Antiquity Restaurant - Sample Menu

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

Please Report Outdated Menu

All menu items & prices are subject to change with out notice

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