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Farm to Fork 2019 at Anthony’s

Course One

GAZPACHO
A BOUNTY OF THE FARMERS VEGETABLES, FRESH HERBS

RARE TUNA MARTINI
MARINATED TOMATO & LENTIL COMPOTE, SCALLIONS, BABY ARUGULA

CORN & CRAB ARACINI
SWEET JERSEY CORN CREAM SAUCE

GRILLED BROCCOLI RABE & PROVOLONE STUFFED SAUSAGE
SAUTEED SUNTAN PEPPERS, ONIONS, OLIVE OIL, SUMMER HERBS

PAN SEARED SCALLOPS $4 ADDITIONAL
PEACH MARMALADE,

Course Two

JERSEY PEACH SALAD
GRILLED PEPPERS, SHAVED ASIAGO CHEESE, FIELD GREENS
ORANGE VINAIGRETTE DRESSING

JERSEY TOMATO & MOZZARELLA
ITALIAN OLIVES, RED ONION, RED LEAF LETTUCE, PESTO DRESSING

SWEET CORN & CRAB RAVIOLI
RED CRAB GRAVY

MARINATED CALAMARI
HEIRLOOM TOMATOES, CAPERS, LEMON – GARLIC DRESSING

SOFT SHELL CRABS - $4 ADDITIONAL
JERSEY CORN SALSA

Course Three

ROASTED LOCAL TILE FISH
WARM GAZPACHO BROTH, FINGERLING POTATOES

VEAL SICILIAN
PEPPERS, ONIONS, OLIVES, TOMATOES, LONG HOTS
BLUSH WINE SAUCE, YUKON MASH

CRAB STUFFED CHICKEN
CORN & CRAB RAVIOLI, LEMON – HERBAL CREAM SAUCE

SHRIMP LUMACHE
PORK BELLY, SHALLOTS, RED PEPPERS, ROASTED GARLIC SAUCE, LUMACHE PASTA

GRILLED PRIME PORK CHOP
JERSEY PEACH MARMALADE, CREAMY POLENTA, RATATOUILLE

BRAISED SHORT RIB
GREEN PEPPERCORN DEMI, SWEET POTATO MASH, VEGETABLE

GRILLED VEAL CHOP - $6 ADDITIONAL
BABY ARUGULA, CAPERS, TOMATOES, LEMON – OLIVE OIL OVER SWEET CORN RISOTTO

CAST IRON SEARED FILET MEDALLIONS - $6 ADDITIONAL
BLUEBERRY INFUSED PORT WINE REDUCTION, YUKON MASH, RATATOUILLE

Course Four

CHEF'S DESSERT SAMPLER