Antica Trattoria's menu is packed with an eclectic and enticing array of antipasti, pastas, and main courses. Executive Chef and Owner Francesco Basile developed the menu, aiming to bring guests an inspired combination of Italian classics alongside unique, more inventive creations.
Chef Francesco Basile is available for personal chef services for any special occasions
Appointments at
cheffranco@anticatrattoria.com
Antipasti:
Antipasti are platters or trays. Depending on the dish, and serves 10 to 12 people.
Melanzane Parmigiana
Sliced eggplant baked in our tomato sauce topped with mozzarella cheese.
$35.00 (serves 10)
$45.00 (serves 15-20 )
Caprese
Fresh tomatos layered with fresh mozzarella and basil, roasted bell peppers and extra virgin olive oil.
Verdura alla Griglia
Seasonal veggies grilled and lightly brushed with olive oil.
Bruschetta
Homemade bread toasted and topped with seasonal tomatos and basil, drizzled with olive oil.
Salsiccia e Pollo con Pepperoni
A combination of Italian sausage and chicken breast sautéed with roasted peppers.
$40.00 (half tray)
$70.00 (full tray)
Antipasto Rustico
A variety of Italian meats, cheeses, and marinated veggies.
Prosciutto e Melone
Fresh melon wrapped with Italian prosciutto.
Smoked Salmon Carpaccio
Smoked salmon on a bed of arugola with capers, purple onion and lemon.
Melanzane al Caprino
Gilled eggplant, diced tomato, basil and extra virgin olive oil served with toasted crostini goat cheese.
Calamari Luciana
Calamari sautéed with garlic, fresh herbs and a spicy tomato sauce over a bed of blanched spinach.
$40.00 (half tray)
$65.00 (full tray)
Insalata:
Serves 10 to 15 people, dressing is always on the side.
Insalata Cesare
Classic Caesar salad with parmesan cheese.
Insalata Chiara Isabella
Baby organic spinach with caramelized walnuts, sliced mushrooms, gorgonzola cheese and light vinaigrette.
Insalata Di Venere
Organic spring mix topped with sliced pears, goat cheese and caramelized walnuts and light vinaigrette.
Insalata Esotica
Organic spring mix, avocado, hearts of palm and tangerine in light vinaigrette.
Pasta:
Pasta dishes serve approximately 8 to 10 people.
Chicken or beef
Cheese or vegetable
Homemade Ravioli
A pan is 40 ravioli; filled with your choice of:
Served in a tomato or cream sauce.
Meat or seafood
Cheese
Porcini and wild mushrooms
Pasta
Your choice of any pasta with:
Marinara sauce
Meat sauce (beef or sausage)
Pasta Del Mare
Your selection of pasta with a choice of seafood:
Shrimp, salmon, or clams and mussels choice of sause: Tomato, cream or white wine garlic sauce
Risotto:
Serves 8 to 10 people with own dish Vegetarian Risotto $48.00
Seafood Risotto
Fresh clams, mussels and calamari in a white wine and chopped tomato or saffron sauce
Shrimp only (20), add $10.00
Risotto
Sausage or chicken
Secondi (Main Entree):
Includes a pan of sautéed vegetables. Serves 4 people
Pollo A Piacere
Chicken breast prepared any style; Parmigiana, Marsala or Piccata.
Pollo Toscano
Chicken breast topped with fresh asparagus, prosciutto and fontina cheese in a beurre blanc sauce.
Filet Mignon
Gorgonzola sauce or mushroom sauce or Cabernet Sauvignon reduction
.
Veal Scaloppine
Piccata Sauce: Capers and lemon butter.
Marsala Sause: Wild mushrooms in a marsala wine sauce.
Carciofi: Artichoke hearts, diced tomato and pinot grigio rosemary sauce.
Dolci:
Tiramisu
Ladyfingers soaked in espresso and layered with mascarpone cheese.
Half tray $35.00
Full tray $60.00
Cannoli
Pastry shells filled with sweetened ricotta cheese.
This menu is not limited to the items listed if you have a special request or special preference, please feel free to talk to our Executive Chef, and he will be more than happy to accommodate you or create a menu for you. The prices on this menu reflect market values and can be changed without notification. All catering orders require a guarranty count and 50% deposit of premises full service catering or restaurant buy out, please contact us and set up an appointment with Francesco Basile (Executive chef and owner) at (619) 463-9919. Pre-set menus can be created to your needs and budget.
