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Freshly toasted hbread topped with chopped tomatoes, red onion, extra virgin olive oil and fresh basil
A selection of Italian meats, cheeses, olives and marinated vegetables
Buffalo milk mozzarella served with sliced tomato, basil and a drizzle of extra virgin olive oil
Silver dollar mushrooms stuffed with sausage and roasted peppers, topped with mozzarella and served on a light tomato sauce
Lightly floured and fried calamari, seasoned and accompanied by antonio's special dressing of sun-dried tomatoes, garlic and mayonnaise
Our fresh, homemade soup of the day
Spring mix with oven roasted grape tomatoes, cucumbers and white balsamic roasted onions tossed in a lemon-dill vinaigrette
Crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons
Crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons
Crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons
Crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons
Green beans, yellow, grape and plum tomatoes and feta vinaigrette with basil and mint
Arugula salad with walnuts and sliced pear tossed with Antonio's special dressing of Gorgonzola, olive oil and balsamic vinaigrette
Chicken, roasted over the wood fire and accompanied by mushrooms, mozzarella cheese and roasted peppers, served over a bed of mixed greens with caesar dressing
A half chicken basted with Antonio's own recipe of fresh rosemary, garlic, olive oil and kosher salt, slowly roasted on the wood-burning rotisserie
Chicken breast sautéed with capers and wine in a lemon, butter sauce
Breast of chicken stuffed with sun-dried tomato, spinach and goat cheese, with a red wine sauce
Chicken breast sauteed with mushrooms and marsala wine
Pounded breast of chicken, breaded and topped with fresh tomato sauce and melted mozzarella cheese
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 medallions, breaded and topped with fresh tomato sauce and melted mozzarella cheese
Wide ribbon pasta tossed with our homemade tomato meat sauce
House made potato dumplings in a gorgonzola cream sauce with walnuts, basil and sun-dried tomatoes
Penne pasta tossed with extra virgin olive oil, garlic, molinari hot sausage and broccoli rabe, topped with lemon ricotta
Angel hair pasta tossed with garlic, olive oil, sun-dried tomatoes and fresh basil, sprinkled with toasted pine nuts and parmesan cheese
Rigatoni tossed with spaghetti squash and chicken in a basil cream sauce with roasted tomato pesto
Fettuccine pasta tossed in a creamy parmesan cheese sauce. With chicken, add $3.00, with shrimp, add $8.25
Half moon ravioli, stuffed with spinach and ricotta cheese, sauteed with shallots and sun-dried tomatoes in a light cream sauce
Wide ribbon pasta tossed with fresh salmon, sweet peas, brandy and mascarpone cheese
Eggplant dipped in a light batter and filled with ricotta, mozzarella, parmesan cheese and sun-dried tomatoes, served with a fresh tomato sauce and baked in the wood-burning oven
Linguine with fresh clams steamed in their own broth with garlic and fresh italian parsley, white wine, extra virgin olive oil and a touch of red pepper
Fresh salmon brushed with olive oil and fresh herbs, grilled over the wood fire
Pan roasted mussles with sausage, garlic, white wine and basil, topped with parmesan bread crumbs
Freshly toasted bread topped with chopped tomatoes, red onion, extra virgin olive oil and fresh basil
A selection of Italian meats and cheeses, olives and marinated vegetables
Buffalo milk mozzarella served with sliced tomato, basil and a drizzle of extra virgin olive oil
Thin slices of beef tenderloin topped with shoestring fries and truffle aioli
Silver dollar 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
Pan roasted mussels with sausage, garlic, white wine and basil, topped with parmesan bread crumbs
Pan seared crab cakes with a roasted yellow and grape tomato ragout, basil pesto and avocado mousse
Crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons
Spring mix with oven roasted grape tomatoes, cucumbers and white balsamic onions tossed in a lemon-dill vinaigrette
Green beans, yellow, grape and plum tomatoes and feta vinaigrette with basil and mint
Arugula tossed in balsamic vinaigrette with gorgonzola cheese, walnuts and sliced pears
House made potato dumplings tossed in a gorgonzola cream sauce with walnuts, basil and sun-dried tomatoes
Rigatoni tossed with spaghetti squash and chicken in a basil cream sauce with roasted tomato pesto
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 tomato cream sauce
Fettuccine pasta tossed in a creamy parmesan cheese sauce. With chicken add $4.00, with shrimp add $11.00
Penne pasta tossed with extra virgin olive oil, garlic, molinari hot sausage and broccoli rabe, topped with lemon ricotta
Wide ribbon pasta 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 chili flakes
Eggplant, dipped in a light batter and filled with ricotta, mozzarella and parmesan cheeses and sun-dried tomatoes with a fresh tomato sauce
Lobster and italian flat leaf parsley ravioli tossed with sauteed escarole in an arrabiatta sauce
Arborio rice slowly simmered with wild mushrooms and butternut squash purée with imported italian white truffle oil
Arborio rice slowly simmered with lemon and parmesan cheese, topped with molinari sweet sausage and sauteed escarole
Breast of chicken sauteed with capers and white wine in a lemon, butter sauce
Breast of chicken sauteed with mushrooms, marsala wine and a touch of demi glace
Pounded breast of chicken, breaded and topped with fresh tomato sauce and melted mozzarella cheese
Rotisserie chicken simmered in a tomato sauce with red and yellow peppers, capers and basil, served over linguine
Breast of chicken stuffed with sun-dried tomato, spinach and goat cheese, with a red wine sauce
Braised beef short ribs with a balsamic BBQ sauce, served over cheddar polenta
Slow roasted rotisserie leg of lamb wrapped in pancetta and stuffed with garlic and herbs served with arugula and almond pesto
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 medallions, breaded and topped with fresh tomato sauce and melted mozzarella cheese
Pan seared filet mignon with a wild mushroom ragout, served with the chef's accompaniments. Supplemental - served atop three cheese and spinach ravioli
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. Supplemental - crusted with gorgonzola and rosemary $3.95
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. Supplemental - grilled with olive oil and herbs
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 golden raisins and toasted pine nuts
Green beans roasted with rosemary, tossed with pancetta and drizzled with a balsamic reduction
Tomatoes baked and topped with bread crumbs, parmesan and oregano
Rigatoni tossed in a cheddar and parmesan cheese sauce, with escarole and molinari sweet sausage