Antica Trattoria
Location Info
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Dinner Menu
Antipasti
Grilled bread topped with chopped tomato, basil and goat cheese.
Grana padano, sicilian dried ricotta, smoked mozzarella, prosciutto, sopressata and mortadella.
Bufala mozzarella and S. Danielle prosciutto baked over sautéed spinach.
Thin sliced filet mignon topped with arugola, shaved parmigiano, capers and truffle oil.
Freshly sliced bufala mozzarella, vine-ripened tomato, basil, pesto aioli.
Fresh mussels and clams, pan roasted, smoked tomato and butter sauce.
Prawns wrapped with prosciutto, grilled and served over arugula, drizzled with EVOO and balsamic glaze.
Grilled eggplant, diced tomato, basil, EVOO with toasted goat cheese crostini.
Oven-roasted portobello, crispy polenta, cabernet reduction and crumbled gorgonzola.
Shrimp, calamari and artichoke flash-fried and served with a creamy garlic sauce.
Fresh calamari flash-fried and served with a spicy tomato and garlic sauce.
Chef’s choice of mixed appetizers for two.
Zuppe E' Insalate
Classic Italian vegetable soup.
Creamy tomato soup.
Cannellini beans and pasta soup.
INSALATE
Classic Caesar salad with parmigiano cheese.
Organic spring mix and diced tomato tossed with light vinaigrette.
Organic spinach with caramelized walnuts, mushroom and gorgonzola cheese drizzled with house vinaigrette.
Organic spring mix, sliced pears, goat cheese, caramelized walnuts, light vinaigrette.
Vine-ripened tomatoes, red onions, sweet gorgonzola, basil, drizzled with EVOO and balsamic glaze.
Fresh fennel and arugola, mandarin orange, shaved sicilian dried ricotta house vinaigrette.
RISOTTI
Arborio rice cooked in a shrimp stock and served with mussels, clams, calamari, shrimp and salmon with fresh herbs and garlic in a light tomato sauce
Arborio rice cooked in a saffron stock with asparagus tips and prawns.
Arborio rice cooked in a mushroom stock, served with porcini mushrooms and topped with infused truffle oil.
Arborio rice cooked in a vegetable stock, goat cheese, roasted fennel, oven-dried tomato and drizzled with balsamic glaze
PASTA
Penne sautéed with broccoli and sun-dried tomato in a roasted garlic and pinot grigio sauce topped with sicilian dried ricotta
Fresh manila clams sautéed with garlic and fresh herbs in a white wine or tomato sauce
Homemade purse shaped ravioli stuffed with wild mushrooms and finished with sun-dried tomato, asparagus and diced artichoke in a basil tomato sauce
Homemade cheese ravioli with shrimp in a Marsala and tomato cream sauce.
Pasta sheets layered and baked with veal ragout, béchamel and mozzarella cheese.
Penne pasta with prosciutto, artichoke and green olives in a cream sauce.
Bowtie pasta, diced veal, roasted fennel, tomato and basil in a light cream sauce.
Linguine pasta with garlic, mussels, clams, calamari, shrimp and salmon with fresh herbs in a light tomato sauce.
Penne with sausage, sun-dried tomato, garlic, zucchini, tomato-sherry sauce.
Homemade gnocchi in a pesto sauce with roasted pine nuts.
Homemade gnocchi sautéed with roasted fennel and porcini mushrooms in a brandy and tomato cream sauce topped with goat cheese.
Linguine pasta with shrimp and smoked salmon, sautéed with shallots and garlic and finished in a creamy lobster and brandy sauce.
Bowtie pasta with grilled portobello mushroom, sun-dried tomato and asparagus in a brandy and cream sauce.
Penne with roasted eggplant, tomato and garlic in a tomato sauce with sicilian dried ricotta.
Angel-hair pasta with shrimp, wild mushroom, tomato and pinot grigio sauce.
Angel-hair pasta with garlic, diced tomato and basil with EVOO.
Homemade cheese ravioli with wild mushrooms in a port-tomato sauce.
Fettuccine, diced pears, walnuts, in a mascarpone and gorgonzola cream sauce.
Fettuccine with grilled chicken, asparagus and sun-dried tomato in a brandy and saffron sauce.
I Secondi
Chicken breast with asparagus, prosciutto, fontina cheese, beurre blanc sauce.
Chicken breast stuffed with wild mushroom and spinach in brandy cream sauce.
Chicken breast prepared any style; Parmigiana, Marsala or Piccata.
Chicken breast, italian sausage, roasted peppers and potato in a tomato sauce.
Veal scaloppine stuffed with fontina cheese in a porcini mushroom cream sauce.
Veal scaloppine topped with prosciutto in a sage and white wine sauce.
Veal scaloppine served any style; Parmigiana, Marsala or Piccata.
Veal scaloppini, garlic, artichoke, diced tomato in rosemary chardonnay sauce.
Veal scaloppine rolled with asparagus, roasted peppers, smoked mozzarella in a diced tomato and sauvignon blanc sauce.
Oven-roasted pork loin with fresh herbs, crusted with black peppercorn and served with caramelized apples in a merlot wine reduction.
Fresh salmon filet, artichoke, fresh herbs and diced tomatoes in a prosecco sauce.
Grilled mix of sea bass, salmon, prawns and calamari steak served with spinach, vegetables and salmoriglio sauce. (serves two).
Poached sea bass, roasted fennel, artichoke and potatoes in saffron wine broth.
Combination of calamari steak, shrimp, garlic, and capers sautéed in a balsamic sauce.
Mussels, clams, fresh assorted fish, calamari, shrimp in light tomato herb broth.
Chef Francesco's traditional eggplant parmesan.
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