Shrimp sauteed with garlic, white wine and lemon butter sauce.
Served with garlic, white wine, diced potatoes, green beans, basil and parsley.
Tender crispy fried calamari served with a side of spicy tomato sauce.
Mixed wild and exotic mushrooms sauteed with olive oil, garlic and white wine.
Sauteed with a garlic, white wine, lemon and butter sauce.
Large shrimp and large scallops sauteed with garlic, white wine, green onions and tomatoes.
Original Italian bufala mozzarella cheese lightly fried topped with fresh marinara sauce.
Mixed wild and exotic mushrooms sauteed with olive oil, garlic and white wine.
Sauteed with a garlic, white wine, oregano, basil, green onionand tomato sauce.
Tender crispy fried calamari served with a side of spicy tomato sauce.
Served with garlic, white wine and lemon butter sauce.
Puree of fresh garden vegetable with rice and fine chopped spinach.
Consomme of spring chicken with small pasta.
Served with finely chopped spinach and parmesan cheese.
Served with slices of grilled chicken breast.
Slices of beef steak tomatoes, fresh basil and bufala mozzarella sprinkled with oregano drizzled with virgin olive oil.
Antonellos original caesar salad recipe, served with crostini.
Calamari, shrimp and fresh fish tossed with mixed greens, drizzled with extra virgin olive oil and wine vinegar.
With slices of pear, Gorgonzola cheese and walnuts tossed in a raspberry vinaigrette.
Fresh mushrooms, hearts of palm and tomatoes with our fresh Italian herb dressing.
Served with bacon in a brandy flambe dressing prepared at cart.
Served with slices of tomato topped with basil, oregano and extra virgin olive oil.
Tomatoes and red onions with basil, tossed with extra virgin olive oil and balsamic vinegar.
Served with cantaloupe melon.
Rolled with prosciutto, mozzarella and bechamel served with a vodka cream sauce.
Filled with veal in a brown sage and butter sauce from the recipe book of Antonios mamma.
In a basil tomato sauce topped with melted mozzarella cheese.
Filled with Swiss chard and mascarpone cheese sauteed with shallots, brown butter and sage.
Sauteed with pancetta, peas and mushrooms in a cream sauce.
Filled with ricotta cheese and spinach in a fresh tomato sauce with basil.
Sauteed with garlic, porcine mushrooms, basil and extra virgin olive oil.
Rolled with light creamy veal served with a bechamel sauce.
Homemade potato dumplings in a tomato and basil sauce topped with melted fontina cheese.
Served with mascarpone cheese and Swiss chard sauteed with shallots, brown butter and sage.
Cooked with pieces of assorted fish, shrimp, scallops, mussels, clams, crab meat, garlic, white wine and tomato sauce.
Served with small Piedmont sausages sauteed with garlic, mushrooms and tomato sauce.
Sauteed with garlic, fresh diced tomatoesand shrimp.
Sauteed with an asparagus julienne, extra virgin olive oil, garlic, sun dried tomatoes and diced grilled chicken.
Served with mussels, clams, crab and shrimp with your choice of garlic, white wine sauce or tomato sauce.
Served with olive oil, garlic, anchovies, broccoli and ricotta cheese.
Served with chicken and broccoli in a spicy tomato cream sauce.
With smoked salmon with a vodka tomato cream sauce.
Served with chicken, ground veal, mushrooms and sweet peas in a tomato cream sauce.
Cooked with finely diced onions, shallots, fresh chopped spinach and Gorgonzola cheese.
Thinly pounded breast of chicken breaded with toasted bread crumbs seasoned with parmesan cheese and finely chopped parsley.
Chicken topped with fontina and parmesan cheese in a fresh basil and tomato sauce.
Served with shallots, garlic, white wine, rosemary and fresh tomato.
Topped with fontina and parmesan cheese with a fresh basil and tomato sauce.
Sauteed with shallots, garlic, white wine, rosemary and fresh tomato.
Served with assorted mushrooms in a marsala wine sauce.
Sauteed with garlic, white wine, oregano, basil, tomato and demi-glaze sauce.
Topped with imported parma prosciutto and sage in a white wine demi-glaze sauce.
Sauteed with garlic, white wine, oregano, basil, tomato and demi-glaze.
Topped with imported parma prosciutto and sage in a white wine demi-glaze.
Sauteed with shallots, garlic, basil, white wine, lemon and capers.
Sauteed with garlic, white wine and lemon.
Served with fresh herbs, extra virgin olive oil and lemon.