L’Antica Pizzeria da Michele

Tender broccolini sautéed in extra virgin olive oil with garlic and a touch of spicy red chili flakes.

Oven-roasted cauliflower florets served with a rich and creamy fontina cheese fondue.

Crispy sautéed Brussels sprouts tossed with fragrant garlic and aged Pecorino cheese.

Fresh asparagus spears grilled to perfection, finished with extra virgin olive oil and fine sea salt.

Golden crispy French fries seasoned lightly with sea salt.

Savory breakfast sandwich with fluffy egg, ripe tomato, fresh avocado, and melted cheddar served on a buttery, flaky croissant.

Italian mortadella with pistachios, velvety provolone cheese, and shaved parmesan on fresh house-made focaccia.

Tender grilled chicken breast layered with crisp lettuce, avocado, ripe tomato, and decadent truffle aioli on artisan sourdough.

Premium Crudo di Parma, creamy buffalo mozzarella, peppery arugula, tomato, and garlic aioli served on freshly baked sourdough.

Roasted turkey breast paired with applewood bacon, smoked scamorza cheese, caramelized onion, aioli, and savory olive tapenade on toasted sourdough.

Homemade tagliatelle pasta sautéed with succulently seared garlic shrimp, fresh basil, zesty lemon, and grated parmesan cheese.

Chef's daily special soup prepared using fresh, seasonal ingredients and aromatic herbs.

Traditional Roman maccheroncini tossed with crispy guanciale, rich egg yolk sauce, and sharp aged Pecorino Romano cheese.

Grilled Tasmanian New York strip steak paired with charred asparagus, roasted fingerling potatoes, and delicate parmigiano shavings.

Layers of homemade lasagna pasta layered with slow-cooked beef and pork ragu, rich creamy béchamel, and melted cheese.

Soft scrambled eggs with wild market mushrooms, melted scamorza cheese, served with warm focaccia, fresh arugula, and crispy onion strings.

Wood-fired Neapolitan pizza topped with tomato sauce, fior di latte, pecorino, fresh basil, artichokes, mushrooms, black olives, and Italian ham.

Classic Neapolitan pie featuring rich tomato sauce, fragrant Sicilian oregano, fresh garlic, sea salt, and extra virgin olive oil.

White pizza featuring a double layer of creamy fior di latte mozzarella, sharp pecorino cheese, and fresh basil leaves.

Iconic Neapolitan pizza with San Marzano style tomato sauce, creamy fior di latte cheese, pecorino, and fragrant basil.

Large oven-baked Italian focaccia bread brushed with extra virgin olive oil, sea salt, and aromatic rosemary.

Aromatic basil pesto base topped with fior di latte mozzarella, sweet cherry tomatoes, and rich creamy burrata cheese.

Double fior di latte pizza baked to perfection, topped with pecorino, fresh arugula, delicate prosciutto crudo, and shaved parmigiano.

Extra decadent Margherita pie featuring a double portion of creamy fior di latte mozzarella, rich tomato sauce, pecorino, and basil.

Spicy Neapolitan pizza with tomato sauce, fior di latte cheese, pecorino, basil, and fiery Italian spicy soppressata.

Crispy breaded chicken breast topped with melted smoked scamorza and fresh tomato sauce, served alongside roasted potatoes and spinach.

Tender Jidori chicken breast pan-seared in a lemon sauce, served with creamy mashed potatoes and sautéed broccolini.

Prime 16oz Tasmanian steak grilled to preference, served over peppery arugula, sweet cherry tomatoes, roasted potatoes, and parmigiano reggiano.

Freshly grilled salmon fillet drizzled with vibrant Meyer lemon sauce, served with tender grilled asparagus spears.

Seared Mediterranean seabass fillet paired with a colorful medley of sautéed seasonal vegetables.

Delicate tempura-battered zucchini blossoms stuffed with creamy whipped ricotta cheese.

Tender Spanish octopus grilled over open flame, served with warm tender potatoes, arugula, and a light lemon dressing.

Lightly fried calamari rings, shrimp, tender zucchini, and fennel, garnished with fresh parsley and lemon wedges.

Tender Aspen Ridge beef meatballs simmered in rich house tomato sauce, topped with parmigiano and served with toasted crostino.

Warm puffed deep-fried pizza dough served with creamy burrata cheese, thinly sliced prosciutto di Parma, and fresh arugula.

Tender rolled eggplant slices stuffed with rich burrata, baked in cherry tomato sauce with fresh basil and crisp crostino.

Crispy golden Acquerello risotto balls filled with savory Aspen Ridge beef and pork ragu, sweet green peas, and molten fior di latte mozzarella.

Refreshing herbal tea infusion made from premium mint leaves.

Classic full-bodied black tea fragrant with pure oil of bergamot.

Delicate green tea leaves infused with the sweet floral aroma of jasmine blossoms.

Robust and comforting blend of high-grade black teas.

Uplifting green tea blend infused with juicy apricot notes and natural botanicals.

Traditional Cavatelli pasta tossed with sautéed eggplant, rich tomato sauce, fresh basil, and salted ricotta cheese.

Spaghetti tonnarelli tossed with caramelized zucchini, aged parmigiano, pecorino romano, and fragrant fresh basil.

House-made spaghetti coated in rich Italian tomato sauce and basil, crowned with a sphere of fresh burrata cheese.

Spiral fusilli pasta tossed in classic Genovese basil pesto sauce with pine nuts and aged parmigiano cheese.

Classic Italian spaghetti tossed with sweet plum tomato sauce, fragrant garlic, and fresh basil leaves.

Wide ribbons of homemade pappardelle pasta served with rich, slow-cooked braised short rib ragu and caramelized onions.

Classic Roman tonnarelli pasta coated with freshly cracked black pepper and melted Pecorino Romano cheese sauce.

House-made fettuccine maccheroni pasta tossed with slow-simmered beef and pork ragu, finished with parmigiano.

Child-friendly maccheroncini pasta tossed lightly in butter and mild parmigiano cheese.

Crispy, warm deep-fried Neapolitan pizza dough bites dusted with sugar and served with creamy Nutella.

Rich brandy-infused baked brioche bread pudding served warm with fresh whipped cream and a scoop of vanilla gelato.

Classic Italian grandma's dessert pie filled with delicate pastry custard cream and topped with crunchy toasted pine nuts.

Traditional Venetian dessert layered with espresso-soaked ladyfinger biscuits, whipped mascarpone cream, and dark cocoa powder.

Crisp Sicilian pastry shell filled with sweet ricotta cheese, dark chocolate chips, orange zest, and a hint of rum.

Moist and fragrant Italian olive oil cake baked to golden perfection and lightly dusted with powdered sugar.

Crisp romaine hearts and radicchio tossed with capers, shaved parmigiano, crunchy breadcrumbs, and creamy anchovy Caesar dressing.

Fresh creamy burrata cheese served with ripe heirloom tomatoes, fragrant basil leaves, and extra virgin olive oil drizzle.

Refreshingly crisp salad of wild arugula, orange segments, shaved fennel, grapefruit, and zesty citrus dressing.

Roasted heirloom beets tossed with mixed greens, creamy goat cheese, crunchy toasted hazelnuts, and aged balsamic vinaigrette.

Thinly sliced Prosciutto Crudo paired with sweet cantaloupe melon, creamy bufala mozzarella, and fresh arugula greens.

Grilled chicken breast tossed with crisp romaine, bacon, garbanzo beans, provolone cheese, cucumber, tomato, hard-boiled egg, and ranch dressing.

Wild yellowfin tuna preserved in extra virgin olive oil, served over romaine with tomatoes, capers, cucumbers, olives, and red onion.

Fresh salad of wild arugula, endive, and radicchio tossed with cucumber, avocado, candied glazed pecans, sunflower seeds, watermelon radish, mustard vinaigrette, and grilled salmon.

Golden pan-seared crab cakes served over a garbanzo bean salad with arugula, olives, cucumber, tomatoes, and lemon dressing.