Own this business? Learn more about offering online ordering to your diners.
Romaine lettuce tossed with homemade croutons, parmesan cheese and arlicky caesar dressing.
Served with your choice of: grilled chicken breast, grilled shrimp, crab meat, smoked salmon, blackened salmon or tuna.
A mixture of sweet, bitter and spicy greens with dried cranberries and toasted walnuts.
Served with warm currant-gorgonzola dressing.
Crisp lettuce, avocado, farmer cheese and tomato with ancho pepper dressing.
Baby arugula with sliced apples and asiago cheese tossed in a cider vinaigrette.
Served at three presidential inaugurations.
A creamy combination of quahogs, potatoes, herbs and spices.
A combination of the finest codfish and flounder delicately stewed in a light, creamy broth with smoky bacon, onions, potatoes and corn.
Served with cocktail and mignonette sauce.
Served with cocktail and scallion-lime-ginger sauce.
Served with cocktail and scallion-lime-ginger sauce.
Four iced jumbo shrimp served with anthony's own cocktail and remoulade sauces.
Lobster, avocado and micro greens with gazpacho vinaigrette.
A selection of oysters, littlenecks, cherrystones and shrimp served with horseradish, cocktail, remoulade, mignonette and scallion-lime-ginger sauces.
Served with extra virgin olive oil, lemon juice and capers served over mesclun greens.
Apple and maple cured, house-smoked with capers, bermuda onion, chive cream and 7 grain bread.
Served with saffron-leek sauce.
Served with chipotle-mango sauce.
Made with fresh native crabmeat served over greens with creamy roasted red pepper dressing.
A delectable mixture of chopped cherrystone clams, garlic and breadcrumbs topped with parmesan cheese.
Six malpaque oysters baked in any of the following styles: rockefeller: spinach, fresh herbs, buttered panko crumbs and crispy shallots. Cozumel: hollandaise, leeks and chipotle peppers. Keys style: parmesan, lemon pepper and garlic butter. Combination: two of each style.
Served with a cool cucumber sauce.
Crispy coated squid with spicy vinaigrette.
Farm-raised Price Edward Island mussels poached with white wine, garlic, shallots and parsley.
Served with clam broth and drawn butter.
A flavorful roasted eggplan dip with tahini, garlic, lemon and extra virgin olive oil, served with toasted pita bread.
Roasted farm vegetables, olives, fresh mozzarella and crispy flat bread add sopressata and la quercia prosciutto.
Fresh mozarella, san marzano tomato sauce, fresh basil and parmigiano-reggiano.
An Anthony's tradition, served at three presidential inaugurations.
A creamy combination of quahogs, potatoes, herbs and spices.
A combination of the finest codfish and flounder delicatedly stewe in a light, creamy broth with smoky bacon, onions, potatoes and corn.
From the waters of georges bank topped with seasoned, buttered breadcrumbs.
Served with lime-chive beurre blanc.
Two crab cakes, made with fresh native crabmeat served over greens with creamy roasted red pepper dressing.
Jumbo florida hoppers topped with buttered crumbs.
Fresh from gloucester with browned butter and almonds.
Served with olives, tomato, basil and white wine, served with jasmine rice.
Golden fried native codfish with our own house-made french fries, cole slaw, malt vinegar and zesty lemon caper sauce.
A generous platter of golden fried native cod, oysters, shrimp and scallions with house-made french fries, cole slaw and zesty lemon caper sauce.
Shellfish and finfish delicately simmered in a broth of tomato, leek, garlic and saffron served with rouille and croutons.
Grilled Portabella musrhoom with spinach and boursin cheese wrapepd in puff pastry.
Served with cocktail and mignonette sauce.
Served with cocktail and scallion-lime-ginger sauces.
Served with cocktail and scallion-lime-ginger sauces.
4 Iced jumbo shrimp served with anthony's own cocktail and remoulade sauces.
Lobster, avocado and micro greens with gazpacho vinaigrette.
A selection of oysters, littlenecks, cherrystones and shrimp served with horseradish, cocktail, remoulade, mignonette and scallion-lime-ginger sauces.
Served with extra virgin olive oil, lemon juice and capers served over mesclun greens.
Fontina cheese, tomato sauce, fresh basil and parmigiano.
Grilled chicken, pesto, tomato, lettuce and fresh mozzarella on toasted ciabatta bread.
½ Pound of freshly ground beef sirloin, greens, tomato & red onion on a brioche bun add cheddar, swiss or blue cheese.
Served with tomato remoulade served on a toasted bun.
Salmon, crisp romaine and tomato in a flour tortilla.
Served on a brioche bun with creamy roasted red pepper dressing.
Shaved rib eye steak, sauteed onion and melted american cheese on a soft roll.
Fresh lobster meat layered with mayonnaise, romaine, ripe tomato and cob-smoked bacon served on a toasted ciabatta roll.
Sweet lobster meat on a buttered and grilled roll with greens and scallion mayonnaise, served with coleslaw.
Grilled portabella mushroom served on a toasted bun with boursin cheese, lettuce and tomato.
Grilled 8 oz. sirloin with lemon-parsley butter and house-made french fries.
Stuffed with lobster meat and seasoned, buttered breadcrumbs.
Lobster, shrimp, clams, mussels and chouriço with drawn butter and broth.
Fresh lobster meat sauteed with jamesons irish whiskey, cream and butter served over a savory scone.
Boiled, an anthony's tradition, 3 pounds and up.
Apple and maple cured, house-smoked with capers, bermuda onion, chive cream and 7-grain bread.
Served with saffron-leek sauce.
Served with chipotle-mango sauce.
Made with fresh native crabmeat served over greens with creamy roasted red pepper dressing.
A delectable mixture of chopped cherrystone clams, garlic and breadcrumbs topped with parmesan cheese.
Six malpaque oysters baked in any of the following styles: rockefeller: spinach, fresh herbs, buttered panko crumbs and crispy shallots. Cozumel: hollandaise, leeks and chipotle peppers. Keys style: parmesan, lemon pepper and garlic butter. Combination: two of each style.
Served with a cool cucumber sauce.
Crispy coated squid with spicy vinaigrette.
Farm-raised price edward island mussels poached with white wine, garlic, shallots and parsley.
Served with clam broth and drawn butter.
A flavorful roasted eggplan dip with tahini, garlic, lemon and extra virgin olive oil, served with toasted pita bread.
Roasted farm vegetables, olives, fresh mozzarella and crispy flat bread add sopressata and la quercia prosciutto.
An anthony's tradition, served at three presidential inaugurations .
A creamy combination of quahogs, potatoes, herbs and spices
A combination of the finest codfish and flounder delicatedly stewe in a light, creamy broth with smoky bacon, onions, potatoes and corn3
From the waters of georges bank topped with seasoned, buttered breadcrumbs.
Two crab cakes, made with fresh native crabmeat served over greens with creamy roasted red pepper dressing.
Jumbo florida hoppers topped with buttered crumbs.
Served with olives, tomato, basil and white wine, served with jasmine rice.
Fresh from gloucester with browned butter and almonds.
Served with lime-chive beurre blanc.
A generous platter of golden fried native cod, oysters, shrimp and scallions with house-made french fries, cole slaw and zesty lemon caper sauce.
Shellfish and finfish delicately simmered in a broth of tomato, leek, garlic and saffron served with rouille and croutons.
Seasoned with extra virgin olive oil, rosemary and lemon with ratatouille and pesto potato croquettes.
Grilled portabella musrhoom with spinach and boursin cheese wrapepd in puff pastry.
Served with cocktail and mignonette sauce.
Served with cocktail and scallion-lime-ginger sauces.
Served with cocktail and scallion-lime-ginger sauces.
4 Iced jumbo shrimp served with anthonys own cocktail and remoulade sauces.
Lobster, avocado and micro greens with gazpacho vinaigrette.
A selection of oysters, littlenecks, cherrystones and shrimp served with horseradish, cocktail, remoulade, mignonette and scallion-lime-ginger sauces.
Served with extra virgin olive oil, lemon juice and capers served over mesclun greens.
Served with butter and parsley.
Stuffed with lobster meat and seasoned, buttered breadcrumbs.
Lobster, shrimp, clams, mussels and chouriço with drawn butter and broth.
Fresh lobster meat sauteed with jamesons irish whiskey, cream and butter served over a savory scone.
Boiled, an anthonys tradition, 3 pounds and up.
Served with meringe & strawberry sauce.
French vanilla ice cream with a swirl of lemon sorbet, served with raspberry and lemon sauces.
Served with ice cream.
Served with vanilla ice cream.
Served with raspberry sauce.
Served with ice cream.
Flavors change daily.
Served in an almost tuile with fruit coulis.
Served with liqueur de fraise, raspberry sorbet with mixed berries, orange zest, melba sauce and strawberry ligueur.
A piece of chocolate espresso cake and a piece of anthony's cheesecake served with raspberry sauce.
A chocolate ice cream truffle with a raspberry sorbet center served with chocolate and raspberry sauces.
A caramel ice cream truffle with a caramel crumb covering and a french vanilla ice cream center served with caramel sauce.
Served with cappuccino ice cream and anthony's hot fudge sauce.