Antonelli’s Cheese and Meat Board
Rotating imported and domestic meats and cheeses. Served with crackers and delicious local accompaniments
Polenta al Forno
Baked polenta with mushrooms, bell peppers and fresh mozzarella cheese. Topped with smoked speck.
Fried calamari and veggies tossed with sea salt and fresh leeks.
Involtini di Melanzane
House made rolled eggplant stuffed with ricotta and goat cheese in a fresh sun-dried tomato sauce.
Capesante Con Barbabietola
Pan seared sea scallops served over red beet sauce. Topped with microgreen salad.
Insalata di Finnochio
Shaved fennel, walnuts, and goat cheese, with a truffle lemon olive oil.
Insalata di Pere
Organic baby arugula with green pear, gorgonzola, prosciutto crisps, tossed in white balsamic olive oil.
Insalata di Pompelmo
Baby arugula tossed with grapefruit segments, strawberries, toasted almonds and feta cheese. Tossed in a grapefruit vinaigrette.
Insalata Alla Griglia
Grilled romaine lettuce, topped with gorgonzola cheese and crispy pancetta. Finished with balsamic reduction and extra virgin olive oil.
Linguine al Nero di Seppia
Squid ink linguine with clams, bay scallops, green onion, red bell pepper and baby arugula in a saffron white wine sauce.
Gnocchi ai Porcini e Zucca
Potato dumplings with porcini mushrooms, butternut squash and asparagus. In a brandy cream sauce
Ravioli di Pollo e Pancetta
House made saffron ravioli filled with chicken, Italian pancetta, vegetables, red chili flake, and ricotta cheese. Mushroom and marsala sauce.
Linguine pasta, wild caught shrimp, cherry tomatoes, mushrooms, organic arugula, in a spicy white wine sauce.
Risotto alle Fragole
Arborio rice sauteéd with fresh strawberries, fresh mint, lime, and gorgonzola in a light apple cider.
Fettucine al Ragú
House-made spinach Fettucine pasta, with our meat ragú sauce. Topped with ricotta Salata
Pasta di Zucchine
Zucchini “pappardelle”, mini heirloom tomatoes, green peas, basil, and green onions in a garlic oil.
Ravioli di Zucca
Homemade ravioli filled with roasted pumpkin and ricotta cheese. Sauteed with sage and nutmeg in a brown butter sauce.
Pesce All’Acqua Pazza
Poached halibut and mussels with mini heirloom tomatoes, capers, radishes, basil and green onion. Served in a fish broth
Veal scaloppini layered with sage and prociutto di parma, sauteéd in a shallot and brandy sauce.
Tagliata di Manzo
Grilled beef tenderloin served over slices of red apple, oregano and shallots. Topped with black currant reduction and truffle oil.
Involtini di Pollo
Roasted chicken breast rolled with prosciutto di parma, mozzarella cheese and basil. Served with brandy sauce and asparagus
Costolette di Agnello
Pan-seared New Zealand lamb chops marinated in a spicy balsamic sauce, accompanied with caramelized cippolini onions.
Soup of the Day
Roasted Red Potatoes
Basket of Bread Refill