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Spring Restaurant Week 2019 at Anthony’s

Course One

SWEET PEA & MARSCAPONE CHEESE ARANCINNI
SMOKED TOMATO SAUCE

ASPARAGUS & PEPPER RAVIOLI
HEIRLOOM TOMATOES, GARLIC CREAM SAUCE

RICOTTA MEATBALLS
CREAMY POLENTA, MOM’S GRAVY

RARE TUNA MARTINI
BABY ARUGULA, SCALLIONS, PEPPERS, BALSAMIC MARINADE

ASPARAGUS & CRAB SOUP - $3 ADDITIONAL
GINGER OIL DRIZZLE

Course Two

STRAWBERRY SALAD
TOASTED ALMONDS, SHAVED ASIAGO CHEESE
FIELD GREENS, FRESH BERRY DRESSING

SMOKED MUSSELS
SHAVED FENNEL, HEIRLOOM TOMATOES
BABY ARUGULA, ROASTED GARLIC DRESSING

WARM ASPARAGUS & SPECHT
SMOKED BLEU CHEESE, ROASTED PEPPERS, BABY KALE
HONEY BALSAMIC DRESSING

CRAB CAKE - $3 ADDITIONAL
LEMON – DILL AIOLI

Course Three

LAMB RAGU
RUSTIC ZITI, SHAVED ASIAGO CHEESE

BRAISED SHORT RIB
WILD MUSHROOMS, DEMI GLACE, CREAMY POLENTA
SPRING VEGETABLES

GRILLED PRIME PORK CHOP
CIPPOLINI ONIONS, BALSAMIC DEMI SAUCE
YUKON MASH,VEGETABLES

CHILEAN SEA BASS & SHRIMP
GRILLED ASPARAGUS RAVIOLI, WILTED SPINACH
WARM ROASTED PEPPER VINAIGRETTE

SWEET PEA TORTOLONNI
CRABMEAT, SPRING ASPARAGUS, HEIRLOOM TOMATOES
SHERRY BASIL CREAM SAUCE

SHRIMP BIANCO
BRUSSEL SPROUTS, GRILLED ARTICHOKES, SUN – DRIED TOMATOES
SPRING GARLIC CHARDONNAY SAUCE, ARUGULA PASTA

ROASTED CHICKEN & LOBSTER - $6 ADDITIONAL
LEMON – DILL CREAM SAUCE, ASPARAGUS RISOTTO

FILET MIGNON - $6 ADDITIONAL
MUSHROOMS, FIG MARSALA WINE SAUCE, YUKON MASH

Course Four

CHEF'S DESSERT SAMPLER