Villa Antonio Ristorante

Sweet chili dipped calamari. Fried to golden perfection.

Paper thin slices of Black Angus filet. Garnished with capers, Bermuda onions, lemon and crostinis topped with olive oil and freshly grated Parmigiano.

Two oven roasted crab cakes drizzled with a lobster cream sauce.

The chef's own daily creation. Call restaurant for daily selection.

Grilled portobello mushroom marinated in balsamic and topped with eggplant, tomato, fresh shaved mozzarella and basil. Finished in a fire roasted red pepper sauce.

Jumbo ravioli stuffed with veal osso bucco and Asiago cheese. Finished in a Marsala wine sauce and garnished with crispy spinach.

Filo dough stuffed with homemade risotto, chicken, mozzarella and spinach. Served with a side of Aurora sauce.

Wild mushrooms sauteed in cognac cream sauce over crispy homemade polenta.

Homemade puff pastry topped with diced shrimp and scallops in a Jack Daniel's whiskey, mushroom cream sauce.

Slowly simmered sausage and kale. Topped with fresh shaved Parmesan.

Lobster bisque served with freshly diced shrimp and a touch of Jacquin brandy.

With a hint of Jacquin brandy. Topped with melted mozzarella and a ciabatta bread crouton.

Romaine lettuce coated with homemade Caesar dressing, grilled and topped with shaved Parmesan and a toasted Parmesan crouton.

Chopped romaine, fresh mozzarella, diced ham, tomatoes, red onion, diced hard-boiled egg, sugar crusted bacon, cucumbers and Italian vinaigrette. Topped with a Parmesan ciabatta crouton.

Vine ripened tomatoes sliced with fresh mozzarella. Garnished with red onions, basil and balsamic glaze.

Baby mixed greens, beets, pears, goat cheese, candied walnuts and sugar crusted bacon in balsamic vinaigrette.

Breaded chicken breast topped with melted mozzarella and marinara. Served over angel hair.

Lightly seared, almond crusted chicken breast and amaretto cream sauce. Garnished with red peppers and served over whipped potatoes.

Sauteed chicken breast topped with eggplant, prosciutto, mozzarella and pomodoro, basil sauce. Served over a bed of whipped potatoes.

Lightly sauteed chicken breast with crabmeat and asparagus. Served over crispy polenta with Dijon mustard cream sauce and cherry tomatoes.

Shrimp, scallops, salmon, clams, mussels, linguine and vodka pink sauce.

Pan seared salmon with horseradish cream sauce and Parmesan breadcrumbs. Served over risotto primavera with a grilled lemon.

Blackened, pan seared yellowfin tuna with sun-dried tomatoes, Kalamata olives, artichoke hearts, lemon, white wine sauce and broccolini.

Pan seared grouper encrusted with pine nuts. Served over sauteed spinach with mussels in balsamic glaze.

Parmesan dusted scallops, whipped potatoes and cherry tomatoes with a light Alfredo sauce.

Tender veal scaloppini, wild mushrooms and Gorgonzola, Marsala sauce. Served over angel hair pasta.

Veal scaloppini, eggplant, prosciutto, roasted red peppers, mozzarella and roasted garlic, rosemary sauce. Served with a side of angel hair.

Veal topped with Granny Smith apples, raisins and brandy butter sauce. Served over a bed of angel hair pasta.

Pasta purses stuffed with six cheeses. Tossed with grilled chicken, prosciutto di Parma and sun-dried tomato sauce.

Lobster stuffed ravioli, mushroom, cognac cream sauce and two shrimp.

Short rigatoni, sweet Italian sausage, roasted red peppers, caramelized onions and melted Buffalo mozzarella in marinara sauce.

Penne pasta with goat cheese, almonds, prosciutto, sun-dried tomatoes, peas and olive oil, roasted garlic sauce.

Lightly grilled scallops and shrimp, angel hair and Mandarin orange pesto sauce. Topped with feta cheese.

Pasta sheets layered with Parmigiano, ricotta, mozzarella, provolone, ground beef and homemade marinara.

Fettuccine pasta, asparagus, roasted chicken and pistachio cream sauce.

Grilled chicken breast, penne pasta, Parmigiano, mozzarella, Romano, Gorgonzola cheese crumbles and cherry tomatoes.

Gluten-free penne pasta, broccolini, sun-dried tomatoes, wild mushrooms, goat cheese and garlic-infused olive oil sauce.

Pasta sheets layered with fresh, sauteed vegetables, four cheese and homemade marinara sauce. Topped with mozzarella.

Whole wheat pasta with capers, olives, tomatoes, fresh basil and pomodoro sauce.

Layers of breaded eggplant topped with homemade marinara sauce and melted mozzarella.

Pan seared chicken breast, encrusted with almonds. Served over risotto primavera.

Grilled, bone-in veal chop with olive oil, roasted garlic, rosemary and white wine. Served over Gorgonzola whipped potatoes.

Slow braised, eight hour veal shank in Marsala red wine sauce. Served over risotto with crispy spinach.

Baby New Zealand lamb chops with Gorgonzola cheese and roasted garlic, rosemary sauce. Finished with crispy spinach and polenta.

Grilled filet over crispy polenta. Topped with Gorgonzola cheese crumbles and mushroom Barolo red wine sauce.

Tender beef rolled and stuffed with mozzarella, Italian herbs, prosciutto and spinach. Served with homemade marinara sauce and Gorgonzola whipped potatoes.

Ribeye with au poivre sauce and whipped potatoes.

French onion with Jacquin brandy, melted mozzarella and a ciabatta bread crouton.

Slowly simmered sausage and kale. Topped with fresh shaved Parmesan.

Baby mixed greens, beets, pears, goat cheese, candied walnuts, sugar crusted bacon and balsamic vinaigrette.

Chopped romaine, fresh mozzarella, diced ham, tomatoes, red onion, diced hard-boiled egg, sugar crusted bacon, cucumber, Italian vinaigrette and a Parmesan ciabatta crouton.

Romaine lettuce coated with homemade Caesar dressing and grilled. Topped with shaved Parmesan and a toasted Parmesan crouton.

Bacon, lettuce, and tomato on toasted ciabatta bread.

Slices of Buffalo mozzarella and tomatoes. Served on ciabatta bread.

Breaded chicken breast topped with melted mozzarella and marinara. Served on ciabatta bread.

Grilled eggplant topped with tomato and Buffalo mozzarella. Served on ciabatta bread.

Homemade meatballs topped with melted mozzarella and marinara sauce. Served on ciabatta bread.

A beef patty cooked to order and topped with mozzarella, lettuce, and tomatoes. Served on ciabatta bread.

Sliced portabello mushroom, roasted red peppers, tomatoes, Buffalo mozzarella, and lettuce. Served on ciabatta bread.

Pasta sheets layered with Parmigiano, ricotta, mozzarella, provolone, ground beef and marinara sauce.

Breaded chicken breast topped with mozzarella and marinara sauce.

Grilled salmon with sun-dried tomatoes, Kalamata olives and artichoke hearts in a lemon, white wine sauce.

Penne pasta with broccolini, sun-dried tomatoes, wild mushrooms, goat cheese and garlic-infused olive oil sauce.

Breaded eggplant topped with melted mozzarella and marinara sauce.

Diced grilled chicken, penne pasta, Parmigiano, mozzarella, Romano, Gorgonzola cheese crumbles and cherry tomatoes.

Short rigatoni, sweet Italian sausage, roasted red peppers, caramelized onions, marinara sauce and Buffalo mozzarella.

Pan seared chicken breast, encrusted with almonds. Served over risotto primavera.

Whole wheat penne pasta with capers, olives, tomatoes, fresh basil and pomodoro sauce.