Anthonys Italian Restaurant

a crispy American cracker topped with creamy melted havarti cheese

steak, salami, olives, peppers, and assorted cheeses served with a side of vinaigrette

toasted bread topped with fresh tomatoes, garlic, basil and olive oil

filled with seasoned crabmeat

with a side of sour cream

in brandy, butter, garlic and lemon

lightly breaded, served with marinara

delicately seasoned and pan seared

in white wine, lemon, butter and garlic

cornmeal encrusted and deep fried

served with tarter sauce or marinara

chilled jumbo shrimp with cocktail sauce

poached fish, scallops, shrimp and crab meat over salad greens

fresh mozzarella and tomatoes in a balsamic pinenut vinaigrette

with artichokes, olives and feta cheese

tender New York strip rolled with proscuitto and fontina cheese, broiled in our house marinara

over vermicelli with marinara

hearty meat sauce with mushrooms served over vermicelli

meat and cheese or cheese only, topped with marinara

ground beef, onions, and mushrooms layered with cheese and marinara

delicately fried, topped with cheese and marinara

fettuccini tossed in parmesan cheese cream sauce

grandpa bartelli's recipe sausage sauteed with bell peppers, onions and marinara

fettuccini tossed with basil, tomatoes, olive oil, parmesan cheese and pecans

with asparagus, hollandaise, and vermicelli

broiled over dumpling pasta with a creamy bleu cheese and smoked bacon sauce

topped with cheddar cheese, spinach and hollandaise, over vermicelli

with sauteed vegetables, over vermicelli

8 oz. bacon wrapped and deep fried with risotto, or broiled with pasta

in brandy, lemon, butter, garlic and capers

over fettuccini in a fight wine sauce with olives, artichokes, onions and peppers, sprinkled with feta cheese

whole wheat spaghetti in a rich sherry and cheddar cheese sauce

cher Eddie's creation of shrimp and crab meat in a creamy sherry cheddar sauce

fettuccini with fresh fish, shrimp, scallops, and crab meat sauteed with mushrooms in a cream, tomato or olive oil sauce

8 oz. filet and 8 oz. of lobster tail

veal shanks slowly simmered in carrots, onions and celery, over risotto

veal wrapped around proscuitto and fontina, in brandy and mushroom sauce

veal medallions grilled, served over a roasted red pepper cream sauce

with mashed potatoes and cabernet sauce

topped with proscuitto, Swiss cheese, and a creamy Dijon mustard sauce

veal cutlets in wine and mushroom sauce

lightly breaded, with cheese and marinara

veal cutlets in white wine, lemon, butter, garlic and capers

chicken breast sauteed with vegetables in marinara, over fettuccini

lightly breaded, topped with proscuitto fontina and mushrooms in a cream sauce

in marsala wine and mushroom sauce

lightly breaded with cheese and marinara

in wine, lemon, butter, garlic and capers

stuffed with ham, olives, and cheese