Menus

Fall Harvest Week 2019 at Anthony’s

Course One

BUTTERNUT SQUASH SOUP
TOASTED PINE NUTS, HAZELNUT OIL

RICOTTA MEATBALL
CREAMY POLENTA, MOM’S GRAVY

PUMPKIN RAVIOLI
FENNEL CREAM SAUCE, SUN – DRIED CRANBERRIES

STUFFED PEPPER
SAUSAGE – RISOTTO FILLING, ROASTED TOMATO SAUCE

SAUTEED BRUSSEL SPROUTS
SHALLOTS, PANCHETTA, ROASTED PEPPERS, OLIVE OIL
BALSAMIC DRIZZLE

Course Two

ROASTED LOCAL BEET SALAD
SHAVED FENNEL, SMOKED BLEU CHEESE, FIELD GREENS,
CRANBERRY – CITRUS DRESSING

FALL APPLE SALAD
BABY KALE, RAISENS, WALNUTS, HONEY – PASSION FRUIT DRESSING

ESTATE MUSHROOM RISOTTO
TRUFFLE OIL, SUN DRIED TOMATOES, ASIAGO CHEESE

MARINATED OCTOPUS
HEIRLOOM TOMATOES, CAPERS, OLIVES,
LEMON – GARLIC DRESSING, BABY ARUGULA

Course Three

ROASTED BARAMUNDI FISH
ARTICHOKE & LEMON RAVIOLI, PINEAPPLE SALSA

AUTUMN VEAL SAUTE`
BRUSSEL SPROUTS, ARTICHOKES, SHALLOTS
HEIRLOOM TOMATOES, ROASTED GARLIC SAUCE

PUMPKIN TORTOLONNI
CRABMEAT, FENNEL, GRILLED ASPARAGUS, SAGE CREAM SAUCE

N.A.S. CHICKEN BREAST
SHRIMP, CAPERS, SUN DRIED TOMATOES, , LEMON SAUCE
YUKON MASH POTATOES

BRAISED SHORT RIB
MUSHROOM RISOTTO, CARAMELIZED ONIONS, DEMI – GLACE

GRILLED PRIME PORK CHOP
GORGONZOLA CREAM SAUCE, YAM MASHED POTATOES

Course Four

CHEF'S DESSERT SAMPLER