Guy Anthony's Menu

with roasted peppers

with marinara sauce

with marinara sauce

1/2 dozen

with mozzarella and proscuitto

with caesar salad

with broccoli

with grilled shrimp

with chicken ragout

with red or white clam sauce

with linguine

with spinach and three cheeses

with linguine

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 fries

with fries

with bleu cheese and celery

with broccoli

with mescaline greens

with mozzarella

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

fresh mozzarella, bruschetta, soprasatta, provolone, grilled vegetables, marinated mushrooms, crostini, assorted peppers, sundried tomatoes, proscuitto, assorted fresh baked focaccia

with penne & bowtie with your choice of vodka sauce or bolognese sauce

with creamy herb dip

with crabmeat

with tartar sauce

miniature cannoli, miniature eclairs, assorted butter cookies, miniature mousse cups, miniature cheesecake tartlets with fresh fruit

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 bruschetta over greens corn on the cob

with fresh dill /or fusilli pasta salad with broccoli & olives

with italian herbs

with bruscetta over mescaline greens

with portobello mushrooms

with sundried tomato & olive

with fresh dill

with sausage stuffing & gravy

with sausage and creamy tarragon and sun dried tomatoes

with mushroom & tomato demi-glaze

with scallops, crab and shrimp

over orzo cooked in a light marinara sauce

with vegetables and beef stuffing in a port wine sauce

with vegetables & potatoes

marinated beef) in a savory gravy with ginger snaps

with cocktail sauce

with sundried tomato & olive

with glazed onions

with honey & orange

with baby carrots

with cranberry & apple

with romano & bread crumbs

figs wrapped with proscuitto or beef carpaccio with asparagus garni

squid ink pasta with lump crabmeat or lobster ravioli beurre blanc

mescaline greens with gorgonzola, mandarin oranges and raisins

medallions of beef with portobello mushrooms, veal picatta, steamed seabass in a ginger leek broth with cockels

assorted italian pastries, assorted gourmet cakes, fresh fruit platters, brewed 100% columbian coffee, herbal teas and espresso

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

assorted italian pastries, gourmet cakes and fresh fruits, brewed 100% columbian coffee, decaf and assorted teas

with fresh salsa, tortilla chips, guacamole, sour cream, three bean chili nachos, spicy chicken taquitos, beef empanadas with assorted cheese quesadilla and crudite

salmon bruschetta w/ fresh basil and marinated garden tomatoes with a touch of herb breadcrumbs, wild mushroom ravioli in a sherry mushroom sauce, seared glased duck breasts with orange, ginger and gran marnier, long grain and wild rice, medley of roasted carrots, squash and fennel with fresh thyme, mescaline country salad with walnuts, honey mustard, craisins, hierloom cherry tomatoes and gorgonzola, assorted focaccia breads

assorted pastries, assorted gourmet cakes and assorted fresh fruits and berries, brewed 100% columbian coffee, decaf and assorted teas

sliced marinated black angus skirt steak, chicken breast florentine with toasted pine nust, prosciutto and spinach, caramelized onion, red bliss smashed potatoes, fresh swiss chard with extra virgin olive oil and roasted garlic, classic ceasar salad, assorted semolina rolls and poppy rolls

hocolate mousse cake and assorted butter cookies, fresh brewed 100% columbian coffee, decaf and assorted teas

baked stuffed tilapia with crabmeat and roasted vegetable stuffing, herb encrusted pork loin with apple jack tarragon sauce, chicken risotto with a melange of mushrooms and baby peas, asiago salad with hearts of romaine and grape tomatoes with our buttermilk dressing, assorted julienne vegetables in basil butter, fresh assorted breads and sweet butter

elected fresh fruits and berries, miniature cannolis, eclairs and napoleans, fresh brewed 100% columbian coffee, decaf and assorted teas

mediteranean ravioli with spinach, black sicilian olives, feta cheese in a pommodoro sauce, grilled sesame chicken with snow peas and broccoli and asian orange ginger sauce, red bliss potatoes with sundried tomatoes and roasted garlic, sauted filet of sole picatta (lemon, butter, white wine), chopped garden salad with cucumber, tomato, bermuda onion, hearts of palm and baby carrots in a lemon poppey vinagrette, assorted french bread and semolina baggets with sweet butter

fresh brewed 100% columbian coffee, decaf and assorted teas, roasted pears trifle with assorted berries and grapes assorted miniature cheesecake

saute chicken brest with balsamic fig reduction, eggplant rollatine with three cheeses and a tomato basil sauce, rigatoni with creamy bolognese sauce, grilled vegetables with saute sage leaves and xvoo, tri color salad with shaved romano cheese

chocolate torte with rasberry sauce and selected fresh fruits, fresh brewed 100% columbian coffee, decaf and a selection of teas

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

with shredded romaine, red leaf & radicchio topped with our tasty bruschetta

with muenster cheese, grilled onions, and roasted peppers with a puree of bell pepper vinaigrette

with virgin olive oil

with carrots, walnuts and raisins

with fresh dill and sour cream

with dill seed

$.50 extra

with roasted peppers

with four different peppers

$1.00 extra

with oil & garlic

with three cheeses

crab, shrimp stuffing w/ vodka sauce

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 chicken, veal & spinach

stuffed with shrimp, scallops, crab

with shrimp & scallop sauce

with red or white clam sauce

with oil & garlic

chicken parts, oil, garlic & pepperoncini

breast with lemon, brown sauce, artichokes & mushroom

breast with three cheeses, prosciutto & spinach w. madeira mushroom sauce

with sundried tomatoes

with snow peas & broccoli

with herbed vegetable stuffing

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

topped with a sherry cream sauce with mushrooms & pimentos

with scallop, shrimp, crab & white fish

topped with seasoned bread crumbs & chopped marinated tomato

sole, shrimp, scallops & mussels poached in tomato wine broth with spinach & mushrooms

with snow peas & ginger

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

with four cheeses