Dinner Menu



Soup

Lobster Bisque.............................................................................Cup 5 . Bowl 6
Chunks of lobster, a hint of sherry wine, creme fraiche and fresh herbs

Steak 'n' Ale.............................................................................Cup 4 . Bowl 5
Sirloin tips, potatoes, fresh herbs and brown ale

Soup du Jour.............................................................................Cup 3 . Bowl 4


To Start

Lump Crab Cakes.............................................................................12
Pan seared crab cakes served with a roast corn salsa and Cajun aioli

Fried mozzarella.............................................................................8
Fresh fried mozzarella with a tomato coulis and pesto drizzle

Artichoke French.............................................................................10
Sautéed egg battered artichokes served in a garlic-lemon-sherry wine sauce

Calamari Fritti.............................................................................9
Lightly seasoned and fried with cherry peppers, served with lemon and marinara

Sicilian Calamari.............................................................................12
Seasoned and fried, tossed with kalamata olives, cherry and roasted red peppers, garlic and fresh herbs

Carpaccio.............................................................................14
Seared cured tenderloin with arugula, fresh shaved parmesan, capers and olive oil-mustard vinaigrette

Tuna Tartare.............................................................................12
Asian marinated, seared ahi tuna, server rare with wasabi, pickled ginger, and spicy dumpling sauce

Steamers.............................................................................10
Sautéed littleneck clam and mussels in a fresh tomato-herb scampi sauce

Black Pepper Seared Sea Scallops.............................................................12
Grilled pineapple, sherry mushrooms, bearnaise sauce and fresh lemon

Eggplant Milanese.............................................................................9
Mozzarella and ricotta cheeses, roasted peppers, fried eggplant and marinara


Salad
Available in half portions (Add chicken 3 • Add shrimp 5)

Arugula Salad.............................................................................10
Roasted beets, caramelized pecans, red onions, goat cheese and vinaigrette

French Country Salad.............................................................................10
Mixed greens, grilled asparagus, roasted beets, walnuts, goat cheese and house made vinaigrette

Caesar Salad.............................................................................10
Romaine, croutons, parmesan cheese and house made Caesar dressing

Nicoise.............................................................................16
Romaine, tomatoes, olives, red onion, grilled asparagus, grilled tuna, and house made vinaigrette

Caprese Salad.............................................................................10
Mixed greens, fresh mozzarella, roasted peppers, tomato, basil and balsamic dressing

Greek Salad.............................................................................10
Romaine, artichokes, roasted peppers, kalamata olives, feta cheese and house made vinaigrette dressing

T-Bones House Salad.......................................................................9
Mixed greens, tomato, cucumbers, red onion, black olives, croutons, and house made vinaigrette

Montreal Flat Iron Steak Salad.............................................................................16
Mixed greens, tomato, red onion, blue cheese and balsamic dressing


Main Course

Lamb Loin Chops...........................................................................................21
Twin 5 oz. bone in and roasted to temp, served with potatoes au gratin, ratatouille and natural jus

Chicken and Artichoke French.............................................................................18
Sautéed egg battered chicken and artichokes, served with a garlic-lemon sherry wine sauce, angel hair pasta and parmesan cheese

Haddock and Shrimp French.............................................................................20
Sautéed egg battered haddock and tiger shrimp, served with a garlic-lemon-sherry wine sauce, angel hair pasta, and parmesan cheese

Stuffed Chicken Parmesan.............................................................................18
Filled with pepperoni, ricotta, and mozzarella cheese, fresh basil, house made pappardelle pasta, and tomato coulis

Duck Stir Fry.............................................................................22
Assorted Asian style vegetables, duck confit, jasmine rice and Szechuan sauce

Lobster Ravioli.............................................................................24
House made and tossed with crab meat, artichokes, roasted peppers and a red pepper pesto cream sauce

Seafood Napolean.............................................................................29
Fresh lobster, dry scallops, tiger shrimp, and crabmeat, layered with puff pastry and newburg sauce

Penne Pasta.............................................................................17
Roasted poblano peppers, fresh grape tomatoes, mushrooms, and blackened chicken in cajun cream sauce. Substitute shrimp: 19

Homemade Pappardelle Pasta..............................................................................16
Served with Bolognese sauce and house made meatballs

Anthony's Lasagna................................................................................16
Fresh egg pasta layered with ricotta, mozzarella, fontina, parmesan and asiago cheeses served with tomato coulis and alfredo sauce

Tri Color House Made Manicotti.......................................................................17
Fresh spinach, roasted pepper, and saffron crepes filled with five cheeses and served with tomato coulis

Pork Porterhouse.......................................................................19
12 oz. grilled premium pork porterhouse steak, potatoes au gratin, asparagus and maple bacon glaze

Asian Spiced Ahi-Tuna..................................................................................19
8 oz. Served with cucumber-tomato salad, jasmine rice and a pineapple sweet chili sauce

Proscuitto Wrapped Scottish Salmon..........................................................................20
8 oz. Pan seared and served over wilted arugula, white beans, fresh tomato, white wine garlic herb broth

Pan-seared Sea Scallops............................................................................25
Served with ginger-roasted tomato risotto and vegetable of the day

Veal Saltimbocca........................................................................................20
Sautéed panko-breaded medallions of veal with garlic, prosciutto, kalamata olives, sage and fresh mozzarella cheese, served over house made pappardelle pasta

Veal Parmesan.........................................................................................19
Panko breaded veal medallions topped with Bolognese sauce and mozzarella cheese served over house made pappardelle pasta


House Specialties
All steaks are U.S.D.A Choice, Mid-Western grain fed steer, aged a minimum of 28 days to ensure maximum tenderness and flavor

T-Bone.........................................................................................29
16 oz. Served with truffle parmesan frittes, grilled wild onions and red wine demi-glace

Filet Mignon....................................................................................29
8 oz. Grilled tenderloin served with house made chipotle BBQ demi glace, roasted garlic mashed potatoes and asparagus

Tournedos Royale.......................................................................................23
6 oz. Twin filet of beef tenderloin served with béarnaise sauce, roasted garlic mashed potatoes, and asparagus

Steak Au Poivre.........................................................................................23
8 oz. Black pepper crusted pan seared flat iron steak served with roasted garlic mashed potatoes, vegetable of the day and crimini mushroom dijon-brandy demi-glace

Sirloin.........................................................................................22
8 oz. Block cut top sirloin with porcini mushroom crust, served with roast garlic mashed potatoes, balsamic house made onion rings and bleu cheese demi-glaze

Strip.........................................................................................26
14 oz. Sea salt, smoked paprika-rubbed strip steak served with chimchurri and potatoes au gratin

Ribeye.............................................................................................24
16 oz. Cast iron skillet seared ribeye seasoned to perfection served with garlic parmesan pomme frittes


Sides

Risotto of the day..................................................................................5
House made meatballs..................................................................................5
Roasted garlic mashed potatoes......................................................................4
Fresh Vegetables.............................................................................................4
Truffle parmesan frittes.............................................................................4
House Beer Battered Onion Rings.................................................................5
Garlic sherry mushrooms.............................................................................4
House made pappardelle pasta.............................................................................5



Split entrées are subject to a $5 plate charge.
Corking fee of $10.
Kids menu available