Dinner Menu
Appetizers
Roasted Tomato & Cabernet Soup 6
Goat Cheese Crouton
Eggplant Parmesan 7
Marinara, Mozzarella & Parmesan
Crispy Fried Calamari 9
Parmesan Pepper Crust, Lemon Aioli
Local Shrimp Bruschetta10
Limoncello Pesto Broth, Chargrilled Ciabatta
Prince Edward Isle Mussels 9
Pernod Lobster Broth, Spanish Chorizo, Porcinis, Mustard Greens
- Salads
Antonio's Salad 6
Tender Oak Lettuces, Fire Roasted Peppers, Balsamic Vinaigrette
Oven Roasted Beets & Arugula 8
Pecan Crusted Goat Cheese medallion, Strawberry Infused Balsamic
Caesar 7
Hearts of Romaine, Aged Pecorino Romano, Roasted Garlic Herb Focaccia Croutons
Chef's Favorite Salad 8
Grilled Romaine, Applewood Smoked Bacon, Creamy Gorgonzola, Aged Balsamic
- Pasta
Available as a Sampling or Entree
Spring Pea Ravioli 9/16
Roasted Vegetable Cream, Toasted Pine Nuts, Mintalade
Spaghetti and Meatballs 11/17
Marinara, Parmesan, Fresh Basi
lClams & Oriechiette 11/17
Sweet Garlic Pork, Parsley, Toasted Ciabatta Crumbs
Spinach & Ricotta Stuffed Shells 12/19
Parmesan Crab Gratin, Marinara, Pine Nuts
Pappardelle Bolognese 10/17
Housemade Pasta, Italian Sausage & Beef Ragu, Vine Ripened Tomatoes
Four Cheese Lasagna 17
Traditional Beef and Sausage Ragu, Fresh Mozzarella, Ricotta, Goat Cheese, Parmesan
Spaghetti Carbonara 12/19
Sauteed Local Shrimp, Italian Pancetta, Sweet Peas, Egg Cream
- From the Sea
- Oven Roasted Salmon 24
- Vegetable Caponata, Toasted Caper Butter, Apricot-Almond Salad
- Grilled Sea Bass 29
- Confit Carrots & Fennel, Citrus Segments, White Balsamic Zabaglione
- Seared Sea Scallops 27
- Creamy Polenta, Slow Roasted House Bacon, Sweet and Sour Onions
- Fisherman’s Catch Market Price
- Fresh Local Seafood with Chef’s Preperation
- From the Land
Pan Fried Free Range Chicken 23
- Fresh Mozzarella Stuffed, Arugula, Grapes and Pecans, Sweet Dijon Aioli
- Sauteed Veal Scaloppine 25
- Grilled Asparagus and Angel Hair with choice of Classic Picatta or Marsala Preparation
- Veal Parmesan 24
- Angel Hair and Asparagus, Marinara, Parmesan
- Oven Crisped Chicken Breast 22
- Toasted Couscous, Apricots & Cipollini Onions, Aromatic Pan Sauce
Char-grilled Lamb Chops 31
Warm Goat Cheese Bread Pudding, Garden Vegetable Ratatouille, Red Wine-Cipollini Reduction - Grilled Filet Mignon 32
- Chef’s Selection of Local Produce and Demi Glace