Villari Lakeside Restaurant - Sicklerville, NJ

Breaded mozzarella cheese stuffed with basil and plum tomato, pan fried, served with marinara sauce.

Char-grilled mini cheeseburgers made with all beef patties served with lettuce and tomatoes.

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.

Char-grilled served on mini brioche buns topped with baby spring mix and wasabi aioli.

Prepared with char-grilled chicken, hickory smoked bacon, blended cheeses, sauteed onions and peppers.

Packed with Italian sausage, bacon, bruschetta marinara and Monterey jack cheese. Coated with Parmesan cheese and balsamic reduction.

Philadelphia steak sandwich wrapped with an Asian twist.

Pan-fried pork dumplings served with soy vinegar sauce.

Stuffed with sharp provolone cheese and freshly sliced prosciutto, roasted with garlic and olive oil.

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

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

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

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

Poached jumbo shrimp, served chilled in a stylish martini glass with homemade cocktail sauce.

Jumbo gulf shrimp wrapped with bacon, deep fried and served with a sweet 'n' sour dipping sauce.

Fresh jumbo lump crabmeat, artichoke and spinach served in a hot casserole dish with tasty rustic bread.

Fresh jumbo lump crabmeat served chilled in a stylish martini glass with fresh tomato-vodka cocktail sauce.

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

Crinkle cut fries seasoned with old bay, served with a side of melted American cheese.

Fried mozzarella cheese sticks served with marinara sauce.

Delicious, rich and creamy soup enhanced with morsels of lobster and crabmeat.

Prosciutto, sopressato, capicolla, sharp provolone, roasted red peppers, fresh mozzarella cheese, marinated artichoke heart, green and black olives.

Crinkle-cut fried topped with brown gravy and cheese curds served with a side of horseradish cream sauce.

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

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

Chargrilled filet mignon topped with baby spinach, caramelized onions and sharp provolone cheese.

Fried rice balls coated with breadcrumbs, packed with Bolognese sauce, mozzarella cheese, grated cheese and sweet peas.

Fresh broccoli rabe sauteed with garlic and virgin olive oil served with pan-fried Fontanini Italian sausage.

Individual Mushroom caps stuffed with crab imperial, broiled and served with warm drawn butter.

Burrata cheese served over sliced cherry tomatoes, chopped basil, extra virgin olive oil and a drizzle of tangy balsamic glaze.

8 pieces.

10 pieces.

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

Fresh mozzarella cheese, ripe tomatoes and fresh basil, topped with a drizzle of extra virgin olive oil.

Char-grilled chicken breast and hickory smoked bacon topped with fresh pesto and mozzarella cheese.

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

White pizza topped with melted mozzarella cheese, Fontanini Italian sausage and sliced long hot peppers.

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.

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

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.

Steamed clams, mussels, shrimp, scallops, calamari and lobster tails, served in red or white wine sauce over a bed of linguine.

Jumbo gulf shrimp sauteed with garlic and sweetened butter, lemon and white wine, served over a bed of linguine pasta.

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

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

Crabmeat filled ravioli topped with cherry tomatoes, Sicilian olives and shiitake mushrooms finished with a lobster brandy sauce.

Crushed plum tomatoes sauteed with extra virgin olive oil, garlic, basil, fresh Italian herbs, topped with Fontanini Italian sausage and homemade meatballs.

Macadamia nut encrusted salmon filet topped with a tomato mango salsa served over sauteed arugula salad. Served with small chopped salad.

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.

Two four ounce (4 oz.) pan-seared jumbo lump crab cakes dressed with a mouth-watering lobster brandy sauce. Served with small chopped salad.

Half pound of oversized sea scallops served over parmesan risotto with baby greens and extra virgin olive oil. Served with small chopped

Broiled lobster tail, jumbo shrimp, sea scallops, clams casino, lump crabmeat imperial stuffed mushrooms and broiled flounder filet. Served with small chopped salad.

Butter-flied jumbo shrimp, broiled and stuffed with lump crabmeat imperial, topped with a lobster brandy sauce. Served with small chopped salad.

Charbroiled jumbo shrimp and juicy sea scallops marinated on extra virgin olive oil, Leon, and italian herbs.

Sauteed with sherry wine and sage then layered with prosciutto and mozzarella cheese, served with sauteed vegetables and roasted potatoes.

Stuffed with mozzarella cheese, sliced prosciutto and spinach, served with a tasty porcini mushroom and sage demi-glace, over Parmesan risotto.

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

Breaded and pan-fried, topped with fresh arugula salad, radicchio and diced tomato, served over simmering Parmesan risotto.

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

Sauteed with jumbo shrimp, jumbo lump crabmeat, shiitake mushrooms and Sicilian olives finished with a bourbon veal demi-glace, served with roasted potatoes.

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

Sauteed with roasted garlic, fresh spinach and cherry tomatoes, served over linguine pasta topped with lobster brandy sauce.

14 oz. black Angus NY strip steak encrusted with our special blend of tri-color peppercorns served with luscious cognac cream sauce.

10 oz. char-grilled filet mignon topped with jumbo shrimp, lump crabmeat and enjoyable mushroom Marsala reduction.

Dijon mustard crust, fresh rosemary and garlic, than topped with a mouth-watering cabernet sauvignon reduction.

14 oz. cut of seasoned prime rib of beef slow roasted in its own scrumptious natural pan juices.

Succulent center cut eight ounce (8 oz.) of Filet Mignon chargrilled to perfection, topped with a mushroom marsala sauce and oven roasted potatoes.

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

Caramelized Spanish onions and homemade seasoned croutons topped with stringy mozzarella cheese and aged provolone cheese.

Baby spring mix tossed with chopped 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.

Char-grilled steak over a bed of fresh baby spinach, cherry tomatoes, red onions and mushrooms. Topped with Gorgonzola cheese, bacon and creamy Parmesan dressing.

Mixed baby greens and fresh garden vegetables topped with seared ahi tuna, shrimp and jumbo lump crabmeat.

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

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

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

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 mashed potatoes.

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 our tomato mango salsa served over sauteed arugula salad.

Broiled Maryland style crab cake served with a side of homemade Old Bay tartar sauce and french fries.

Fresh crab legs prepared with Old Bay seasoning and garlic, served with warm drawn butter.

Jumbo shrimp sauteed with garlic, sweetened butter, lemon and white wine, served with linguine.

Breaded and pan-fried, topped with fresh arugula salad, diced tomato and radicchio served simmering parmesan risotto.

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

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

Choice of meat, black olives, jalapeno peppers, scallions, diced tomatoes, guacamole, salsa, and sour cream. topped with melted Monterey Jack, cheddar and mozzarella cheese.

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

Buffalo wings, tiki sticks, cheesesteak egg rolls and pot stickers.

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

Littleneck 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.

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

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

8 inches. Brioche roll or Italian bread with provolone cheese.

Maryland style crab cake on a brioche bun with a side of Old Bay tartar sauce.

Char-grilled salmon filet, hickory smoked bacon, lettuce, tomatoes served on a brioche bun with sweet chili glaze.

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

Roasted red peppers and fresh spinach, topped with melted provolone cheese served on brioche bun.

8 inches. Served on Italian bread.

8 inches. Served on Italian bread.

8 inches. Breaded chicken cutlet pan-fried, topped with mozzarella cheese and marinara sauce.

Sauteed broccoli di rabe and roasted red peppers topped with melted sharp provolone cheese.

Char-broiled chicken breast and romaine lettuce tossed in our homemade Caesar dressing.

Char-broiled chicken breast, guacamole and bacon served with lettuce, tomato and a side of ranch dressing.

Philadelphia steak sandwich served in a wrap with melted cheddar cheese, ripe tomatoes, lettuce and onions.

Philadelphia chicken sandwich served in a wrap with melted cheddar cheese, ripe tomatoes, lettuce and onions.

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

Char-broiled chicken topped with sauteed spinach, roasted red peppers and melted provolone cheese.

Sliced char-grilled prime rib o beef, topped with caramelized onions and melted provolone cheese.

Caramelized Spanish onions and homemade seasoned croutons topped with stringy mozzarella cheese and aged provolone cheese.

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

Rich fudge cakes soaked with coffee liqueur, filled with chocolate mousse, and iced in whipped dark chocolate.

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

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

Whipped mascarpone cheese and grand marnier liqueur, layered lady fingers macerated in espresso.

Made with sliced apples, and baked with cinnamon streusel topped with vanilla ice cream and whipped cream.

Mussels and clams in your choice of red, white, or fra diablo sauce. Served over linguine pasta.

Baked Ziti with Italian meatballs.

Chicken parmigiana served with linguine.

Chicken Marsala served over linguine pasta

Chicken Piccata served over linguine pasta.

Penne pasta served in our delicious vodka blush cream sauce topped with chicken.

Chicken francaise served over linguine pasta.

Baked cheese raviolis served with italian meatballs, in red sauce.