Cas'Antica is the perfect description of this charming Italian culinary landmark located on picturesque Palm Avenue in downtown Sarasota. As you step into this elegant historic home, you're immediately immersed in Cas'Antica’s seductive charm. Host and Master Chef Pietro Migliaccio’s desire was to reproduce a familiar atmosphere bringing him back to the beginning of his career, when he learned to cook at home with his mother Lucia. Pietro and his wife Susan sold their critically acclaimed restaurant, Café Gabbiano on Siesta Key, a number of years ago, opting for a smaller downtown venue in Sarasota. The small, two-story home built in 1926, was renovated to provide intimate dining spaces with traditional antiques blended with classic modern accents. Comprised of six small rooms, the atmosphere is warm and inviting with a lovely front patio for those who like to dine under the stars, and a fireplace in the front dining room for romantic evenings on cooler Sarasota nights.
Casa Anitica's dinner menu
The restaurant is absolutely charming and full of character, with exquisite attention to detail. Crisp table linens, crystal glassware and warm candlelight provide a gracious ambiance for fine dining. The extensive menu features both Southern and Northern Italian dishes such as bone-in Veal Chop with truffle oil, fresh porcini mushrooms and brandy cream sauce and sea bass in rock salt or classic meuniere presentation. Pietro's award-winning Veal Mamma Lucia is also on the menu as well as house-made pasta choices including Fettuccini Alfredo, Spaghetti Carbonara, Linguine con Vongole, Linguini Cas'Antica with mussels, clams, shrimp and calamari in a light tomato sauce and much more. For a delightful evening of excellent Italian cuisine and exceptional service, Cas'Antica is one of the most romantic choices for sophisticated dining in Sarasota.
Our server uncorked the special wine selected by my Dad for our family dinner at Casa Antica
Brunello di Montalcino
Olive oil with Balsamic vinegar, pesto, parmigianno and red pepper
Warm sliced bread
Carpaccio Di Manzo with thinly sliced raw beef, baby rucola and shavings of Parmigiano Reggiano
Sliced Tomato with Burrata and Prosciutto di Parma
Sliced Manzo: Medium-Rare Rib-Eye with Roasted Potatoes, Mushrooms and Arugula
Linguine Boscaiola with fresh mushrooms in a light brown sauce
Vitello di Nonna: Deeply fried Veal Chop thinly prepared with bread crumb based coating topped with special mushroom sauce and fresh mozzarella cheese
Linguine with Mussels and Asparagus
Linguini Cas'Antica with mussels, clams, shrimp and calamari in a light tomato sauce
"Leave the car...take the cannoli"