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Villa Antonio Italian Restaurant
Golden fried squid served with marinara sauce and basil lemon aioli.
Italian sausage sauteed with peppers and onions topped with marinara and fresh melted mozzarella.
Oven roasted crab cakes served with a toasted aioli and roasted red pepper coulis.
Tomatoes tossed with extra virgin olive oil, basil, and onions then topped with parmesan cheese atop toasted crostinis.
Jumbo mushrooms stuffed with lump crab meat, bread crumbs, and parmesan cheese in a lemon white wine sauce.
Fresh sliced melon wrapped with prosciutto di parma and a topped with a balsamic glaze.
Four of our most popular appetizers: fried calamari, shrimp cocktail, italian sausage, and fresh tomato and mozzarella. Per person.
Velvety lobster bisque served with lump crab meat and a touch of brandy.
Creamy roasted red pepper bisque with hints of gouda cheese topped with fresh cilantro.
Portabella and shitake mushrooms, brie cheese, and madeira wine.
Baby spinach tossed with fresh strawberries, feta cheese, candied walnuts, sugar crusted bacon and finished with a maple vinaigrette add chicken $3.00 add shrimp $4..00 add salmon $4.00.
Traditional caesar salad add chicken $3.00 add shrimp $4.00 add salmon $4.00.
Spring mix tossed with goat cheese crumbles, tomatoes, shaved red onions, almonds, dried cranberries and balsamic dressing add chicken $3.00 add shrimp $4.00 add salmon $4.00.
Fresh slices of local north carolina tomatoes layered with fresh mozzarella cheese and topped with balsamic glaze.
Pasta purses stuffed with six cheeses and tossed with grilled chicken and prosciutto di parma in a sun-dried tomato sauce.
Jumbo shrimp sauteed with a fresh pesto sauce finished with almonds and feta cheese crumbles.
Wild atlantic salmon pan seared and topped with crab meat over a bed of grilled asparagus and yukon gold potatoes then finished in champagne citrus dill sauce.
Diver sea scallops wrapped with prosciutto and served over yukon gold whipped potatoes and spinach in a lemon infused cream sauce.
Breaded chicken topped with fresh mozzarella and tomatoes in a lemon olive oil and balsamic marinade over angel hair.
Filet choice 8 ounce filet wrapped with pecan smoked bacon topped with gorgonzola crumbles and finished with a barolo wine sauce served with a skewer of lime infused shrimp.
Breaded chicken breasts topped with mozzarella and marinara sauce.
Angel hair tossed with broccolini, sun-dried tomatoes, wild mushrooms, and goat cheese in garlic infused olive oil sauce add chicken $3.00 add shrimp $5.00.
Pan seared chicken topped with baby spinach, shitake mushrooms, and mozzarella cheese in a marsala wine sauce over yukon gold potatoes.
Pan seared chicken topped with baby spinach and mozzarella in a goat cheese garlic pomodoro sauce accompanied with gorgonzola gnocchi.
Penne pasta tossed with fresh ground beef, pork, and veal.
Lobster stuffed raviolis served in a mushroom cognac cream sauce and topped with a 4 ounce lobster tail.
Clams sauteed in your choice of lemon white wine garlic sauce or a fresh tomato pomodoro sauce served over linguini pasta.
Jumbo shrimp garnished with angel hair in scampi sauce.
Fettuccini pasta in creamy alfredo sauce add chicken $3.00 add shrimp $5.00.
Thin veal cutlets in a marsala mushroom sauce served over yukon gold potatoes.
Veal cutlets pounded thin and topped with prosciutto di parma, spinach, and mozzarella in a marsala wine sauce served over yukon gold potatoes.
Pasta sheets with our house-made marinara: fresh ground beef/ pork/ veal, four cheeses, and topped with melted mozzarella.
Oven roasted, lump crab cake marshmallows served with roasted red pepper coulis and a basil mayonnaise.
Fried baby squid served with a lemon, basil aioli along with a side of marinara.
Italian sausage sauteed with red peppers, green peppers, onions, finished with marinara sauce and melted fresh mozzarella cheese.
Fresh slices of melon topped with prosciutto di parma.
Portabella mushroom topped with eggplant, tomato, fresh mozzarella cheese, basil, and finished with a fire roasted red pepper sauce.
Thin slices of raw choice filet, served with crostinis, capers, onions and shaved parmesan cheese.
Jumbo mushrooms stuffed with lump crab meat, bread crumbs, parmesan cheese and finished with a lemon caper, white wine sauce.
The chef's own daily creation, please ask your server for today's selection.
Four jumbo shrimp served with a trilogy of sauces: whiskey cocktail, aurora, and horseradish sour cream.
Creamy roasted red pepper bisque with hints of gouda cheese and topped with fresh cilantro.
Portabella and shitake mushrooms, brie cheese and finished with madeiera wine.
Velvety lobster bisque served with fresh lump crab meat.
Fresh slices of local north carolina tomatoes, layered with fresh mozzarella cheese, basil and topped with a balsamic glaze.
Romaine lettuce tossed with caesar dressing, croutons, shaved parmesan and served in a crispy parmesan cheese bowl (anchovies available upon request $2.00).
Spring mix tossed with goat cheese crumbles, tomatoes, shaved red onions, almonds, dried cranberries and finished in our house made balsamic vinaigrette.
Baby spinach tossed with fresh strawberries, feta cheese, candied walnuts, crispy pancetta and finished with a maple vinaigrette.
Breaded chicken breast topped with fresh mozzarella and tomatoes with a lemon olive oil and balsamic marinade over angel hair pasta.
Chicken breast topped with baby spinach, wild mushrooms, and mozzarella cheese in a marsala wine sauce over yukon whipped potatoes.
Pan seared chicken topped with baby spinach and mozzarella, finished in a goat cheese garlic pomodoro sauce accompanied with gorgonzola gnocchi.
Sauteed chicken in a marsala mushroom sauce over yukon gold whipped potatoes.
Grouper served in a lobster sauce and garnished with two clams and two mussels all over a bed of angel hair.
Pan seared wild atlantic salmon topped with crabmeat over a bed of grilled asparagus and yukon gold whipped potatoes finished in a champagne citrus dill sauce.
Pan seared diver sea scallops wrapped with prosciutto and served over yukon gold whipped potatoes and spinach in a lemon infused cream sauce.
Fresh lobster, shrimp, scallops, clams, mussels, calamari, and fish of the day stewed in a lightly spiced marinara over linguini pasta.
Veal cutlet pounded thin in a marsala mushroom sauce served over yukon gold whipped potatoes.
Veal cutlet topped with spinach, prosciutto, and mozzarella in a marsala glaze served over yukon gold whipped potatoes.
Veal cutlet sauteed with artichoke hearts and capers in a lemon white wine sauce over yukon gold whipped potatoes.
Penne pasta tossed in our house made bolognese sauce a fresh ground of: beef, pork, and veal.
Pasta sheets with our house-made marinara, fresh ground beef/pork/veal, and four cheeses baked and topped with melted mozzarella.
Fettuccini pasta in a rich alfredo sauce. Add chicken $3.00, add shrimp $6.00.
Breaded chicken breast topped with marinara and melted mozzarella served over angel hair.
Breaded veal cutlet topped with marinara and melted mozzarella served over angel hair.
Jumbo shrimp garnished with angel hair in scampi sauce.
Pasta purses stuffed with six cheeses tossed with grilled chicken and prosciutto di parma in sundried tomato sauce.
Shrimp, scallops, and mussels in a vodka pink sauce over penne pasta add 4 oz. lobster.
Lobster stuffed ravioli served in a mushroom cognac cream sauce and topped with a 4 oz. lobster tail.
Fresh clams sauteed in your choice of a lemon, garlic, and white wine sauce or pomodoro sauce over linguine.
Jumbo shrimp sauteed with fresh pesto sauce and finished with almonds and feta cheese crumbles
Short rigatoni, sweet italian sausage, roasted red peppers, caramelized onions, and melted buffalo mozzarella in marinara sauce.
Angel hair tossed with broccolini, sun-dried tomatoes, wild mushrooms, and goat cheese in a garlic infused olive oil sauce add chicken - $3.00 add shrimp $6.00.
8 Oz filet mignon wrapped with pecan smoked bacon and topped with gorgonzola crumbles in a barolo wine sauce garnished with a skewer of lime infused shrimp.
16 Oz bone in "cowboy ribeye" in a white pizzaiola sauce.
Three 5 ounce lobster tails served with mussels over linguini in a spicy marinara sauce.
Grilled 12 oz bone in veal chop topped with a mushroom demi glaze and accompanied with gorgonzola whipped yukon gold potatoes.
Slow braised eight hour veal shank in a rich veal and tomato sauce over risotto.
Lollypop lamb chops in a sweet worcestershire sauce with mint butter and yukon gold whipped potatoes.
With french fries or mashed potatoes.
Menu for Villa Antonio Italian Restaurant provided by Allmenus.com
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