Antipasto appetizers PaneCotta sauteed escarole, white beans, garlic, italian bread, and olive oil 8.00 Clams Bianco whole clams in clam broth with garlic and oregano 11.00 Clams Arreganata broiled with bread crumbs, oregano, garlic and olive oil and topped with red peppers 10.00 Fried Calamari with marinara sauce Sm. 10.00 Lg. 15.00 Zuppa di Cozze mussels marinara 10.00 Antonio's Cold Antipasto assorted Italian favorites to share Sm. 11.00 Lg. 15.00 Stuffed Cherry Peppers with anchovies, capers, and olives 7.00 Roasted Portobello Mushroom topped with gorgonzola cheese and toasted pinenuts served over mixed greens and drizzled with balsamic glaze 10.00 Spicy Calamari crispy flash fried calamari tossed with spicy marinara sauce, hot cherry peppers and arugula Sm. 11.00 Lg. 16.00 Fried Mozzarella with marinara 7.00 Zuppa soup Chicken Soup with spinach and meatballs 5.00 Pasta e Fagioli cannelini beans, garlic, olive oil and tomato (italian pepperoni optional) 5.00 Pasta e Ceci chick peas in a light tomato broth with onion and garlic 5.00 Soup of the Day The chef's daily creation Priced daily Ensalada salad Fresh Mozzarella with Tomatoes with olive oil and basil 7.00 Caesar Salad crispy romaine lettuce tossed with zesty anchovy parmesan dressing topped with garlic croutons 7.00 Mixed Mesculin Greens with Gorgonzola served with balsamic vinegar dressing 5.00 Antonio's Seafood Salad a very special mix of calamari, shrimp, and scungilli in olive oil, garlic, lemon, and parsley Sm. 12.00 Lg. 16.00 Arugula Salad arugula and red onion drizzled with extra virgin olive oil and fresh lemon juice over thin slices of parma prosciutto and parmesan cheese 10.00 Pasta pasta Amatriciana Sauce diced onions, pancetta, and garlic in a tomato sauce with white wine and crushed red pepper, finished with parmesan cheese 15.00 Penne alla Vodka picked lobster meat, in a light vodka cream sauce with carmelized onions, fresh basil and garlic (add lobster for $7.00) 14.00 Puttanesca with capers, anchovy, olives and tomatoes 13.00 Pecorino and Black Pepper Sauce 13.00 Marinara Sauce meatballs optional ($5.00 extra) 10.00 Bolognese a traditional ragu 16.00 Antonio Alio olive oil, garlic, and anchovy with a touch of tomato 11.00 Piselli and Prosciutto peas and prosciutto in a cream sauce with a touch of tomato 15.00 Broccoli Rabe and Sausage seasoned in olive oil, garlic, red pepper flakes, finished with parmesan cheese 15.00 Baked Lasagna 15.00 All of the above may be served with a choice of pasta listed below: Capellini, Fettucine, Gemelli, Linguine, Orecchiette, Penne, or Rigatoni   Neopolitan sides Suffritta veal hearts in a savory tomato sauce 6.00 Tripe stewed veal tripe with a light touch of tomato sauce 7.00 Calamari al Pomodoro squid in tomato sauce 11.00 Escarole and Beans sauteed in olive oil and garlic 6.00 Porkskin Braciole seasoned with salt, pepper, garlic, and parsley 6.00 Broccoli Rabe with Sausage seasoned in olive oil, garlic, red pepper flakes, finished with parmesan cheese 11.00 Pollo chicken Chicken Parmigiana with marinara and mozzarella 15.00 Chicken Marsala with mushrooms 16.00 Chicken Florentine breast sauteed with shallots in a white wine lemon butter sauce, served over spinach 16.00 Chicken Bocconcini chicken breast, with prosciutto, leeks and muchrooms in a light white wine sauce, finished with fontina cheese 18.00 Pesce fish Zuppa di Vongole whole clams bianco or rosso over pasta 18.00 Shrimp alla Marinara over pasta 19.00 Calamari alla Pomodoro squid in a tomato sauce over pasta 16.00 Shrimp Scamponi with capers. straw mushrooms, onion and a touch of tomato in a marsala wine sauce, served over spinach 21.00 Shrimp Scampi with garlic, olive oil, lemon and parsley and a bread crumb topping 20.00 Swordfish Portofino olives, capers and basil in a light marinara sauce 23.00 Shrimp and Clams FraDiavolo served in a spicy tomato sauce over pasta 22.00 Fresh Fish of the Day The chef's special preparation M/P Stuffed Shrimp with crabmeat, clam, and freselle stuffing 21.00 Zuppa di Pesce picked lobster meat, shrimp, clams, mussels and fresh fish over pasta, bianco or rosso 38.00 Vitello veal Veal Piccata scallopines with capers, shallots, and lemon 19.00 Veal alla Parmigiana with marinara and mozzarella 18.00 Veal Scallopine al Marsala with mushrooms 19.00 Shrimp Scamponi with capers. straw mushrooms, onion and a touch of tomato in a marsala wine sauce, served over spinach 21.00 Veal alla Milanese lightly breaded veal cutlet, sauteed and served with chopped vine ripened tomatoes and aruglua dressed with lemon and olive oil 21.00 Veal alla Pizzaiola medallions of veal in tomato with mushrooms, garlic, onions, and peppers 20.00 Veal Mediterranean scallopines with picked lobster and crab meat, finished in a delicate tomato cream sauce served over your choice of pasta 27.00 Veal Valdostana sauteed with prosciutto, mushrooms, and shallots, finished with a port wine sauce topped with fresh mozzarella 21.00 Old Neopolitan favorites Minestra (seasonal) escarole, savoy cabbage, ham and pepperoni, seasoned in a savory broth 15.00 Melanzane alla Parmigiana eggplant with mozzerella 13.00 Eggplant Rollatini eggplant stuffed with ricotta 15.00 Beef Braciole top round rolled with garlic, parsley, parmesan cheese. cooked in our tomato sauce 19.00 Pork Braciole pan fried with hot and sweet vinegar peppers 18.00 16oz. Pork Chop with Broccoli Rabe pan seared with oil and garlic 23.00 Grilled 16oz. Pork Chop alla Napolitana with potatoes and hot & sweet vinegar peppers 23.00 This page and its contents are copyright 2004-2011 Antonios Ristorante and Tre Pears. Permission is granted to WWW link.