Antica Posta Tuscan Restaurant & Bar Menu

Dinner Menu

• Insalata di Marco (Marco's fave)
  Owners favorite Salad: Arugula & Romaine Lettuce with cherry tomatoes, olives, capers, green beans, cucumbers, e.v.o.o. & whole grain mustard
• Insalata con rucola e Parmigiano Reggiano
  Salad with arugula lettuce, Parmigiano Reggiano cheese, and extra virgin olive oil
• Insalata Caprese: mozzarella di bufala, pomodori pachini e basilico
  Caprese salad: Italian buffalo milk mozzarella, cherry tomatoes, basil, Tuscan e.v.o.o.
• Bruschette con pomodori freschi e basilico
  Bruschette with fresh tomatoes, basil, and extra virgin olive oil
• Crudo di Salmone (Marco's fave)
  Fresh Salmon Carpaccio with fennels, evoo citrus dressing
• Crudo di Branzino (Marco's fave)
  Fresh Pacific Sea Bass Carpaccio, Arugula, evoo citrus dressing
• Prosciutto San Daniele e mozzarella di bufala
  San Daniele prosciutto and fresh buffalo milk mozzarella from Italy
• Carpaccio di manzo
  Beef Carpaccio served on a bed of arugula topped with shaved Parmigiano cheese
• Antipasto misto: Pecorino, Parmigiano 2 reviews , Prosciutto 14 reviews , Finocchiona e Olive
  Antipasto tray: Pecorino, Parmigiano, Prosciutto, Salami & Olives (Serves 2)
• Zuppa di fagioli cannellini e gamberi
  Cannellini beans soup with Tybee island shrimp and truffle oil
• Melanzane alla Parmigiana
  Eggplant Parmigiana: oven baked layers of eggplant, tomato sauce, Mozzarella and Parmigiano
• Salsicce di vitella alla griglia
  House made veal sausages grilled and served with small mixed salad
• Polpette toscane
  Classic Tuscan meat balls served with tomato sauce

• Spaghetti al pomodoro
  Spaghetti with Tuscan tomato sauce
• Penne Pomodoro e Rucola (Marco's fave) *
  Whole Wheat Penne with Fresh Tomatoes and Arugula
• Ravioli al burro e salvia
  Spinach and ricotta cheese Ravioli with house made butter and sage
• Farfalle all'aragosta
  Bow tie pasta with fresh Maine Lobster, sautéed in a white wine and e.v.o.o. sauce
• Penne con Gamberi Fra' Diavola (Marco's fave)
  Penne with spicy tomato sauce & shrimp
• Farfalle alla polpa di granchio (Marco's fave)
  Bow tie pasta with jumbo lump crab meat, extra virgin olive oil and white wine sauce
• Ravioli al ragù toscano
  Spinach and ricotta cheese Ravioli with traditional Tuscan meat sauce
• Tagliolini al ragù
  House made Tagliolini pasta with traditional Italian creamy meat sauce
• Gemelli alla Fiorentina
  Gemelli pasta with prosciutto, green peas, and fresh cream
• Risotto del giorno
  Risotto of the day made with fresh seasonal ingredients

• Salmone alla Livornese (Marco's fave)
  Salmon sautéed with cherry tomatoes, olives & capers
• Filetto di branzino al forno con verdure

  $26
  Oven roasted filet of Mero Sea Bass (the best bass in the world), fresh seasonal vegetables
• Tonno alla griglia con tartufo nero (Marco's fave)
  Sashimi grade filet of Tuna, grilled, topped with black truffle
• Chef Sandro Oven Roasted Tuscan Chicken
  The Betti Family Oven Roasted Chicken Recipe at its best. Free range chicken marinated with extra virgin olive oil and Tuscan herbs. Best roasted chicken you could ever eat
• Scaloppine con salsa ai capperi e limone
  Veal Piccata: Scaloppini in a lemon butter caper sauce
• Lombatina di Vitella all griglia (Marco's fave)
  (medium or medium well) Best Veal Chop in the City 14 oz., perfectly trimmed, sautéed seasonal vegetables.
• Lombatine d'agnello "scottadito
  Grilled rack of lamb with rosemary olive oil, sautéed vegetables
• Tagliata di manzo con rucola
  Prime beef Rib Eye Steak, grilled to perfection and sliced on top of arugula lettuce
• Filetto di manzo alla griglia con salsa verde di Chef Ciccio (Marco's fave)
  Best Italian Filet: Grilled prime center cut beef filet with parsley pine nuts pesto

• Mista con rucola,radicchio e romana, olio e.v. e balsamico
  Mixed salad with chopped arugula, radicchio and romaine, Tuscan evoo & aged balsamic
• Spinaci saltati con olio ev toscano e cipolle vidalia
  Baby Spinach, sautéed with Tuscan evoo and Vidalia onions
• Aparagi al vapore con olio extra vergine d'oliva toscano
  Steamed asparagus with Tuscan extra virgin olive oil
• Patate al forno con salvia e rosmarino
  Oven roasted sage & rosemary potatoes
• Carpaccio Tartufo Nero
  Black Truffle Carpaccio

• I dolci del giorno
  Ask your server about our daily dessert specials
• Panna cotta con salsa ai frutti di bosco (Marco's fave)
  Fresh cream pudding with wild berry sauce
• Mousse al cioccolato
  Chocolate mousse
• Semifreddo al torrone
  Nougat Ice Cream cake
• Gelato alla Mandorla (Marco's fave)
  Antica's famous Almond gelato
• Torta Caprese al cioccolato
  The Capri Island chocolate cake
• Frutta di stagione
  Fresh Seasonal fruit
• Parmigiano Reggiano
  Parmigiano Reggiano: simply the best Italian cheese
• Pecorino Toscano
  Pecorino: the traditional sheep's milk cheese from Tuscany
• illy espresso
• Cappuccino with illy coffee

• Moscato Nivole Michele Chiarlo
  (375 ml 4 glasses)

Weekly Specials

• Salmone affumicato e Caviale Americano
  Smoked Salmon topped with American Caviar
• Chef Ciccio Tartara tricolore di pesce
  Fish Tartar: salmon, tuna, sea bass, Tuscan evoo & citrus dressing
• Polpo alla griglia, insalata di rucola, cipolle e Pachini
  Antica's Grilled Octopus: The Best Octopus recipe in the World
• Foie Gras Con salsa al Vin Santo
  Pan Seared Hudson Valley Foie Gras with Vin Santo reduction

• Risotto con Gamberi, cozze, cappesante e zucchine
  Risotto with Fresh Tybee Island Shrimp, Mussels, Scallops and Zucchini
• Paccheri con branzino
  (Marco's fave) Paccheri pasta with sea bass and summer truffle
• Pesce spada alla griglia con pesto di capperi e olive
  Grilled Swordfish, with capers and olive pesto
• Filetto di manzo alla griglia con carpaccio di tartufo nero
  (Marco's fave) Grilled prime center cut beef filet topped with black truffle carpaccio

Valentines Menu

• Insalata di Marco
  Owners favorite Salad: Arugula & Romaine Lettuce with cherry tomatoes, olives, capers, green beans, cucumbers, e.v.o.o. & whole grain mustard
• Insalata con Rucola e Parmigiano Reggiano
  Salad with arugula lettuce, Parmigiano Reggiano cheese, and extra virgin olive oil
• Insalata Caprese: Mozzarella di Bufala, Pomodori Pachini e Basilico
  Caprese salad: Italian buffalo milk mozzarella, tomatoes, basil, Tuscan e.v.o.o.
• Prosciutto San Daniele e Mozzarella di Bufala
  San Daniele prosciutto and fresh buffalo milk mozzarella from Italy
• Salmone Affumicato alla Toscana con Insalata di Spinaci e Cetrioli
  Tuscan spices flavored Smoked Salmon atop baby spinach, cucumber and capers salad
• Polpo alla Griglia, Insalata di Rucola, Cipolle e Pachini
  Antica's Grilled Octopus: The Best Octopus recipe in the World
• Gemelli alla Fiorentina
  Gemelli pasta with prosciutto, green peas, and fresh cream
• Foie Gras con Salsa al Vin Santo
  Pan Seared Hudson Valley Foie Gras with Vin Santo reduction
• Cappesante al Tartufo Nero
  Skillet seared Scallops topped with freshly shaved Black Truffles from Norcia, Umbria

• Farfalle all'Aragosta
  Bow tie pasta with fresh Maine Lobster, sautéed in a white wine and evoo sauce
• Penne con Gamberi Fra' Diavola
  Penne with spicy tomato sauce & shrimp
• Farfalle alla Polpa di Granchio
  Bow tie pasta with jumbo lump crab meat, extra virgin olive oil and white wine sauce
• Salmone alla Livornese
  Salmon sautéed with cherry tomatoes, olives & capers
• Risotto con Gamberi, Cozze, Cappesante e Zucchine
  Risotto with Fresh Shrimp, Mussels, Scallops and Zucchini
• Filetto di Branzino al Forno con Verdure
  Oven roasted filet of Mero Sea Bass fresh seasonal vegetables
• Tonno alla Griglia con Tartufo Nero
  Sashimi grade filet of Tuna, grilled, topped with black truffle
• Petto di Pollo Arrosto con Salsa al Tartufo Nero
  Flash roasted free range chicken breast with black truffle sauce
• Lombatina di Vitella all Griglia
  Best Veal Chop in the City 14 oz., perfectly trimmed, sautéed seasonal vegetables
• Carrè d'Agnello al Forno alla Toscana
  Tuscan Oven Roasted Rack of Lamb seasoned with Sage & Rosemary
• Filetto di Manzo alla Griglia
  Best Italian Filet: Grilled prime center cut beef filet with au jus
• Pesce Spada alla Griglia con Salsa Verde
  Grilled Swordfish, with parsley pine nuts pesto
• Filetto di Branzino del Mediterraneo con Salsa al Tartufo Nero
  Oven Roasted Mediterranean Branzino topped with freshly shaved black truffles from Norcia, Umbria

• Panna Cotta con Salsa ai Frutti di Bosco
  Fresh cream pudding with wild berry sauce
• Mousse al Cioccolato
  Chocolate mousse
• Semifreddo al Torrone
  Nougat Ice Cream cake
• Gelato alla Mandorla
  Antica's famous Almond gelato
• Torta Caprese al Cioccolato
  The Capri Island chocolate cake
• Frutta di Stagione
  Fresh Seasonal fruit