About Us

At La Villetta Restaurant the meals prepared by Chef Maria are from Old World recipes and her own creations that she has prepared and served to her family and friends for over twenty-five years. From Caserta, Italy, she learned her culinary art under the tutelage of Chef Angelo Mirra. Maria with Angelo moved to Montreal, Canada via Basil, Switzerland where she and Angelo worked as a team for eight years at the Hotel Simblone. In Montreal, the first of three 4 star restaurants was started, introducing Maria's style of Italian cuisine. The restaurants, still serving the people of Montreal, are Hosteria Cacciatore, 1247 Dorchester West; Angelo Cacciatore, 1184 Crescent St. Que.; and Casa Cacciatore, 170 Jean Talon East, under the management of Maria's son and daughter. In 1985, Maria Mirra-Costanza and Salvatore Sellitto opened Casa Cacciatore in Pompano Beach, Florida. For seven years, their customers from Boca Raton asked "When are you coming to Boca"? La Villetta Restaurant was created by Maria and Salvatore to bring to Boca Raton a real sense of Italian hospitality and traditional food.

  • “Dining Italian Style is not just for sustenance, it's the coming together of family and friends - A Social Event Around a Table of Food.”

  • “Maria and Salvatore Welcome You To La Villetta Ristorante Cucina - Ricercata E Genuina BUON APPETITO.”

Menu

ANTI PASTA

  • ANTIPASTO DI CASA

    Assortment of fresh grilled vegtables marinated

  • PROSCIUTTO E MELONE

    Parma Prosciutto and Fresh Melon

  • CARPACCIO

    Thin sliced rare Filet Mignon Over a Bed of Arugula, Shavings of Parmigiano and Truffle Oil

  • MOZZARELLA CAPRESE

    Home made Mozzarella with Vine Ripe Tomatoes, Fresh Basil and Extra Virgin Olive Oil

  • CALAMARI FRITTI

    Fried Squid

  • PORTOBELLA FUNGHI GRIGLIATI

    Portobella Mushroom Grilled with Virgin Olive Oil and Garlic

  • PORTOBELLA FUNGHI MODENESE

    Portobella Mushroom Sauteed with Extra Virgin Olive Oil, Garlic, Balsamic and Black Gaeta Olives

  • ZUPPA DI VONGOLE BIANCO 0 ROSSO

    Clams with a Light Fresh Tomato Sauce or White Wine and Garlic

  • SEAFOOD PLATTER

    Lump Crabmeat, Shrimp, Sweet Corn, Hearts of Palm, Belgian Endive, Extra Virgin Olive Oil and Lemon

  • GAMBERONI ALLA SALVATORE

    U2 Shrimp Saute with Champagne, Garlic and Sweet Peas

  • COCKTAIL DI GAMBERRONI AL FREDDO

    Jumbo Shrimp Cocktail

  • CALAMARI SAUTE

    Sauteed Squid with Artichoke Hearts, Oregano, Garlic and a Barolo Red Wine Reduction

ZUPPE

  • MINESTRONE

    Fresh Vegetable Soup

  • PASTA E FAGIOLI

    Homemade Bean Soup

  • STRACCIATELLA ALLA ROMANA

    Fresh Chicken Broth With Spinach, Imported Parmigiano and Egg Drop

  • TORTELLINI IN BRODO

    Fresh Chicken Broth with Homemade Pasta Filled with Meat

PASTE (Homemade)

  • PENNE ALLA VILLETTA

    Short Pasta with Fresh Tomatoes and Sun Dried Tomatoes in a Light Cream Pink Sauce

  • CAPELLINI ALBANESE

    Angel Hair Pasta with Garlic, Extra Virgin Olive Oil, Anchovies and Spicy

  • CAPELLINI ALLA GIGI L'AMOROSO

    Angel Hair Pasta with Prosciutto. Scallions. Mushrooms in a Light Cream Pink Sauce

  • FETTUCCINE ZIA TERESA

    Homemade Pasta with Vine Ripe Tomatoes, Golden Garlic. Basil and Extra Virgin Olive Oil

  • RIGATONI ALLA HOTTE

    Italian Tomatoes. Basil and Garlic

  • SPAGHETTI ALLE VONGOLE, ROSSO 0 BIANCO

    Fresh Clams with Red or White Sauce

  • LINGUETTINE MARECHIARE

    Fine Linguine with Shrimp and Clams in a Light Pink Sauce (No Cream)

  • FARFALLE AL SALMONE

    Bow Tie Pasta with Fresh Salmon. Tomato in Cream Sauce

  • GEMELLI DI ALBA

    Gemelli Pasta with Artichoke Hearts. White Truffle Oil and White Wine

POLLO (Chicken)

  • PETTO DI POLLO ALLA VILLETTA

    Chicken Breast with Eggplant, Prosciutto, Fresh Mozzarella and a Touch of Tomato Sauce

  • PETTO DI POLLO FRANCESE

    Chicken Breast Dipped in Egg, Lightly Golden with Lemon and White Wine

  • MEZZO POLLO SCARPARIELLO

    Half Chicken with Sausage, Peperoncini, Garlic, Black Olives and Balsamic Vinegar

  • PETTO DI POLLO SUPREMA

    Breaded Chicken Breast, Stuffed with Porcini Mushrooms, Prosciutto, Spinach and Forrtina Cheese served over a Light Brown Porcini Mushroom Sauce

AGNELLO (Lamb)

  • COSTOLETTE DI AGNELLO ALLA TOSCANA

    American Rack of Lamb Encrusted with Seasoned Italian Bread Crumbs and Finished with a Light Cabernet-Madeira Sauce

VITELLO (Veal)

  • BOCCONCINI ALLA VILLETTA

    Rolled Scaloppine Filled with Mozzarella, Mushrooms, Spinach, on an Extra Light Cream Sauce

  • VITELLO CAPRESE

    Veal Saute in White Wine Sauce with Sun Dried Tomatoes and Artichoke Hearts

  • VITELLO ALLA MARIA

    Veal with Eggplant, Homemade Mozzarella, Fresh Tomato Sauce and Basil

  • VITELLO PAVAROTTI

    Veal with Scallions, Mushrooms and Cognac in a Light Cream Sauce

  • VITELLO MARGHERITA

    Veal Saute with Fresh Tomatoes, Homemade Mozzarella and Fresh Basil

  • SALTIMBOCCA ALLA ROMANA

    Veal Saute with White Wine, Prosciutto and Sage

  • COSTOLETTA ALLA CAPRICCIOSA

    Breaded Veal Chop Topped with Marinated Vine Ripe Tomatoes, Arugula, Radicchio, and Endive

  • COSTOLETTA ALLA MARIA

    Veal Chop Saute with White Wine, Garlic and Fresh Rosemary

  • COSTOLETTA SCARPARIELLO

    Veal Chop Saute with Balsamic Vinegar, Garlic, Sausage, Peperoncini and Black Olives

MANZO (Beef)

  • FILET MIGNON CASA NOSTRA

    Medallions of Beet with Capers, Garlic, Roasted Peppers and Anchovies in a Red Wine Sauce

  • FILET MIGNON MUSICISTA

    Medallions of Beef with Cognac, Mushrooms, Cream Sauce and a Touch of Demi-Glaze

  • BISTECCA AL PEPE VERDE

    New York Strip Steak with Green Pepper Corns, Cognac in Cream Sauce

  • BISTECCA PIZZAIOLA

    New York Strip Steak with Fresh Tomatoes, Basil, Garlic and a Touch of Oregano

  • BISTECCA ALLA FIORENTINA

    Broiled Sliced New York Strip Over Arugula, Sliced Parmigiano and White Truffle Oil

  • BISTECCA ALLA TRAMUTOLA

    New York Strip with Balsamic Vinegar, Garlic, Sausage, Peperoncini and Black Olives

PESCE E FRUTTI DI MARE (Seafood)

  • DENTICE ALLA VILLETTA

    Yellowtail Filet Lightly Golden with Lemon and White Wine Sauce Topped with Portobella Mushroom

  • GAMBERONI FRA DIAVOLO 0 MARINARA

    Shrimp Saute with a Spicy or Mild Fresh Tomato Sauce, Garlic and Basil

  • GAMBERONI ALLA SALVATORE

    U2 Shrimp Saute with Champagne, Garlic, Sweet Peas Over Ciabatta Bread

  • GAMBERONI MONA LISA

    U2 Shrimp in a Pink Shellfish Demi-Glace Finished with Cognac Over a Bed of Risotto

  • ZUPPA DI PESCE ALL'AMALFITANA

    Seafood Combination in a Light Fresh Tomato Sauce

  • GROUPER AL FINOCCHIO

    Black Grouper Filet in White Wine and Heart of Fennel

  • THE HOUSE SPECIALTY!

    PESCE AL NATURALE - Whole Fish Naturally Baked in Sea Salt. Deboned Table Side

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