Antiquity Restaurant 112 Romero NW, Albuquerque, NM 87104 • 505-247-3545

Antiquity Home

Appetizers

French Onion Soup
Traditional 4.50

Stuffed Mushrooms
Mushroom caps filled with Italian sausage,
spices and wine, topped with grated parmesan 6.50

Sauteed Mushrooms
Sliced button mushrooms, prepared with butter and sherry 6.50

Escargot
Sauteed in herbed garlic butter, spices and
served in mushroom caps 7.25

Pan Seared Crab Cakes
Served on a bed of mixed greens,
with a spicy remoulade sauce 9.25

Beef Carpaccio
Thinly sliced raw tenderloin topped with
capers olive oil & parmesan cheese 9.25

Entrees
Served with a house salad and vegetable

Chicken Cashew
Sliced breast of chicken flambeed with sherry, soy sauce,
onion, cashews and New Mexican red chili 17.25

Spiced Shrimp
Gulf shrimp sauteed with beer, spices and
Nex Mexican red chili 21.95

Salmon
Fresh filet of salmon baked in parchment paper
with champagne, lemon and a touch of dill 19.95

Chicken Madagascar
Sauteed chicken, green peppercorns and
sliced mushrooms, served in a sesaoned cream sauce 17.25

Shrimp Scampi
Gulf shrimp sauteed in garlic, herbs and white wine 20.95

Scalllops Jalapeno
Fresh jumbo sea scallops prepared in a citrus cream sauce,
tarragon, sherry and finely chopped jalapenos 20.95

Lobster
Australian lobster tail delicate and sweet
Served with drawn butter
Market Price
When Available

Henry IV
Filet mignon, placed on a bed of artichoke leaves,
topped with an artichoke heart and covered
with bearnaise sauce 25.95

Black Angus NY Striploin
14oz Black Angus beef, grilled to perfection,
served with creamy horseradish sauce 26.95

Tenderloin & Shrimp Brochette
Skewered tenderloin, shrimp, mushrooms
and vegetables served with teriyaki 24.95

Filet Mignon
Cut traditionally thick and wrapped in bacon
8oz 22.95
Petite Filet 6oz 20.95

Tenderloin au Poivre Vert
Beef tenderloin complemented by a brandy,
green peppercorn and mushroom sauce 24.95

Pork Normande
Two medallions pan sauteed with port wine, brandy,
sliced apples, mushrooms and cream 17.95

Chateaubriand for Two
Carved table side, served with bearnaise sauce,
fresh vegetables and sauteed mushrooms 58.00

Desserts

Polyczenta (poli-chenta)
Ground walnuts with cream, wrapped in a crepe
and drizzled with hot chocolate 5.95

Chocolate Mousse
Smooth, sweet and rich.
A fabulous experience for anyone
who adores chocolate 5.95

Three Cream Crepe
Whipped cream, cream cheese and sour cream,
blended with a citrus zest, wrapped in a crepe
and topped with hot cherries 5.95

Creme Brulee
Delicate, silken, and sinfully rich dessert,
which blends the cool velvet of custard
with a crisp caramelized top 5.95