Banquet Lunch

Cafe Antonio Lunch Package

Available Monday Thru Sunday From 11:00 AM To 2:00 PM.


$30.00 per guest plus 6% tax and 20% gratuity.

Package includes bread, butter, coffee and tea.

WE ARE NOT A B.Y.O.B RESTAURANT


ADD ON’S MINI CANNOLI $2 MINI TIRAMISU $2 FOCACCIA BREAD $1

Any beef choice or special fish are market price.


$ 150.00 deposit is required for any party of 15 or more. Confirmation of entree quantity is required 4 days prior to reservation. 

Final bill cannot be lower than confirmed entree quantity.


Please let us know of any special needs or allergies.

$30.00 PER PERSON

APPETIZERS-Served family style

STUFFED MUSHROOMS

Stuffed with sausage, gorgonzola cheese, roasted peppers and seasoning

and topped with a rose cream sauce.

CALAMARI FRITI

Fried squid served with marinara sauce and lemon.

MOZZARELLA CAPRESE

Fresh mozzarella with tomatoes, basil, olive oil, balsamic vinegar and seasonings. 

BRUSCHETTA

Bread toasted and served with our fresh chopped tomatos and homemade recipe. 



1 PASTA CHOICE

VODKA RIGATONI

Homemade rigatoni served in a vodka cream sauce.

PENNE GARLIC & OIL

 Sautéed in olive oil, garlic and Parmesan cheese 

ENTREES

CHICKEN FRANCESE

Sautéed chicken breast dipped in flour and egg batter with capers in a lemon butter sherry wine sauce. 

CHICKEN MARSALA

Sautéed chicken breast in a mushroom marsala wine sauce.

CHICKEN PIZZAIOLA

Sautéed chicken breast with mushrooms, onions and green peppers in a garlic white wine tomato sauce.

CHICKEN PARMIGIANA

Lightly breaded chicken breast topped with tomato sauce and mozzarella cheese.

CHICKEN APOLLONIA

Sautéed chicken breast with, spinach, plum tomatoes, shiitake mushrooms, white wine and feta cheese.

VEAL PARMIGIANA

Lightly breaded veal medallions topped with tomato sauce and mozzarella cheese.

VEAL ANTONIO

Sautéed veal medallions topped with prosciutto, and mozzarella cheese in a lemon sage, white wine sauce.

VEAL MARSALA

Sautéed veal medallions in a mushroom marsala wine sauce.

VEAL FRANCESE

Veal medallions dipped in flour and egg batter with capers in a lemon butter sherry wine sauce.

SALMON HONEY MUSTARD

Fresh salmon in a shallot honey dijon mustard sauce.

VEAL PICCATA

Sautéed veal medallions in a lemon capers white wine sauce.



EGGPLANT PARMIGIANA

Eggplant topped with tomato sauce and mozzarella 

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