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Ditalini pasta with homemade marinara, cannellini beans and smoked prosciutto with a Parmesan cheese dusting.
Thick and creamy tomato soup with fresh roasted garlic served with croutons and a sweet knot roll. Vegetarian.
Roasted chicken and romaine lettuce in a homemade Caesar dressing served with croutons and Parmesan cheese.
Baby spinach and arugula with diced apples, tomatoes, raisins and cashews in a mango vinaigrette with provolone and feta. Vegetarian.
Baby spinach, roasted peppers, tomatoes, olives and fresh mozzarella tossed in a Mediterranean balsamic vinaigrette.
Succulent baked chicken in a creamy garlic pesto sauce over sliced tomatoes and romaine lettuce with melted provolone.
Premium skirt steak in a sweet and spicy apple balsamic sauce over sliced tomatoes and baby spinach served over semolina with melted mozzarella.
Center cut pork in a sweet and spicy apple mango ginger sauce over sliced tomatoes and baby arugula served over semolina and topped with crumbled feta.
Freshwater tilapia fish in a creamy tarragon sauce over sliced tomatoes and baby arugula with melted provolone.
Ripe eggplant and roasted peppers in a balsamic vinaigrette over sliced tomatoes and baby spinach served over semolina with melted mozzarella. Vegetarian.
Italian-style mozzarella and provolone grilled on semolina.
Chicken baked in a creamy garlic tarragon sauce topped with diced tomatoes, fresh-smoked bacon, and crumbled feta and provolone sprinkled with baby arugula and baked in a cast-iron pan.
Eight fresh chopped jumbo shrimp served in a creamy lemon garlic sauce and baked in a 12" cast-iron pan with melted feta and provolone and topped with baby arugula.
Rustic deep 12" pan pizza with Chef Anton's homemade marinara sauce with fresh plum tomatoes topped with fresh mozzarella and garnished with fresh torn basil.
Square deep 12" pan pizza with Chef Anton's homemade marinara sauce with fresh plum tomatoes topped with mozzarella and garnished with fresh-torn basil.
Traditional Testino family recipe with Italian pizza sauce and crust cooked in a deep 12" pan.
Eggplant, artichoke hearts, black olives and roasted red peppers in a balsamic sauce baked in a deep 12" pan.
Chef Anton's world famous risotto, made with arborio rice, roasted chicken and baby spinach in a lemon garlic sauce with Parmesan.
Arborio rice with diced tomatoes, diced apples, raisins and baby arugula in a spiced apple mango ginger sauce. Vegetarian.