Antonio's Ristorante Maitland

freshly toasted homemade bread topped with chopped tomatoes, garlic, extra virgin olive oil and fresh basil.

a selection of italian meats and cheese, olives and marinated vegetables.

buffalo milk mozzarella served with sliced tomato, basil and drizzle of extra virgin olive oil.

jumbo lump crabmeat, avocado, goat cheese and red onions rossed with olive oil and a touch of balsamic vinegar.

portabella mushroom stuffed with sausage and roasted peppers, topped with mozzarella and served over a light tomato sauce.

lightly floured fried calamari, seasoned and accompanied by our own special dressing of sun-dried tomatoes, garlic and mayonnaise.

shrimp, wrapped in pancetta, sauteed golden brown in a light white wine sauce, served on a bed of warm fennel and arugula.

100% lump crab cakes, sauteed golden brown, served with mixed greens and antonio's own sauce of mayonnaise, marsala wine and worcestershire.

soup of the day.

crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons.

a mixture of baby greens tossed with balsamic vinaigrette.

arugula salad with walnuts and sliced pear tossed with antonio's special dressing of gorgonzola cheese, olive oil and balsamic vinaigrette.

spaghetti tossed with our own marinara sauce.

potato dumplings tossed with our own marinara sauce. with bolognese sauce, $14.95.

boneless tenders of chicken breast, braised and simmered in a light tomato sauce flavored with fresh fennel and tossed with penne pasta.

wide ribbon pasta tossed with our homemade tomato meat sauce.

angel hair pasta tossed with garlic, olive oil, sun-dried tomatoes and fresh basil, sprinkled with toasted pine nuts and parmesan cheese.

half moon ravioli, stuffed with spinach and ricotta cheese, sauteed with shallots and sun-dried tomatoes in a light cream sauce. imported from italy.

fettuccine pasta tossed in a creamy parmesan cheese sauce. with chicken, add $3.00; with shrimp, add $7.00.

penne pasta tossed in a sauce of portabella and porcini mushrooms, pancetta, fresh cream and a touch of tomato.

wide ribbon tossed with fresh salmon, sweet peas, brandy and mascarpone cheese.

linguine with fresh clams steamed in their own broth with garlic, fresh italian parsley, extra virgin olive oil and a touch of red pepper.

eggplant, dipped in a light batter and filled with ricotta, mozzarella and parmesan cheeses and sun-dried tomatoes with a fresh tomato sauce then baked in the wood-burning oven.

arborio rice slowly simmered with imported mushrooms, brandy and chicken broth, finished with parmesan cheese.

arborio rice slowly simmered with saffron threads, white wine and chicken broth, finished with parmesan cheese, topped with jumbo shrimp.

breast of chicken sauteed with capers and white wine in a lemon, butter sauce.

breast of chicken sauteed with mushrooms and marsala wine.

pounded breast of chicken, breaded and topped with fresh tomato sauce and melted mozzarella cheese.

breast of chicken stuffed with fontina cheese and prosciutto, brushed with a fresh tomato and mushroom puree, then baked in the wood-burning oven.

pork tenderloin medallions sauteed with carmelized sliced apples and raisins in a port wine sauce.

tender veal medallions, pounded and sauteed with capers and white wine in a lemon, butter sauce.

tender veal medallions, pounded and sauteed with mushrooms and marsala wine.

veal scaloppine, topped with prosciutto di san daniele and fontina cheese in a light white wine, baked in the wood-burning oven and served over fresh spinach.

black angus filet mignon, sauteed with pink peppercorns and brandy, finished with a touch of demiglaze. 8 oz.

black angus new york strip steak, brushed with antonio's own recipe of seasoned olive oil, fresh herbs and garlic, grilled over the wood fire. 14 oz.

veal chop grilled over the wood fire.

veal chop, sauteed with prosciutto di san daniele, fontina and spinach, sauteed, deglazed with white wine, topped with mozzarella cheese and finished in the wood fire oven.

rack of lamb, sauteed with brandy and fresh herbs in a garlic demiglaze sauce, served with fresh polenta.

fresh fish of the day

fresh salmon filet brushed with olive oil and fresh herbs then grilled over the wood fire.

an assortment of fresh shrimp, scallops, fish, mussels, clams and calamari in a seafood broth served with crostini.

fresh whole leaf spinach sauteed with raisins and toasted pine nuts.

fresh asparagus with parmesan cheese.

sweet peas sauteed with extra virgin olive oil, onions and prosciutto di san daniele.

ladyfingers, dipped in espresso and liqueurs, layered with mascarpone cheese and zabaglione sauce.

belgian chocolate cup filled with a whipped mixture of belgian chocolate, whipped cream and brandy, then surrounded by our own raspberry sauce.

fresh seasonal berries served with homemade whipped cream.

our own rich chocolate walnut cake.

the natural shell of an italian lemon filled with lemon sorbet, imported from italy (light and refreshingly tart.)

the natural shell of an italian tangerine filled with tangerine sorbet, imported from italy (light and refreshingly sweet.)

the classic tartufo semi-freddo, with a zabaglione cream center, covered by a gianduia cream, crushed pralinated hazelnuts and cocoa powder.

italian pastry filled with ricotta cream and chocolate chips.

italian ice cream, vanilla or chocolate.