La Villa’s chef marries land and sea in indulgent signature dishes that showcase his culinary finesse. Carnivores will delight in two premium beef cuts: the tender Chateaubriand and huge bone-in Tomahawk steak, both grilled to smoky perfection. Seafood aficionados will savor the briny yet refined spaghetti alle Vongole and the masterful Pizza Barese piled high with assorted fresh shellfish.
Sourced from the tenderloin’s heart, the Chateaubriand yields exceptionally tender, richly flavored meat. La Villa’s chef grills it so the outside is seared while the inside remains pink and juicy, then serves it with decadent béarnaise sauce complementing the beefy flavors. The combination of smoky grilled flavors, butter-soft texture, and velvety sauce makes mouthwatering bliss in every bite.
For a cowboy-sized cut, the Tomahawk ribeye delivers with its tremendous marbling and hearty beefiness. The chef slowly cooks the imposing steak over a wood-fired grill, developing a perfect char exterior while keeping the inside succulent. Topped with truffle butter that oozes over each thick slice, the Tomahawk is a carnivore’s dream.
From the sea, the Spaghetti alle Vongole sings with simplicity, tossing al dente pasta in a bright, garlicky sauce infused with the briny liquor of plump mussels and clams. A dusting of salty bottarga finishes it with umami richness. Meanwhile, the artful Pizza Barese is a feast for the eyes and tastebuds, layered with a bounty of mussels, clams, shrimp and calamari interplaying with melty mozzarella, pecorino, basil and lemon.
Through his signature surf and turf dishes, La Villa’s talented chef marries land and sea, achieving culinary harmony in every delectable bite. Come indulge in his edible masterpieces soon.