Antonio’s Pizza and Pasta of Porters Neck debuted its new fall menu this past weekend. Owner Jason James and chef Jason Raynor say they continually strive to provide diners with new, seasonal plates to complement their more traditional Italian fare.

New to the list of appetizers is a rustic salad with mixed greens, candied pecans, pears and blue cheese crumbles tossed with a shallot vinaigrette, and bacon- and ricotta-stuffed mushrooms with homemade focaccia bread, sun-dried tomatoes and a sherry demi-glaze.

A sampling of fall dinner entrees includes: pan-braised chicken breasts with homemade pesto and mozzarella over a panzanella salad with sautéed cherry tomatoes and broccoli; pan-seared veal scallopine over red bliss smashed potato, accompanied by a bacon apple demi sauce and oven-roasted button mushrooms and carrots; and bangers n' mashed, an Italian version of the traditional British Isles dish, featuring homemade Italian sausage over red bliss smashed potatoes and sautéed artichokes, roasted red peppers, cherry tomatoes and mushrooms, finished with a burgundy demi glaze. Homemade apple pie à la mode rounds out the fall selections.

“We wanted to showcase our homemade items like our Italian sausage in the bangers and mash, the focaccia bread in our stuffed mushrooms app, as well as the homemade fresh mozzarella in our pesto chicken dish,” James said.

In additional to the seasonal menu, Antonio’s offers a wide variety of Italian specialties, such as seafood fra diavalo, chicken, veal or eggplant parmigiana and lasagna, as well as traditional New York style pizza, stromboli and calzones. Brunch is served on Sunday from 10 a.m. to 2 p.m.

Antonio’s Pizza and Pasta of Porters Neck is located at 8211 Market St.

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