Villa Antonio - Charlotte

Portobellosvamp

Grilled portobello mushroom marinated in balsamic and topped with eggplant, tomato, fresh shaved mozzarella and basil. Finished in a fire roasted red pepper sauce.

Lasagne

Pasta sheets layered with Parmigiano, ricotta, mozzarella, provolone, ground beef and homemade marinara.

Carpaccio

Paper thin slices of Black Angus filet. Garnished with capers, Bermuda onions, lemon and crostinis topped with olive oil and freshly grated Parmigiano.

Laks

Pan seared salmon with horseradish cream sauce and Parmesan breadcrumbs. Served over risotto primavera with a grilled lemon.

Lammekoteletter

Baby New Zealand lamb chops with Gorgonzola cheese and roasted garlic, rosemary sauce. Finished with crispy spinach and polenta.