheese.

Chargrilled sliced prime rib topped with caramelized onions and melted provolone cheese.

Roasted eggplant, squash, roasted red peppers and zucchini.

Whipped mascarpone cheese and Grand Marnier, layered lady fingers macerated in espresso.

Mixed mascarpone cheese and ricotta cheese, with mini chocolate chips.

Double layered fudge cake with raspberry preserves, chocolate ganache and cocoa powder.

Made with sliced apples and baked with cinnamon streusel, served with a side of vanilla ice cream and topped with whipped cream.

Fudge cake made with fresh raspberry, filled with white chocolate mousse, and covered with butter cream icing.

Moist carrot cake made with cinnamon, fresh carrots, nutmeg, brown sugar, and roasted walnuts, finished with cream cheese icing.

French cheesecake covered in a blanket of dark chocolate ganache and finished with chocolate rosettes.

Baked ziti with Italian meatballs, in our red sauce.

Breaded and pan-fried chicken breast topped with A basil marinara sauce And mozzarella cheese, served over linguine.

Sautéed chicken with fresh cut mushrooms in a Marsala reduction served over linguine.

Sautéed chicken with fresh mushrooms in a traditional white wine, lemon and butter sauce served with linguine.

Penne sautéed with garlic and marinara sauce, with a splash of vodka, and folded into a pink cream sauce and shredded Parmesan cheese.

Egg battered Chicken then sautéed with garlic In white wine, lemon butter sauce, served with linguine.

Baked cheese raviolis in our red sauce served with Italian meatballs.

A spicy mixture of chopped sea clams, vegetables, bacon, and Italian herbs stuffed and baked on a half shell.

Poached jumbo shrimp served chilled with cocktail sauce.

Jumbo lump crabmeat and artichoke served in a hot casserole dish with tasty rustic bread.

Ten little neck clams served chilled on half shell with traditional cocktail sauce.

Broiled portobello mushroom topped with crabmeat imperial served with warm drawn butter and lemon wedge.

Fresh mozzarella cheese, sliced tomato, basil, and roasted red peppers drizzled with extra virgin olive oil.

Sliced prosciutto, salami, sopressato, sharp provolone, roasted red peppers, marinated artichoke, fresh mozzarella cheese, hearts, and Sicilian olives.

Fresh jumbo lump crabmeat served chilled with tomato vodka cocktail sauce.

A classic fried tender squid and fried sliced jalapenos served with a pesto aioli and zesty tomato sauce.

Stuffed with sharp provolone cheese and sliced prosciutto oven roasted with garlic and extra virgin olive oil.

Mozzarella cheese stuffed with basil and plum tomato, breaded and pan fried. Served with marinara sauce.

PEI mussels available in a red sauce, white sauce or a spicy fra diablo style.

PEI clams available in a red sauce, white sauce or a spicy fra diablo style.

Jumbo Gulf shrimp wrapped in bacon, deep fried and served with a sweet and sour dipping sauce.

Toasted Italian bread spread with a Guacamole brush topped with traditional bruschetta and Parmesan cheese.

Served on mini brioche buns, southern style BBQ sauce topped with melted American cheese and coleslaw. Served with a side of horseradish cream sauce.

Coconut crusted shrimp, served with Thai Sweet chili sauce.

Freshly prepared.

Chargrilled filet mignon over a bed of fresh baby spinach, red onions, cherry tomatoes, and garden mushrooms. Topped with gorgonzola cheese, crispy bacon, and creamy parmesan dressing.

Fresh spinach topped with feta cheese, crispy bacon, hard boiled egg, and sliced fresh mushrooms.

Croutons and roasted red peppers added to chopped romaine lettuce tossed in Caesar dressing.

Mixed baby greens and fresh garden vegetables topped with lobster, shrimp, and jumbo lump crabmeat.

Baby spring mix tossed with chopped Romaine lettuce, provolone cheese, sliced cucumbers, tomatoes, olives, red onions, and hard boiled egg.

Seared scallops encrusted with peppercorn served over fresh arugula, pine nuts, orange wedges, and ripe cherry tomatoes with a cilantro sesame vinaigrette.

Arugula topped with blackened shrimp, mangos, roasted red peppers, and pine nuts in a citrus vinaigrette dressing.

Baby spinach, tomatoes, red onions, and crispy bacon with a honey Dijon vinaigrette topped with shredded Cheddar cheese and sliced hard boiled egg.

Whole sliced tomato, fresh mozzarella cheese, and basil topped with a drizzle of extra virgin olive oil.

Fontanini Italian sausage, mozzarella cheese, and pepperoni topped with tomato sauce.

Chargrilled chicken breast and hickory smoked bacon topped with fresh pesto and mozzarella cheese.

Baby shrimp and lump crabmeat brushed with fresh garlic topped with Romano and mozzarella cheese.

Fresh Arugula, Sicilian olives, sliced prosciutto, roasted red peppers, sun dried figs, and parmesan cheese.

Grilled red onions over Bechamel sauce topped with braised short rib, finished with baby arugula and bleu cheese crumble.

Rustic Italian bread toasted and smothered with diced plum tomatoes, garlic, and fresh basil tossed in olive oil. Parmesan cheese drizzled with a balsamic glaze.

Original bruschetta tossed with jumbo lump crabmeat and citrus fruits topped with crumbled bleu cheese.

Original bruschetta topped with red roasted peppers, fresh basil, and balsamic drizzle.

Toasted Italian bread spread with a Guacamole brush topped with traditional bruschetta and Parmesan cheese.

Egg battered lobster tails sauteed with garlic, lemon, and butter. Served with roasted red peppers and asparagus tips over a bed of angel hair pasta. Accompanied by a small chopped salad.

Jumbo shrimp, sea scallops, and lump crabmeat prepared with fresh plum tomato marinara or sauteed garlic and olive oil simmered in Italian rice. Accompanied by a small chopped salad.

Steamed little neck clams and chopped tender clams sauteed with garlic and olive oil served in your choice of red or white sauce over linguine pasta. Accompanied by a small chopped salad.

Crabmeat filled raviolis topped with cherry tomatoes, Sicilian olives, and shitake mushrooms finished with a lobster brandy sauce. Accompanied by a small chopped salad.

Steamed clams, mussels, shrimp, scallops, calamari and lobster tails. Served in red or white wine sauce over a bed of linguini. Accompanied by a small chopped salad.

Baked pasta layered with authentic bolognese meat sauce with ricotta cheese and mozzarella cheese. Accompanied by a small chopped salad.

Ground beef sauteed in tomato sauce with sweet peas and shredded pieces of parmesan cheese.

Combination of sauteed garlic, sweetened butter, lemon, and white wine.

Crushed plum tomatoes sauteed in extra virgin olive oil, garlic, basil, and fresh Italian herbs.

Sauteed with garlic and marinara sauce with a splash of vodka folded into a pink cream sauce.

Sauteed with spicy hot chili pepper, tomato, and garlic sauce.

Prepared with a blend of light cream, pecorino Romano cheese, sweet butter, and fresh ground black pepper.

Macadamia nut encrusted salmon filet topped with a tomato mango salsa. Served over sauteed arugula salad. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Twin 4 oz lobster tails broiled to perfection. Served with warm drawn butter and fresh lemon. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Fresh tuna steak seared and topped with roasted red peppers and garden spinach. Jumbo lump crabmeat and marinated cherry tomatoes. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Charbroiled jumbo shrimp and juicy sea scallops marinated in extra virgin olive oil, lemon, and Italian herbs. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Butterflied jumbo shrimp broiled and stuffed with lump crabmeat imperial topped with a lobster brandy sauce. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Two pan seared jumbo lump crab cakes dressed with a mouth watering lobster brandy sauce. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Half pound of oversized sea scallops served over parmesan risotto with baby greens and extra virgin olive oil. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Broiled lobster tail, jumbo shrimp, sea scallops, clams casino, and lump crabmeat imperial stuffed mushrooms and broiled flounder filet. Served with small chopped salad, accompanied by sauteed seasonal vegetables and tasty parmesan risotto.

Sauteed with sherry wine and sage then layered with prosciutto and mozzarella cheese. Served with sauteed vegetables and roasted potatoes. Accompanied by small chopped salad.

Stuffed with mozzarella cheese, sliced prosciutto, and spinach. Served with a tasty porcini mushroom and sage demiglace over parmesan risotto. Accompanied by small chopped salad.

Sauteed in an appetizing lemon cream sauce with artichoke hearts, sun dried tomatoes, and jumbo lump crabmeat. Served over a bed of linguine. Accompanied by small chopped salad.

Sauteed in a delicious lemon white wine reduction topped with fresh garden spinach and mozzarella cheese. Served over a bed of linguine. Accompanied by small chopped salad.

Breaded and panfried topped with a basil marinara sauce and mozzarella cheese. Served over linguini. Accompanied by small chopped salad.

Breaded and panfried topped with fresh arugula salad, radicchio, and diced tomato. Served over simmering parmesan risotto. Accompanied by small chopped salad.

Sautéed with jumbo shrimp, lump crabmeat, shitake mushrooms, and Sicilian olives finished with a bourbon veal demiglace. Served with roasted potatoes. Accompanied by small chopped salad.

Egg battered then sauteed with garlic in white wine and lemon butter sauce. Served over a bed of linguine. Accompanied by small chopped salad.

Sauteed with Sicilian eggplant, roasted red peppers, cured olives, and garlic over a bed of bucatini pasta. Accompanied by small chopped salad.

Sautéed with fresh asparagus and jumbo lump crabmeat, tossed in roasted garlic wine sauce and served over a bed of angel hair pasta.

14 oz black Angus NY strip steak encrusted with special blend of tri color peppercorns. Served with luscious cognac cream sauce and caramelized balsamic onions and fried leeks. Served with small chopped salad and accompanied by sauteed seasonal vegetables and roasted garlic smashed potatoes.

10 oz chargrilled filet mignon topped with jumbo shrimp, lump crabmeat, and enjoyable mushroom marsala reduction. Served with small chopped salad and accompanied by sauteed seasonal vegetables and roasted garlic smashed potatoes.

Dijon mustard crust, fresh rosemary, and garlic than topped with cabernet sauvignon reduction. Served with small chopped salad and accompanied by sauteed seasonal vegetables and roasted garlic smashed potatoes.

Full rack of pork spare ribs coated with barbeque sauce slow roasted in very own smoker. Served with small chopped salad and accompanied by sauteed seasonal vegetables and roasted garlic smashed potatoes.

14 oz cut of seasoned prime rib of beef slow roasted in its scrumptious natural pan juices. Served with small chopped salad and accompanied by sauteed seasonal vegetables and roasted garlic smashed potatoes.

14 oz black Angus NY strip steak stuffed with crab imperial pan seared with Cajun seasoningtopped with a marsala wine reduction. Served with small chopped salad and accompanied by sauteed seasonal vegetables and roasted garlic smashed potatoes.

16 oz porterhouse steak perfectly seasoned and chargrilled to your liking topped with a gorgonzola cheese crust. Served with small chopped salad and accompanied by sauteed seasonal vegetables and roasted garlic smashed potatoes.

Whipped mascarpone cheese and Grand Marnier, layered lady fingers macerated in espresso.

Mixed mascarpone cheese and ricotta cheese, with mini chocolate chips.

Double layered fudge cake with raspberry preserves, chocolate ganache and cocoa powder.

Made with sliced apples and baked with cinnamon streusel, served with a side of vanilla ice cream and topped with whipped cream.

Fudge cake made with fresh raspberry, filled with white chocolate mousse, and covered with butter cream icing.

Moist carrot cake made with cinnamon, fresh carrots, nutmeg, brown sugar, and roasted walnuts, finished with cream cheese icing.

French cheesecake covered in a blanket of dark chocolate ganache and finished with chocolate rosettes.

Original bruschetta tossed with jumbo lump crabmeat and citrus fruits topped with crumbled bleu cheese.

Prepared with lobster, shrimp, lump crabmeat, avocado, hickory smoked bacon, and blended cheeses.

Philadelphia steak sandwich wrapped with an Asian twist.

Broiled portobello mushroom topped with crabmeat imperial served with warm drawn butter and lemon wedge.

Tender calamari rings dusted in seasoned flour then panfried. Served with marinara sauce.

Stuffed with sharp provolone cheese and sliced prosciutto oven roasted with garlic and extra virgin olive oil.

Crinkle cut fries seasoned with tasty old bay. Served with a side of melted American cheese.

Packed with Italian sausage, bacon, bruschetta marinara, and Monterey Jack cheese coated with parmesan cheese and balsamic reduction.

Mozzarella cheese stuffed with basil and plum tomato, breaded and pan fried. Served with marinara sauce.

Fresh mozzarella cheese, sliced tomato, basil, and roasted red peppers drizzled with extra virgin olive oil.

Fried mozzarella cheese sticks served with marinara sauce.

Pan fried pork dumplings served with soy vinegar sauce.

Chargrilled mini cheese burgers made with all beef patties served with lettuce and tomato.

Chargrilled served on mini brioche buns topped with baby spring mix and wasabi aioli.

Prepared with chargrilled chicken, hickory smoked bacon, blended cheeses, sauteed onions, and peppers.

Bruschetta topped with fresh mozzarella, roasted red peppers, fresh basil and balsamic drizzle.

Served on mini brioche buns, southern style BBQ sauce topped with melted American cheese and coleslaw. Served with a side of horseradish cream sauce.

Coconut crusted shrimp, served with Thai Sweet chili sauce.

Delicious, rich, and creamy soup made with morsels of lobster, lump crabmeat, and scallops.

Delicious and creamy soup prepared with morsels of lobster, sea scallops, and jumbo lump crabmeat.

Delicious, rich, and creamy soup made with morsels of lobster, lump crabmeat, and scallops.

Baked ziti with Italian meatballs, in our red sauce.

Breaded and pan-fried chicken breast topped with A basil marinara sauce And mozzarella cheese, served over linguine.

Sautéed chicken with fresh cut mushrooms in a Marsala reduction served over linguine.

Sautéed chicken with fresh mushrooms in a traditional white wine, lemon and butter sauce served with linguine.

Penne sautéed with garlic and marinara sauce, with a splash of vodka, and folded into a pink cream sauce and shredded Parmesan cheese.

Egg battered Chicken then sautéed with garlic In white wine, lemon butter sauce, served with linguine.

Baked cheese raviolis in our red sauce served with Italian meatballs.