Antonio's At Sand Lake

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