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F I N E D I N I N G
BRUNCH MENU
Prices include your
choice of
dessert, bread &
butter, and tea or coffee. A 21% service charge plus a 7% sales tax will
be added to the final bill.
The following are
served with a
small fruit cup,
appropriate vegetables, a choice of
dessert, bread
and butter, coffee or tea.
CLASSIC EGG BENEDICT
Poached eggs atop English muffins and Canadian bacon.
Finished with traditional hollandaise sauce. Served with pan-fried
rosemary new potatoes, broccoli soufflé. $19
EGG ANTHONY
Poached eggs atop buttermilk biscuits and seared Filet Mignon, with fried
green tomatoes and crabmeat béarnaise. Served with white cheddar
cheese grits and caramelized shallots. $24
ANTHONY’S QUICHE
Our quiche is baked traditionally in a flaky pastry.
Served with fresh vegetables and pan-fried rosemary new potatoes.
$20
**Choose one of the following:
*Classic Lorraine–
Gruyere cheese, bacon, spinach and nutmeg.
*Southern– Country
sausage, grilled onion and hoop cheddar.
*Vegetarian– Spinach,
wild mushroom, onion and sun dried tomatoes.
*Custom–
Customer’s choice (MP).
The Lady Bug Parlor: Holds over 220 people with a dance floor. Be
sure to check other pictures on line at www.anthonysfinedining.com |
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The Porch: Elegant and wonderful . The show place of the restaurant.
The Porch has witnessed many engagements, birthdays and anniversaries.
The following are served with a
small fruit cup,
appropriate vegetables, a choice of
dessert,
bread and butter, coffee or tea.
ANTHONY’S CREPES
Two crepes (no combination) served over rice pilaf and accompanied by
seasonal vegetables.
**Choose one of the following:
*Roasted vegetables– seasonal vegetables
roasted and topped with a light citrus sauce. $20
*Chicken and vegetable– shredded chicken breast
sautéed with celery, onion, mushrooms and herbs, and topped with creamy
wild mushroom sauce. $22
*Seafood– combination of shrimp, bay scallops and grouper, sautéed with
herbs and topped with a velvety cream sauce. $24
TRADITIONAL CAESAR SALAD
Crisp hearts of Romaine with our own creamy Caesar dressing and Asiago-garlic
croutons.
**Select one of the
toppings:
*Grilled salmon. $20
*Blackened chicken. $20
*Blackened shrimp. $22
CHEF’S SALAD
Hearty mixed green salad with different lettuces, fresh garden
vegetables with raspberry vinaigrette and choice of:
*Grilled Grouper.
$22
*Grilled Salmon. $20
SALAD TRIO
Traditional chicken salad, shrimp salad and pasta salad.
Served with fresh vegetables. $20
SMOKED CHICKEN OR SMOKED SALMON AND PASTA SALAD
With Jardiniere vegetables and rosemary vinaigrette. $20 |
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LUNCH MENU
The following are served with a
mixed green salad,
an appropriate starch and vegetables, a choice of
dessert,
bread and butter, coffee or tea.
SEAFOOD LINGUINI WHITE
Linguini pasta mixed fresh sautéed seafood and topped with white wine
sauce. $23
CHICKEN PICATTA
Sautéed chicken breast over angel hair pasta topped with lemon caper
sauce. $23
SHRIMP AND PASTA
Five jumbo shrimp sautéed “scampi” style with artichoke hearts and
tomatoes over pasta. $26
CHICKEN PECAN
Pecan crusted boneless breast of chicken, sautéed and served with a
Chardonnay cream sauce. $24
VEAL
PICATTA
Sautéed veal scaloppini over angel hair pasta topped with lemon caper
sauce. $26
BEEF
STROGONOFF
Sautéed beef tenderloin, shallots, onion, mushrooms, sour cream and herbs.
Finished with cream and dry sherry. $25
GRILLED SALMON
Six ounce fillet wood grilled and served with a lemon burr blanc sauce.
$24
PETITE FILET MIGNON
Wood grilled six ounce filet with a red wine demi glace. $28
CHICKEN WELLINGTON
Seared chicken breast stuffed with cream spinach and cheese, wrapped in
puff pastry then baked. Served with a mushroom cream sauce.
$24
GRILLED TILAPIA
Fresh Tilapia, served with roasted potatoes and aioli. $23
TORNADO AND COQUILLE ST. JACK
Wood grilled four ounce fillet set atop of shrimp and scallops stuffed
puff pastry. Served with hollandaise sauce. $30
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DESSERTS
PEACH COBBLER
Marinated peach in Pastry chef’s special liquor and spice mix. Topped with
pecan streusel and vanilla mousse.
DEEP DISH APPLE PIE
Better than Grand Ma used to make. Four inch dip pan full of Granny Smith
apples on Semolina crust. Topped with pecan streusel and served with a
spiced sauce.
CARROT CAKE
With white chocolate cream cheese icing.
TIRAMISU
Two layers of home made Lady fingers soaked in coffee and Kahlúa and
served with Mascarpone Marsala mousse.
STRAWBERRY ROMANOFF
Made with Praline ice cream and our special sauce.
CHOCO-BOURBON PECAN PIE
A Southern Classic with a chocolate twist.
CHOCOLATE DECADENCE
Chocolate cake with milk chocolate cream filling and a dark chocolate
glaze
KEY LIME TART
The Keys West style in Pastry Chef’s macadamia-coconut Graham cracker
crust .
SORBET AND BERRIES
Fruit sorbet with fresh seasonal berries.
TRIPLE PLEASURE
A trio of chocolate-Grand Marnier, pecan, and key lime tarts.
WHITE CHOCOLATE CHEESECAKE
Baked in an Oreo cookie crust.
BANANAS FOSTER
New Orleans classic, flambéed tableside. Served over vanilla ice cream,
+$1 pp
CHERRIES JUBILEE
Cherries blended with Kirsch, brandy, & vanilla sugar flambéed tableside.
Served over vanilla ice cream, +$1pp
GEORGIA PEACH FLAMBEPeaches
with brown sugar, bourbon, & peach Schnapps flambéed tableside. Served
over vanilla ice cream, +$1pp
CREOLE PRALINE FLAMBÉ
Huge Georgia pecan halves caramelized in Southern Comfort, butter, &
brown sugar flambéed tableside. Served over vanilla Ice cream,
+$1pp
3109 Piedmont Road
Atlanta, GA 30305
404-262-7379 voice
404-261-6009 fax
www.anthonysfinedining.com
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