Antonia's Restaurant Lunch menu
Insalate & antip asti
Caprese
Homemade mozzarella, ripe tomato, basil and extra virgin olive oil
Carpaccio
Thinly sliced raw beef tenderloin with organic arugula, parmesan and truffle oil
Caesar Salad
Romaine hearts tossed in a mustard and garlic vinaigrette with parmesan cheese and ciabatta croutons
Antipasto Italiano
Assorted italian cured meats and imported cheeses with homemade pickled vegetables and olives
Insalata D’Autunno
Organic arugula, smoked prosciutto, toasted walnuts, grapes and pecorino romano cheese in a creamy pear balsamic vinaigrette
Insalata Sciroppo D’Acero
A salad of baby mixed greens, gorgonzola cheese, toasted pine nuts, belgian endive and a maple balsamic vinaigrette
Insalata Fiorentino
6oz seared strip steak on a bed of organic arugula in a champagne -lemon vinaigrette with salsa verde and grated pecorino cheese
Panini Caprese
Tomato, homemade mozzarella, and basil on crisp ciabatta bread.all sandwiches served with fennel, bell pepper and cabbage slaw
Panini Bresaola
Air dried beef, asiago and pecorino cheeses on ciabatta bread with organic arugula and truffle oil.all sandwiches served with fennel, bell pepper and cabbage slaw
Panini Antipasto
Assorted cured italian meats with roasted bell peppers, fontina cheese and crisp romaine lettuce with red wine vinaigrette.all sandwiches served with fennel, bell pepper and cabbage slaw
Pasta & frittata
Malfatti
Spinach and ricotta cheese dumplings on marinara sauce with grated parmesan cheese
Lasagne Verdi Pasticciate
Layers of homemade spinach pasta with béchamel and meat ragu baked au gratin
Linguine Ai Gamberi
Homemade linguine tossed with key west pink shrimp, fresh tomato, olive oil, crushed red pepper, garlic and italian parsley
Fettuccine Al Profumo Di Tartufo
Homemade fettuccine tossed with button and shiitake mushrooms with slivered asparagus, butter, parmesan cheese and truffle oil
Frittata Di Salsiccia
Italian mild sausage, broccoli rabe and asiago cheese in a fluffy three egg omelet
Frittata Di Verdure
Asparagus, sliced potato and fontina cheese in a fluffy three egg omelet
Pesce & carne
Zuppe Di Pesce
Pink shrimp, scallops, clams, fresh tomato, garlic, parsley in a spicy fish broth finished with extra virgin olive oil
Pesce Del Giorno
Pan-sautéed fish of the day served over organic arugula with champagne vinaigrette, salsa verde and marinated tomatoes
Tortino Di Granchio
Christopher’s famous maryland crab cakes, broiled and served with a horseradish and tomato relish
Petto Di Pollo Alla Valdaostana
Breast of chicken stuffed with prosciutto, fontina cheese and asparagus, pan-seared and served with a marsala wine and veal glace reduction
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