Emilio's Italian Restaurant

Emilio's Italian Restaurant

Italian Restaurant$$$$
Staunton
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Emilio's Italian Restaurant
6.6/10
9
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MenuMenu
Pompei Lounge Late Night Menu 4April Wine Dinner: Menu Pairings 6Wine Menu 23Dessert Menu 1Italian Wine Menu 5Dinner Menu 7Barboursville Wine Dinner 6Wines of Puglia Dinner 5Virginia Wine Dinner Featuring Pollak Vineyards 5Taste of Portugal Wine Dinner 7Wine of the Islands 5Italian Summer Picnic 7Moldovan Wine Dinner 5Lunch Menu 7
Burgers Etc..
All burgers are served with fries and choice of dipping sauce; pesto aioli, chipotle mayo or pompei dipping sauce, ranch or ketchup
Bacon Cheeseburger
10.00
Ccheddar, bacon, lettuce, tomato, mayo and onions
Southwest Black Bean Burger
10.00
Southwest black bean burger, cheddar, lettuce, tomato, onion
Caprese Burger
10.00
Melted fresh mozzarella, roma tomato, pesto aioli, fresh basil and olive oil
Veggie Sloppy Joe
10.00
Vegetarian sloppy joe made with southwest black bean pattys
Subs
All subs are served with fries and choice of dipping sauce; pesto aioli, chipotle mayo or pompei dipping sauce, ranch or ketchup
Cheesesteak Sub
11.00
Prime rib, lettuce, tomato, mayo and onions on a toasted sub roll.
Meatball Sub
11.00
Meatballs, homemade marinara, melted mozzarella on a roll that is toasted with garlic butter and fresh basil, Italian herbs and pecorino cheese
Wings
Wings
9.00
Mild, hot, BBQ or spicy BBQ, served with ranch or bleu cheese
Apps
Fries
5.00
Choose from pesto aioli, chipotle mayo or pompei dipping sauce
Fried Mozz Or Calamari
7.00
Pretzel Bites
7.00
Served with honey mustard
Cheese Fries
7.00
One pound of fries. served with melted cheese, scallions, ranch
Appetizer Combo
10.00
Fried mozzarella, fried calamari and fries, with dipping sauce
Bbq Meatballs
7.00
Reception Wine
Prosecco
Course 1
Tiger Shrimp Lightly Seasoned and Fried,
Topped with a lemon caper sauce. Paired with Alpha Estate Sauvignon Blanc, 2015
Course 2:
Horiatiki Salata of Tomato
Cucumber, red onion, olive, green pepper and feta, dressed with extra virgin olive oil, dried oregano, salt and pepper. Paired with Alpha Estate Malagouzia, 2014
Course 3:
Calamari Sautéed in a White Wine Marinara Sauce
With garlic, served over capellini. Paired with Femina Malvasia, 2014
Course 4
Grilled Lamb and Pork Souvlaki Kebabs
With onion and bell peppers served over roasted garlic and oregano potatoes. Paired with Dafnios Liatiko, 2013
Course 5
Raspberry Curd Filled Pastry
Flourless chocolate torte and chocolate cigars. Paired with Alpha Estate Hedgehog Vineyards Xinomavro, 2012
Italian Reds
Isole E Olena Cepparello
120.00
Extremely refined 100% Sangiovese, a suave and vibrant Super Tuscan
Damilano Lecinquevigne Barolo
75.00
100% Nebbiolo, dry, dark, ruby red with sweet tannins, nose is roses and violets
Taliano Barbaresco
82.00
Upfront black cherry with a rich full body
Banfi Centine
28.00
A blend of Cabernet, Merlot, and Sangiovese grapes is smooth throughout with soft tannins
Ruffino Chianti Classico
28.00
Medium body, full fruit flavor with aromas of black cherry, chocolate and nuts
Nozzole Chianti Classico Riserva
50.00
Distinctive fragrance of dark berries with earthy notes and velvety tannins
Castello Monaci Primitivo
30.00
Broad ripe black fruit and spice aromas with notes of pepper and toasty vanilla
Amarone Coeta Classico
105.00
Hints of raisin and spice with a silky finish
La Gerla Brunello
80.00
Opulent, supple wine with plump blueberry, sweet exotic spice and refined tannins
Amerigo Vespucci Valpolicella
26.00
Intensive ruby red wine with dry bouquet and medium body
Montepulciano D'abruzzo
26.00
Classic Italian dry red with earthy notes
Lucignano Chianti Colli Fiorentini
29.00
Ripe cherries and berries prevail on a velvety smooth mouth with a touch of violets
Intenso Super Tuscan
34.00
Balanced with mature black fruit and thick sweet tannins
Bollini Merlot
26.00
Rich, smoky, hints of cherry and currant
Italian Whites
Sartori Pinot Grigio
27.00
White peach and citrus, easy finish
Tenuta Luisa Pinot Grigio
35.00
Aromas of apple pie, light toffee finish on this refined wine
Giordano Lombardo Gavi Di Gavi
31.00
Delicate and floral on the nose, fresh and balanced with minerality and crispness
Maso Canali Pinot Grigio
30.00
Enticing apricot, lemon and pineapple flavors with a hint of honey and floral notes
Melini Orvieto Classico
28.00
Phenomenally dry with a slight almond finish
Massida Vermentino
28.00
Remarkable structure, dry but soft on the palate with intense aromas of flowers and peach
Italian Sparkling
Canei Lambrusco
23.00
Tocco Prosecco Extra Brut
29.00
Valdo Prosecco Brut Split
10.00
Villa Rosa Moscato D'asti
31.00
Bisol Jeio Prosecco Brut
30.00
Reds
Virginia
Barren Ridge Merlot
32.00
Well-integrated character with earthy plum and violets on the palate
Jefferson Petit Verdot
40.00
Satin tannins with raspberry, plum and cherry tempered by soft white pepper and cinnamon
Prince Michel Merlot-Cabernet Reserve
30.00
Balanced and structured with tremendous layers of upfront fruit
Crosskeys Cabernet-Franc
48.00
Dark cherry accents red fruit and jam flavors on a smooth earthy palate
Well Hung Merlot-Verdot
38.00
Perfectly balanced tannins with a wild blend of raspberries, boysenberries and huckleberries
California
Angeline Reserve Pinot Noir
32.00
Medium-bodied, bright with subtle fruit flavor
Robin K. Cabernet
42.00
Notes of cassis, vanilla and oak, silky finish
Saintsbury Pinot Noir
62.00
Black cherry and spice tones on a silky palate in this vibrant elegant wine
The Federalist Zinfandel
39.00
Complex with cocoa on the nose, robust fruit, lively acidity and a smooth wide palate
Oregon
Sass Pinot Noir
39.00
Bright red cherry, strawberry and fresh raspberry notes with a hint of white pepper
Argentina
Trivento Golden Reserve Malbec
38.00
Juicy, direct with a delicious beam of plum and blackberry fruit with a long polished finish
Bodega Weinart Carrascal Red
27.00
Malbec, Merlot, and Cabernet blend, solid form, toasty with raspberry and plum, warm finish.
Santa Julia Malbec Organica
26.00
Chocolate covered cherries to the nose with a complex palate of black fruit and sweet spices
Australia
Yalumba Shiraz-Viognier
34.00
Medium-full bodied, red fruit flavors, fine spices and cloves, rich and softly textured
Chile
De Martino 347 Cabernet Reserva
27.00
Fresh, full-bodied and spicy with well-integrated flavors of vanilla and chocolate
France
Telegramme Chateauneuf Du Pape
74.00
Round mouth feel to the lush red and black cherry compote, fig sauce and violet notes
Chartron La Fleur Bourdeaux
27.00
Full-bodied, dry with strong blackberry jam and notes of earth and tobacco
Spain
Antano Crianza Rioja
25.00
Medium-bodied with loads of fresh spicy black cherry and hints of vanilla and toast
Whites
Virginia
Barren Ridge Traminette
30.00
Powerful flavors of peach, banana, and lime with aromas of tropical fruit, lemon and honey
Prince Michel Viognier
30.00
Full-bodied, ripe, dry wine dislaying tropical fruit and fresh floral characteristics
White Hall Pinot Gris
34.00
A rich nose of apple, honeysuckle and citrus leads into a balanced palate of honey with a lengthy finish
Crosskeys Chardonnay
38.00
Pear, vanilla, and hint of oak with clean acidity and rich mouth-feel
Trump Sauvignon Blanc
32.00
Fresh aromas of gooseberries and slight pineapple followed by a full and elegant palate
Washington State
Columbia Crest Two Vines Riesling
24.00
Unrestrained aromas of guava, lime zest and honeysuckle with early sweetness on the palate
France
Chateau De Fontenille Grand Vin De Bourdeaux
30.00
Pure with aromas of citrus fruit and white peaches with a lightly peppered finale
South Africa
Morgenhof Chenin Blanc
32.00
Citrus, lime and passion fruit flavors on a refreshing creamy palate with oak and a lingering finish
Spain
Finca Venta Don Quijote Verdejo
26.00
Clean with a center of ripe pear supported by flashes of pineapple and yellow plum
California
Leese-Fitch Sauvignon Blanc
28.00
Dry, crisply acidic and clean with complex citrus, flower and mineral flavors
Dante Chardonnay Reserve
26.00
Dry, elegant nose of yellow fruits, round, oaky with a hint of spice and butter
Monogamy Chardonnay
27.00
Fruity aromas and flavors of apple, pear and pineapple with a touch of butterscotch
Chile
Lurton Araucano Sauvignon Blanc
26.00
A lean and balanced palate with green fruit flavors of lime and kiwi as well as citrusy grapefruit
New Zealand
Matua Sauvignon Blanc
28.00
Aromas of papaya and tropical fruit interlaced with crisp citrus and mineral notes
Germany
Dr. Loosen "Dr. L." Riesling
31.00
Crisp, refreshing with solid minerality, embodies the elegant racy style of classic Mosel Riesling
Champagne and Sparkling
J. Roget Brut Split, Ny
8.00
Piper Sonoma, Ca
32.00
Moet and Chandon Imperial, France
115.00
Trump Blanc De Blanc, Va
32.00
G.H. Mumm Cordon Rouge, France
75.00
Dolci
Specialty Cheesecake
8.00
Made fresh from Sweet Bliss Bakery, ask your server about today's featured cheesecake
Limoncello Flute
9.00
Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
Death By Chocolate Cake
8.00
Made fresh from Sweet Bliss Bakery, decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache
Exotic Bomba
7.00
Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate
Tiramisu
8.00
Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder
Tartufo Classico
7.00
Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder
Cannoli
6.00
Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell
Course 1
Torta De Bietola
A savory tart filled with greens, pancetta, onion and Italian cheeses. Paired with Veglio Michelino e Figlio Nebbiolo d’Alba, 2011
Course 2
Panzanella
Traditional bread salad with tomatoes, onions, cucumbers and cannellini beans, dressed with light champagne vinaigrette. Paired with Terre De Trinci Cajo Rosso, 2009
Course 3
Wild Mushroom Ravioli in a Homemade Pecorino Cream Sauce
Paired with Terre de Trinci Dell’Alunno Rosso Reserva, 2006
Course 4
Pork Sausage Served Over Creamy Polenta
With truffled microgreens Paired with Montefalco Sagrantino, 2006
Course 5
House Made Chocolate Hazelnut Bread Pudding
Paired with Francesco Montagna Sangue di Guida, 2013
Antipasti
Funghi Ripieni
8.00
Fresh mushroom caps filled with herbed stuffing, topped with pomodoro sauce and mozzarella cheese
Calamari Fritti
9.00
Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce
Antipasto
14.00
Marinated mushrooms, artichokes, olives, roasted red peppers, genoa salami, ham, bocconcini and boiled eggs
Salmone Affumicato
10.00
Sliced smoked salmon, lightly marinated in extra virgin olive oil and herbs, topped with bocconcini and capers
Bruschetta
8.00
Lightly toasted bread topped with fresh basil, diced tomato, garlic and pecorino cheese
Mozzarella Fritta
9.00
Freshly sliced bocconcini cheese, lightly breaded and fried, served with a homemade pomodoro sauce
Arancini
10.00
Arborio rice ball filled with ragu pomodoro sauce, mozzarella and fresh peas, lightly breaded and fried
Mussels
9.00
Sautéed with white wine lemon garlic or marinara sauce
Zuppe
Minestrone
6.00
Italian vegetable soup with potatoes, broccoli, assorted beans, herbs and plum tomatoes
Italian Wedding
6.00
Pastina pasta, meatballs and italian spices in a lightly herbed chicken broth
Crema Di Funghi
7.00
Sliced mushrooms and onions in a smooth cream sauce (Seasonal)
Zuppa Di Pollo
6.00
Sliced chicken, carrots, celery and onions in an herbed chicken broth
Insalate
Caesar
6.00
Fresh romaine lettuce, homemade croutons, caesar dressing and grated pecorino cheese
Caprese
9.00
Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil
Insalata Di Pere
10.00
Mixed mesclun greens, sliced pears, gorgonzola, grape tomatoes and pine nuts with a honey poppyseed dressing
Pasta
All dishes served with house salad and fresh bread
Fettuccine Con Salmone Affumicato
20.00
Fresh peas and smoked salmon in a light lemon cream sauce
Gnocchi Alla Bolognese
16.00
Homemade ricotta dumplings tossed in a bolognese meat sauce
Spaghetti Alla Checca
16.00
Garlic, fresh tomatoes, basil, fresh bocconcini and extra virgin olive oil
Spaghetti Carbonara
15.00
Sautéed pancetta and pecorino cheese in a cream sauce
Manicotti
15.00
Homemade crepe filled with ricotta cheese, mozzarella and italian herbs with pomodoro sauce
Penne Al Pomodoro
15.00
Homemade pomodoro sauce, fresh basil and pecorino cheese
Cannelloni
15.00
Homemade crepe filled with seasoned beef, fresh spinach and Italian herbs, baked in pomodoro sauce, topped with besciamella sauce
Fettuccine Alfredo
15.00
Pecorino cheese and cream sauce
Spaghetti Pescatore
24.00
Shrimp, scallops and salmon sautéed in a creamy white wine marinara sauce
Butternut Squash Ravioli
16.00
Light sage, lemon and cream butter sauce, ground black pepper and shaved pecorino cheese
Lasagna
15.00
Layered meat sauce and pecorino cheese topped with homemade pomodoro sauce and mozzarella
Ravioli Di Aragosta
22.00
Lobster filled ravioli in a light crema rosa sauce with asparagus
Orecchietti Con Pesto
16.00
Homemade basil pesto, sun-dried tomatoes and pine nuts
Spaghetti Amatriciana
15.00
Sautéed pancetta, jalapeno, pecorino cheese and fresh tomatoes
Spaghetti Alla Puttanesca
16.00
Sautéed garlic, fresh tomatoes, anchovy filets, black olives and capers
Linguini Con Le Vongole
20.00
Freshly shucked clams sautéed in white wine, garlic and olive oil or marinara sauce
Gamberi E Scallop Al Limone
22.00
Gulf shrimp and/or fresh scallops (add $2) sautéed in white wine, lemon and garlic, served over angel hair pasta
Secondi
All dishes served with house salad and fresh bread
Osso Bucco Alla Milanese
30.00
Tender veal shank sautéed in fresh herbs and red wine, served with asparagus and fettuccine alfredo
Vitello Alla Piccata
24.00
Prime veal sautéed with fresh lemon, white wine and capers
Pollo Ripieno
22.00
Boneless chicken breast filled with mozzarella and ham sautéed in marsala wine and cream sauce with mushrooms
Gamberi Alla Francese
22.00
Tiger shrimp dipped in light egg batter, sautéed in white wine and fresh lemon
Pollo Alla Marsala
20.00
Boneless chicken breast sautéed in Sicilian marsala wine and cream sauce with fresh mushrooms
Agnello
30.00
1/2 rack of lamb seasoned with olive oil and rosemary, topped with dijon demi-glace, served with new potatoes and asparagus
Pollo Alla Parmigiana
20.00
Boneless chicken breast lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese
Vitello Alla Parmigiana
24.00
Prime veal lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese
Calamari Fradiavolo
22.00
Fresh calamari simmered in white wine, rosemary and a spicy marinara sauce
Pollo Alla Cacciatora
20.00
Boneless chicken breast sautéed in white wine and rosemary, with black olives and mushrooms in a marinara sauce
Pollo Alla Piccata
20.00
Boneless chicken breast sautéed with fresh lemon, white wine and capers
Filet Mignon
32.00
8 oz. choice cut beef over polenta, topped with white truffle mushroom demi-glace served with fresh vegetables
Pollo Alla Francese
20.00
Boneless chicken breast dipped in light egg batter, sautéed in white wine and fresh lemon
Vitello Alla Francese
24.00
Prime veal dipped in light egg batter, sautéed in white wine and fresh lemon
Vitello Alla Marsala
24.00
Prime veal sautéed in Sicilian marsala wine and cream sauce with fresh mushrooms
Salmone Fresco
23.00
8 oz. fresh broiled salmon topped with a light lemon butter sauce and capers
Gamberi Alla Parmigiana
22.00
Tiger shrimp lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese
Vitello Alla Saltimbocca
24.00
Prime veal topped with prosciutto sautéed in white wine, served over fresh spinach and mushrooms
Frutti Di Mare
24.00
Fresh assortment of shrimp, clams, scungilli and scallops, simmered in a homemade marinara sauce
Melanzane Alla Parmigiana
16.00
Eggplant dipped in egg batter, pan-fried then oven baked with pomodoro sauce, mozzarella and besciamella
Sides
Spaghetti Aglio E Olio
5.00
Vegetali
5.00
Fettuccine Alfredo
6.00
Gnocchi Bolognese
6.00
Linguini Con Le Vongole
6.00
Dolci
Specialty Cheesecake
8.00
Rotates Weekly
Limoncello Flute
10.00
Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
Death By Chocolate Cake
8.00
Decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache
Exotic Bomba
7.00
Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate
Tiramisu
8.00
Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder
Tartufo Classico
7.00
Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder
Cannoli
7.00
Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell
Menu Pairings
Reception Wine: Blanc de Blanc, N/V
Course 1
Charcuterie of House-Cured Duck Prosciutto
Bresaola, Spanish olives and roasted garlic aioli. Paired with 2016 Barbera
Course 2
Roasted Red
Yellow and Chioggia beets, candied walnuts and herbed chèvre over arugula. Paired with 2017 Pinot Grigio
Course 3
Pumpkin Ravioli in a Lemon Thyme Cream Sauce
Paired with 2017 Fiano
Course 4
Braised Rabbit and Root Vegetable Shepherd's Pie
Paired with 2015 Nebbiolo
Course 5
Creamy Italian Pear Cake
With mascarpone and fresh pear. Paired with Phileo
Course 1
Tilapia
With sautéed garlic, fresh tomatoes, anchovy filets and black olives. Paired with La Voliera Fiano, 2014
Course 2
Prosciutto
Wrapped asparagus drizzled with an herbed garlic aioli. Paired with La Voliera Aglianico, 2013
Course 3
Orrechietti Pasta
With sautéed spinach and mushrooms in a creamy Italian cheese sauce. Paired with Cantina Ionis Salice Salentino, DOC, 2010
Course 4
Marinated Lamb
In a black pepper cream sauce, served with black olive mashed potatoes and broccoli sautéed in garlic and sundried tomato. Paired with Conte Di Campiano Brindidi Negromaro Riserva DOC, 2008
Course 5
Freshly Baked Chocolate Cheesecake
Topped with a homemade dried cherry compote. Paired with Monte Dei Cocci Primitivo Salento, 2012
Course 1
Shrimp and Scallops
Sautéed in a white wine lemon caper sauce served with garlic butter crostini. Paired with Pollak Chardonnay, 2015
Course 2
Creamy Fresh Burrata
With an orange-tomato relish over mixed greens. Paired with Pollak Pinot Gris, 2015
Course 3
Mushroom Ravioli Cacciatora
With black olive, mushroom and rosemary. Paired with Pollak Cabernet Franc, 2014
Course 4
Steak Au Poivre
Accompanied by potato & Gruyere croquettes and rainbow microgreens. Paired with Pollak Meritage, 2013
Course 5
Peach Gelato
Made fresh from Split Banana, with hazelnut biscotti and whipped cream. Paired with Pollak Mille Fleurs, 2011
Taste of Portugal Wine Dinner
Sommelier: Dan Cotting, Country Vintner, 23 East Beverley St. Staunton, VA. Wednesday, June 3rd or Thursday, June 4th 2015 at 7:00pm. 5 wines paired with 5 courses $55/person. Space is limited and reservations are required. www.emiliositalianrestaurant.com; To make a reservation please call 540-885-0102 or e-mail us at emiliositalianrestaurant@gmail.com. Please include your name, date of choice, number of people, and a phone number.
Menu Pairings
Reception Wine: Broadbent Vinho Verde
Course 1
Bacalhau
Salt cod fritters with a lemon butter caper sauce. Paired with Quinta do Crasto Douro White
Course 2
Fresh Strawberry and Spinach Salad
With goat cheese spread crostini and raspberry-infused honey poppyseed dressing. Paired with Broadbent Vinho Verde Rosé
Course 3
Homemade Ricotta Gnocchi
Sautéed in a creamy gorgonzola sauce with pancetta. Paired with Flor di Crasto Red
Course 4
Seafood Sauté
Shrimp, clams and mussels in a white wine marinara sauce over chorizo saffron risotto with sweet peas. Paired with Quinta do Crasto Douro Red
Course 5
Port Wine Custard
Served with fresh peach and pirouline cookie. Paired with Ferreira White Porto
Course 1
Fresh Fried Calamari
Served with house made remoulade. Paired with Purato, Sicilia Catarratto-Pinot Grigio, 2014
Course 2
Butter Lettuce with Toasted Almonds
Blood orange, white anchovy and grated pecorino topped with a homemade blood orange dressing. Paired with Attilio Contini Tyrsos Vermentino di Sardegna, 2014
Course 3
Housemade Ricotta Gnocchi in a Light Cream Sauce
With mushrooms, sweet peas and fresh parsley. Paired with Purato, Terre Siciliane Nero d'Avola, 2014
Course 4
Grilled Italian Sausage
With sautéed red peppers, onions, zucchini and eggplant over parmesan risotto. Paired with Attilio Contini, Tonaghe Cannonau di Sardegna, 2014
Course 5
Mascarpone
Layered with espresso soaked lady fingers and dusted with cocoa powder, topped with whipped cream. Paired with Sicilia Melillo Sweet Marsala, NV
Italian Summer Picnic
Greetings Fellow Wine Lovers!
At This Picnic, Rather Than Serving Traditional Picnic Foods; We'll Experience a Lovely Array of Italian Summer Fare for An Exquisite Picnic "Emilio's Style."
For this event, we have chosen unique refreshing summer wines (with of course, one beautiful red for all of our red wine lovers!) and perfectly paired them with light summer fare that will elevate the flavors of the dishes as well as the wines themselves.
It's Summertime, Which Means Relaxation, Vacations, Relishing the Outdoors, and of Course, Another Wine Dinner At Emilio's!
This July, let us whisk you away to the scenic Italian countryside for our "Italiano Summer Picnic" wine dinner.
We Are Also Pleased to Have Lou Somma, of S & B Wines, Joining Us for Yet Another Dinner.
For those who attended our Umbrian Wine Dinner, you may remember all of Lou's fabulous wines, and the distinctive styles and Italian varietals are sure to please again! We hope you'll join us this July!
"Italian Summer Picnic" Wine Dinner
Sommelier: Lou Somma, S&B Wines. Wednesday, July 29th or Thursday, July 30th 2015 at 7:00pm; 5 wines paired with 5 courses $55/person. Space is limited and reservations are required. www.emiliositalianrestaurant.com; To make a reservation please call 540-885-0102 or e-mail us at emiliositalianrestaurant@gmail.com. Please include your name, date of choice, number of people, and a phone number. Want to relive your wine dinner experience? All wines are available for purchase following the dinner through Lewis Creek Market.
Reception Wine
Casetto Bardolino Rosé with fresh strawberry
Course 1
Asparago E Carciofo Crostata, Parmesan Custard and Lemon Garnish
Paired with ReDella Notte Sparkling Sauvignon Blanc
Course 2
Mediterranean Salad
Juicy melon, cucumber, prosciutto, green pepper, red onion and black olive tossed with house made lemon basil dressing. Paired with Massucco Roero Arneis
Course 3
Farfalle Con Gamberetti
With radish, scallion, peas and creamy pecorino dressing. Paired with Le Borgate Silver Label Pecorino
Course 4
Piatto Scampagnata
Stuffed pork loin with rosemary Dijon, Caponata, Caprese, and Pan Rustica. Paired with Massucco Roero Rosso
Course 5
Italian Butter Cookie, Almond Biscotto and White Chocolate Dipped Orange
Paired with Berté and Cordini Moscato Spumante
Course 1
Crostini
Topped with chopped egg, red onion, lightly herbed cream cheese and caviar. Paired with Vinaria Din Vale Feteasca Alba, 2013
Course 2
Winter Greens
Dried cranberries, crumbled gorgonzola and crispy bacon with a housemade creamy gorgonzola dressing. Paired with Chateau Purcari Rosé, 2014 and Chateau Purcari Rara Neagra, 2014
Course 3
Zuppa Di Pesce
With lobster tail, tiger shrimp, sea scallop, and white fish in a savory herbed broth over angel hair, served with crusty baked bread. Paired with Chateau D'or Traminer Matur, 2013
Course 4
Sliced Roasted Duck in An Orange Balsamic Reduction
Served with roasted garlic Brussel sprouts and twice baked mashed potatoes. Paired with Et Cetera Cuvee Rouge, 2013
Course 5
Homemade Layered Chocolatey Black Forest Cake
Topped with cherries. Paired with D'or Merlot-Cabernet, 2012
Antipasti
Funghi Ripieni
8.00
Fresh mushroom caps filled with herbed stuffing, topped with pomodoro sauce and mozzarella cheese
Calamari Fritti
9.00
Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce
Antipasto
14.00
Marinated mushrooms, artichokes, olives, roasted red peppers, genoa salami, ham, bocconcini and boiled eggs
Bruschetta
8.00
Lightly toasted bread topped with fresh basil, diced tomato, garlic and pecorino cheese
Mozzarella Fritta
9.00
Freshly sliced bocconcini cheese, lightly breaded and fried, served with a homemade pomodoro sauce
Arancini
10.00
Arborio rice ball filled with ragu pomodoro sauce, mozzarella and fresh peas, lightly breaded and fried
Zuppe
Minestrone
6.00
Italian vegetable soup with potatoes, broccoli, assorted beans, herbs and plum tomatoes
Italian Wedding
6.00
Pastina pasta, meatballs and italian spices in a lightly herbed chicken broth
Crema Di Funghi
7.00
Sliced mushrooms and onions in a smooth cream sauce (Seasonal)
Zuppa Di Pollo
6.00
Sliced chicken, carrots, celery and onions in an herbed chicken broth
Insalate
Caesar
6.00
Fresh romaine lettuce, homemade croutons, caesar dressing and grated pecorino cheese
Caprese
9.00
Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil
Pollo Piccante
12.00
Spicy blackened chicken breast, green leaf lettuce, grape tomatoes, hard-boiled eggs and mozzarella
Insalata Di Pere
10.00
Mixed mesclun greens, sliced pears, gorgonzola, grape tomatoes and pine nuts with a honey poppyseed dressing
Spinaci
8.00
Baby spinach, fried pancetta, fresh mushrooms, walnuts and blue-cheese crumbles with a warm raspberry vinaigrette
Insalata Della Casa
5.00
Mixed mesclun greens, mandarin oranges and grape tomatoes with a homemade italian dressing
Panini
Italiano
10.00
Capicolla, prosciutto, genoa salami, lettuce, tomato, mozzarella and homemade Italian dressing on an Italian sub roll
Carne Di Manzo
10.00
Thinly sliced prime rib, mozzarella, sautéed onions, lettuce, tomatoes and mayonnaise on an Italian sub roll
Portobello
9.00
Grilled portobello mushroom, gorgonzola, roasted red peppers and mayonnaise
Caprese
9.00
Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil
Pollo San Vito
10.00
Grilled white meat chicken, mozzarella, tomatoes, lettuce and house made pesto sauce
Coppia
Half Sandwich & Salad
11.00
House salad, caesar salad or spinaci salad served with half sandwich of your choice
Half Sandwich & Soup
11.00
Bowl of soup served with half sandwich of your choice
Pranzo
All dishes served with house salad and fresh bread
Fettucini Alfredo
12.00
Pecorino cheese and cream sauce
Lasagna
12.00
Layered meat sauce and pecorino cheese topped with homemade pomodoro sauce and mozzarella
Manicotti
12.00
Homemade crepe filled with ricotta cheese, mozzarella and Italian herbs with pomodoro sauce
Canneloni
12.00
Homemade crepe filled with seasoned beef, fresh spinach and Italian herbs topped with besciamella sauce
Pollo Alla Piccata
14.00
Boneless chicken breast sautéed with fresh lemon, white wine and capers
Pollo Alla Francese
14.00
Boneless chicken breast dipped in light egg batter, sautéed in white wine and fresh lemon
Pollo Alla Cacciatora
14.00
Boneless chicken breast sautéed in white wine and rosemary, with black olives and mushrooms in a marinara sauce
Fettucini Con Salmone Affumicato
14.00
Fresh peas and smoked salmon in a light lemon cream sauce
Spaghetti Con Pomodoro E Basilico
12.00
Garlic, fresh peeled tomatoes, basil and extra virgin olive oil
Penne Al Pomodoro
12.00
Homemade pomodoro sauce, fresh basil and pecorino cheese
Linguini Con Le Vongole
14.00
Freshly shucked clams sautéed in garlic and olive oil, served with or without marinara sauce
Pollo Ripieno
14.00
Boneless chicken breast filled with mozzarella and ham sautéed in marsala wine and cream sauce with mushrooms
Calamari Fradiavolo
13.00
Fresh calamari simmered in white wine, rosemary and a spicy marinara sauce
Melanzane Alla Parmigiana
12.00
Eggplant dipped in egg batter, pan-fried then oven baked with pomodoro sauce, mozzarella and besciamella
Dolci
Specialty Cheesecake
8.00
Rotates Weekly
Limoncello Flute
10.00
Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass
Death By Chocolate Cake
8.00
Decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache
Exotic Bomba
7.00
Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate
Tiramisu
8.00
Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder
Tartufo Classico
7.00
Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder
Cannoli
7.00
Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell
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Emilio's Italian Restaurant
23 E Beverley St (at S New St)
Staunton, VA 24401
United States
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Located in the heart of downtown Staunton, Emilio's has been providing authentic Italian cuisine to locals and visitors since 1994.
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Closed until 11:00 AM Tuesday (Show more)
  • Tue–Thu
    • 11:00 AM–9:30 PM
  • Fri–Sat
    • 11:00 AM–10:30 PM
  • Sun
    • 11:00 AM–8:30 PM
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(540) 885-0102
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Facebook
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@emiliositalian
Features
Reservations
Yes
Outdoor Seating
Yes
Food & Drink
Menus
Dessert
Drinks
Beer, Wine, Full Bar, Cocktails
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United States » City of Staunton » Staunton »

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