APPETIZERS • PASTA • CHICKEN & VEAL • STEAK & FISH • SPECIALTIES • DESSERTS


APPETIZERS

ARTICHOKES PARMESAN
Artichoke hearts broiled with lemon, butter, white wine, and fresh garlic. Topped with parmesan cheese.

DRUNKEN MUSHROOMS
Sautéed mushrooms flamed with brandy, and finished in a sauce served over toast points. Served with our homemade red sauce and fresh lemon.

GRANDMA GALLO
Mixture of marinated roasted red peppers with garlic and olives, marinated mushrooms, marinated artichoke hearts, Fontinella cheese, and a mixture of Italian olives.

GREEN LIP MUSSELS WITH MARINARA
New Zealand Green Lip Mussels, steamed to perfection, and served with marinara sauce.

SAUTÉED HOT SAUSAGE
Hot Sausage sautéed with flame roasted peppers, onions, and mushrooms.

SHRIMP COCKTAIL
Five jumbo shrimp chilled and served with cocktail sauce.

ESCARGOT
Sautéed snails with garlic, lemon, butter, and white wine, served in mushroom caps.

COLOSSAL CRAB COCKTAIL
Colossal crabmeat served with Old Bay, or cocktail sauce.

CRAB STUFFED PORTABELLA MUSHROOM
Portabella mushroom stuffed with Chef Anthony's own Crab Supreme, and broiled to perfection. Served with Hollandaise sauce.

BRUSCHETTA WITH FONTINELLA
Chopped tomatoes with garlic, Italian spices and olive oil, served with toasted Italian bread, and topped with Fontinella Cheese.

STEAMED LITTLE NECK CLAMS
1 lb. of steamed Little Neck Clams served with drawn butter.




ZUPPA

SOUP OF THE DAY

SEAFOOD SOUP


INSALATA

TOMATO, BASIL, & FRESH MOZZARELLA

CAESAR SALAD WITH ENTREE


CAESAR SALAD AS ENTREE

GRILLED CHICKEN CAESAR SALAD ENTREE

JUMBO SHRIMP (5) CAESAR SALAD ENTREE

COLOSSAL CRAB CAESAR SALAD ENTREE