Anthony's Fine Dining Atlanta, Georgia

F I N E D I N I N G

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

BRUNCH MENU

Prices include your choice of dessert, bread & butter, and tea or coffee. A 21% service charge plus an 8% sales tax
will be added to the final bill. Choose one entrée & one dessert ONLY.

Brunch Requires a MINIMUM GUARANTEE of 20 Guests.

PLEASE CALL US FOR PRICE QUOTE.

The following are served with a small fruit cup, seasonal vegetables, a choice of dessert, bread & butter, coffee or tea:

Classic Eggs Benedict

Poached eggs atop English muffins and Canadian bacon. Finished with traditional hollandaise sauce.
Served with pan-fried rosemary new potatoes and broccoli soufflé.

Eggs 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.

Anthony’s Quiche

Our quiche is baked traditionally in a flaky pastry.
Served with fresh vegetables and pan-fried rosemary new potatoes.

**Choose one of the following:

*Classic Lorraine– Gruyere cheese, bacon, spinach and nutmeg.
*Southern– Country sausage, grilled onions and hoop cheddar.
*Vegetarian– Spinach, wild mushrooms, onions and sun-dried tomatoes.

*Custom– Customer’s choice

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.
*Chicken and Vegetable– shredded chicken breast, sautéed with celery, onion, mushrooms and herbs,
topped with a creamy wild mushroom sauce.
*Seafood– a combination of shrimp, bay scallops and grouper, sautéed with herbs and topped with a velvety cream sauce.

Traditional Caesar Salad

Crisp hearts of Romaine, with our own creamy Caesar dressing and Asiago-garlic croutons.

**Select one of the following toppings:

*Grilled salmon.
*Blackened chicken.
*Blackened shrimp

Chef’s Salad

Hearty mixed green salad with fresh garden vegetables.
Served with raspberry vinaigrette and choice of:

*Blackned Chciken.
*Grilled Salmon.

Salad Trio

Traditional chicken salad, shrimp salad and pasta salad.
Served with fresh vegetables.

LUNCH MENU

The following are served with a mixed green salad, starch and seasonal vegetables,
a choice of dessert, bread and butter, coffee or tea.

Choose one entrée & one dessert ONLY, ENTIRE PARTY.

Lunch Requires a MINIMUM GUARANTEE of 20 Guests.

Chicken Cordon Bleu

Chicken breast stuffed with ham and cheese, breaded and deep fried. Served with pan reduction.

Salmon Wellington

Salmon fillet stuffed with spinach and mushrooms, wrapped in puff pastry, then baked. Served with dill cream sauce.

Shrimp and Pasta

Five jumbo shrimp, sautéed “scampi” style, with artichoke hearts and tomatoes over pasta.

Chicken Pecan

Pecan-crusted boneless breast of chicken, sautéed and served with a Chardonnay cream sauce.

Smoked Pork Chop

Smoked pork chop, served with mashed potatoes and red cabbage. Served with a light red wine sauce.

Barbeque Baby Back Ribs

Sixteen ounces of barbeque ribs, served with red cabbage, mushrooms and Anthony’s special barbeque sauce.

New Zealand King Salmon

Six-ounce salmon fillet, grilled and served with a lemon beurre blanc sauce.

Petite Filet Mignon

Wood-grilled six-ounce filet with a red wine demi-glace.

Anthony’s Crab Cake

Anthony’s famous crab cake, a six-ounce portion.

Served with a dry vermouth cream sauce.

Chicken Wellington

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

Chicken and Shrimp Chardonnay

Grilled free range chicken breast, topped with jumbo shrimp. Drizzled with a Chardonnay cream sauce.

Anthony’s Famous Meatloaf

Lean prime ground beef, folded into a special blend of spices. Baked and served with a light pan jus.

Tornado and Coquille St. Jacques

Wood-grilled four ounce fillet, atop a puff pastry stuffed with shrimp and scallops. Served with hollandaise sauce.

Stuffed Georgia Mountain Trout

Seared GA Trout stuffed with fresh crabmeat. Served with a lemon buerre blanc sauce.

DESSERTS

German Chocolate Cake

Sinful chocolate cake layered with coconut, pecans and rich caramel.
Served with caramel sauce and chocolate mousse.

Granny Smith Apple Strudel

Made with delicious granny smith apples, honey pecans and raisin. Wrapped in a flaky dough.
Served with an apple brandy sauce and a scoop of vanilla bean ice cream.

Carrot Cake

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

Triple Chocolate Delight

A chocolate lover’s dream. Anthony’s white chocolate cheese cake, sinful German chocolate cake and
chocolate decadence. Served with fresh raspberry sauce.

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 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.