menus and recipes

Appetizers

Calamari Fritti

fried calamari and cherry peppers with marinara sauce

on the side 10.00 L

Calamari Arrabiata

same as above, then tossed in a spicy red sauce 12.00 L

Mozzarella in Carozza

buffalo mozzarella, plum tomatoes and basil between slices of

Italian bread, egg battered, fried and

served with marinara sauce for dipping 10.00 V

Polipo Condito:

Octopus salad with olive oil and lemon dressing 11.00 G,L

Carpaccio di Tonno

Ahi tuna rolled in espresso and sesame seeds, served with a compote of red onions, tomatoes and balsamic reduction13.00 G,L

Gamberone all’Aspro

Jumbo shrimp marinated in a Bloody Mary mix 11.00 G,L

Trio di Pesce Tiberio

a taste of the above three: octopus, tuna and jumbo shrimp 13.00 G,L

Assagio Tiberio

Tiberio’s classic antipasto, a taste of Italy 11.95 p.p., min. 2p . V

Prosciutto e Melone

Thinly sliced Prosciutto di Parma over fresh cantaloupe 11.00 G,L

Piadina alla Rugola e Prosciutto

Grilled flatbread topped with fresh baby arugula and prosciutto12.00 V,L

Bruschetta Fai da Tѐ

“Make it yourself” Grilled slices of garlic bread with warm

tomatoes, ricotta and mozzarella, 10.00 V,L

Soups

Crema di Pomodoro e Basilico:

creamy tomato and basil with a little pasta 4.25/7.25 G,V

Zuppa di Pane Vecchio

Old Tuscan recipe of vegetable stock based soup with mushrooms

and pancetta, garlic and rosemary,

day old bread and a touch of cream 4.25/7.25

Zuppa di Piselli:

creamy pea soup with a little sausage and pancetta 4.25/7.25 G,V

Crema di Fagioli e l’Olio d’Oliva

creamy bean soup topped with red onions and garlic crostini 4.25/7.25 G,V,L

Salads

Insalata Mista

garden salad with your choice of Italian, parmesan peppercorn or blueberry vinaigrette 3.50 G,V,L

Insalata Cesare

Antonio’s version: half of a romaine heart drizzled with creamy Caesar dressing and served with

garlic crostini and crispy bacon 7.50 G,V,L

Barbabietola Rucola e Pompelmo

Oven roasted red beets with baby arugula, goat cheese, and grapefruit, with a grapefruit/ honey dressing 10.00 G,V,L

Insalata di Pere

grilled pears over mixed greens, red onions, tomatoes and gorgonzola

with olive oil and lemon dressing, finished with

balsamic reduction 10.00 G,V,L

Entrees

Pasta

Linguine alla Vongole e Zucchini

lightly fried zucchini, garlic, white wine, marinara and littlenecks 21.00 L

Penne alla Vodka

Antonio’s classic vodka sauce 17.00 V

Linguini ai Frutti di Mare

clams, mussels, calamari small shrimp in your choice of white, red or

fra diavolo sauce over linguine 22.00 L

Gnochetti al Filetto di Pomodori

homemade potato gnocchi with tomato,

buffalo mozzarella and basil 18.00 V

Timballo di Maccheroni

traditional Neopolitan dish, pasta, meat, ricotta and mozzarella, baked

in a crust and served with a cheese sauce 19.00

Lasagne Bolognese

Antonio's classic lasagne 18.00

Risotto Pescatore: (min. 2 p.p.)

Italian version of Paella 39.00 G,L

Risotto ai Quattro Formaggio e Asparagi

Risotto with a four cheese sauce and fresh asparagus 20.00 G,V

Fish

Branzino al Forno

baked branzino fillet with garlic herbs, fresh tomato and white wine served with warm potato salad and drizzled with olive oil 24.00 G,L

Tonno al Espresso

Espresso rolled ahi tuna served with sauteed baby spinach and topped with

caramelized shallots and balsamic reduction 24.00 G,L

Gamberi al Cognac

Sauteed jumbo shrimp in a creamy cognac sauce and prosciutto served with

homemade ravioli filled with grilled vegetables and ricotta 24.00

Salmone e Capesante con Asparagi

pan seared salmon and sea scallops served with creamy sambuca

sauce and green asparagus 25.00 G

Meat

Pollo Sorrentino

chicken scallopina layered with eggplant and fontina cheese in a creamy sauce with peas and a touch of tomatoes 18.00

Pollo ai Carciofi

chicken scallopina with sautéed artichoke hearts and a

white wine sauce 19.00 L

Vitello alla Romana

Veal scallopina topped with fontina cheese and prosciutto served with a delicate white wine gravy 24.00 L

Bistecca al Rosmarino o Pizzaiola

16 oz. NY strip steak served with your choice of rosemary olive oil and garlic,

or pizzaiola sauce 24.00 G,L

Sandwiches

All’ Italiana- prosciutto, buffalo mozzarella, and coppa on rosemary focaccia 9.95

Pollo Milanese- Chicken cutlet with romaine lettuce and smoked hot pepper sauce on ciabatta 9.95

Vitello Parmigiana- Veal cutlet with marinara sauce and mozzarella on ciabatta 10.95

Vegetariano- Grilled zucchini, roasted peppers, buffalo mozzarella, on focaccia bread with a caper aioli $9.95

Tonno- tuna, olive oil, capers, red onions, black olives and melted mozzarella on ciabatta 10.95

Broccoli Rabe and Spicy sausage on ciabatta 10.95

Brasato di Manzo : open faced sandwich on ciabatta with tender braised beef with gravy 12.00

Salads

Insalata Caprese: plum tomatoes, buffalo mozzarella, olive oil and balsamic reduction 10.00

Insalata di Spinace e Pancetta: baby spinach salad topped with crispy pancetta and goat cheese with a

honey lemon dressing and a sprinking of cranberries 10.00

Insalata de Pere alla Griglia: grilled pears over mixed greens, red onions, tomatoes and gorgonzola with

olive oil and lemon dressing, finished with balsamic reduction 10.00

Soups

Crema di Piselli: creamy pea soup with a little sausage and pancetta 3.95 / 5.95

Zuppa di Pane Vecchio: Old Tuscan recipe of vegetable stock based soup with mushrooms and pancetta,

garlic and rosemary, day old bread and a touch of cream 3.95 / 5.95

Zuppa di Fagioli; classic pasta, pancetta and beans soup 3.95 / 5.95

Cup of Soup with ½ sandwich 8.50

Appetizers

Mozzarella in Carozza: buffalo mozzarella, plum tomatoes and basil between slices of Italian bread,

egg battered, fried and served with marinara sauce for dipping 9.00

Calamari Fritti: fried calamari and cherry peppers with marinara sauce on the side 10.00

Prosciutto, Melanzane e Mozzarella: imported Parma ham, marinated eggplant and buffalo mozzarella 10.00

Bruschetta ai Carciofi: bruschetta with garlic, tomatoes, artichokes, gorgonzola and a slice of prosciutto 10.00

Entrees

Pasta

Penne with Vodka Sauce 11.00 add chicken 2.00

Spaghetti Carbonara: spaghetti with cream, egg yolks, parmesan and pancetta 12.00

Lasagne alla Bolognese: Lasagna with meat sauce 10.00

Fish

Linguine alle Vongole: linguine with littleneck clams in your choice of white, red or fra diavolo sauce 13.00

Salmone alle Erbe Aromatica: lightly blackened broiled salmon topped with an herbal

butter over lemon risotto 15.00

Meat

Medaglioni di Pollo all Romana: Chicken scallopina topped with fontina cheese and prosciutto

served in a delicate white wine gravy 13.00

Pollo Piccata: chicken scallopina served with a white wine and lemon sauce with capers 13.00

Vitello al Marsala: Veal scallopina with shiitake mushrooms in marsala wine sauce 16.00

House Wines:

Chianti

Montepulciano

Merlot

Cabernet

Pinot Grigio

Chardonnay

White Zinfandel

7.00

White Wines

Moscato, Seven Daughters, Asti, Italy 7.50 / 25.00

Chardonnay, Clos du Bois, Northcoast, California 2009 8.50 / 30.00

Chardonny/Albarino, Spanish Quarter, Costers del Segre, Spain 2007 8.50 / 30.00

Pinot Grigio, Angelini, Veneto, Italy 2010 7.00 / 24.00

Pinot Grigio, Porta Sole, Terra degli Osci, Italy 2009 7.75 / 26.00

Rosé Sangiovese, Angelini, Marche, Italy 2010 7.00 / 24.00

Riesling, Thomas Schmitt, Mosel, Germany 2008

8.50 / 30.00

Sauvignon Blanc, Root: 1, Casablanca Valley, Chile 2010 8.25 / 29.00

Prosecco, Carpene Malvolti, Conegliano, Italy split - 8.50 / bottle - 30.00

Red Wines

Primitivo, Liveli, Puglia, Italy 2008 8.00 / 29.00

Rosso Piceno, Fausto, Marche, Italy 2008 7.25 / 25.00

Merlot, Angeline, Sonoma County, California 2009 8.00 / 28.00

Nero d’Avola, Villa Pozzi, Sicily, Italy 2009 7.00 / 24.00

Rosso di Montalcino, Castello Banfi, Montalcino, Italy 2008 bottle - 48.00

Cabernet, Root: 1, Colchagua Valley, Chile 2009 8.50 / 30.00

Pinot Noir, Smoking Loon, Napa Valley, California 2009 8.50 / 29.00

Pinot Noir, Martin Ray, Santa Barbara, California 2008 9.00 / 31.00

Shiraz, Ozwell, South Eastern Australia 2009 7.75 / 27.00

Sangiovese, Vignedileo, Marche, Italy 2008 8.50 / 29.00

Supertuscan, Sottobosco, San Gimignano, Italy 2006 bottle - 46.00

Chianti, Ruffino, Pontassieve, Italy 2009 7.25 / 25.00

Chianti, Palagetto, Colli Senesi, Italy 2007 8.25 / 27.00

Chianti Classico, Poggioteo, Castelnuovo Berardenga, Italy 2004 bottle - 55.00

Chianti Classico Riserva, Valiano, Castelnuovo Berardenga, Italy 2005 bottle - 65.00