Villa Napoletana Menu – East Longmeadow, MA

Type : Italian restaurant

Location : East Longmeadow, MA

Long-running, unassuming Italian spot with traditional entrees, cocktails & a simple dining room. Based on 642 reviews, the restaurant has received a rating of 4.5 stars. Price $$

✔️ Dine-in ✔️ Curbside pickup ✔️ No-contact delivery

Villa Napoletana 01028

Address:
664 N Main St, East Longmeadow, MA 01028

Phone: (413) 732-9300

Website:

Social Profile:

Hours

Saturday 3–11 PM
Sunday 10 AM–2 PM, 3–11 PM
Monday

(Labor Day)
 3–11 PM

Hours might differ
Tuesday 3–11 PM
Wednesday 3–11 PM
Thursday 3–11 PM
Friday 3–11 PM

Menu

Antipasti (Appetizers)
Panzanella
Freselle bread with fresh diced tomatoes, basil, garlic, red onions, extra virgin olive oil, and parmesan cheese.
Mozzarella Al Bufala Fresca
Wrapped with prosciutto, grilled, and served with fresh tomatoes and basil oil.
Calamari Fritti
Fresh Calamari dipped in our own batter, fried golden brown, and served with lemon and marinara sauce.
Calamari Fra Diavolo
Fresh Calamari lightly fried and tossed with garlic, banana peppers, cherry tomatoes, white wine, and butter.
Clams Casino
Clams on the half shell, stuffed with bacon, onions, peppers, garlic, lemon, and white wine, with a crumb topping.
Zuppa Di Clams Or Mussels
Sautéed with garlic, capers, and basil, served with red or white sauce.
Portabella Imbottiti
Grilled marinated Portabella mushrooms, stuffed with spicy sausage stuffing, topped with melted Asiago cheese.
Friarielli
Broccoli rapi sautéed with sweet sausage, extra virgin olive oil, and fresh lemon.
Gamberi Grand Marnier
Sautéed shrimp with capers, roasted red peppers, and basil, in a light grand Marnier sauce.
Artichoke Francese
Artichoke hearts dipped in egg batter, lightly fried and finished in a lemon, white wine, and butter sauce.
Mozzarella In Carrozza
Lightly fried whole milk mozzarella, topped with spicy marinara sauce.
Gemelli (Appetizer For Two)
Salmon stuffed with roasted red peppers, spinach, and Asiago cheese, served with scallops wrapped with prosciutto.
Insalata (Salads)
Spinach Salad
Tomatoes, mushrooms, red onions, black olives, pancetta, and roasted red peppers, topped with balsamic lemon vinaigrette.
Caesar Salad
Romaine hearts, croutons, parmesan cheese, and caesar dressing. Also available with chicken or shrimp.
Seafood Salad
Shrimp, mussels, clams, calamari, and scallops, marinated in lemon, extra virgin olive oil, and served with mixed greens.
Caprese Salad
Fresh tomato slices with mozzarella and basil, drizzled with olive oil, fresh garlic, and balsamic vinegar.
Pasta
Penne Alla Vodka
Sausage, prosciutto, garlic, shallots, and red onion, in a pink vodka sauce.
Penne Gorgonzola
Julienned chicken, roasted red peppers, mushrooms, and broccoli florets, tossed with Gorgonzola cheese sauce.
Spaghetti Carbonara
Sautéed prosciutto, pancetta, and shallots, tossed with a Romano cheese egg sauce.
Spaghetti Puttanesca
Olives, capers, onions, and fresh parsley, in a plum tomato sauce.
Orecchiette Romane
Beef tenderloin tips with onions, mushrooms, peppers, and rosemary, simmered in a red wine sauce.
Spaghetti Napoletana
Sautéed chicken, sausage, garlic, and shallots, in a sun dried tomato, black olive pesto cream sauce.
Orecchiette Villa Napoletana
Sautéed broccoli rabe, fresh tomato, and a hint of cream.
Fettuccine Alfredo
Fettuccine and broccoli, tossed in a Parmigiano and Romano cheese sauce. Also available with chicken or shrimp.
Penne Vesuvio
Beef tenderloin tips sautéed with mushrooms, onions, and peppers, in a fresh plum tomato sauce.
Lobster Ravioli
Spinach and squash sautéed with shallots, in a cream sauce, garnished with fresh cracked black peppercorns – OR – Sautéed sausage, onion, garlic, and basil served, with a pink vodka sauce.
Tartufo Ravioli
Stuffed with wild mushrooms and finished in a red wine sauce.
Corzetti Alla Novese
Your choice of Ziti or Orecchiette, served with sautéed sausage, onion, garlic, and tomatoes, finished in a red wine sauce.
Lasagna Bianca
Layered pasta with Ricotta, zucchini, yellow squash, mushrooms, roasted red peppers, and eggplant, with light white cheese sauce.
Penne Alla Arriabbiata
Onions, peppers, and mushrooms, sautéed in a ‘spicy’ tomato basil sauce.
Pasta Al Forno
Penne pasta baked with ricotta, basil, and sausage, served with marinara sauce, topped with melted Mozzarella cheese.
Pasta Primavera (Red, White, Or Garlic & Oil)
Roasted peppers, mushrooms, broccoli, squash, onions, spinach, and sun dried tomatoes, tossed with penne.
Carne (Meats)
Stuffed Beef Tenderloin
Filet mignon stuffed with prosciutto di parma and fresh mozzarella di bufala, topped with a mushroom port wine sauce.
Mari & Monti
Grilled 8oz filet mignon, topped with a jumbo shrimp, finished with balsamic vinaigrette.
Filletto Azzurro
8oz filet mignon stuffed with Gorgonzola, topped with lump crab meat, finished with a light balsamic reduction.
Tournadoes Di Carne
Medallions of filet mignon with garlic, basil, sun dried tomatoes, melted Gorgonzola.
Beef Marsala
8oz filet mignon grilled to perfection, with a sweet mushroom marsala sauce.
Bistecca Quindicese
Pan-seared 14oz peppercorn encrusted ribeye, finished with a roasted garlic Portabella demiglaze.
Delmonico Steak
Grilled 14oz steak with rosemary mushroom demiglaze.
Marsala Trio
Veal, chicken, and sausage, sautéed in a mushroom marsala sauce.
Costatelle Napoletana
14oz bone-in pork chop, stuffed with a spinach, roasted red pepper, and Asiago cheese stuffing, finished in a white wine sauce.
Pollo (Chicken)
Chicken Con Marsala
Sautéed breast of chicken with garlic, shallots, and basil, in a sweet mushroom marsala sauce.
Chicken Con Cognac
Pan sautéed breast of chicken with artichoke hearts, prosciutto, mushrooms, sun dried tomatoes, finished in a cognac sauce.
Chicken Alla Francese
Lightly fried in egg batter and finished in a lemon white wine sauce, with prosciutto.
Chicken Portabella
Pan-sautéed with garlic, shallots, Portabella mushrooms, and capers, in a fresh plum tomato sauce.
Chicken Modena
Pan-sautéed breast of chicken with mushrooms, sun dried tomatoes, garlic, shallots, and fresh tomatoes, in a balsamic brown sauce.
Stuffed Chicken Florentina
Spinach, mozzarella, red peppers, and herbs, in a white wine lemon sauce.
Pollo Inpacottata
Pan-sautéed breast of chicken with mushrooms, garlic, and basil, stuffed with mozzarella and prosciutto, finished with a touch of lemon.
Chicken Amaretto
Pan-seared breast of chicken, in a citrus amaretto sauce.
Vitello (Veal)
Vitello Francese
Veal medallions lightly egg battered, sautéed and finished in a lemon white wine sauce, with prosciutto.
Veal Gorgonzola With Shrimp
Veal sautéed with shrimp, roasted red peppers, and fresh spinach, in a gorgonzola sauce.
Vitello Marsala
Sautéed veal with mushrooms, basil, garlic, and shallots, in a sweet mushroom marsala sauce.
Veal Saltinbocca
Veal cutlets stuffed with spinach, peppers, and Ricotta cheese, topped with a marsala port wine cream sauce.
Vitello Alla Mamma Flora
Veal medallions layered with sliced eggplant, fresh mozzarella and ricotta cheeses, in a roasted garlic tomato sauce.
Grilled Veal Chop
14oz veal chop grilled to perfection, topped with a port wine mushroom reduction.
Pesce (Fish)
Pesce Spada All Napoletana
Pan-sautéed swordfish with capers, olives, spinach, artichokes, and sun dried tomatoes, in a white wine sauce, with a touch of plum tomatoes.
Pescatore (Risotto Or Spaghetti)
Clams, mussels, scallops, calamari, and shrimp, in a red or white fish sauce.
Linguini With Clams
Clams sautéed with capers, basil, and garlic, in a red or white sauce.
Salmone All Brace
Marinated grilled salmon with garlic, white wine, lemon, and basil.
Mishio Di Pesce
Fresh mussels and grilled salmon, with spinach, tossed in a cream sauce, served over fettuccini.
Gamberi Francese
Jumbo shrimp, lightly fried and finished in a lemon wine butter sauce, with spinach.
Scalopine Al ‘Nero
Blackened tender sea scallops, served over a bed of risotto, with roasted red peppers, drizzled with a pesto oil.
Zuppa Di Pesce (Dinner For Two)
Clams, mussels, scallops, calamari, and shrimp, sautéed with garlic and basil, finished in a red or white sauce over linguini or risotto.

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Menu Photos

Photo Gallery

Order and Reservations

Reservations: villanapoletana.comopentable.com

Reviews

Luna L
This place is amazing! The service was wonderful, and the ambiance was so cozy!

Frank Nataloni
Sat in the bar at high tops table. Watched San Diego State in the NCAA win a with buzzer beater while enjoying a nice leisurely paced a dinner. Try the Rivoli with light cheese sauce.

Karen Girard
We had Sunday Brunch it was Excellent! From the outside place looks small but the brunch was impressive just as good if not better than student Prince, or pj Scots from years ago. Honestly, if you are looking for brunch on Sunday give this place a try. It’s worth it!

Paul Marchesano
Ate there for the first time the other night on a recommendation from a good friend. Met Joe the owner and he couldn’t have been nicer. Our waiter Chris was what you expect in an excellent waiter. He new what we needed but was never a pain. His recommendations were right on point. The food was everything you get in fine dining. We had fresh mozzarella with prochuto for and it melted in our mouths. For our main course my wife had the seafood pasta with salmon and mussels and I had double cut stuffed pork chop that was pure heaven. If people are ever in the Springfield MA area, stop in for a special or just a meal with a loved one. You will not be disappointed. I am from out of the area and next time I’m in town, we will definitely be back..

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Richard Palmer
This place is definitely the best. The owner is one of the best people I ever met. Thank you joe the staff is awesome and the bartender is great. Never would I say anything bad about this place. Food is always great traditional Italian cuisine simply put the best in the area.

Heather M.
Had dinner here for the first time and we loved it!! The spicy calamari appetizer was delicious. We loved our bread, entrees (penne aka vodka & mama flora), salads and wine. Everything tasted great and the service was fantastic. We will be returning!!

Anthony Jarvis
Very nice and very busy. Easter Sunday brunch. All freshly made breakfast or lunch buffet style. A step above any other buffet I have ever encountered. We did not know that we needed reservations but they were kind enough to seat us outside anyway which we would have preferred as it was a beautiful day. Christina was an exceptional waitress that was kind and attentive. I had a freshly-made omelette that was made in front of me and a separate plate with eggs benedict potatoes sausage and bacon and again it was freshly cooked. We paid more than the normal Sunday buffet price of 17.50 a person that includes all that you can eat excellent choice of desserts & a non-alcoholic drink which normally is

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Stephanie Attoumo
Good pasta. Huge portions. Very friendly staff. Outdoor seating and valet parking available. Prices were good too.

Cristina Dupre
My husband ordered pasta al forno with sausage and he loved it. It was a big portion! I ordered linguine alle vongole and other kind of fish. The service was great.

jim gamelli
The food was good but I’m picky because I’m Italian they give you dipping oil for the bread it needs to have seasoning just vinegar is not. Portions were large and very satisfying.

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