classic italian cuisine. reimagined.
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.
Polpette e Marinara piccante…14
meatballs, spicy tomato sugo
roasted grapes, goat cheese, bruschetta, butternut squash, ricotta, prosciutto
housemade focaccia, provolone, marinara, pesto
grilled chicken skewers
greens, roasted beets, pistachio, burrata, balsamic
Zuppa di pomodoro…9
roasted tomato, celery, garlic, cream
crab, spaghetti, sea urchin, white wine
butternut squash, mascarpone, parmesan, pumpkin seeds
sausage, chili flakes, broccoli rabe, parmesan
spinach, ricotta, marinara, pesto, parmesan
lamb, beef, carrots, red wine, pecorino romano
Carni e Pesce
seared sea bass, golden potato confit, salsa verde
pork, prosciutto, asiago, brown butter, capers, lemon, greens
breaded chicken, bucatini, marinara, provolone, asiago
salmon, tomato, olive, capers, chickpea, red pepper
grilled rib eye, endive, fontina fonduta
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.
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.
Closed Sunday & Monday