Antonio's La Fiamma Ristorante

Name: Antonio's La Fiamma Ristorante
Address: 611 S. Orlando Ave., 2nd fl., 32751, FL, 32751
Telephone: 407-645-1035

611 S. Orlando Ave., 2nd fl., Maitland, FL 32751, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:00PM-10:00PM •

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Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

La Fiamma Lunch Menu

Antipasti

Bruschetta alla Romana

Freshly toasted homemade bread topped with chopped tomatoes, garlic, extra virgin olive oil and fresh basil.

Antipasto Misto

A selection of Italian meats and cheeses, olives and marinated vegetables.

Caprese

Buffalo milk mozzarella served with sliced tomato, basil and a drizzle of extra virgin olive oil.

Portabella Ripieno

Portabella mushroom stuffed with sausage and roasted peppers, topped with mozzarella cheese and served over a light tomato sauce.

Calamari Dorati

Lightly floured fried calamari, seasoned and accompanied by our own special dressing of sun-dried tomatoes, garlic and mayonnaise.

Zuppa e Insalate

Zuppa del Giorno

Soup of the day.

Insalata Quattro Stagione

A mixture of baby greens tossed with balsamic vinaigrette.

Insalata Cesare

Crisp romaine lettuce tossed with our own Caesar dressing and freshly baked croutons.

Insalata di Arugola e Gorgonzola

Arugula salad with walnuts and sliced pear tossed with Antonio's special dressing of gorgonzola cheese, olive oil and balsamic vinaigrette.

Insalata di Pollo Arrosto

Chicken, roasted over the wood fire and accompanied by mushrooms, mozzarella cheese and roasted peppers, served over a bed of mixed greens with our own Caesar dressing.

Pasta della Casa

Spaghetti alla Marinara

Spaghetti tossed with our own marinara sauce.

Pappardelle alla Bolognese

Wide ribbon pasta tossed with our homemade tomato meat sauce.

Gnocchi all'Antonio

Potato dumplings with our own marinara sauce.

Penne al Ragu di Pollo

Boneless tenders of chicken breast, braised and simmered in a light tomato sauce flavored with fresh fennel and tossed with penne pasta.

Capellini d'Angelo con Pomodori Secchi

Angel hair pasta tossed with garlic, olive oil, sundried tomatoes and fresh basil, sprinkled with toasted pine nuts and Parmesan cheese.

Penne alla Boscaiola

Penne pasta in a sauce of portabella and porcini mushrooms, pancetta, fresh cream and a touch of tomato.

Fettuccine Alfredo

Fettuccine tossed with a creamy Parmesan cheese sauce.

Ravioli Mezza Luna

Half moon ravioli, stuffed with spinach and ricotta cheese, sauteed with shallots and sun-dried tomatoes in a light cream sauce.

Pappardelle al Salmone con Piselli e Mascarpone

Wide ribbon pasta tossed with fresh salmon, sweet peas, brandy and mascarpone cheese.

Involtini di Melanzane

Eggplant slices, dipped in a light batter and filled with ricotta, mozzarella and Parmesan cheeses and sundried tomatoes, with a fresh tomato sauce and baked in the wood-burning oven.

Linguine alle Vongole

Linguine with fresh clams steamed in their own broth with garlic and fresh Italian parsley, extra virgin olive oil and a touch of red pepper.

Piatti Principali

Pollo all'Aglio e Rosmarino

A half chicken basted with Antonio's own recipe of fresh rosemary, garlic, olive oil and kosher salt; slowly roasted on the rotisserie over a wood fire.

Pollo Piccata

Chicken breast sauteed with capers and white wine in a lemon, butter sauce.

Ciabatta di Pollo Ripiena

Breast of chicken stuffed with fontina cheese and prosciutto di San Daniele, brushed with fresh tomato and mushroom puree, then baked in the wood-burning oven.

Pollo al Marsala

Chicken breast sauteed with mushrooms and Marsala wine.

Pollo alla Parmigiana

Pounded breast of chicken, breaded and topped with fresh tomato sauce and melted mozzarella cheese.

Filetto di Maiale alle Mele

Pork tenderloin medallions sauteed with carmelized sliced apples and raisins in a port wine sauce.

Scaloppine Piccata

Tender veal medallions, pounded and sauteed with capers and white wine in a lemon, butter sauce.

Scaloppine al Marsala

Tender veal medallions, pounded and sauteed with mushrooms and Marsala wine.

Scaloppine alla Lucchese

Veal scaloppine, pounded and topped with prosciutto di San Daniele and fontina cheese in a light white wine, baked in the wood-burning oven and served over spinach.

Pesce del Giorno

Fresh fish of the day.

Salmone alla Griglia

Fresh salmon filet brushed with olive oil and fresh herbs then grilled over the wood fire.

Tortino al Granchio

100% lump crab cakes, sauteed golden brown, served with mixed greens and Antonio's own sauce of mayonnaise, Marsala wine and worcestershire.

Dolce

Tiramisu

Ladyfingers, dipped in espresso and liqueurs, layered with mascarpone cheese and zabaglione sauce.

Valentino

Belgian chocolate cup filled with a whipped mixture of Belgian chocolate, whipped cream and liqueurs, then surrounded by our own raspberry sauce.

Bacche di Sottobosco con Panna

Fresh seasonal berries served with homemade whipped cream.

Torta alle Noci

Our own rich chocolate walnut cake.

Limone Ripieno

The natural shell of an Italian lemon filled with lemon sorbet, imported from Italy. (Light and refreshingly tart.)

Mandarino Ripieno

The natural shell of an Italian tangerine filled with tangerine sorbet, imported from Italy. (Light and refreshingly sweet.)

Tartufo

The classic tartufo semi-freddo, with a zabaglione cream center, covered by a gianduia cream, crushed pralinated hazelnuts and cocoa powder.

Cannoli

Italian pastry filled with ricotta cream and chocolate chips.

Gelato

Italian ice cream, vanilla or chocolate.

La Fiamma Dinner Menu

Antipasti Freddi

Bruschetta alla Romana

Freshly toasted homemade bread topped with chopped tomatoes, garlic, extra virgin olive oil and fresh basil.

Antipasto Misto

A selection of Italian meats and cheeses, olives and marinated vegetables.

Caprese

Buffalo milk mozzarella served with sliced tomato, basil and a drizzle of extra virgin olive oil.

Insalata di Granchio

Jumbo lump crabmeat, avocado, goat cheese and red onions rossed with olive oil and a touch of balsamic vinegar.

Antipasti Caldi

Portabella Ripieno

Portabella mushroom stuffed with sausage and roasted peppers, topped with mozzarella and served over a light tomato sauce.

Calamari Dorati

Lightly floured fried calamari, seasoned and accompanied by our own special dressing of sun-dried tomatoes, garlic and mayonnaise.

Gamberoni alla Siciliana

Shrimp, wrapped in pancetta, sauteed golden brown in a light white wine sauce, served on a bed of warm fennel and arugula.

Tortino di Granchio

100% lump crab cakes, sauteed golden brown, served with mixed greens and Antonio's own sauce of mayonnaise, Marsala wine and worcestershire.

Zuppa e Insalate

Zuppa del Giorno

Soup of the day.

Insalata Cesare

Crisp romaine lettuce tossed with our own caesar dressing and freshly baked croutons.

Insalata Quattro Stagione

A mixture of baby greens tossed with balsamic vinaigrette.

Insalata di Arugola e Gorgonzola

Arugula salad with walnuts and sliced pear tossed with Antonio's special dressing of gorgonzola cheese, olive oil and balsamic vinaigrette.

Pasta della Casa

Spaghetti alla Marinara

Spaghetti tossed with our own marinara sauce.

Gnocchi all'Antonio

Potato dumplings tossed with our own marinara sauce.

Penne al Ragu di Pollo

Boneless tenders of chicken breast, braised and simmered in a light tomato sauce flavored with fresh fennel and tossed with penne pasta.

Pappardelle alla Bolognese

Wide ribbon pasta tossed with our homemade tomato meat sauce.

Capellini d'Angelo con Pomodori Secchi

Angel hair pasta tossed with garlic, olive oil, sundried tomatoes and fresh basil, sprinkled with toasted pine nuts and Parmesan cheese.

Ravioli Mezza Luna

Half moon ravioli, stuffed with spinach and ricotta cheese, sauteed with shallots and sun-dried tomatoes in a light cream sauce. Imported from Italy.

Fettuccine Alfredo

Fettuccine pasta tossed in a creamy Parmesan cheese sauce.

Penne alla Boscaiola

Penne pasta tossed in a sauce of portabella and porcini mushrooms, pancetta, fresh cream and a touch of tomato.

Pappardelle al Salmone con Piselli e Mascarpone

Wide ribbon tossed with fresh salmon, sweet peas, brandy and mascarpone cheese.

Linguine alle Vongole

Linguine with fresh clams steamed in their own broth with garlic, fresh Italian parsley, extra virgin olive oil and a touch of red pepper.

Involtini di Melanzane

Eggplant, dipped in a light batter and filled with ricotta, mozzarella and Parmesan cheeses and sundried tomatoes with a fresh tomato sauce then baked in the wood-burning oven.

I Nostri Risotti

Risotto ai Funghi

Arborio rice slowly simmered with imported mushrooms, brandy and chicken broth, finished with Parmesan cheese.

Risotto allo Zafferano

Arborio rice slowly simmered with saffron threads, white wine and chicken broth, finished with Parmesan cheese, topped with jumbo shrimp.

Pollame

Pollo Piccata

Breast of chicken sauteed with capers and white wine in a lemon, butter sauce.

Pollo al Marsala

Breast of chicken sauteed with mushrooms and Marsala wine.

Pollo alla Parmigiana

Pounded breast of chicken, breaded and topped with fresh tomato sauce and melted mozzarella cheese.

Ciabatta di Pollo Ripiena

Breast of chicken stuffed with fontina cheese and prosciutto, brushed with a fresh tomato and mushroom puree, then baked in the wood-burning oven.

Carne

Filetto di Maiale alle Mele

Pork tenderloin medallions sauteed with carmelized sliced apples and raisins in a port wine sauce.

Scaloppine Piccata

Tender veal medallions, pounded and sauteed with capers and white wine in a lemon, butter sauce.

Scaloppine al Marsala

Tender veal medallions, pounded and sauteed with mushrooms and Marsala wine.

Scaloppine alla Lucchese

Veal scaloppine, topped with prosciutto di San Daniele and fontina cheese in a light white wine, baked in the wood-burning oven and served over fresh spinach.

Filetto al Pepe Rosa

Black Angus filet mignon, sauteed with pink peppercorns and brandy, finished with a touch of demiglaze. 8 oz.

Bistecca alla Griglia

Black Angus New York strip steak, brushed with Antonio's own recipe of seasoned olive oil, fresh herbs and garlic, grilled over the wood fire. 14 oz.

Lombata alla Griglia

Veal chop grilled over the wood fire.

Lombata al Forno

Veal chop, sauteed with prosciutto di San Daniele, fontina and spinach, sauteed, deglazed with white wine, topped with mozzarella cheese and finished in the wood fire oven.

Carre d'Agnello

Rack of lamb, sauteed with brandy and fresh herbs in a garlic demiglaze sauce, served with fresh polenta.

Pesce

Pesce del Giorno

Fresh fish of the day.

Salmone alla Griglia

Fresh salmon filet brushed with olive oil and fresh herbs then grilled over the wood fire.

Zuppa di Pesce all'Antonio

An assortment of fresh shrimp, scallops, fish, mussels, clams and calamari in a seafood broth served with crostini.

Contorni

Spinaci all'Uvetta e Pinoli

Fresh whole leaf spinach sauteed with raisins and toasted pine nuts.

Asparagi al Parmigiano

Fresh asparagus with Parmesan cheese.

Piselli con Prosciutto

Sweet peas sauteed with extra virgin olive oil, onions and prosciutto di San Daniele.