| Award Winning Potato Encrusted Crabcake |
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Maryland lump crab, potato encrusted, pan fried to a golden brown, with our special remoulade sauce |
| Jumbo Shrimp Cocktail |
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Served with both our tangy cocktail sauce and our special remoulade sauce |
| Fried Lobster Tails |
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Two petite cold water lobster tails, lightly battered and deep fried served with our special remoulade sauce |
| Fried Calamari with Hot & Sweet Peppers |
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The popular favorite with a spicy twist |
| Yellowfin Tuna Two Ways |
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Fresh seared yellowfin tuna with wasabi and yellowfin tuna tartar |
| Mozzarella DAngelo |
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Breaded and deep fried topped with a caper lemon butter sauce |
| Classic Oysters Rockefeller |
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| Escargot Bourguignon |
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One dozen, served bubbling hot in a garlic and herb butter |
| Baked Clams Casino |
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Eight fresh shucked littleneck clams topped with bacon and a garlic herb butter |
| Blue Point Oysters |
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1/2 Dozen and dozen |
| Littleneck Clams |
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1/2 Dozen and dozen |
| Carmen Anthony Signature Chop Salad |
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A tasteful array of confetti vegetables, chilled greens, gorgonzola cheese, kalamata olives, with a hint of sliced hot cherry peppers & shrimp tossed in our own balsamic vinaigrette, anchovies option |
| Campagna Salad |
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Mixed field greens, gorgonzola cheese, grape tomatoes, red onions with our own balsamic vinaigrette |
| Classic Caesar Salad |
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Tangy caesar dressing with garlic croutons and grated parmigiano |
| Fresh Mozzarella with Tomato & Fresh Basil |
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Drizzled with infused basil oil and our own balsamic vinegar |
| Iceberg Wedge Salad with Candied Pecans |
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With an orange infused blue cheese, crumbled bacon, and candied pecans |
| Award Winning New England Clam Chowder |
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| Seafood Bisque |
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Sweet and creamy, with lobster, shrimp, scallops, assorted fish, and a hint of sherry |
| French Onion Soup with Melted Cheese |
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Housemade with plenty of sweet onions, swiss and mozzarella |
| Certified Angus Petite Filet Mignon |
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8 Ounce center cut, the most tender steak |
| Certified Angus Filet Mignon |
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10 Ounce center cut, the most tender steak |
| Certified Angus Ribeye Steak |
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A well marbled, flavorful cut of beef |
| Certified Angus New York Strip |
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Center cut only |
| Certified Angus Porterhouse |
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The best of both worlds new york strip and filet mignon |
| Carmen Anthony Signature Sliced New York Steak |
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Our own new york strip grilled and served over caramelized onions and topped with sauteed mushrooms in a bordelaise sauce |
| Sesame Tuna |
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s\Sushi grade, encrusted with black & white sesame seeds, grilled and served with an asian slaw |
| Tilapia Calabrese |
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Pan seared served with chopped tomatoes, sliced hot peppers, capers, kalamata olives, in a garlic basil sauce served with campanelle pasta |
| Tropical Mahi Mahi |
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Grilled and served over basmati rice with a fresh fruit salsa |
| Swordfish Maitre DHotel |
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Grilled and topped with an herb butter, with chefs selection of potato and fresh asparagus |
| Porcini Encrusted Chilean Sea Bass |
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Over a creamy risotto with fresh asparagus, leeks & diced plum tomatoes |
| Salmon A La Griglia |
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Grilled with chefs selection of potato and steamed broccolini, with a chive beure blanc |
| Oriental Style Black Cod |
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Pan seared over basmati rice and sweet & sour carrots with a teriyaki glaze |
| Filet of Sole Florentine |
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Fresh grey sole, lightly egg dipped, sauteed with a lemon butter sauce served on a bed of sautéed spinach with oil and garlic, served with campanelle pasta |
| Carlas Lobster Fra Diavolo |
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Fresh picked lobster meat in a spicy red sauce over linguine |
| Shrimp Christina with Linguine |
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Jumbo gulf shrimp, pan seared in olive oil with tomatoes, onions, spinach, prosciutto, and fresh mozzarella in a garlic butter wine sauce |
| Parmesan Encrusted Pork Chop |
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With our macaroni and cheese and steamed broccolini |
| Chicken Carmen Anthony |
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Roasted and served with garlic mashed potatoes and broccolini |
| Veal Bruschetta Formaggio |
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Breaded veal, sauteed, topped with a fresh mozzarella bruschetta, covered with melted cheese and served with a side of capellini |
| Roast Rack of Lamb |
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Encrusted with dijon mustard, garlic and herbs, served over garlic mashed potatoes, topped with fried julienne of sweet potato and leeks, drizzled with a rosemary demi glace |
| Seafood Risotto |
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Creamy blend of risotto with jumbo gulf shrimp, scallops, and crabmeat, tossed with fresh spinach, porcini mushrooms and herbs |
| Baked Stuffed Shrimp |
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With our ritz cracker and seafood stuffing, served with basmati rice & steamed broccolini |
| Alaskan King Crab Legs |
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2 Pounds of the finest, succulent crab legs from the bering strait, with drawn butter, chefs selection of potato and fresh seasonal vegetable |
| Land N Sea Platter |
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Tender petite filet mignon and a cold water lobster tail, served with drawn butter, chefs selection of potato and fresh seasonal vegetable |
| Maine Lobsters Ask About our King of the Tank |
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2 pounds and more available |
| House Specialty Bouillabaisse |
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A hearty stew simmered in a tomato wine broth with fresh picked lobster, scallops, shrimp, clams, and sea bass with the essence of saffron |
| Steamed Broccolini |
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With herb garlic butter |
| Sauteed Spinach |
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| Sauteed Mushrooms |
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| Asparagus with Hollandaise |
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| Classic Baked Macaroni & Cheese |
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| Baked Idaho Potato |
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| Roasted Garlic Mashed Potatoes |
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| Our Own Housemade Fries |
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