Antiquity Restaurant
  112 Romero NW, Albuquerque, NM 87104  •   505-247-3545

ANTIQUITY
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Appetizers
Entrees
Desserts


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Appetizers

French Onion Soup

Traditional  4.50

Stuffed Mushrooms

Mushroom caps filled with Italian sausage,
spices and wine, topped with grated parmesan  6.50

Sautéed Mushrooms
Sliced button mushrooms, prepared with butter and sherry  6.50

Escargot
Sautéed in herbed garlic butter, spices and
served in mushroom caps  7.25

Pan Seared Crab Cakes
Served on a bed of mixed greens,
with a spicy remoulade sauce   9.25

Beef Carpaccio
Thinly sliced raw tenderloin topped with
capers olive oil & parmesan cheese  9.25

Entrees
Served with a house salad and vegetable

Chicken Cashew
Sliced breast of chicken flambéed with sherry, soy sauce,
onion, cashews and New Mexican red chili  17.25

Spiced Shrimp
Gulf shrimp sautéed with beer, spices and
Nex Mexican red chili  21.95

Salmon
Fresh filet of salmon baked in parchment paper
with champagne, lemon and a touch of dill  19.95

Chicken Madagascar
Sautéed chicken, green peppercorns and
sliced mushrooms, served in a sesaoned cream sauce  17.25

Shrimp Scampi
Gulf shrimp sautéed in garlic, herbs and white wine  20.95

Scalllops Jalapeno
Fresh jumbo sea scallops prepared in a citrus cream sauce,
tarragon, sherry and finely chopped jalapenos  20.95

Lobster
Australian lobster tail delicate and sweet
Served with drawn butter
Market Price
When Available

Henry IV
Filet mignon, placed on a bed of artichoke leaves,
topped with an artichoke heart and covered
with  béarnaise sauce  25.95

Black Angus NY Striploin
14oz Black Angus beef, grilled to perfection,
served with creamy horseradish sauce  26.95

Tenderloin & Shrimp Brochette
Skewered tenderloin, shrimp, mushrooms
and vegetables served with teriyaki  24.95

Filet Mignon
Cut traditionally thick and wrapped in bacon
8oz  22.95
Petite Filet 6oz  20.95

Tenderloin au Poivre Vert
Beef tenderloin complemented by a brandy,
green peppercorn and mushroom sauce  24.95

Pork Normande
Two medallions pan sautéed with port wine, brandy,
sliced apples, mushrooms and cream  17.95

Chateaubriand for Two
Carved table side, served with béarnaise sauce,
fresh vegetables and sautéed mushrooms  58.00

Desserts

Polyczenta (poli-chenta)
Ground walnuts with cream, wrapped in a crepe
and drizzled with hot chocolate  5.95

Chocolate Mousse
Smooth, sweet and rich.
A fabulous experience for anyone
who adores chocolate  5.95

Three Cream Crepe
Whipped cream, cream cheese and sour cream,
blended with a citrus zest, wrapped in a crepe
and topped with hot cherries  5.95

Crème Brulee
Delicate, silken, and sinfully rich dessert,
which blends the cool velvet of custard
with a crisp caramelized top  5.95