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F I N
E D I N I N G
*To Print Menu: Right Click on the Menu and click Print.
APPETIZERS
Jumbo Shrimp Cocktail
Served with traditional cocktail sauce and lemon.
Anthony’s Crab Cake
Served with Creole mustard cream sauce.
Fried Green Tomato Napoleon
Layered with Chevre (soft Goat cheese).
Garnished with red onion confit.
Southern Spring Roll
Crispy egg roll filled with chicken, green chilies, Pepper Jack cheese and cilantro.
Served with a sweet southern chili sauce.
Low Country Barbecue Spicy Shrimp
Served over cheddar cheese grits.
Baked Brie
Wheel of brie, wrapped in puff pastry.
Baked and served with sliced apple and pita bread.
Topped with raspberry sauce and walnuts.
Chef’s Sampler
Combination of Anthony’s Crab Cake, Southern Spring Roll
and
Low Country Barbecue Spicy Shrimp. Served Per Person.
SOUP
Soup of the Day
SALADS
Baby Spinach Leaves
Shiitake mushrooms, crumbled bacon, Mandarin orange and red onions.
Served with spicy ginger vinaigrette.
Heart of Romaine Caesar
Parmesan cheese, pickled okra and croutons, with traditional Caesar dressing.
Garden Mixed Greens
Tomato, cucumber, carrot and pecans, with raspberry vinaigrette.
Anthony’s Iceberg Wedge
Fresh Iceberg wedge, Served with fresh ripe tomato, red onion and bacon.
Drizzled with Anthony’s special creamy blue cheese
dressing.
MAIN COURSES
Chateaubriand for Two
Wood-grilled and carved at tableside. Served with béarnaise sauce and burgundy sauce.
Veal Anthony
Roasted Frenched chop topped with jumbo lump crab meat and hollandaise sauce.
Filet Mignon
Wood-grilled prime filet of beef, topped with béarnaise
sauce.
Chef’s Select Cut
Chef’s select cuts of beef or game, grilled and served with a complementary sauce.
New Zealand King Salmon
Fresh grilled Salmon, served with creamy dill sauce.
Domestic Rack of Lamb
Dijon crusted jumbo domestic lamb racks. Served with mint demi glace.
Gulf Coast Fillet of Grouper
Perfectly seared golden and finished in the oven. Served with lobster mashed potatoes and topped with citrus butter sauce.
New York Strip
Seasoned and grilled prime New York Strip. Served with garlic-herb butter.
Chicken and Shrimp Chardonnay
Grilled free range chicken breast, topped with jumbo
shrimp. Drizzled with a Chardonnay cream sauce.
Rib Eye Steak
Sixteen ounce wood grilled prime rib eye steak, served with herb butter.
Chicken Wellington
Seared chicken breast stuffed with creamed spinach and
cheese, wrapped in puff pastry, then baked.
Served with a mushroom cream sauce.
DESSERTS
Anthony’s Signature Dessert
A delight for chocolate lovers.
Two layers of the flourless cake and milk chocolate creamy
filling, covered with rich dark chocolate ganache.
Served with an orange white chocolate sauce.
Anthony’s White Chocolate Cheesecake
Soft cream cheese combined with smooth
white chocolate and a special Oreo crust.
Served with crème de cacao sauce and raspberry coulis.
Chocolate Cognac Pecan Pie
A twist to the traditional pecan pie. A creamy filling, lightly flavored with cognac, enhances
the delicious Georgian pecans.
Served with raspberry coulis,
to accentuate the taste of sweet and sour flavors.
Bananas Foster for Two
New Orleans classic, flambéed tableside and served over vanilla ice cream.
Granny Smith Apple Strudel
Made with delicious granny smith apples and cranberries in delicate braided dough.
Served with cranberry-apple brandy
sauce with a scoop of the ice cream of your choice.
Pastry Chef’s Key Lime Tart
A Key West-style lime filling on our Pastry Chef’s perfect crust creation, combining graham crackers, macadamias and coconut.
Served with mango and raspberry sauces.
Caramel Flan
Pastry chef’s native Brazilian flan. A soft and creamy caramel custard, served with fresh berries marinated in Grand Marnier.
Anthony’s Carrot Cake
Pastry chef’s special carrot cake. Layered with filling and loaded with walnuts. Served with a cream cheese icing.
Chocolate
or
Grand Marnier Soufflé
An Anthony’s tradition.
Please allow 15 minutes for preparation.
Ice Cream or Sorbet
Choice of Mocha Almond Fudge or Vanilla Bean ice cream,
Champagne or Georgia Peach sorbet.
Please ask your server for a liqueur selection to complement your dessert.
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