Guy Anthony’s Menu

with mozzarella and proscuitto

with caesar salad

with chopped marinated tomatoes

sauteed in lemon butter, red onion, capers, red crushed pepper

sauteed in eggplant marsala sauce with mozzarella & proscuitto

sauteed in an egg batter with lemon butter and wine

sauteed in lemon butter and wine sauce

with tomato sauce and mozzarella

brown sauce with marsala wine and mushrooms

with broccoli

with mescaline greens

with international cheeses & fresh fruits

garlic rounds with assortment of delectables such as roasted garlic-artichoke spread, marinated grilled vegetables, brie with sundried tomatoes, fresh mozzarella with proscuitto, bruschetta pomodoro with basil and fresh baked focaccia

homemade veal-stuffed canneloni and tortellini in vodka sauce

with honey mustard & pineapple

with fresh romano cheese

with whole grain mustard & grain breads

midnight mousse cake, chocolate brownie cheesecake, hazelnut white mousse cake

featuring crostini with bruschetta, artichoke, roasted pepper spread, and marinated grilled vegetables

with mushroom cognac, veal and sausage, and three-vegetable pate

to include smoked salmon and smoked trout with black bread and dijon horseradish sauce

with a dollop of our tangy cocktail sauce

with bruscetta over mescaline greens

with sundried tomato & olive

with fresh dill

with cocktail sauce

assorted seasonal fruits and crudite with cracked pepper dip and baby spinach dip and international cheeses such as smoked gouda, havarti, sage bleu and new york cheddar, smoked chicken quesadilla with cilantro cream salsa, miniature basil and romaro infused meatballs in a light bechemel with a touch of veal demi, beef negamaki with asparagus and hoisen sauce, crab cocktail canope over carved cucumber with fresh dill

penne ala vodka homemade canneloni, antipasto display with marinated grilled vegetables, crostini with fresh mozzarella and sundried tomatoes, thin sliced prosciutto, imported provolone and soprasatta with assorted tuscan olives and marinated mushrooms and artichoke hearts with assorted focaccia breads

steamed chilean sea bass with leeks, tomato and hearts of celery, wild mushroom crepes with shitake, portabello and porcini mushrooms, marinated filet mignon carved at the buffet, endive, radicchio and redleaf salad with crumbled gorgonzola and balsamic vinaigrette, assorted julienne vegetables in basil butter, fresh assorted baggets and sweet butter

served on our homemade poppy & sesame rolls displayed on a decorative platter platters can be picked up & served

served with a tasty thin dough wrap displayed on a decorative platter choice of 4 of the following: ham & swiss, roast beef with horseradish mayonnaise, shrimp & crabmeat salad, provolone & salami, pepperoni & cheddar, fresh roast turkey with honey mustard

endive, romaine, red leaf with balsamic vinaigrette

with carrots, walnuts and raisins

with dill seed

with mixed veggies

with oil & garlic

with three cheeses

grilled chicken, brandy & asparagus

with bolognese

sundried tomato, broccoli & sausage

with broccoli rabe (in season)

peas, prosciutto, alfredo sauce

with scallops & shrimp

w/chicken, snow peas & ginger

sherry cream sauce

stuffed with shrimp, scallops, crab

with shrimp & scallop sauce

stuffed with three cheeses, prosciutto & spinach topped with a madeira mushroom sauce

topped with a sherry cream sauce with mushrooms & pimentos

stuffed with celery & mushrooms in a port wine sauce

with puree of vegetable gravy

with rosemary

with mint sauce

(whole or sliced) in a rich demi-glaze

veal stock, mushrooms, tomato

with honey mustard glaze

with apricot glaze

with chicken, peas & portobellos