Breaded and pan fried layered with homemade fresh mozzarella then topped with a balsamic reduction with hot cherry peppers, grape tomatoes, and white northern beans.

Drizzled with local honey and served with jumbo prawns and lemon aioli.

Pan sauteed with Italian long hots, broccoli rabe, potato chips, garlic, and olive oil.

Italian long hots, crispy potatoes, olive oil, and garlic broth.

Slowly simmered in a fresh tomato and basil sauce and served with a dollop of homemade ricotta.

Fresh Prince Edward Island mussels and littleneck clam simmered in a natural spicy broth with white wine garlic and basil.

Breaded and pan-fried and served in Anthony's signature spicy sauce.

Your choice: traditional hot or sweet.

Iceberg lettuce, tomatoes, red onions, green olives, oregano, red wine vinegar, and olive oil.

Crumbled blue cheese, chopped apples, and walnuts served with a honey balsamic dressing.

Chopped lettuce, tomatoes, fresh mozzarella, pepperoni, pepperoncini, red onions, and olives with a house-made Italian dressing. Serves 2.

Hearts of romaine homemade Caesar dressing and garlic croutons.

Homemade pasta, caramelized cauliflower, sweet sausage, white beans, garlic, and olive oil topped with toasted bread crumbs.

24-hour slow-braised short ribs in a heavy tomato sauce with a dollop of fresh ricotta.

Ricotta, fresh mozzarella, and pecorino romano cheese baked and finished with tomato and fresh basil.

Chopped long hots, baby clams out of their shells and topped with shaved crispy garlic and bread crumbs.

Shrimp and blue claw crabmeat, mushrooms, spinach, garlic, oil, and a touch of tomato.

Comes with sauteed shrimp, broccoli rabe, olive oil, and garlic.

Broccoli rabe, hot crumbled sausage cannellini beans, garlic, and olive.

Comes with white or red clam sauce.

Baked until crisp with a secret blend of Italian seasoning then splashed with lemon.

Onions, sweet vinegar peppers, sausage, and potatoes in a brown demi-glaze, and a splash of red wine vinegar.

Baked with garlic, pecorino romano cheese, and a secret blend of Italian seasoning and finished with red wine vinegar.

Breaded chicken cutlet pan-fried and topped with baby arugula, tomatoes, and red onion with a lemon olive oil vinaigrette.

Pan-roasted and topped with prosciutto di parma, spinach, melted mozzarella, and shallots in a sherry wine sauce.

Scallopini of veal breaded and pan-fried and topped with baby arugula, tomatoes, and red onion with a lemon olive oil vinaigrette.

Slightly pounded brushed with seasoned olive oil grilled then topped with long hot fryers, potatoes, and garlic au jus.

Marsala, Francese, and Parmigiana.

Marsala, Francese, and Parmigiana.

Scampi, Francese, Parmigiana, and Marsala.

Hot fryer peppers, potatoes, and brussels sprouts- rendered bacon, shallots, garlic, and toasted bread crumbs.