Villaggio Iccara
Crispy fried tender calamari rings served with marinara sauce
Toasted homemade bread topped with chopped tomatoes and shaved parmigian
Crispy fried tender calamari basted with gorgonzola and hot sauce
Fried artichokes served with marinara sauce and garlic aioli dip
A dozen Prince Edward Mussels served with your choice of white wine or marinara
Crimini mushroom stuffed with hot and sweet sausage, cheese and breadcrumbs served with an asiago cream sauce
Tender manila clams in a succulent leek white wine sauce server with rustic toasted bread.
Fire roasted chicken, portobello, fresh mozzarella, roasted peppers and tomatoes over mixed greens dressed with balsamic vinegar and oil
Sliced chicken tenders, walnuts, feta cheese, green apples and tomatoes over mixed greens with raspberry vinegratte
Grilled shrimp and calamari tossed with asparagus over romaine lettuce and salmoriglio.
Fire roasted chicken, homemade croutons and shaved parmigiano over romaine lettuce with caesar.
Blackened shrimp and chicken, red onions and gorgonzola cheese over mixed greens with salmoriglio.
Pistacchio crusted chicken breast pan seared and sliced over arugula, pecorino, apples and cherry tomatoes in a dijon vinegratte.
Pomidoro sauce, fresh mozzarella, basil, extra virgin olive oil
Margherita with zucchini, eggplant, roasted peppers and mushrooms
Margherita with ham and artichoke hearts.
Margherita with salami, pepperoni, ham, sausage, bacon, and meatballs.
Half margherita pizza and half stromboli.
Fire roasted chicken breast, fresh mozzarella, roasted red peppers and pesto.
Grilled eggplant, zucchini, roasted peppers, asparagus and provolone drizzled with balsamic vinegratte.
Grilled thinly sliced pork tenderloin, avocado, feta cheese and caramelized onions.
Turkey, provolone, bacon, lettuce, tomatoes and mayonnaise.
Fire roasted chicken breast, zucchini, eggplant and roasted peppers drizzled with pesto.
Breaded tilapia with avocado, tomatoes, greens and aioli sauce.
Fire roasted chicken breast and broccoli florets in an olive oil and garlic sauce over penne pasta.
A succulent bolognese sauce with a touch of cream and shaved parmigiano reggiano over penne pasta.
Topped with fire roasted chicken, sundried tomatoes and bacon bits in an alfredo cream sauce.
Chitarra pasta with flaked tilapia and tiger shrimp in a puttanesca sauce with capers and kalamata olives.
A succulent clam juice and leeks wine broth with manila clams and mussels over linguini.
Old country style spaghetti panfried over olive oil basted with tomato sauce and topped with sundried tomatoes, zucchini, and mushrooms.
Fire roasted chicken in a gorgonzola cream sauce with bacon bits and mushrooms over fresh rigatoni.
Filled with spinach and roasted garlic with sundried tomatoes, broccoli and baby shrimp in a lemon white wine sauce.
Potato gnocchi topped with ham, scallions, and mushrooms served with 3 sauces (Tomato, pesto, and alfredo.
House made shells filled with ricotta, arugula and sundried tomatoes in an asiago cream sauce.
Ricotta shells baked with tomato sauce and mozzarella.
Baked eggplant with mozzarella and tomato sauce.
Pasta sheets layered with ricotta, ground beef, sauce and mozzarella.
Penne pasta, fresh tomato sauce and melted mozzarella.
Egg battered tilapia in a lemon white wine sauce over sauteed wilted spinach.
In a fresh puttanesca pomidoro sauce with capers and kalamata olives served over capellini.
Cajun rubbed in a lemon butter sauce topped with shrimp over sauteed wilted spinach.
Grilled and served over sauteed wilted spinach in a lemon basil cream sauce.
Baked with breadcrumbs in a lemon white wine sauce over sauteed wilted spinach.
Montreal seasoned fired roasted chicken breast served with roasted vegetables.
Chicken breast with proscuitto, portobello mushrooms and provolone in a cracked peppercorn marsala demiglaze served with risotto.
Dressed with a fennel cream sauce with mashed potatoes.
Fired roasted chicken breast in a lemon pesto sauce with garlic and roasted peppers.
Chicken breast crusted with pankro and pistacchio in a lite dijon-thyme cream sauce
Chicken breast in a fresh pomidoro sauce with onion, proscuitto and basil served with risotto.
Your choice of Marsala, Parmigiana, Saltimbocca, Piccata or Francese.
Your choice of Marsala, Parmigiana, Saltimbocca, Piccata or Francese.
Your choice of sauce and pasta: Linguini, Spaghetti, Farfalle, Penne, Tortellini, Gnocchi, or Rigatoni.
Your choice of sauce and pasta: Linguini, Spaghetti, Farfalle, Penne, Tortellini, Gnocchi, or Rigatoni.
Your choice of pasta: Linguini, Spaghetti, Farfalle, Penne, Tortellini, Gnocchi, or Rigatoni.
Your choice of pasta: Linguini, Spaghetti, Farfalle, Penne, Tortellini, Gnocchi, or Rigatoni.
Your choice of pasta: Linguini, Spaghetti, Farfalle, Penne, Tortellini, Gnocchi, or Rigatoni.
Eggplant stuffed with ricotta cheese in tomato-basil sauce.
Ripe tomatoes, fior di latte mozzarella, basil, olive oil, balsamic demiglaze.
Garlic Toastini, chopped tomatoes, basil, parmigiano.
Appetizer portion of most of our pasta entrees (Italian style).
Fried artichokes, zucchini, onion rings, nacho ravioli, marinara sauce.
Soppressata, fior di latte mozzarella, roasted peppers, cerignola olives, grana padano, prosciutto di parma.
Asparagus rolled with salami, provolone, white wine sauce.
Oven-roasted mushrooms stuffed with pecorino, sausage, asiago cream sauce.
Served with marinara sauce.
Served with hot sauce and gorgonzola cream.
Lemon wine herb sauce, garlic toastini.
Fennel-sambuca sauce, garlic toastini.
Served in marinara sauce.
Leek-clam sauce with garlic toastini.
Signature zucchini crusted crabcakes.
Chick peas, chorizo sausage, tomatoes, garlic toastini.
Plum tomatoes, fior di latte mozzarella and avocado over garlic bread in balsamic-evoo dressing.
Romaine, pistacchio-shrimp, caramelized pancetta, aged balsamic, feta cheese, garlic bread.
Fire roasted chicken, portobello mushrooms, roasted peppers, tomatoes, fior di latte mozzarella, mixed greens.
Romaine, shaved parmigiano, caesar dressing over garlic toastini.
Spring mix, romaine, walnuts, feta, cherry tomatoes, sliced green apples, raspberry vinagrette.
Homemade shells with arugula-ricotta, pesto cream sauce, baby shrimp, broccoletti.
Chitarra pasta, shrimp, bay scallops, a spicy brandy pink sauce with capers.
Filled with spinach and roasted garlic, lemon wine sauce, sundried tomatoes, broccoli, baby shrimp.
Shrimp, lump crabmeat, calamari, mussels, clams, risotto in a lemon wine clam sauce or pomidoro.
Chitarra pasta, tilapia, shrimp, puttanesca sauce, capers, kalamata olives.
Lobster ravioli in a white wine pomidoro sauce, shrimp, mushrooms.
Jumbo lump crabmeat, shrimp, cherry tomatoes in a lite lemon-evoo sauce.
Medley of fresh vegetables in an asiago cream sauce baked with paccheri.
Chicken and sausage in an essence cream sauce over arborio risotto.
Our bolognese sauce with a touch of cream, shaved parmigiano reggiano over penne.
Fire roasted chicken breast, a gorgonzola cream sauce, bacon, mushrooms.
Layers of fresh pasta filled with ricotta, mozzarella in a meat sauce.
One of the most traditional Italian sauces made our version over paccheri pasta.
Alfredo cream sauce, fired roasted chicken breast, sundried tomatoes, bacon.
Penne with fire roasted chicken, broccoli, oil and garlic sauce.
Homemade shells filled with arugula-ricotta, sundried tomatoes, pork tenderloin bites, asiago cream sauce.
Pink sauce flamed with vodka, prosciutto, red onions, sundried tomatoes.
Half Margherita and half stromboli.
Margherita with salami, ham, meatballs, sausage, pepperoni and bacon bits.
Pomidoro sauce, fresh mozzarella, basil, extra virgin olive oil.
Margherita with wilted arugula, parma prosciutto, grana padano.
Margherita with mushrooms, parma prosciutto, artichokes, black olives.
Salmon crusted with mustard and pinenuts, basil tomato cream sauce, wilted sauteed spinach.
Panfried grouper, a puttanesca sauce, capers, kalamata olives, risotto.
Flounder stuffed with crabmeat, cheese, breading, and spinach in a lemon-butter sauce, asparagus.
Steamed in parchment paper with shitake mushrooms, zucchini, a terragon white wine garlic sauce.
Salmon, clams, white beans, tomatoes, a leeks wine garlic sauce, spinach.
Seasonal Flounder in a wine garlic tomato-basil sauce with tyger shrimp, risotto.
Portobello mushrooms, zucchini, roasted peppers, a lite marsala glaze
Lump crabmeat, prosciutto and provolone cheese, a peppercorn marsala mushroom demiglaze.
Layered with prosciutto, grilled eggplant, mozzarella, a pomidoro sauce.
Artichokes, wild mushrooms, a shallots-balsamic reduction.
Your choice of: Marsala, Francese, Parmigiana, or Saltimbocca
Pork Scallopine, wild mushrooms, leeks, marsala cream sauce, mashed potatoes.
Pork Scallopine, leeks and cannelini beans in a balsamic reduction, risotto.
Grilled pork chop stuffed with prosciutto, broccoli rabe, sundried tomatoes, provolone, a marsala demiglaze, roasted vegetables.
Panseard pork chops, carmelized peppers, onions, sauteed potatoes, mushrooms.
Pankro and pistacchio crusted chicken breast a lite dijon-thyme cream sauce, risotto.
Chicken breast, roasted peppers, broccoli rabe, provonello, pomidoro sauce.
Chicken breast stuffed with prosciutto and provonello in a roasted peppers marsala mushroom demiglaze, risotto.
Sauteed chicken breast, roasted lemon, green olives, capers, fennel, spinach oreganata.
Blackened chicken breast, a fennel cream sauce, mashed potatoes.
Montreal seasoned grilled chicken breast, roasted vegetables, mashed potatoes.
Your choice of: Parmigiana, Saltimbocca, Francese or Marsala.
Steak and shrimp with pistacchio, feta cheese, drizzled with pancetta balsamic glaze.
Seasoned and cooked to perfection served with mashed potatoes.
Butterflied over portobello and tomato risotto in a cognac-butter sauce.
Dusted with espresso in a unique smoky flavor with mashed potatoes.