Anthony's Trattoria Menu

Cynar Americano Manhattan

Makers Mark Bourbon with Cynar (Italian Artichoke liquor)

Sicilian Negroni

Angel Envy Bourbon, Sicilian blood orange, Antica formula sweet vermouth and a hint of Campari

Manhattan Italiano

Single barrel Makers Mark 46, and Antica Formula Carpano sweet vermouth and Amarena cherry’s

Italian Old Fashion

Bulleit bourbon, bitters orange, Antica formula sweet vermouth and Luxardo maraschino cherries

Napoletano Martini

Made with Stoli orange vodka, Aperol, and a splash of Prosecco

Pineapple Martini

Malibu Pineapple Rum, Pineapple juice, and a splash of lime

Pomegranate Martini

Made with Titos Vodka, Pama liquor, pom juice, and lime juice

Berry Spritzer

Stoli raspberry, Chambord, topped off with prosecco

Purple Rain Martini

Empress Gin (8 botanical and sweet pea blossom), prosecco, elderberry liquor, splash of grapefruit

Refreshing Watermelon Martini

Made with fresh watermelon and a hint of schnapps and vodka

Lemon Blueberry Smash Martini

Stoli Blueberry Vodka, Limoncello, fresh muddled blueberries, and lemonade

Strawberry Kiwi Martini

Smirnoff Strawberry Vodka, Simple Syrup, splash of lime, and fresh muddled Kiwi

Mediterranean Martini

Stoli Cucumber Mint Vodka, muddled with lemon, mint, and cucumbers

Espresso Martini

Stoli Vanilla vodka, Kahlua, crème de cacao, and espresso

Cozze Ubriache

Sautéed “Drunken” New England mussels with garlic red chili and white wine

Fiori di Zucchini Ripieni

Deep fried stuffed zucchini blossoms picked daily from Salvatore with ricotta and buffalo mozzarella

Anthony’s Oysters RockefellerPopular

Fresh shucked oysters in the half-shell, topped with sautéed spinach, bacon, a touch of Anisette, then baked with Parmigiano

Savage Blonde Oysters from Prince Edward Island on the ½ shell

Branzino alla Brace

Fresh whole Mediterranean Seabass grilled and served whole or filleted, then drizzled with “Ciccio’s” extra virgin olive oil

Cotoletta alla Bolognese

Breaded and pounded veal cutlet on a bed of 18-month Parmigiano fondue topped with thin sliced mortadella and thin shavings of Parmigiano Reggiano

San Pietro al ‘Acqua Pazza

Fresh Saint Peters fish (John Dory flaky Mediterranean white fish) in a crazy broth of garden sweet cherry tomatoes, olives, capers and red chili

Cannelloni di Funghi e Salsiccie

Italian style crepes stuffed with a wild mushroom ragu with spicy sausage, ricotta and Parmigiano baked in a béchamel sauce with Parmigiano cheese

Fritatta di Melanzane alla Parmigiana

Garden fresh eggplant layered with scamorza and Parmigiano cheese, mortadella a fresh basil tomato sauce baked in a Parmigiano egg frittata

Fusilli al Ciambotta Basilicata

Short spiral pasta tossed with pecorino Romano cheese atop a fresh summer vegetable stew of garden zucchini, sweet pepper, potato basil and tomato topped with a fried sunny side up egg

Bucatini con Calamaretti Putanesca

Fresh baby calamari, a spicy garden tomato sauce with hot chili pepper, capers, olives and Falanghina white wine topped with toasted herb bread crumbs

Filetti Piemontese al Balsamico

Twin Italian Piemontese beef filet mignons pan seared with Massimo Bottura’s 20-year aged balsamic vinegar over Parmigiano mashed potatoes with shaved Parmigiano

Pollo alla Milanese

Two thinly pounded and breaded pan-fried chicken cutlets served with an arugula and tomato salad with lemon and extra virgin olive oil topped with Parmigiano shavings

Gnocchi al Salsa Vodka con Aragosta

Homemade potato and ricotta gnocchi in a vodka rosa sauce with fresh Maine lobster

Tagliolini alla Marea

Long homemade egg pasta with sweet Maine Lobster, Gulf shrimp, scallops, and fresh lump crab with fresh tomato and chili, then topped with a basil bread crumb

Pesce in Pastella

Batter dipped and deep-fried fresh Maine lobster, shrimp, and jumbo scallops

Anthony’s Fish ‘n’ ChipsPopular

Fresh day-boat haddock, batter-dipped, deep fried served with homemade steak fries