Antonio's

A rich dish of mixed house appetizers. Includes a selection of imported cold cuts and cured meats, served in the chef's style.

Very thin slices of raw beef. Served with fresh rocket and parmesan shavings, dressed with an emulsion of oil and lemon.

Thin slices of smoked salmon. The dish is enhanced with capers and olives and dressed with oil and lemon.

Finely sliced fresh mushrooms served warm. Covered with melted mozzarella and flavored with thyme.

Breaded and fried mozzarella, enhanced with anchovies. Crispy outside and gooey inside, served with mixed salad and tomato sauce.

Italian sausage grilled. Served simply with a side of fresh rocket to balance the rich flavor of the meat.

Classic Italian baked eggplant dish. Layers of eggplant with tomato sauce, mozzarella, parmesan and basil.

Raw Australian beef fillet tartare, finely minced. Dressed according to Chef Antonio's special style.

Imported pan-seared scallops. Served with sautéed spinach, fresh rocket and a balsamic cream sauce.

An assortment of fresh green vegetables. Dressed with care to enhance their natural flavor.

Imported mussels pan-seared. Served in a spicy tomato sauce flavored with garlic.

Pan-seared clams. Dressed with a light white wine sauce.

Mixed fried calamari and shrimp. Golden and crispy, ideal to enjoy with a squeeze of lemon.

Traditional mixed vegetable soup. Enriched with the addition of Genovese pesto in the house style.

A rich and flavorful seafood soup with mixed shellfish. Characterized by a spicy broth.

A refined, creamy lobster bisque. Creamy with an intense sea flavor.

Velvety cream of mushroom and black truffle. A dish with an intense and earthy aroma.

Pasta dressed with classic Bolognese ragu. A rich sauce based on minced meat and slow-cooked tomato.

Pasta with tomato sauce, eggplant and garlic. Enhanced with salted ricotta, oregano and parsley, typical of Sicily.

A creamy and flavorful Roman classic. Prepared with eggs, crispy pancetta, fresh cream and parmesan cheese.

Pasta dressed with fresh green pesto. An aromatic sauce based on basil, pine nuts, pecorino cheese and extra virgin olive oil.

Pasta in a light creamy sauce. Dressed with mushrooms, spinach, garlic and cheese.

Four cheese pasta. A rich and creamy white sauce made from the fusion of four varieties of Italian cheeses.

Seafood pasta. Dressed with a mix of fresh fish and shellfish in tomato sauce.

Pasta with clams. Sautéed in a pan with a simple and flavorful white wine sauce.

Squid ink pasta. A dish with a characteristic black color and an intense sea flavor.

Pasta with shrimp and their roe. Sautéed with garlic, extra virgin olive oil and hot chili pepper.

Pasta with crumbled Italian sausage. The dressing is a creamy pink sauce based on tomato and cream.

A simple and spicy classic. Pasta sautéed with abundant garlic, quality olive oil and red chili pepper.

Chef's special dish. Pasta with porcini mushrooms and San Daniele prosciutto in a rich black truffle cream.

Lamb ragu pasta. Dressed with minced lamb slow-cooked in a rich tomato sauce.

Fresh seafood salad. A mix of seafood sautéed in white wine and dressed with a light house sauce.

Rich salad with avocado and shrimp. Enhanced with rocket, pine nuts and parmesan, served with balsamic dressing.

Fresh seasonal mixed salad. Composed of cherry tomatoes, peppers, carrots and radishes with a special dressing.

Classic tricolor salad. Slices of tomato and fresh mozzarella with basil, olive oil and balsamic vinegar.

Gourmet mixed salad. Dressed with a black truffle cream and enhanced by the strong flavor of gorgonzola.

The classic Caesar Salad revisited. Romaine and iceberg lettuce with anchovies, parmesan, crispy pancetta and croutons.

Fresh rocket salad. Served with cherry tomatoes, pine nuts and parmesan shavings, lightly dressed.

Greek-Mediterranean style salad. A mix of peppers, olives, sundried tomatoes and feta cheese with balsamic vinegar.

The quintessential homemade Italian dessert. Layers of ladyfingers soaked in coffee alternated with a mascarpone and cocoa cream.

Delicate spoon dessert based on panna cotta. Served with a pistachio topping.

Chocolate cake with a warm, molten center. Served with homemade vanilla ice cream.

Puff pastry dessert filled with apples, walnuts and raisins with cinnamon. Served on a vanilla cream.

Layered Sicilian traditional gelato. Combines vanilla and chocolate flavors with pieces of panettone.

Truffle-shaped hazelnut gelato. Coated with crunchy flakes and with a chocolate gelato core.

Artisanal gelato with an intense double chocolate flavor.

Classic artisanal vanilla gelato, sweet and aromatic.

Creamy pistachio flavored gelato.

Rich hazelnut flavored gelato.

Refreshing and fruity strawberry sorbet, dairy-free.

Refreshing and tangy lemon sorbet, ideal after a meal.

A tasting platter with the best imported cheeses selected by Chef Antonio.