classic italian cuisine. reimagined.

classic italian cuisine. reimagined.

About

Inspired by family and always embracing farm to fork and our four seasons, Antica Italia in Hendersonville celebrates classic Italian dining, pairing it back with everything that is loved about Tennessee.
Antica Italia’s kitchen shows off produce, meats, and hanging handmade pasta, while bold terracotta and turquoise hues of the dining room transport guests to the Mediterranean. The menu, curated by Sean Randall, focuses on fresh seasonal produce, thoughtfully sourced and simply cooked. Signature classic details like the aged Parmesan, dry-aged meats, and our in-house charcuterie make the bold menu cunning in its simplicity, letting the locally-foraged produce take center stage.

The perfect spot for pre-theatre cocktails and dinner, late night-supper or a pre-dinner appetizer. Moody and splashed with intrigue, Antica is an intimate hideout in downtown Hendersonville. We’ve fashioned a collection of creative takes on classic cocktails to seal the deal.

sip. dine. indulge.

menu

antipasti

Affettati Misti
cured meats & cheeses with house moustard
Tre Pane
roasted grape & goat cheese, tomato bruscetta, chicken liver mousse & marsala shallots
Meatballs & Marinara
Stuffed Focaccia
fresh baked bread stuffed with smoked provolone & basil pesto
Grilled Artichoke & Melon
polenta, prosciutto, grana padano
panzanella
tomato, fresh mozzarella, basil pesto, sourdough bread

Pasta

Gnocchi
potato gnocchi, marinara, basil, grana padano
Bucatini with Mussels
bucatini, red pepper flakes, tomato water, basil pesto
Rotolo Pasta
spinach, ricotta, mushrooms, marinara
Casconcelli with Crispy Sage & Pancetta
chicken, beef, pork, prosciutto, parmesan
Pacceri alla Caprese
roma tomatoes, burrata, paccheri pasta, grana padana cheese & fresh basil
Campanelli Pasta with Italian Sausage & Broccoli
sausage, chili flakes, chicken brodo

Salads

Caesar Salad
Antica caesar dressing with prosciutto crisps & salt cured egg
kale Quinoa Salad
cherry tomatoees, shaved carrots, cucumber, hemp seeds & champagne vinaigrette
Chicken Spiedini Side
grilled, marinated chicken skewers

Entrees

Grilled salmon with farro
snap peas, fava bean, mint & elderberry syrup
Pan-Seared Sea Bass
salsa verde, dolcetto peppers, risotto
Pork Cotoletta

prosciutto, asiago, burnt butter, capers, lemon & frisee salad

Pan-Seared Chicken
creamy semolina, greens & pecorino
Grilled Sirloin all’ Aceto Balsamico
spiced broccoli rabe, roasted potatoes & anchovy butter
Dry Aged Ribeye
sweet & sour spring onions, prosciutto & asparagus

sean randall

executive chef

Chef Sean Randall, a graduate of the French Culinary Institute in Manhattan, has been a highly demanded Executive Chef in the San Francisco Silicon Valley for the past decade. He has now brought his passion and knowledge of food and the industry to Tennessee.

Chef Randall previously trained under Lee Hanson and Riad Nasr at renowned French Brasserie Balthazar in New York City, working every station in the restaurant allowing him to fine-tune the classical French techniques he now incorporates into what he terms “Urban California Cuisine”, focusing on exciting presentations and fresh seasonal and organic ingredients paired with quick changes in the kitchen.

While in New York, Chef Randall also worked at the Essex House in NYC with Alain Ducasse, who at the time held more Michelin stars than any other chef in the world. Sean spent two years working his way through Chef Ducasse’ French brigade system to become a Chef de Partie on his staff, an honor given to very few American chefs.

After his departure from Essex House, Chef Randall took the opportunity to learn the many different cuisines the city had to offer, and went on to work at both La Grenouille and La Goulue, two of New York’s top French restaurants, as well as snatching the title of Sous Chef at The Core Club, headed by Tom Colicchio. At The Core Club Sean worked under Chef Dan Kluger, where all of the ingredients were sourced daily from the farmers market, a tradition that Chef Randall has continued to this day.

His tenure in Silicon Valley brought him to the industry’s best where he worked as the Executive Chef for Google, Intel, and Pixar, among other tech giants. Further honing his craft and providing delectable foods for the masses, Sean now sets his sights on the future of sustainability and farm to fork foods.

PRIVATE DINING

THE ACQUARIO

Experience dining within the intimacy of your family and friends in a truly memorable setting at Antica Italia’s private Acquario. The Acquario seats up to eight people. Groups are served family style and the menu arranged in advance of the date. The family style approach allows guests more variety with each course, and encourages interaction through sharing.

Book your Antica Italia reservation on Resy

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Hours

Tuesday–Thursday
4p–9p
Friday–Saturday
4p–10p

Closed Sunday & Monday

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Reservations

Reservations are available by phone or through Resy.
Book Your Antica Italia Reservation on Resy

Other Inquiries

For special events as well as hiring and press inquiries please email