F I N E   D I N I N G

*To Print Menu: Right Click on the Menu and click Print.

BANQUET MENU

Banquet dinner pricing includes soup or salad,  main course, starch and vegetable of the day, dessert,

bread and butter, coffee or tea.

PLEASE CALL US FOR PRICE QUOTE.

APPETIZERS / HORS D’OEUVRES

Order three items below as hors d’oeuvres with cocktails

or as “family style” appetizers.

Items marked with * can be passed hors d’oeuvres.

Jumbo Shrimp Cocktail*

Traditional cocktail sauce and lemons.

Anthony’s Crab Cakes

With a dry vermouth cream sauce.

Southern Spring Roll*

Crispy egg roll filled with chicken, green chilies, pepper jack cheese and cilantro.

Served with a sweet southern chili sauce.

We can do Vegetarian Spring Rolls if requested.

Crabmeat Stuffed Mushrooms

Whole grain mustard & white wine cream sauce.

Low Country Barbecue Spicy Shrimp

Over cheddar cheese grits.

Baby Maine Lobster

Tender baked Baby Maine Lobster.

Served  with a Chardonnay cream sauce.

Goat Cheese and Herb Ravioli

Tomato-basil sauce and fresh grated Parmesan.

Baked Brie

Wheel of brie, wrapped in puff pastry.

Baked and served with sliced apple and pita bread.

Topped with Raspberry sauce and walnuts.

Melon and Prosciutto*

Wedges of fresh, seasonal melon wrapped with shaved Prosciutto and drizzled with

minted Georgia mountain honey.

Smoked Salmon Roulade*

Thin sliced and rolled with cream cheese and herbs.

Served with toast points and dill crème fraiche.

SOUPS

Lobster Bisque

Cognac enhanced and served with fresh lobster meat.

Cream of Wild Mushrooms

Sherry sour cream.

Smoked  Chicken Minestrone

Grated Parmesan cheese.

Potato Leak Soup

Creamy blend of Idaho potatoes, special blend of Anthony’s spices and fresh leeks.

SALADS

Butter and Red Leaf Lettuces

Cherry tomato, cucumber, and Mandarin  orange with a balsamic vinaigrette.

Baby Spinach Leaves

Shiitake mushrooms, crumbled bacon, Mandarin orange, and red onion with a spicy ginger vinaigrette.

Hearts of Romaine Caesar

Roasted red peppers, Parmesan cheese, pickled okra and croutons with a traditional Caesar dressing.

Garden Mixed Greens

Cherry tomato, cucumber, carrot and pecans with a raspberry vinaigrette.

Please select three of the following main courses for parties of forty or less. For larger parties, please select one main

 course for all guests. Or plan on providing place cards and exact numbers 72 business hours in advance of the party

 indicating which guests get which main course. Limit to three main courses. Vegetarian main course served on request.

All Main Courses are served with Chef’s choice of starch and vegetables of the day.

MAIN COURSES

New York Strip Steak

Ten ounce prime beef char-grilled and served with a burgundy  mushroom sauce.

Chicken Wellington 

Seared chicken breast stuffed with cream  spinach and cheese, wrapped in  puff pastry then baked. 

Served with a mushroom cream sauce.

Traditional Filet Mignon

Eight ounces of prime beef char-grilled and served with béarnaise sauce.

Rack of Lamb

Roasted rack of lamb served with minted demi-glace.

Anthony’s Seafood Platter

Seared jumbo shrimps, scallops and crab cake.

Served with lemon butter sauce.

New Zealand King Salmon Fillet

Grilled and served with a lime cream sauce and chopped fresh scallions.

Florida Gulf Coast Grouper Fillet

Grilled grouper, served with a citrus butter sauce and lobster mashed potatoes.

Organic Chicken Breast Supreme

Ashley Farms ten ounce breast, grilled and served with a creamy wild mushroom sauce.

Chicken “Southern Bleu”

Eight ounce breast topped with prosciutto ham, pepper-jack cheese and pan reduction.

Chicken and Shrimp Chardonnay

Eight ounce grilled free range chicken breast, topped with jumbo shrimps.

Drizzled  with a Chardonnay cream sauce.

Chicken Provencale

Eight ounce boneless breast sautéed and topped with garlic, herb, tomato sauce and chopped olives.

The following Main Courses require a Pre Count.

Rib Eye Steak

Sixteen ounce wood grilled prime rib eye steak, served with herb butter.

Steak and Shrimp

Six ounce filet mignon wood grilled, topped with béarnaise sauce, four grilled jumbo shrimps served with lemon butter sauce.

Filet and Anthony’s Crab Cake

Six ounce prime filet mignon, grilled and served with béarnaise sauce, and a four ounce crab cake

made from fresh jumbo lump crab meat.

Served with a dry vermouth cream sauce.

Fresh Lobster Tail

Sixteen ounce  fresh lobster tail, baked in shell with butter and special spices.

Served with drawn  butter and lobster mash potatoes.

Filet and Fowl

Six ounce prime filet mignon, grilled and served with a peppercorn sauce, and a five ounce

boneless breast of chicken, grilled and served with a Chardonnay cream sauce.

Ahi Tuna

Sushi grade sesame crusted seared Ahi tuna.

Served with ginger Soy sauce.

Filet and Fillet

Six ounce prime filet mignon, grilled and served with a peppercorn sauce, and a five ounce

New Zealand King salmon fillet served with a Chardonnay cream sauce.

Veal Anthony

Roasted Frenched chop topped with crabmeat,  asparagus and béarnaise sauce.

Fowl and Fish Combination

Five ounce boneless breast of chicken and five ounce grilled New Zealand King salmon fillet,

served with mushroom sauce and lime-ginger sauce.

DESSERTS

Butter Pecan-Peach Mousse Cake

Better pecan cake with delicious light Georgia peach & pecan mousse. Served on Southern Comfort crème anglaise.

Granny Smith Apple Galette

Made with delicious granny smith apples and cranberries in flaky rustic dough.

Served with cranberry-apple brandy sauce and a scoop of vanilla ice cream.

Carrot Cake

 Made with fresh carrots & pecans and white chocolate cream cheese frosting. Served with a caramel sauce.

Strawberry Short Cake

Delicious pound cake toasted and served with lemon curd cream and fresh strawberries marinated in Grand Marnier.

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.

Chocolate Decadence

A delight for chocolate lovers.

Two layers of the flourless cake and milk chocolate creamy filling, covered with rich and dark chocolate ganache.

Served with an orange white chocolate sauce.

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 raspberry sauces.

Triple Pleasure

A trio of distinguished flavors, chocolate cognac pecan pie, chocolate-Grand Marnier tart and key lime tart.

Anthony’s White Chocolate Cheesecake

Soft cream cheese combined with smooth white chocolate and a special Oreo crust.

Served with crème the cacao sauce & raspberry coulis.  

Sorbet and Berries

Fruit sorbet with fresh seasonal berries.

Bananas Foster

New Orleans classic, perfected at Anthony’s.

Flambéed tableside. Served over vanilla ice cream.

Cherries Jubilee

Cherries blended with Kirsch, brandy, and vanilla sugar.

Flambéed tableside. Served over vanilla ice cream.

Georgia Peach Flambé

Peaches with brown sugar, Bourbon, & Peach Schnapps.

Flambéed tableside. Served over vanilla ice cream.

Creole Praline Flambé

Huge Georgia pecan halves caramelized in Southern Comfort, butter and  brown sugar.

Fambéed tableside.

Served over vanilla Ice cream.