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Catering Menu
Finest Quality Food and Service
523 Cedar Run Dock Road West Creek, New Jersey 08092
Tel (609) 978-9785 Fax (609) 978-7055 www.Antoinettas.com Appetizers Half Full Mozzarella Sticks $20 $45 Fried Calamari $25 $45 Bruschetta $20 $40 Baby Garlic Shrimp $40 $80 Sautéed Clams $30 $60 Mussels (hot or cold) $25 $50 Sautéed Spinach $25 $50 Sautéed Broccoli Rabe Market Price Artichokes Francaise $30 $55 Assorted Steamed Vegetables $20 $35 Side of Meatballs or Sausage $25 $45 Sausage and Peppers $30 $60 Garlic Bread with Cheese $10 $20 Chicken Fingers $25 $45 Eggplant Rollatini $25 $50 Mediterranean Quesadilla $25 $50 (Prosciutto, onions,fontina cheese, roasted peppers) Fried Ravioli $25 $45
Salads Half Full Mozzarella Napoleon $25 $60 Homemade Mozzarella over mixed greens with onions, olives, roasted red peppers with a side of balsamic vinaigrette.
The Wedge $25 $45 Crisp wedge of iceberg lettuce, hearts of palm, diced tomatoes and bacon bits with a touch of gorgonzola cheese with a side of ranch dressing
Spinach Salad $25 $45 Baby spinach salad with yellow and red peppers, sliced mushrooms, and shaved parmesan reggiano cheese with a side of hot bacon dressing.
Antipasto $35 $65 Lettuce, prosciutto, salami, pepperoni, provolone, jardinière, vegetables, artichokes, tomatoes, cucumbers, onions and olives.
House Tossed $20 $40 Mixed greens, tomatoes, cucumbers, olives, carrots and onions
~ Choose from the following dressings ~ French, Ranch, Blue Cheese, Creamy Italian, Caesar, Vinaigrette, Balsamic, Honey Mustard, Ranch
Chicken Entrees Chicken Gorgonzola Pan-seared medallions with spinach over roasted tomatoes in a light gorgonzola cream sauce tossed with penne. 30/60
Chicken Napoleon Chicken breast layered with roasted red peppers, shiitake mushrooms, mozzarella cheese and fresh basil with a port wine demi glaze. 35/70
Chicken Con Carciofi Boneless breast sautéed with prosciutto, artichokes, peas, and mushrooms in a white wine butter sauce. 30/60
Chicken Balsamico Pan-seared medallions with shiitake mushrooms, roasted tomatoes with a balsamic demi reduction. 30/60
Chicken Spedini Stuffed boneless breast with prosciutto, fresh mozzarella in a light fresh herb, white wine butter sauce. 30/60
Chicken Francaise Boneless breast lightly seasoned, dipped in a parmesan-egg batter than sautéed until golden and finished in a lemon white wine butter sauce. 30/60
Chicken Boneless breast lightly floured then sautéed with Portobello mushrooms finished with a reduction. 30/60
Chicken Boneless slow roasted, topped with parmigiano cheese, roasted red peppers and finished with a balsamic reduction. 40/80
Chicken Scallopini Strips of boneless breast sautéed in garlic and olive oil with peppers and mushrooms in a light plum tomato sauce. 30/60
Chicken Giardino Marinated and chilled strips of breast roasted first, then tossed with red and yellow peppers, broccoli, cherry tomatoes, and thinly sliced Kalamata olives and sprinkled with a creamy Balsamic sauce. 35/65
Chicken Cacciatore Boneless seared breast sautéed with mushrooms, onions, garlic, white wine and finished with fresh herbs and plum tomato sauce. 30/60
Chicken Parmigiana Boneless breast lightly breaded and fried then topped with marinara sauce and mozzarella cheese. 30/60
Chicken Murphy Roasted breast with sautéed onions, peppers, mushrooms, roasted red peppers, deglazed with white wine then topped with Parmigiano reggiano cheese. 30/60
Chicken Valdostana Boneless breast topped with prosciutto, eggplant, mozzarella cheese and fresh herbs with a port wine demi glaze. 45/90
Chicken Almondine Almond-crusted boneless breast sautéed and finished with an Amaretto cream sauce. 50/80
Chicken Florentine Boneless breast filled with spinach, onion and pancetta topped with a mushroom marsala cream sauce. 30/60
Veal Entrees
Veal Milanese Pan-seared and breaded veal with asiago cheese and topped with baby spinach, roasted red peppers, fresh mozzarella and honey balsamic dressing. 50/90
Veal Scallopini Fresh tender veal sliced thin and sautéed with olive oil, garlic, mushrooms and peppers then slowly cooked with plum tomatoes. 55/90
Veal Francaise Lightly breaded then dipped in a parmesan egg batter, fried then slowly simmered in a lemon white wine butter sauce. 50/90
Veal Saltimbocca Scallopini slices stuffed with prosciutto di parma and provolone, sautéed with mushrooms and garlic finished in marsala wine. 55/90
Veal Parmigiana Thinly sliced cutlet, lightly breaded and fried, topped with mozzarella cheese and marinara sauce. 50/90
Pasta Dishes Fusilli alla Nicola Fusilli pasta with Bolognese meat sauce, sautéed with eggplant and zucchini. 33/55
Mark Angelo Pencil penne pasta sautéed with baby gulf shrimp, sun dried tomatoes, black olives, cappers and finished with a splash of cream with a touch of marinara. 20/40
Stuffed Rigatoni Rigatoni pasta, stuffed with ricotta cheese, tossed in a light fresh tomato basil cream sauce. 30/55
Pasta Sauteed artichoke hearts, black olives, mushrooms, onions and garlic tossed with bowtie pasta and finished and topped with seasoned bread crumbs. 35/60
Stuffed Shells Queen Anne Stuffed Shells with homemade ricotta cheese filling topped with mozzarella cheese and marinara sauce. 35/55
Lobster Ravioli Homemade lobster ravioli with lemon scampi sauce. 50/80
Cheese Filled Ravioli Queen Anne ravioli stuffed with ricotta cheese simmered in light marinara sauce. 35/55
Lasagna Plain or vegetable lasagna sheets stuffed with mozzarella and ricotta with fresh garden vegetables topped with mozzarella cheese. 40/75
Manicotti Cheese or meat filled manicotti shells stuffed then baked with mozzarella cheese. 35/60
Baked Ziti Ziti pasta mixed with vodka or cream sauce, ricotta and mozzarella cheese than baked to perfection. 30/55
Linguini with White or Red Clam Sauce Fresh little neck clams sautéed with garlic, olive oil and chopped clams tossed with fresh linguini pasta and topped with parmesan cheese. 40/70
Cavatelli Con Broccoli Italian classic broccoli florets sautéed with garlic and white wine, tossed with cavatelli pasta and finished with grated parmesan cheese. 35/55
Seafood Entrees
Blackened Mahi Eight ounce mahi filet topped with black bean, corn salsa, and a cilantro sour cream. 40/80
Crab Cakes Jumbo lump crab cakes, pan-seared and served with a roasted corn salsa finished with a crème fraise and spicy roasted red pepper coulis. 50/100
Shrimp Scampi Jumbo shrimp sautéed with garlic, shallots and fresh herbs, infused with white wine and lemon then reduced and finished with a touch of cream served with pasta. 40/100
Shrimp and Clams Fra Diavolo Made in a spicy marinara sauce with plum tomatoes, garlic, white wine, fresh herbs and hot cherry peppers. 45/90
Broiled Flounder Flounder fillets seasoned and slow baked and finished in a white wine butter sauce. 40/90
*Antoinetta’s will gladly accept any special request.
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