Antiquity
Restaurant | |
ANTIQUITY
| 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 |