Our appetizers are the perfect beginning to a wonderful dinner.
Caramelized onions in a burgundy beef broth served with a toasted crouton topped with melted swiss
Mushroom caps filled with Italian sausage, spices and wine, topped with grated parmesan cheese
Sliced button mushrooms, prepared with butter, sherry and seasonings
Sautéed in herbed garlic butter, spices and served in mushroom caps
Thinly shaved raw beef tenderloin topped with capers, olive oil, parmesan cheese and cracked pepper
Served on a bed of mixed greens with a spicy remoulade sauce
Large gulf shrimp boiled to order served with drawn butter and cocktail sauce
All entrees served with a choice of house salad or soup du jour, vegetable and daily side.
Sliced breast of chicken flambéed with sherry, soy sauce, onion, cashews and new Mexican red chile
Sautéed chicken, green peppercorns and sliced mushrooms served in a seasoned cream sauce
Two medallions pan sautéed with port wine, brandy, sliced apples, mushrooms and cream
Fresh fillet of salmon baked in parchment paper with champagne, lemon and a touch of dill
Tenderloin medallions sautéed with brandy, green peppercorn and mushroom cream sauce
Skewered tenderloin, shrimp, mushrooms and vegetables served with teriyaki sauce
Gulf shrimp sautéed with beer, spices, cream and New Mexican red chile
Gulf shrimp sautéed in garlic, herbs, white wine and lemon
Traditional cut, thick-wrapped in bacon and charcoal grilled
Bacon wrapped filet mignon placed on a bed of artichoke leaves, topped with an artichoke heart and crowned with béarnaise sauce
Charcoal grilled USDA Angus 14 oz. beef center cut strip
Traditional cut, thick-wrapped in bacon and charcoal grilled
Charcoal grilled, well-marbled USDA Prime 14 oz. center cut
16 oz. beef tenderloin roast, slowly-grilled, carved table side, served with béarnaise sauce, fresh vegetable and sautéed mushrooms
Fresh jumbo sea scallops prepared in a citrus cream sauce with tarragon, sherry and finely chopped jalapeños
Jumbo cold water lobster tail seasoned, baked then lightly charcoal grilled served with drawn butter
Pick your favorite combination – ask your server
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Delicious and delectable, desserts are one of the house specialties. Try one of our desserts to top off a great meal
Ground walnuts, cinnamon and cream, wrapped in a crepe and drizzled with warm chocolate sauce
Whipped cream, cream cheese and sour cream, blended with a citrus zest, wrapped in a crepe and topped with hot cherries
Smooth, sweet and rich. A fabulous experience for anyone who adores chocolate
Delicate, silken and sinfully rich dessert which blends the cool velvet of custard with a crisp caramelized top
(Chardonnay, Merlot, Cabernet)
White Zinfandel
Prosecco Brut (187 ml)
New Mexico
Sancerre, France
Napa Valley, CA
Russian River / Sonoma, CA
Russian River / Sonoma, CA
Sonoma Coast, CA
Sonoma Coast, CA
Columbian Valley, WA
Alexander Valley, CA
Salta, Argentina
Sonoma, CA
Napa Valley, CA
Sonoma County, CA
Italy
New Mexico
Reims, France
Epernay, France
12 oz.
16 oz.
Santa Rosa, CA
Paso Robles, CA
Napa Valley, CA
Alexander Valley, CA
Napa, CA
Napa, CA
Alexander Valley, CA
Napa Valley, CA
Napa Valley, CA
Napa, CA
Monterrey, CA
Sonoma, CA
Mendoza, Argentina
Mendoza, Argentina
Lodi, CA
Williamette Valley, OR
Anderson Valley, CA
Australia
Dundee Hills, OR
Alexander Valley, CA
Napa Valley, CA
Napa Valley, CA
Columbia Valley, WA
Columbia Valley, WA
Sonoma, CA
Marlbrough, New Zealand
Rueda, Spain
Haut Médoc, France
Burgundy, France
Saint Estephe, Bourdeaux, France
Rhone, France
Rhone, France
Trentino, Italy
Tuscany, Italy
Veneto, Italy
Tuscany, Italy
Napa Valley, CA
Carneros, CA
Napa, CA
Reims, France
Alexander County, CA
Napa, CA
Napa, CA
Alexander Valley, CA
Tuscany, Italy
Rhone, France
Napa, CA
Epernay, France
Napa, CA
Napa, CA
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