Antlers Restaurant Menu

House made crab cakes with lump blue crab served with a fruit chutney.

Three fried green tomatoes topped with pimento cheese, marinated shrimp, remoulade sauce and a balsamic glaze.

Five jumbo shrimp served with fresh lemon and house made cocktail sauce.

Duck Trap River Rainbow Trout brined and smoked with a combination of oak, maple, cherry and apple wood served with our house made horseradish cream sauce.

Our famous rendition of a French classic is a longtime favorite among Antlers’ regulars featuring chunks of lobster and topped with a housemade creme fraiche.

Mixed field greens tossed with maple candied pecans, crumbled gorgonzola, slices of apple and served with a maple-walnut vinaigrette dressing.

Certified Angus Beef ® 14 ounce ribeye served with choice of one steak enhancement, fresh vegetables and choice of additional side.

Certified Angus Beef ® 8 oz center cut Filet Mignon topped with gorgonzola cheese, sautéed mushrooms and balsamic reduction, fresh vegetables and choice of additional side.

Certified Angus Beef ® 12 ounce center cut New York Striploin served with choice of one steak enhancement, fresh vegetables and choice of additional side.

Certified Angus Beef ® 22 ounce Porterhouse steak served with choice of one steak enhancement, fresh vegetables and choice of additional side.

Tender chicken cutlets coated in a chopped pecan and panko bread crumb crust, fried golden brown, topped with a bacon jam and finished with our homemade bourbon glaze.

Pan seared all natural chicken breasts with wild mushrooms, garlic and shallots finished with a Marsala wine pan sauce.

Oven roasted duck half dusted with creole spices, cornbread and andouille sausage stuffing. brushed with our homemade bourbon glaze.

Fresh Atlantic salmon served with a fresh horseradish crust and housemade pickled sweet pepper preserves.

8 ounces of fresh sea scallops baked in a sherry Parmesan cream sauce and topped with a garlic herb crumble, fresh vegetables and a choice of a house made side.

A classic French Creole stew made with jumbo shrimp and a savory creole sauce served with rice.

Our 2023 award winning three cheese gratin featuring smoked gouda, smoked cheddar and pepperjack tossed with cavatappi pasta. Enjoy it plain or add our smoked brisket (pictured) o pulled pork.

8oz Brazilian lobster tail 8oz Filet Mignon with fresh vegetables, additional side and choice of steak enhancement.

Two broiled 8 oz lobster tails served with lemon and clarified butter.

Black bean,red bell peppers, onions, herbs and spices in a rich tomato base.

Fresh salmon topped with applewood bacon, lettuce, vine-ripened tomato & a lemon caper aioli on a local brioche roll.

Cherrywood smoked pork shoulder piled high on a local brioche bun topped with a house made coleslaw and Antler’s BBQ sauce.

Char grilled Certified Angus Beef® topped with Maytag blue cheese, applewood bacon, French fried onions, lettuce & tomato on a local brioche bun.

Sweet, buttery cornbread with a crisp golden crust, finished with a drizzle of hot honey. A little sweet, a little heat—just the way it should be.

A tribute to the culinary traditions of Indigenous and early American communities, this slow-baked pudding combines stone-ground cornmeal, rich molasses, and warm spices for a deep, caramelized flavor. Served warm with a scoop of handcrafted vanilla bean ice cream, it’s a comforting taste of history with every bite.

Fudge brownie base, layered in velvety smooth peanut butter mousse, rich chocolate cake, topped with brownie chunks, handful of peanut butter chips, drizzled in fudge. A cake lover’s dreams come true!

Lively, citrus, peach, apple, hint of sweetness. 90 JS Italy

Green apple, lemon, slightly toasty, bright & crisp, Sonoma, CA

Delicate, peach, white flowers, brioche, crisp 91 WS

Classic, lively, orange peel, pear, almond, chalk 92 WS

‘23 Marlborough, NZ Tropical fruit, crushed herbs, juicy and ripe, vibrant acidity

“Te Muna” ‘23 Martinborough, NZ Fresh & precise, lime, mango, sea salt, lemon zest, fleshy 94 WS (WS #11 of Top 100 of 2024)

2022 Loire Valley, FR Bright citrus, gooseberry, minerals, chalk, juicy, dry

2022 North Coast, CA Sweet citrus, vibrant melon, pear, fresh cut hay, elegant

2023, CA Tropical & citrus notes, vanilla, honey, toast & butter

2023 Carneros, CA Ripe peach, citrus, nutmeg, pie crust, rich & creamy

Ripe green & golden apple, lightly oaked, silky & elegant 90 WS (’22v)

Pouilly-Fuisse ‘21 Burgundy, FR Minerals, yellow fruits, flowers, hazelnut, spices 92 D

Lime, nectarine, floral, apricot, full with ripe flavors 92 JS 91 WS

Lime, nectarine, floral, apricot, full with ripe flavors

Lemon peel, grapefruit pith, honey, weighty, mouth watering Finger Lakes, NY

Riesling ‘23 Finger Lakes, NY 37 Honeyed lime, nectarine, green apple, viscous, crunchy acidity 91 WE

Classic, white peach, strawberry, floral, bright & crisp 92 JS

Gavi ‘22 Piedmont, IT Intense & fresh, green apple, citrus, crisp, delicate & dry

‘22 Tuscany, IT Rich, tropical fruit, floral, spice, minerals, full & balanced 90 JS

Fresh strawberry, lemon, sea salt, robust, spicy & long 93 WE

Golden delicious apple, quince, yellow pear, dry & refreshing

Intense berries, plum, fig, toast, vanilla, balanced

Bright berries, orange peel, lavender, pepper, full, balanced 94 WS (21v=WS #9 of Top 100 of 2023)

Raspberry, cherry, rose petal, baking spice, supple & elegant 94 WS (WS #5 of Top 100 of 2024)

Medium bodied, cherry, cranberry, floral, earth, sleek, yet firm.

Black plums, bell pepper, spice, firm, polished tannins

Dark plum, cherry, vanilla, chocolate, smooth & structured 91 JS

Dark berry, floral, earth, cocoa, spice, fine tannins 93 RP 94 V

Black currants, cherries, plums, smoke, chalky tannins

Black cherry, blackberry, cigar box, vanilla, smooth tannins

Dark wild berry, chocolate, licorice, spiced tea, grippy tannins 91 WS 91 V

Pomerol, FR (73 Merlot/15 Cabernet Sauvignon/12 Cabernet Franc) 93 RP 92 D

’21 Napa Valley, CA Dark berry, cherry compote, mocha, thick, velvety tannins 94 WE 94 JS

(by Far Niente) ’22 Napa Valley, CA Fruit forward, cherry, tobacco, cocoa, vibrant, soft tannins 92 WE

(84 Cabernet Sauvignon/12 Cabernet Franc/4 Petit Verdot) 92 WE 93 RP

DIAMONDS ‘22 Napa Valley, CA Structured, fresh cassis, sandalwood, lily flower, vibrant & dry

Ripe plum, blackberry, baking spice, cedar, loam, full & long

Ripe boysenberry, dark cherry, sweet oak, spice, rich & lively.

Plum, blackberry, tobacco, leather, ripe, creamy texture 93 WE

Boysenberry, black currants, vanilla, cocoa, velvety tannins 95 D 94 JS

Red fruits, exotic spices, cocoa, layered & elegant 93 WS (‘21v) 93 JS (‘18v)

Rich, ripe berries, cassis, cocoa, lush, ultra ripe tannins

Black cherries, blueberry, violets, chocolate, lively & precise 96 JS 94 JD

Baked cherries, plums, oak spice, chocolate, supple & soft

Pomegranate, red berries, spice, elegant, chalky & clean 90 JD

Black cherry, spice, chocolate, earthy, rich tannins 91 WE

(Sangiovese/Cabernet Sauvignon/Merlot) Cherry, vanilla, tobacco 93 JS

Raspberry, rose petals, spice, sandalwood, firm, classic acidity 92 JS 92 WE

Round, fleshy, blackberry, violets, savory mineral, elegant acidity 95 JS 94 WS

(60 Cabernet/40 Merlot) Dark berry, tobacco, spice, bright & elegant 94 WS 94 RP 94 JS

Layers of dark chocolate, black olive and espresso add dimension, while a note of peppery spice lingers on the finish. A creamy and harmonious red, medium- to full-bodied, featuring light, dusty tannins that frame the flavors of baked black cherry, date, grilled thyme and loamy earth. Allegrini Valpolicella Classico is ruby red in color with purplish-blue highlights. The nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. When it is young, it is impressively lively and playful on the palate, whereas two years later, it expresses greater delicacy and finesse. From Valpolicella Classico D.O.C.

Spicy, dark berries, black pepper, vanilla, bold & rich 91 JS

Vibrant raspberry, citrus flowers, bright acidity, light & fresh 91 RP

(Petite Sirah/Barbera/Tempranillo/Syrah/Grenache)

Inky, blackberry, blueberry, mocha, cigar box, full & structured 94 JS 92 WE

Intense blackberry, cherry, Sichuan pepper, bold & boisterous 92 WE (‘20v)

Blackberry, truffle, pepper, herbs, ripe tannins, balanced 93 JS 90 JD

Raspberry, blackberry, anise, sweet spices, warm & long 91 WS 90 D

Ripe blackberry, floral, spice, integrated oak, chewy tannins 93 JS 91 RP

(85 Tempranillo/15 Syrah/15 Cabernet Sauvignon) 94 RP

Intense amber tawny color. Opulent and voluptuous nose of complex spicy, jammy and nutty aromas, hints of orange flower and a fine oakiness coming from the long period of aging in cask. The palate is full of very rich and concentrated flavor and has a long mellow finish.

Five jumbo shrimp served with fresh lemon and house made cocktail sauce.

Mixed field greens tossed with maple candied pecans, crumbled gorgonzola, slices of apple and served with a maple-walnut vinaigrette dressing.

A savory waffle served over baby spinach and topped with fresh strawberry bruschetta, gorgonzola crumbles, and a balsamic reduction.

Lemon and herb macerated blueberries and sharp NY cheddar sandwiched between toasted garlic Batard. Served with our house made hashbrown casserole.

A half pound CAB burger chargrilled and topped with thick cut bacon, an over easy egg and dressed with our smoke and fire aioli, lettuce, and tomato. Served with our house made hashbrown casserole.

Tenderized chicken breast coated in chopped a pecan and panko bread crumb crust, fried golden brown, topped with bacon jam, a home-made sweet bourbon glaze and served over a piping hot pear sugar waffle. Served with our house made hashbrown casserole.

Canadian bacon & poached eggs served on a toasted English muffin topped with a house made hollandaise sauce. Served with a cheddar hash brown casserole.

Maryland style crab cakes & poached eggs served on a toasted English muffin with house made hollandaise sauce. Served with a cheddar hash brown casserole.

Thick cut challah bread soaked in orange rum custard, baked to perfection and finished with torched golden sugar. Served with our house made hashbrown casserole.

Poached eggs, Fried Green Tomatoes, sautéed spinach, served on an English muffin with hollandaise sauce.

Cherry smoked pulled pork & poached eggs served on our hot honey cornbread with a house made barbeque hollandaise sauce. Served with a cheddar hash brown casserole.

Tender chunks of Certified Angus Beef brisket and prime rib tossed with caramelized onions, sauteed mushrooms, crispy fried potatoes, and roasted red peppers. Topped with smoked gouda cheese, scrambled eggs and our spicy barbeque sauce.

Tender chunks of grilled chicken tossed with onions, peppers, black beans, crispy fried potatoes and pico de gallo. Topped with scrambled eggs, pepperjack cheese, and house made guacamole.