Trained under his family, Kutas infuses every dish he creates with his extensive knowledge, passion for perfection and love of family. 
The Villa never uses frozen entrees, side dishes or desserts, everything is made from scratch. Serving only the choicest meats and seafood, vegetables straight from the farm, and breads, pies & pastries that are baked fresh daily.
The whole restaurant received a facelift, making the re-opening even more special.
From the gleaming hand carved wood ceiling panels in the bar to the new menus to the modernized Polish dishes. To the left is their delightful beet salad.
Shvinky Fingers (shown right) are delicately sliced chicken, fried, and served with hot mustard and homemade Plum sauce.
The dish to the left is plated with Beet salad, Turkey Aspic, and slivered Cucumber salad.
Grilled tomatoes and sour cream top the stuffed potato pancake featured here. Stuffed with homemade tomato paste stewed roast, it was quite savory.
To the left are traditional Bigos. A Polish Hunter stew made with homemade smoked and fresh kielbasa chuck roast, sauerkraut, mushrooms, onions, and carrots served in a homemade rye bread bowl.
This Pierogi is stuffed with wild mushrooms, goat cheese, and a blend of native Polish herbs and served with caramelized onions and cream.
The Barszcz was served warm, a basic Polish borscht (thin beet soup), it's rich robust taste was the rooms favorite after the pierogis.
The place looks fantastic and is so family friendly that I highly recommend you check them out!
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