Villa Romana Fareham Menu & Prices — Fareham

Tagliatelle tossed with tiger prawns and white cab meat flambe with champagne. Finished with asparagus, fresh tomatoes, a touch of cream and a lobster reduction

Homemade tagliatelle tossed with diced fillet steak, wild mushrooms, truffle oil, and a creamy sauce.

Tortellini parcels, filled with prosciutto meat, served with parma ham, peas & cream.

Homemade potato gnocchi tossed with a light four-cheese creamy sauce and topped with walnuts.

Rigatoni pasta tossed with bacon, mushrooms, red onions, red peppers, garlic and tomato sauce.

Rigatoni pasta with fresh vegetables and napoli sauce (v)

Traditional italian risotto cooked with fresh seafood, garlic, chilli, tomatoes, basil & olive oil.

Pea-infused risotto, parmesan melted through, finished with crispy peas. (V, gf)

Spaghetti mixed with fresh seafood, garlic, white wine, hint of tomato sauce.

Homemade tagliatelle tossed with the original bolognian ragu. recipe that dates back over 100 years.

Homemade traditional lasagna. Flat pasta, minced meat, mozzarella cheese, ovenbaked

Deep fried calamari rings served with tartare sauce

Soup of the day (v, gf)

Mushrooms cooked in garlic, white wine and cream (v, gf)

King prawns cooked in garlic butter and white wine (gf)

Deep fried calamari, prawns, white bait, mussels, sea bass fillet, served with tartare sauce. (Minimum 2 people, 1 person)

Salami, mortadella, cheese, parma ham, olives, bread. (Minimum 2 people, 1 person)

Whitebait covered in fine breadcrumbs

Traditional sicilian rice balls, filled with bolognese and mozzarella cheese or vegetables and mozzarella cheese. Served in a bed of bolognese or tomato sauce and a shaving of parmesan cheese (v)

Slices of mozzarella cheese, bread crumbed, deep fried and served with a sweet chilli tomato sauce (v)

Black mussels cooked in garlic, tomato & white wine

Black mussels cooked in garlic, cream & white wine sauce.

Oven-baked goat cheese, served in a toasted bread, roasted peppers, caramelised onions and balsamic glaze.

Lettuce, tomato, cucumber, peppers, onion, topped with a special dressing.

Fresh rocket, tomato & parmesan cheese salad.

Beef tomato & red onions. Topped with olive oil and balsamic vinegar

70% corvina, 15% molinara, 10% rondinella and 5% negara. Ruby red in colour. Forest fruits on the nose.

Produced in cazzano di tramigna, in the province of verona. A deep red wine with elegant notes of ripened red fruit (especially cherries) on an undertone of vanilla, tobacco and cacao. Supple and long-lasting on the palate.

Dark cherry fruit on the nose with a delicate floral character, the palate is richer with plummy fruit, spices, even a whiff of smoke, whilst the finish is smooth with sweet supple tannins.

Deeply red coloured, this full-bodied wine is harmonious with a pleasant aroma of juniper. A great companion to beef, venison, lamb and pasta dishes (250ml, 175ml)

Cool, clean, cherry and plum aromas, smooth and harmonious (250ml, 175ml)

Bio vegan by icea. Made from carefully selected nero d'avola grapes, this wine retains its authentic sicilian character. (Vegan)

A medium-bodied red with classic bitter cherry aromas, followed by soft, full, fruit flavours.

100% primitive. Aged in oak for 6 months. Aromas of prunes and cherry, a full-bodied wine, soft and balanced.

A deep, intense ruby red wine with flavours of plum and cherries. Fruity and vigorous with a long and intense finish (250ml, 175ml)

Deep and rich coloured, with garnet hues. The aroma is complex and spicy, with hints of cinnamon and fruit. Full-flavoured, with notes of black cherries, vanilla and coffee.

A red docg wine variety from the region of piedmont, italy. Often described as one of italy's finest wines, dry, full bodied with a long finish.

Tuscany's most famous docg red wine and most bold representation of the sangiovese grape, brunello di montalcino cannot be released for sale until 5 years after harvest. A ruby red coloured wine with garnet accents. Direct and determined on the nose, with typical varietal aromas.

Soft, fresh with hints of hazelnut to finish. 250ml £12.50 175ml £9.95

An aromatic and refined white wine, with an intense bouquet of rose petals, lychee, and delicate spices. The palate is smooth, harmonious, and aromatic, with an elegant persistence and a slightly mineral finish. 250ml £12.95 175ml £9.50

Certified as bio vegan by icea. Made from carefully selected grillo grapes, this wine maintains its sicilian authenticity.

Pate gold with green hints, fine bouquet of white flowers. Dry with light, spicy notes.

Light, fresh and beautifully aromatic white with just a hint of spices. 250ml £11.95 175ml £8.95

Renowned for its floral and fruit-forward characteristics, the versatile and easy-drinking wine is highly valued for its fresh and crisp flavors that are perfect for various pairings.

A light wine with a clean and pleasant floral scent and hints of pear and apricot. Balanced and crispy on the palate.

Indulge in the exquisite flavors of greco di tufo, a remarkable wine that captures the essence of italy's rich winemaking heritage.

A delicate soft, pink colour. Balanced by crisp acidity.

Opulent, medium-sweet grapey flavours.

Italy's finest sparkling wine. Delicate fruit flavours and soft intensity. 0.20cl £8.95

Dry medium flavours. 250ml £10.95 175ml £9.25 refreshing burst of strawberries. A very easy style of wine. This is a fresh and crisp wine with a zesty aroma and a fruity flavour with notes of ripe pear and peach.

Made exclusively from tuscan sangiovese grapes, it expresses a delicate pink hue, vibrant aromas of red berries and floral notes, and a refreshing, well-balanced palate with a crisp finish.

Chicken breast bread crumbed, shallow fried, topped with tomato and melted mozzarella, served with tagliatelle pasta with butter and sage

Grilled chicken breast served on bed of an italian cassoulet (italian sausages, beans, peppers, onions, garlic, italian herbs, hint of chilli, tomato sauce)

8oz fresh fillet steak cooked to your liking, served with a choice of the following sauces: manzo (grilled with olive oil and rosemary), diana (mushrooms, onion, mustard, brandy and cream sauce), dolcelatte (julienne of parma ham, served with a creamy dolcelatte cheese sauce), pepe verde (green peppercorns, brandy and cream)

Fillet steak cut into medallions with a garlic, hint of chilli, onion, mushrooms, peppers, tomato and red wine sauce

Shoulder of lamb slowly roasted with herbs for several hours then served with a rich port sauce

Grilled breast of duck served on a celeriac puree with a cherry brandy and blueberry sauce

Slowly roasted pork belly served with a light mustard, fennel, apple and calvados sauce

Pan fried veal escalope served with a siciliana sauce (cherry tomato, bruschetta, tomato sauce, onion, capers)

Pan fried veal escalope served with a delicate chicken and lemon velloutee'

Fresh salmon oven baked served on a bed of sautéed asparagus served with a mediterranean salsa (chopped tomatoes, peppers, red onions and hint of chilli)

A fillet of salmon served with diced new potatoes, spring onion, mustard and a crab cream sauce

Fresh mussels cooked with onion, garlic, white wine, tomato sauce and a hint of chilli

Fresh mussels cooked with onion, garlic, white wine and cream

King prawns cooked in garlic, white wine, paprika, sweet chilli and a hint of tomato

Tiger prawns, squid, mussels and whitebait, deep fried, tossed with chilli flakes and rock salt and tartare sauce

Pan fried fillets of sea bass served with a pancetta, chive, white wine and cream sauce

Fillets of sea bass pan fried with balsamic roasted fennel and a delicate roast red pepper coulis

Tortellini filled with parma ham oven baked with chicken, mushrooms, asparagus, sun blushed tomatoes and cream

Small pasta tubes tossed with a delicious fresh rabbit and tomato ragu

Tagliatelle tossed with shredded lamb, garlic, red peppers, red onion and a hint of chilli

Homemade potato gnocchi tossed with asparagus, peas, wild mushrooms, chopped tomato and cream

Traditional creamy italian risotto slowly cooked with pancetta, wild mushrooms and truffle oil

Traditional italian risotto cooked with mixed fresh seafood, white wine, fresh langoustine stock, chopped tomatoes, basil, and a hint of chilli

Tagliatelle pasta tossed with strips of veal and fillet steak, wild mushrooms, truffle oil and cream sauce

Tortellini filled with parma ham tossed with bacon, sausages, parmesan cheese, peas and cream sauce

Homemade saffron ravioli filled with fresh seafood and crab, served with a shellfish reduction

Small egg pasta tubes tossed with fresh and smoked salmon, prawns, flambé with vodka, fresh fish stock, cream and hint of tomato

Tagliatelle pasta tossed with tiger prawns, italian sausages, courgettes and a saffron cream sauce

Fresh rocket, tomato and parmesan cheese salad

Sautéed asparagus

Sautéed spinach