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Antico Forno

  • $$$
  • Italian
  • 93 Salem St, Boston 02113 42.363777 -71.055542
  • (At Wiget St)
  • click map to interact
  • (617) 723-6733
  • 0

Antipasti

Insalata di Giardino Mixed greens, cherry tomatoes, cucumbers, red onions, chickpeas with balsamic vinegar and extra virgin olive oil.    9.00
Insalata alla Cesare Fresh romaine lettuce tossed with traditional Italian caesar dressing and homemade croutons.    9.00
Insalata di Spinaci Baby spinach salad, toasted almonds and crispy Italian pancetta, tossed with white balsamic vinaigrette.    9.00
Ribollita Soup Traditional tuscany soup with seasonal vegetables, cannellini beans, pancetta, croutons and parmigiana cheese drizzled with extra virgin olive oil.    10.00
Arancini Rice balls with bolognese filling, peas and fontina cheese, san marzano tomato sauce.    13.00
Involtini di Melanzane Rolled eggplant stuffed with ricotta cheese and basil, baked in brick oven with san marzano tomato sauce and parmigiana cheese.    14.00
Caprese Fresh mozzarella and tomato salad, mixed greens and toasted bread, topped with extra virgin olive oil and basil.    13.00
Focaccina con Caprino Flat aromatic bread topped with mixed greens, goat cheese, grilled zucchini and fresh cherry tomatoes.    14.00
Polpette Our traditional recipe of meatballs in San Marzano tomato sauce with roasted peppers and mixed greens.    14.00
Cozze Piccanti Sauteed mussels in a spicy san marzano tomato sauce.    16.00
Arugula E Gamberi Fresh arugula tossed with white balsamic vinaigrette, grilled shrimp and shaved parmigiana cheese.    15.00
Calamari Fritti Semolina crusted fried calamari drizzled with a garlic herb dressing, served with mixed greens and cherry tomatoes.    16.00
Antipasto Tradizionale Imported Italian cured meats, cheeses, preserved vegetables and olives.    19.00

Secondi Piatti

Pollo Arrosto Raw. Brick oven roasted half chicken with garlic and herbs, roasted potatoes and string beans.    20.00
Saltimbocca di Pollo Raw. Seared chicken breast topped with parma prosciutto and fontina cheese in a madeira mushroom wine sauce with sauteed garlic spinach.    20.00
Parmigiana di Pollo Breaded chicken breast, fontina cheese, linguine in tomato basil sauce and baked in brick oven.    23.00
Ossobuco di Maiale Raw. Braised pork shank, carrots, celery and onions with polenta,roasted asparagus and parmigiano cheese.    24.00
Pesce Spada Raw. Wood grilled swordfish with fresh mixed greens, pickled vegetables and orange citrus sauce.    24.00
Maiale Raw. Grilled pork chop with roasted potatoes and spinach over red and yellow pepper vinaigrette.    24.00
Vitello Raw. Pan seared veal scallopini with saute mushrooms, artichoke hearts, roasted potatoes and string beans in sweet wine demi glaze.    25.00
Parmigiana di Vitello Breaded veal cutlet, fontina cheese and linguine in tomato basil sauce, baked in brick oven.    25.00
Bistecca Raw. New York style sirloin steak served over garlic mashed potatoes with sauteed peppers, onions, mushrooms and cherry tomatoes in a madeira wine sauce.    28.00

Contorni di Vegetali

Roasted Potatoes Vegetarian.    5.50
Garlic Mashed Potatoes Vegetarian.    5.50
Garlic Spinach Vegetarian.    5.50
Sauteed String Beans Served with garlic and extra virgin olive oil. Vegetarian.    6.50
Sauteed Broccoli Rabe Served with garlic and extra virgin olive oil. Vegetarian.    7.50

Pasta

Gnocchi di Patate Homemade potato dumplings with san marzano tomato sauce topped with mozzarella cheese and basil finished in brick oven.    17.00
Fettuccini Panna E Prosciutto Fettuccini pasta with imported Italian ham in a cream sauce.    17.00
Lasagna Primavera Layers of fresh pasta sheets, roasted vegetables, ricotta cheese and san marzano tomato sauce baked in brick oven.    17.00
Fusilli al Tegamino Fusilli pasta, sauteed eggplant, zucchini and roasted peppers in a san marzano tomato sauce topped with goat cheese and basil finished in brick oven.    17.00
Rigatoni alla Boscaiola Rigatoni pasta sauteed with mushrooms, sweet peas, onions and Italian ham in a san marzano tomato mascarpone sauce.    17.00
Fettuccini alla Bolognese Chef bolognese ragu recipe with egg fettuccine pasta.    17.00
Rigatoni Salsiccia Homemade style rigatoni pasta with Italian sausage and sweet onions in a san marzano tomato sauce topped with ricotta cheese finished in brick oven.    18.00
Linguine con Puttanesca Linguine pasta with sauteed fresh calamari, olives and capers in a san marzano tomato garlic sauce.    19.00
Linguine con Vongole Linguine pasta with sauteed clams and fresh cherry tomatoes in a garlic white wine sauce baked in parchment paper finished in the brick oven.    20.00
Linguine al Frutti di Mare Linguine pasta with clams, mussels, calamari and shrimp sauteed in a san marzano tomato sauce baked in parchment paper finished in the brick oven.    24.00
Fettuccini Positano Homemade style fettuccini pasta with sauteed sea scallops, shrimp, cherry tomatoes and arugula in a san marzano tomato garlic sauce.    24.00

Dolce

Gelato     7.00
Cannoli    Single 5.00 Two 8.00
Bread Pudding Served with caramel sauce.    8.00
Flourless Chocolate Cake Gluten free. Served with whipped cream and strawberries.    8.00
Tiramisu     8.00
Dolce Pizza Chocolate hazelnut nutella, bananas, strawberries and sweetened ricotta cheese.    13.00
Dessert Platter Two? cannoli, one bread pudding and one tiramisu.    21.00
Hot Tea     3.00
Coffee     3.50
Cappuccino     4.50

 

Antico Forno
93 Salem St
At Wiget St
(617) 723-6733
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