Refined Italian fare is the draw at this polished fixture with a rooftop patio & romantic ambiance.
Emilio’s Italian Restaurant in historic Staunton Virginia, serves classic and fresh meals that combine the best of traditional Italian recipes with fresh, local ingredients.
Opened in 1994, Emilio’s is celebrated as one of downtown Staunton’s oldest family-owned and operated restaurants running in its original location. Handing down cherished Sicilian traditions as it’s main ingredients, Emilio’s menu pairs generations of authenticity and love with freshness and flavor.
Sit back, relax and enjoy as we invite you to join us for our brand of Italian hospitality.
4.4 – 296 reviews • Italian restaurant
Menu
| Dinner Menu | |
| Antipasti | |
| Funghi Ripieni Fresh mushroom caps filled with herbed stuffing, topped with pomodoro sauce and mozzarella cheese |
$8.00 |
| Bruschetta Lightly toasted bread topped with fresh basil, diced tomato, garlic and pecorino cheese |
$8.00 |
| Calamari Fritti Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce |
$9.00 |
| Mozzarella Fritta Freshly sliced bocconcini cheese, lightly breaded and fried, served with a homemade pomodoro sauce |
$9.00 |
| Antipasto Marinated mushrooms, artichokes, olives, roasted red peppers, genoa salami, ham, bocconcini and boiled eggs |
$14.00 |
| Arancini Arborio rice ball filled with ragu pomodoro sauce, mozzarella and fresh peas, lightly breaded and fried |
$10.00 |
| Salmone Affumicato Sliced smoked salmon, lightly marinated in extra virgin olive oil and herbs, topped with bocconcini and capers |
$10.00 |
| Mussels Sautéed with white wine lemon garlic or marinara sauce |
$9.00 |
| Zuppe | |
| Minestrone Italian vegetable soup with potatoes, broccoli, assorted beans, herbs and plum tomatoes |
$6.00 |
| Crema di Funghi Sliced mushrooms and onions in a smooth cream sauce (Seasonal) |
$7.00 |
| Italian Wedding Pastina pasta, meatballs and italian spices in a lightly herbed chicken broth |
$6.00 |
| Zuppa di Pollo Sliced chicken, carrots, celery and onions in an herbed chicken broth |
$6.00 |
| Insalate | |
| Caesar Fresh romaine lettuce, homemade croutons, caesar dressing and grated pecorino cheese |
$6.00 |
| Insalata di Pere Mixed mesclun greens, sliced pears, gorgonzola, grape tomatoes and pine nuts with a honey poppyseed dressing |
$10.00 |
| Caprese Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil |
$9.00 |
| Pasta | |
| Fettuccine con Salmone Affumicato Fresh peas and smoked salmon in a light lemon cream sauce |
$20.00 |
| Butternut Squash Ravioli Light sage, lemon and cream butter sauce, ground black pepper and shaved pecorino cheese |
$16.00 |
| Gnocchi alla Bolognese Homemade ricotta dumplings tossed in a bolognese meat sauce |
$16.00 |
| Lasagna Layered meat sauce and pecorino cheese topped with homemade pomodoro sauce and mozzarella |
$15.00 |
| Spaghetti alla Checca Garlic, fresh tomatoes, basil, fresh bocconcini and extra virgin olive oil |
$16.00 |
| Ravioli di Aragosta Lobster filled ravioli in a light crema rosa sauce with asparagus |
$22.00 |
| Spaghetti Carbonara Sautéed pancetta and pecorino cheese in a cream sauce |
$15.00 |
| Orecchietti con Pesto Homemade basil pesto, sun-dried tomatoes and pine nuts |
$16.00 |
| Manicotti Homemade crepe filled with ricotta cheese, mozzarella and italian herbs with pomodoro sauce |
$15.00 |
| Spaghetti Amatriciana Sautéed pancetta, jalapeno, pecorino cheese and fresh tomatoes |
$15.00 |
| Penne al Pomodoro Homemade pomodoro sauce, fresh basil and pecorino cheese |
$15.00 |
| Spaghetti alla Puttanesca Sautéed garlic, fresh tomatoes, anchovy filets, black olives and capers |
$16.00 |
| Cannelloni Homemade crepe filled with seasoned beef, fresh spinach and Italian herbs, baked in pomodoro sauce, topped with besciamella sauce |
$15.00 |
| Linguini con le Vongole Freshly shucked clams sautéed in white wine, garlic and olive oil or marinara sauce |
$20.00 |
| Fettuccine Alfredo Pecorino cheese and cream sauce |
$15.00 |
| Gamberi e Scallop al Limone Gulf shrimp and/or fresh scallops (add $2) sautéed in white wine, lemon and garlic, served over angel hair pasta |
$22.00 |
| Spaghetti Pescatore Shrimp, scallops and salmon sautéed in a creamy white wine marinara sauce |
$24.00 |
| Secondi | |
| Osso Bucco alla Milanese Tender veal shank sautéed in fresh herbs and red wine, served with asparagus and fettuccine alfredo |
$30.00 |
| Pollo alla Piccata Boneless chicken breast sautéed with fresh lemon, white wine and capers |
$20.00 |
| Vitello alla Piccata Prime veal sautéed with fresh lemon, white wine and capers |
$24.00 |
| Filet Mignon 8 oz. choice cut beef over polenta, topped with white truffle mushroom demi-glace served with fresh vegetables |
$32.00 |
| Pollo Ripieno Boneless chicken breast filled with mozzarella and ham sautéed in marsala wine and cream sauce with mushrooms |
$22.00 |
| Pollo alla Francese Boneless chicken breast dipped in light egg batter, sautéed in white wine and fresh lemon |
$20.00 |
| Gamberi alla Francese Tiger shrimp dipped in light egg batter, sautéed in white wine and fresh lemon |
$22.00 |
| Vitello alla Francese Prime veal dipped in light egg batter, sautéed in white wine and fresh lemon |
$24.00 |
| Pollo alla Marsala Boneless chicken breast sautéed in Sicilian marsala wine and cream sauce with fresh mushrooms |
$20.00 |
| Vitello alla Marsala Prime veal sautéed in Sicilian marsala wine and cream sauce with fresh mushrooms |
$24.00 |
| Agnello 1/2 rack of lamb seasoned with olive oil and rosemary, topped with dijon demi-glace, served with new potatoes and asparagus |
$30.00 |
| Salmone Fresco 8 oz. fresh broiled salmon topped with a light lemon butter sauce and capers |
$23.00 |
| Pollo alla Parmigiana Boneless chicken breast lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese |
$20.00 |
| Gamberi alla Parmigiana Tiger shrimp lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese |
$22.00 |
| Vitello alla Parmigiana Prime veal lightly breaded and pan-fried with pomodoro sauce and mozzarella cheese |
$24.00 |
| Vitello alla Saltimbocca Prime veal topped with prosciutto sautéed in white wine, served over fresh spinach and mushrooms |
$24.00 |
| Calamari Fradiavolo Fresh calamari simmered in white wine, rosemary and a spicy marinara sauce |
$22.00 |
| Frutti di Mare Fresh assortment of shrimp, clams, scungilli and scallops, simmered in a homemade marinara sauce |
$24.00 |
| Pollo alla Cacciatora Boneless chicken breast sautéed in white wine and rosemary, with black olives and mushrooms in a marinara sauce |
$20.00 |
| Melanzane alla Parmigiana Eggplant dipped in egg batter, pan-fried then oven baked with pomodoro sauce, mozzarella and besciamella |
$16.00 |
| Sides | |
| Spaghetti Aglio e Olio | $5.00 |
| Gnocchi Bolognese | $6.00 |
| Vegetali | $5.00 |
| Linguini con le Vongole | $6.00 |
| Fettuccine Alfredo | $6.00 |
| Dolci | |
| Specialty Cheesecake Rotates Weekly |
$8.00 |
| Tiramisu Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder |
$8.00 |
| Limoncello Flute Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass |
$10.00 |
| Tartufo Classico Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder |
$7.00 |
| Death by Chocolate Cake Decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache |
$8.00 |
| Cannoli Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell |
$7.00 |
| Exotic Bomba Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate |
$7.00 |
| Lunch Menu | |
| Antipasti | |
| Funghi Ripieni Fresh mushroom caps filled with herbed stuffing, topped with pomodoro sauce and mozzarella cheese |
$8.00 |
| Bruschetta Lightly toasted bread topped with fresh basil, diced tomato, garlic and pecorino cheese |
$8.00 |
| Calamari Fritti Fresh calamari lightly seasoned and fried, served with lemon and marinara sauce |
$9.00 |
| Mozzarella Fritta Freshly sliced bocconcini cheese, lightly breaded and fried, served with a homemade pomodoro sauce |
$9.00 |
| Antipasto Marinated mushrooms, artichokes, olives, roasted red peppers, genoa salami, ham, bocconcini and boiled eggs |
$14.00 |
| Arancini Arborio rice ball filled with ragu pomodoro sauce, mozzarella and fresh peas, lightly breaded and fried |
$10.00 |
| Zuppe | |
| Minestrone Italian vegetable soup with potatoes, broccoli, assorted beans, herbs and plum tomatoes |
$6.00 |
| Crema di Funghi Sliced mushrooms and onions in a smooth cream sauce (Seasonal) |
$7.00 |
| Italian Wedding Pastina pasta, meatballs and italian spices in a lightly herbed chicken broth |
$6.00 |
| Zuppa di Pollo Sliced chicken, carrots, celery and onions in an herbed chicken broth |
$6.00 |
| Insalate | |
| Caesar Fresh romaine lettuce, homemade croutons, caesar dressing and grated pecorino cheese |
$6.00 |
| Insalata di Pere Mixed mesclun greens, sliced pears, gorgonzola, grape tomatoes and pine nuts with a honey poppyseed dressing |
$10.00 |
| Caprese Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil |
$9.00 |
| Spinaci Baby spinach, fried pancetta, fresh mushrooms, walnuts and blue-cheese crumbles with a warm raspberry vinaigrette |
$8.00 |
| Pollo Piccante Spicy blackened chicken breast, green leaf lettuce, grape tomatoes, hard-boiled eggs and mozzarella |
$12.00 |
| Insalata della Casa Mixed mesclun greens, mandarin oranges and grape tomatoes with a homemade italian dressing |
$5.00 |
| Panini | |
| Italiano Capicolla, prosciutto, genoa salami, lettuce, tomato, mozzarella and homemade Italian dressing on an Italian sub roll |
$10.00 |
| Caprese Vine ripened tomatoes, bocconcini cheese and fresh basil lightly drizzled with extra virgin olive oil |
$9.00 |
| Carne di Manzo Thinly sliced prime rib, mozzarella, sautéed onions, lettuce, tomatoes and mayonnaise on an Italian sub roll |
$10.00 |
| Pollo San Vito Grilled white meat chicken, mozzarella, tomatoes, lettuce and house made pesto sauce |
$10.00 |
| Portobello Grilled portobello mushroom, gorgonzola, roasted red peppers and mayonnaise |
$9.00 |
| Coppia | |
| Half Sandwich & Salad House salad, caesar salad or spinaci salad served with half sandwich of your choice |
$11.00 |
| Half Sandwich & Soup Bowl of soup served with half sandwich of your choice |
$11.00 |
| Pranzo | |
| Fettucini Alfredo Pecorino cheese and cream sauce |
$12.00 |
| Fettucini con Salmone Affumicato Fresh peas and smoked salmon in a light lemon cream sauce |
$14.00 |
| Lasagna Layered meat sauce and pecorino cheese topped with homemade pomodoro sauce and mozzarella |
$12.00 |
| Spaghetti con Pomodoro e Basilico Garlic, fresh peeled tomatoes, basil and extra virgin olive oil |
$12.00 |
| Manicotti Homemade crepe filled with ricotta cheese, mozzarella and Italian herbs with pomodoro sauce |
$12.00 |
| Penne al Pomodoro Homemade pomodoro sauce, fresh basil and pecorino cheese |
$12.00 |
| Canneloni Homemade crepe filled with seasoned beef, fresh spinach and Italian herbs topped with besciamella sauce |
$12.00 |
| Linguini con Le Vongole Freshly shucked clams sautéed in garlic and olive oil, served with or without marinara sauce |
$14.00 |
| Pollo alla Piccata Boneless chicken breast sautéed with fresh lemon, white wine and capers |
$14.00 |
| Pollo Ripieno Boneless chicken breast filled with mozzarella and ham sautéed in marsala wine and cream sauce with mushrooms |
$14.00 |
| Pollo alla Francese Boneless chicken breast dipped in light egg batter, sautéed in white wine and fresh lemon |
$14.00 |
| Calamari Fradiavolo Fresh calamari simmered in white wine, rosemary and a spicy marinara sauce |
$13.00 |
| Pollo alla Cacciatora Boneless chicken breast sautéed in white wine and rosemary, with black olives and mushrooms in a marinara sauce |
$14.00 |
| Melanzane alla Parmigiana Eggplant dipped in egg batter, pan-fried then oven baked with pomodoro sauce, mozzarella and besciamella |
$12.00 |
| Dolci | |
| Specialty Cheesecake Rotates Weekly |
$8.00 |
| Tiramisu Mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder |
$8.00 |
| Limoncello Flute Refreshing lemon gelato swirled together with limoncello, presented in a champagne glass |
$10.00 |
| Tartufo Classico Chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder |
$7.00 |
| Death by Chocolate Cake Decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache |
$8.00 |
| Cannoli Sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell |
$7.00 |
| Exotic Bomba Mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate |
$7.00 |
| Dessert Menu | |
| Dolci | |
| Specialty Cheesecake made fresh from Sweet Bliss Bakery, ask your server about today’s featured cheesecake |
$8.00 |
| Tiramisu mascarpone decorated with espresso soaked lady fingers and dusted with cocoa powder |
$8.00 |
| Limoncello Flute refreshing lemon gelato swirled together with limoncello, presented in a champagne glass |
$9.00 |
| Tartufo Classico chocolate truffle ice cream covered with crushed caramelized peanuts and dusted with cocoa powder |
$7.00 |
| Death by Chocolate Cake made fresh from Sweet Bliss Bakery, decadent chocolate cake layered with chocolate mousse, topped with dark chocolate ganache |
$8.00 |
| Cannoli sweetened ricotta cheese and chocolate chip filling inside a slightly sweet shell |
$6.00 |
| Exotic Bomba mango, passion fruit and raspberry sorbetto, covered in white chocolate and drizzled with dark chocolate |
$7.00 |
| Pompei Lounge Late Night Menu | |
| Burgers etc.. | |
| Bacon Cheeseburger Ccheddar, bacon, lettuce, tomato, mayo and onions |
$10.00 |
| Caprese Burger melted fresh mozzarella, roma tomato, pesto aioli, fresh basil and olive oil |
$10.00 |
| Southwest Black Bean Burger southwest black bean burger, cheddar, lettuce, tomato, onion |
$10.00 |
| Veggie Sloppy Joe vegetarian sloppy joe made with southwest black bean pattys |
$10.00 |
| Subs | |
| Cheesesteak Sub prime rib, lettuce, tomato, mayo and onions on a toasted sub roll. |
$11.00 |
| Meatball Sub meatballs, homemade marinara, melted mozzarella on a roll that is toasted with garlic butter and fresh basil, Italian herbs and pecorino cheese |
$11.00 |
| Wings | |
| Wings mild, hot, BBQ or spicy BBQ, served with ranch or bleu cheese |
$9.00 |
| Apps | |
| Cheese Fries one pound of fries. served with melted cheese, scallions, ranch |
$7.00 |
| Fried Mozz or Calamari | $7.00 |
| Appetizer Combo fried mozzarella, fried calamari and fries, with dipping sauce |
$10.00 |
| Pretzel Bites served with honey mustard |
$7.00 |
| BBQ Meatballs | $7.00 |
| Wine Menu | |
| Italian Reds | |
| Isole e Olena Cepparello Extremely refined 100% Sangiovese, a suave and vibrant Super Tuscan |
$120.00 |
| Amarone Coeta Classico Hints of raisin and spice with a silky finish |
$105.00 |
| Damilano Lecinquevigne Barolo 100% Nebbiolo, dry, dark, ruby red with sweet tannins, nose is roses and violets |
$75.00 |
| La Gerla Brunello Opulent, supple wine with plump blueberry, sweet exotic spice and refined tannins |
$80.00 |
| Taliano Barbaresco Upfront black cherry with a rich full body |
$82.00 |
| Amerigo Vespucci Valpolicella Intensive ruby red wine with dry bouquet and medium body |
$26.00 |
| Banfi Centine A blend of Cabernet, Merlot, and Sangiovese grapes is smooth throughout with soft tannins |
$28.00 |
| Montepulciano D’Abruzzo Classic Italian dry red with earthy notes |
$26.00 |
| Ruffino Chianti Classico Medium body, full fruit flavor with aromas of black cherry, chocolate and nuts |
$28.00 |
| Lucignano Chianti Colli Fiorentini Ripe cherries and berries prevail on a velvety smooth mouth with a touch of violets |
$29.00 |
| Nozzole Chianti Classico Riserva Distinctive fragrance of dark berries with earthy notes and velvety tannins |
$50.00 |
| Intenso Super Tuscan Balanced with mature black fruit and thick sweet tannins |
$34.00 |
| Castello Monaci Primitivo Broad ripe black fruit and spice aromas with notes of pepper and toasty vanilla |
$30.00 |
| Bollini Merlot Rich, smoky, hints of cherry and currant |
$26.00 |
| Italian Whites | |
| Sartori Pinot Grigio White peach and citrus, easy finish |
$27.00 |
| Maso Canali Pinot Grigio Enticing apricot, lemon and pineapple flavors with a hint of honey and floral notes |
$30.00 |
| Tenuta Luisa Pinot Grigio Aromas of apple pie, light toffee finish on this refined wine |
$35.00 |
| Melini Orvieto Classico Phenomenally dry with a slight almond finish |
$28.00 |
| Giordano Lombardo Gavi di Gavi Delicate and floral on the nose, fresh and balanced with minerality and crispness |
$31.00 |
| Massida Vermentino Remarkable structure, dry but soft on the palate with intense aromas of flowers and peach |
$28.00 |
| Italian Sparkling | |
| Canei Lambrusco | $23.00 |
| Villa Rosa Moscato d’Asti | $31.00 |
| Tocco Prosecco Extra Brut | $29.00 |
| Bisol Jeio Prosecco Brut | $30.00 |
| Valdo Prosecco Brut Split | $10.00 |
| Virginia | |
| Barren Ridge Merlot Well-integrated character with earthy plum and violets on the palate |
$32.00 |
| CrossKeys Cabernet-Franc Dark cherry accents red fruit and jam flavors on a smooth earthy palate |
$48.00 |
| Jefferson Petit Verdot Satin tannins with raspberry, plum and cherry tempered by soft white pepper and cinnamon |
$40.00 |
| Well Hung Merlot-Verdot Perfectly balanced tannins with a wild blend of raspberries, boysenberries and huckleberries |
$38.00 |
| Prince Michel Merlot-Cabernet Reserve Balanced and structured with tremendous layers of upfront fruit |
$30.00 |
| California | |
| Angeline Reserve Pinot Noir Medium-bodied, bright with subtle fruit flavor |
$32.00 |
| Saintsbury Pinot Noir Black cherry and spice tones on a silky palate in this vibrant elegant wine |
$62.00 |
| Robin K. Cabernet Notes of cassis, vanilla and oak, silky finish |
$42.00 |
| The Federalist Zinfandel Complex with cocoa on the nose, robust fruit, lively acidity and a smooth wide palate |
$39.00 |
| Oregon | |
| Sass Pinot Noir Bright red cherry, strawberry and fresh raspberry notes with a hint of white pepper |
$39.00 |
| Argentina | |
| Trivento Golden Reserve Malbec Juicy, direct with a delicious beam of plum and blackberry fruit with a long polished finish |
$38.00 |
| Santa Julia Malbec Organica Chocolate covered cherries to the nose with a complex palate of black fruit and sweet spices |
$26.00 |
| Bodega Weinart Carrascal Red Malbec, Merlot, and Cabernet blend, solid form, toasty with raspberry and plum, warm finish. |
$27.00 |
| Australia | |
| Yalumba Shiraz-Viognier Medium-full bodied, red fruit flavors, fine spices and cloves, rich and softly textured |
$34.00 |
| Chile | |
| De Martino 347 Cabernet Reserva Fresh, full-bodied and spicy with well-integrated flavors of vanilla and chocolate |
$27.00 |
| France | |
| Telegramme Chateauneuf du Pape Round mouth feel to the lush red and black cherry compote, fig sauce and violet notes |
$74.00 |
| Chartron La Fleur Bourdeaux Full-bodied, dry with strong blackberry jam and notes of earth and tobacco |
$27.00 |
| Spain | |
| Antano Crianza Rioja Medium-bodied with loads of fresh spicy black cherry and hints of vanilla and toast |
$25.00 |
| Virginia | |
| Barren Ridge Traminette Powerful flavors of peach, banana, and lime with aromas of tropical fruit, lemon and honey |
$30.00 |
| CrossKeys Chardonnay Pear, vanilla, and hint of oak with clean acidity and rich mouth-feel |
$38.00 |
| Prince Michel Viognier Full-bodied, ripe, dry wine dislaying tropical fruit and fresh floral characteristics |
$30.00 |
| Trump Sauvignon Blanc Fresh aromas of gooseberries and slight pineapple followed by a full and elegant palate |
$32.00 |
| White Hall Pinot Gris A rich nose of apple, honeysuckle and citrus leads into a balanced palate of honey with a lengthy finish |
$34.00 |
| Washington State | |
| Columbia Crest Two Vines Riesling Unrestrained aromas of guava, lime zest and honeysuckle with early sweetness on the palate |
$24.00 |
| France | |
| Chateau de Fontenille Grand Vin de Bourdeaux Pure with aromas of citrus fruit and white peaches with a lightly peppered finale |
$30.00 |
| South Africa | |
| Morgenhof Chenin Blanc Citrus, lime and passion fruit flavors on a refreshing creamy palate with oak and a lingering finish |
$32.00 |
| Spain | |
| Finca Venta Don Quijote Verdejo Clean with a center of ripe pear supported by flashes of pineapple and yellow plum |
$26.00 |
| California | |
| Leese-Fitch Sauvignon Blanc Dry, crisply acidic and clean with complex citrus, flower and mineral flavors |
$28.00 |
| Monogamy Chardonnay Fruity aromas and flavors of apple, pear and pineapple with a touch of butterscotch |
$27.00 |
| Dante Chardonnay Reserve Dry, elegant nose of yellow fruits, round, oaky with a hint of spice and butter |
$26.00 |
| Chile | |
| Lurton Araucano Sauvignon Blanc A lean and balanced palate with green fruit flavors of lime and kiwi as well as citrusy grapefruit |
$26.00 |
| New Zealand | |
| Matua Sauvignon Blanc Aromas of papaya and tropical fruit interlaced with crisp citrus and mineral notes |
$28.00 |
| Germany | |
| Dr. Loosen “Dr. L.” Riesling Crisp, refreshing with solid minerality, embodies the elegant racy style of classic Mosel Riesling |
$31.00 |
| Champagne and Sparkling | |
| J. Roget Brut Split, NY | $8.00 |
| Trump Blanc de Blanc, VA | $32.00 |
| Piper Sonoma, CA | $32.00 |
| G.H. Mumm Cordon Rouge, France | $75.00 |
| Moet and Chandon Imperial, France | $115.00 |
| Italian Wine Menu | |
| 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 |
|
| Taste of Portugal Wine Dinner | |
| 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 |
|
| Italian Summer Picnic | |
| Italian Summer Picnic | |
| Greetings Fellow Wine Lovers! | |
| 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. |
|
| 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. |
|
| 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 | |
| Reception Wine Casetto Bardolino Rosé with fresh strawberry |
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| Course 1 | |
| Asparago e Carciofo Crostata, parmesan custard and lemon garnish Paired with ReDella Notte Sparkling Sauvignon Blanc |
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| 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 |
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| Course 3 | |
| Farfalle con Gamberetti with radish, scallion, peas and creamy pecorino dressing. Paired with Le Borgate Silver Label Pecorino |
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| Course 4 | |
| Piatto Scampagnata Stuffed pork loin with rosemary Dijon, Caponata, Caprese, and Pan Rustica. Paired with Massucco Roero Rosso |
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| Course 5 | |
| Italian butter cookie, almond biscotto and white chocolate dipped orange Paired with Berté and Cordini Moscato Spumante |
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| Moldovan Wine Dinner | |
| Course 1 | |
| Crostini topped with chopped egg, red onion, lightly herbed cream cheese and caviar. Paired with Vinaria Din Vale Feteasca Alba, 2013 |
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| 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 |
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| 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 |
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| 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 |
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| Course 5 | |
| Homemade Layered Chocolatey Black Forest Cake topped with cherries. Paired with D’or Merlot-Cabernet, 2012 |
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| Wines of Puglia Dinner | |
| Course 1 | |
| Tilapia with sautéed garlic, fresh tomatoes, anchovy filets and black olives. Paired with La Voliera Fiano, 2014 |
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| Course 2 | |
| Prosciutto wrapped asparagus drizzled with an herbed garlic aioli. Paired with La Voliera Aglianico, 2013 |
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| Course 3 | |
| Orrechietti pasta with sautéed spinach and mushrooms in a creamy Italian cheese sauce. Paired with Cantina Ionis Salice Salentino, DOC, 2010 |
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| 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 |
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| Course 5 | |
| Freshly baked chocolate cheesecake topped with a homemade dried cherry compote. Paired with Monte Dei Cocci Primitivo Salento, 2012 |
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| Wine Of The Islands | |
| Course 1 | |
| Fresh Fried Calamari Served with house made remoulade. Paired with Purato, Sicilia Catarratto-Pinot Grigio, 2014 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Virginia Wine Dinner Featuring Pollak Vineyards | |
| Course 1 | |
| Shrimp and Scallops Sautéed in a white wine lemon caper sauce served with garlic butter crostini. Paired with Pollak Chardonnay, 2015 |
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| Course 2 | |
| Creamy Fresh Burrata With an orange-tomato relish over mixed greens. Paired with Pollak Pinot Gris, 2015 |
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| Course 3 | |
| Mushroom Ravioli Cacciatora With black olive, mushroom and rosemary. Paired with Pollak Cabernet Franc, 2014 |
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| Course 4 | |
| Steak Au Poivre Accompanied by potato & Gruyere croquettes and rainbow microgreens. Paired with Pollak Meritage, 2013 |
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| Course 5 | |
| Peach gelato Made fresh from Split Banana, with hazelnut biscotti and whipped cream. Paired with Pollak Mille Fleurs, 2011 |
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| April Wine Dinner: Menu Pairings | |
| Reception Wine | |
| Prosecco | |
| Course 1 | |
| Tiger Shrimp Lightly Seasoned and Fried, Topped with a lemon caper sauce. Paired with Alpha Estate Sauvignon Blanc, 2015 |
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| 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 |
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| Course 3: | |
| Calamari Sautéed In a White Wine Marinara Sauce With garlic, served over capellini. Paired with Femina Malvasia, 2014 |
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| 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 |
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| Course 5 | |
| Raspberry Curd Filled Pastry Flourless chocolate torte and chocolate cigars. Paired with Alpha Estate Hedgehog Vineyards Xinomavro, 2012 |
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| Barboursville Wine Dinner | |
| Course 1 | |
| Charcuterie of House-Cured Duck Prosciutto Bresaola, Spanish olives and roasted garlic aioli. Paired with 2016 Barbera |
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| Course 2 | |
| Roasted Red Yellow and Chioggia beets, candied walnuts and herbed chèvre over arugula. Paired with 2017 Pinot Grigio |
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| Course 3 | |
| Pumpkin Ravioli In a Lemon Thyme Cream Sauce Paired with 2017 Fiano |
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| Course 4 | |
| Braised Rabbit and Root Vegetable Shepherd’s Pie Paired with 2015 Nebbiolo |
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| Course 5 | |
| Creamy Italian Pear Cake With mascarpone and fresh pear. Paired with Phileo |
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… View more
Contact Emilio’s Italian Restaurant
Address: 23 E Beverley St, Staunton, VA 24401
Phone: (540) 885-0102
Related Web Results
Emilio’s Italian Restaurant – Staunton, Virginia – Facebook
23 E Beverley St, Staunton, VA 24401. Get Directions · Rating · 4.5. (93 reviews) · 2,621 people checked in here · (540) 885-0102 · emiliositalianrestaurant@gmail.
Staunton’s Pompei Lounge and Emilio’s Restaurant closes
He had his Italian restaurant — Emilio’s — located at 23 E. … on the Staunton VA Facebook group questioned the restaurant and lounge’s …
Emilio’s Italian Restaurant – Virginia.org
Authentic Italian cuisine, great food, moderate price, … Emilio’s Italian Restaurant. Visit Website. 23 East Beverley Street Staunton, VA 24401.