freshly toasted hbread topped with chopped tomatoes, red onion, extra virgin olive oil and fresh basil.
a selection of italian meats, cheeses, olives and marinated vegetables.
buffalo milk mozzarella served with sliced tomato, basil and a drizzle of extra virgin olive oil.
silver dollar mushrooms stuffed with sausage and roasted peppers, topped with mozzarella and served on a light tomato sauce.
lightly floured and fried calamari, seasoned and accompanied by antonio’s special dressing of sun-dried tomatoes, garlic and mayonnaise.
spring mix with oven roasted grape tomatoes, cucumbers and white balsamic roasted onions tossed in a lemon-dill vinaigrette.
crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons.
green beans, yellow, grape and plum tomatoes and feta vinaigrette with basil and mint.
arugula salad with walnuts and sliced pear tossed with antonio’s special dressing of gorgonzola, olive oil and balsamic vinaigrette.
hicken, roasted over the wood fire and accompanied by mushrooms, mozzarella cheese and roasted peppers, served over a bed of mixed greens with caesar dressing.
a half chicken basted with antonio’s own recipe of fresh rosemary, garlic, olive oil and kosher salt, slowly roasted on the wood-burning rotisserie.
chicken breast sautéed with capers and wine in a lemon, butter sauce.
breast of chicken stuffed with sun-dried tomato, spinach and goat cheese, with a red wine sauce.
chicken breast sauteed with mushrooms and marsala wine.
pounded breast of chicken, breaded and topped with fresh tomato sauce and melted mozzarella cheese.
tender veal medallions, pounded and sautéed with capers and white wine in a lemon, butter sauce.
tender veal medallions, pounded and sauteed with mushrooms and marsala wine.
veal medallions, breaded and topped with fresh tomato sauce and melted mozzarella cheese.
fresh salmon brushed with olive oil and fresh herbs, grilled over the wood fire.
pan roasted mussles with sausage, garlic, white wine and basil, topped with parmesan bread crumbs.
wide ribbon pasta tossed with our homemade tomato meat sauce
house made potato dumplings in a gorgonzola cream sauce with walnuts, basil and sun-dried tomatoes.
penne pasta tossed with extra virgin olive oil, garlic, molinari hot sausage and broccoli rabe, topped with lemon ricotta.
angel hair pasta tossed with garlic, olive oil, sun-dried tomatoes and fresh basil, sprinkled with toasted pine nuts and parmesan cheese.
rigatoni tossed with spaghetti squash and chicken in a basil cream sauce with roasted tomato pesto.
fettuccine pasta tossed in a creamy parmesan cheese sauce.
half moon ravioli, stuffed with spinach and ricotta cheese, sauteed with shallots and sun-dried tomatoes in a light cream sauce.
wide ribbon pasta tossed with fresh salmon, sweet peas, brandy and mascarpone cheese.
eggplant dipped in a light batter and filled with ricotta, mozzarella, parmesan cheese and sun-dried tomatoes, served with a fresh tomato sauce and baked in the wood-burning oven.
linguine with fresh clams steamed in their own broth with garlic and fresh italian parsley, white wine, extra virgin olive oil and a touch of red pepper.
freshly toasted bread topped with chopped tomatoes, red onion, extra virgin olive oil and fresh basil.
a selection of italian meats and cheeses, olives and marinated vegetables.
buffalo milk mozzarella served with sliced tomato, basil and a drizzle of extra virgin olive oil.
thin slices of beef tenderloin topped with shoestring fries and truffle aioli.
silver dollar mushroom stuffed with sausage and roasted peppers, topped with mozzarella and served over a light tomato sauce.
lightly floured fried calamari, seasoned and accompanied by our own special dressing of sun-dried tomatoes, garlic and mayonnaise.
pan roasted mussels with sausage, garlic, white wine and basil, topped with parmesan bread crumbs.
pan seared crab cakes with a roasted yellow and grape tomato ragout, basil pesto and avocado mousse.
crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons.
spring mix with oven roasted grape tomatoes, cucumbers and white balsamic onions tossed in a lemon-dill vinaigrette.
green beans, yellow, grape and plum tomatoes and feta vinaigrette with basil and mint.
arugula tossed in balsamic vinaigrette with gorgonzola cheese, walnuts and sliced pears.
house made potato dumplings tossed in a gorgonzola cream sauce with walnuts, basil and sun-dried tomatoes.
rigatoni tossed with spaghetti squash and chicken in a basil cream sauce with roasted tomato pesto.
wide ribbon pasta tossed with our homemade tomato meat sauce.
angel hair pasta tossed with garlic, olive oil, sun-dried tomatoes and fresh basil, sprinkled with toasted pine nuts and parmesan cheese.
half moon ravioli, stuffed with spinach and ricotta cheese, sauteed with shallots and sun-dried tomatoes in a tomato cream sauce.
fettuccine pasta tossed in a creamy parmesan cheese sauce.
penne pasta tossed with extra virgin olive oil, garlic, molinari hot sausage and broccoli rabe, topped with lemon ricotta.
wide ribbon pasta tossed with fresh salmon, sweet peas, brandy and mascarpone cheese.
linguine with fresh clams steamed in their own broth with garlic, fresh italian parsley, extra virgin olive oil and a touch of red chili flakes.
eggplant, dipped in a light batter and filled with ricotta, mozzarella and parmesan cheeses and sun-dried tomatoes with a fresh tomato sauce.
lobster and italian flat leaf parsley ravioli tossed with sauteed escarole in an arrabiatta sauce.
arborio rice slowly simmered with wild mushrooms and butternut squash purée with imported italian white truffle oil.
arborio rice slowly simmered with lemon and parmesan cheese, topped with molinari sweet sausage and sauteed escarole.
breast of chicken sauteed with capers and white wine in a lemon, butter sauce.
breast of chicken sauteed with mushrooms, marsala wine and a touch of demi glace.
pounded breast of chicken, breaded and topped with fresh tomato sauce and melted mozzarella cheese.
rotisserie chicken simmered in a tomato sauce with red and yellow peppers, capers and basil, served over linguine.
breast of chicken stuffed with sun-dried tomato, spinach and goat cheese, with a red wine sauce.
braised beef short ribs with a balsamic bbq sauce, served over cheddar polenta.
slow roasted rotisserie leg of lamb wrapped in pancetta and stuffed with garlic and herbs served with arugula and almond pesto.
tender veal medallions, pounded and sauteed with capers and white wine in a lemon butter sauce.
tender veal medallions, pounded and sauteed with mushrooms and marsala wine.
veal medallions, breaded and topped with fresh tomato sauce and melted mozzarella cheese.
pan seared filet mignon with a wild mushroom ragout, served with the chef’s accompaniments.
black angus new york strip steak, brushed with antonio’s own recipe of seasoned olive oil, fresh herbs and garlic, grilled over the wood fire.
veal chop, sauteed with prosciutto di san daniele, fontina and spinach, sauteed, deglazed with white wine, topped with mozzarella cheese and finished in the wood fire oven. supplemental- grilled with olive oil and herbs.
fresh salmon filet brushed with olive oil and fresh herbs then grilled over the wood fire.
an assortment of fresh shrimp, scallops, fish, mussels, clams and calamari in a seafood broth served with crostini.
fresh whole leaf spinach sauteed with golden raisins and toasted pine nuts.
green beans roasted with rosemary, tossed with pancetta and drizzled with a balsamic reduction.
tomatoes baked and topped with bread crumbs, parmesan and oregano.
rigatoni tossed in a cheddar and parmesan cheese sauce, with escarole and molinari sweet sausage.
freshly toasted homemade bread brushed with olive oil and topped with chopped tomatoes, garlic, olive oil and fresh basil.
fresh milk mozzarella layered with fresh sliced tomatoes, basil, extra virgin olive oil.
imported buffalo milk mozzarella layered with fresh sliced tomatoes, basil, extra virgin olive oil.
slices of italian bread topped with garlic, olive oil, basil and oregino; baked in the wood-burning oven.
portabella mushrooms sauteed with balsamic vinegar, garlic, shallots, rosemary and fresh parmesan cheese.
grilled eggplant filled with a mixture of goat cheese, sun-dried tomato, basil and olive oil; topped with balsamic vinaigrette.
our chef’s selection of prosciutto san danielle, sopressata, reggiano parmesan, pecorino fresco, fresh tomato & mushrooms salad, artichoke and mixed olives.
green leaf and romaine lettuces with tomatoes, cucumbers, and carrots. dressing choices: creamy garlic – antonio’s creamy sun dried tomato with basil and garlic – balsamic vinaigrette.
our insalata della casa with choice of: feta or gorgonzola cheese.
crisp romaine lettuce tossed in antonio’s homemade caesar dressing with freshly baked croutons and parmesan cheese.
mixed greens with, egg, tomato, provolone, cotto ham, mortadella, genoa salami with choice of dressing.
spring mix tossed with fresh berries, walnuts, gorgonzola and served with berry vinaigrette.
solid white tuna salad, with celery and onions served over a house salad.
fresh oven roasted chicken salad with celery and raisins served over a house salad.
mixed greens tossed in a spicy cherry tomato and basil vinaigrette, served with mixed olives, red onion, pepperoncini and feta cheese.
fresh spinach leaves with hard boiled egg, crumbled pancetta, sliced mushrooms and croutons; topped with a warm balsamic vinaigrette.
north atlantic salmon grilled and served on a house salad with balsamic vinaigrette.
spring mixed lettuce and tomatoes, served with goat cheese, pine nuts topped with balsamic vinaigrette.
soup of the day.
breaded chicken breast with mozzarella cheese and pomodoro sauce over spaghetti.
a half chicken basted with antonio’s own recipe of fresh rosemary, garlicand olive oil; then roasted over the wood burning rotisserie. served with roasted potatoes and vegetables.
chicken breast sauteed with capers, basil and oregano; finished in a pomodoro sauce. served over spaghetti.
fresh chicken breast brushed with olive oil and fresh herbs, grilled to perfection; served with roasted potatoes and vegetables.
chicken breast sautéed with artichoke hearts, garlic and basil in a white wine lemon sauce; served with fresh vegetables and roasted potatoes.
breaded eggplant layered with parmesan and mozzarella; topped with pomodoro sauce.
fresh fish of the day.
fresh north atlantic salmon grilled to perfection with a lemon-herb butter; served with fresh vegetables and roasted potatoes.
grilled chicken, topped with sauteed peppers and onions, and mozzarella cheese, served on toasted ciabatta bread. served with a side of pomodoro sauce.
ham, salami, mortadella and provolone with balsamic vinaigrette on ciabatta bread, served with lettuce, onion and tomato.
turkey, pancetta and muenster cheese with antonio’s dressing on ciabatta bread, served with lettuce, onion and tomato.
fresh meatballs, mozzarella cheese and pomodoro sauce on baguette sub roll.
breaded chicken breast with mozzarella cheese and pomodoro sauce on baguette sub roll.
italian sausage and pear slices topped with gorgonzola and grilled red onion, served with honey-mustard on a baguette.
grilled chicken with arugula, caramelized onion, goat cheese,pancetta and balsamic glaze. served on ciabatta.
panko breaded chicken breast with pancetta, caramelized onion, mozzarella and avacado aioli on a baguette sub roll.
italian sausage smothered with peppers and onions served on a baguette sub roll.
fresh milk mozzarella and vine ripened tomatoes served with extra virgin olive oil on a ciabatta roll.
san danielle prosciutto thinly sliced with fresh mozzarella, extra virgin olive oil and basil on a ciabatta roll.
fresh oven roasted chicken salad with celery and raisins served on a fresh croissant with lettuce and tomato.
solid white tuna salad, with celery and onions served on a fresh croissant with lettuce and tomato.
freshly baked turkey breast served on a croissant with lettuce, tomato and onions.
fresh homemade meat sauce layered with pasta, ricotta and mozzarella cheeses and topped with pomodoro sauce.
oven baked penne pasta, pomodoro sauce, ricotta, basil and mozzarella cheese.
italian sausage with broccoli, sundried tomatoes. oil and garlic with rigatoni.
sausage spinach and mozzarella ravioli. served with pancetta, sun dried tomatoes, mushrooms, marsala and a pomodoro cream sauce.
ravioli filled with four cheeses; finished in a sun dried tomato cream sauce with a touch of pomodoro sauce.
sausage, onions and peppers sauteed in pomodoro sauce; tossed with rigatoni.
penne tossed in a gorgonzola cream sauce with walnuts and garnished with chopped fresh tomatoes.
fresh shrimp sautéed then tossed with fettuccini pasta with olive oil, butter, basil, garlic lemon and roasted pine nuts.
chicken tenders sautéed with pancetta, mushrooms, sun-dried tomatoes, olive oil, garlic and onions; tossed with fettuccini pasta.
child’s portion for age 12 and under.
tomato sauce, fresh basil and mozzarella.
fig, gorgonzola, pancetta with caramelized onion, arugula and mozzarella. lightly topped with balsamic glaze.
sausage, pancetta, roasted peppers, black olives, fresh basil and mozzarella cheese.
prosciutto san danielle, red onions and tomato sauce topped with fresh milk mozzarella.
mushrooms, artichokes, tomato sauce, basil, pepperonata, and mozzarella cheese.
fresh basil, rosemary, ricotta and mozzarella cheeses.
roasted chicken with spicy barbecue sauce, fresh tomato slices, chopped scallions and mozzarella cheese.
mozzarella and tomato sauce.
ricotta, mozzarella and parmesan cheese. build your own using pizza topping choices. build your own using pizza topping choices.
fresh vegetables, spinach, ricotta and mozzarella cheeses.
three cheeses and spinach.
mozzarella, ricotta, sausage, pancetta, garlic, pepperonata.
freshly toasted homemade bread brushed with olive oil and topped with chopped tomatoes, garlic, olive oil and fresh basil.
fresh milk mozzarella layered with fresh sliced tomatoes, basil, extra virgin olive oil.
imported buffalo milk mozzarella layered with fresh sliced tomatoes, basil, extra virgin olive oil.
slices of italian bread topped with garlic, olive oil, basil and oregino, baked in the wood-burning oven.
portabella mushrooms sauteed with balsamic vinegar, garlic, shallots, rosemary and fresh parmesan cheese.
grilled eggplant filled with a mixture of goat cheese, sun-dried tomato, basil and olive oil; topped with balsamic vinaigrette.
our chef’s selection of prosciutto san danielle, sopressata, reggiano parmesan, pecorino fresco, fresh tomato & mushrooms salad, artichoke and mixed olives.
green leaf and romaine lettuces with tomatoes, cucumbers, and carrots. dressing choices: creamy garlic – antonio’s creamy sun dried tomato with basil and garlic – balsamic vinaigrette.
our insalata della casa with choice of: feta or gorgonzola cheese.
crisp romaine lettuce tossed in antonio’s homemade caesar dressing with freshly baked croutons and parmesan cheese.
mixed greens with, egg, tomato, provolone, cotto ham, mortadella, genoa salami with choice of dressing.
spring mix tossed with fresh berries, walnuts, gorgonzola and served with berry vinaigrette.
solid white tuna salad, with celery and onions served over a house salad.
mixed greens tossed in a spicy cherry tomato and basil vinaigrette, served with mixed olives, red onion, pepperoncini and feta cheese.
fresh spinach leaves with hard boiled egg, crumbled pancetta, sliced mushrooms and croutons; topped with a warm balsamic vinaigrette.
north atlantic salmon grilled and served on a house salad with balsamic vinaigrette.
spring mixed lettuce and tomatoes, served with goat cheese, pine nuts topped with balsamic vinaigrette.
soup of the day.
breaded chicken breast with mozzarella cheese and pomodoro sauce over spaghetti.
a half chicken basted with antonio’s own recipe of fresh rosemary, garlicand olive oil; then roasted over the wood burning rotisserie. served with roasted potatoes and vegetables.
chicken breast sauteed with capers, basil and oregano; finished in a pomodoro sauce. served over spaghetti.
fresh chicken breast brushed with olive oil and fresh herbs, grilled to perfection; served with roasted potatoes and vegetables.
chicken breast sautéed with artichoke hearts, garlic and basil in a white wine lemon sauce; served with fresh vegetables and roasted potatoes.
breaded eggplant layered with parmesan and mozzarella; topped with pomodoro sauce.
fresh fish of the day.
fresh north atlantic salmon grilled to perfection with a lemon-herb butter; served with fresh vegetables and roasted potatoes.
fresh homemade meat sauce layered with pasta, ricotta and mozzarella cheeses and topped with pomodoro sauce.
oven baked penne pasta, pomodoro sauce, ricotta, basil and mozzarella cheese.
italian sausage with broccoli, sundried tomatoes. oil and garlic with rigatoni.
sausage spinach and mozzarella ravioli. served with pancetta, sun dried tomatoes, mushrooms, marsala and a pomodoro cream sauce.
ravioli filled with four cheeses, finished in a sun dried tomato cream sauce with a touch of pomodoro sauce.
sausage, onions and peppers sauteed in pomodoro sauce; tossed with rigatoni.
penne tossed in a gorgonzola cream sauce with walnuts and garnished with chopped fresh tomatoes.
fresh shrimp sautéed then tossed with fettuccini pasta with olive oil, butter, basil, garlic lemon and roasted pine nuts.
chicken tenders sautéed with pancetta, mushrooms, sun-dried tomatoes, olive oil, garlic and onions; tossed with fettuccini pasta.
child’s portion for age 12 and under.
tomato sauce, fresh basil and mozzarella.
fig, gorgonzola, pancetta with caramelized onion, arugula and mozzarella. lightly topped with balsamic glaze.
sausage, pancetta, roasted peppers, black olives, fresh basil and mozzarella cheese.
prosciutto san danielle, red onions and tomato sauce topped with fresh milk mozzarella.
mushrooms, artichokes, tomato sauce, basil, pepperonata, and mozzarella cheese.
fresh basil, rosemary, ricotta and mozzarella cheeses.
roasted chicken with spicy barbecue sauce, fresh tomato slices, chopped scallions and mozzarella cheese.
mozzarella and tomato sauce.
ricotta, mozzarella and parmesan cheese. build your own using pizza topping choices. build your own using pizza topping choices.
fresh vegetables, spinach, ricotta and mozzarella cheeses.
three cheeses and spinach.
mozzarella, ricotta, sausage, pancetta, garlic, pepperonata.
Hours of Service:
Friday: 11:30am - 2:30pm
Friday: 5:00pm - 10:00pm
Monday: 11:30am - 2:30pm
Monday: 5:00pm - 10:00pm
Tuesday: 11:30am - 2:30pm
Tuesday: 5:00pm - 10:00pm
Saturday: 5:00pm - 10:00pm
Thursday: 11:30am - 2:30pm
Thursday: 5:00pm - 10:00pm
Wednesday: 11:30am - 2:30pm
Wednesday: 5:00pm - 10:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.