Chicken & Seafood Entrees

• CHICKEN MARSALA
• Tender breast of chicken sautéed with fresh mushrooms and garlic in a marsala wine sauce.
• CHICKEN CORDON BLEU
• Chicken breast with imported ham and Swiss cheese. Topped with a béarnaise sauce
• CHICKEN SCAMPI
• Tender breast of chicken in a light garlic and herb butter baked to a golden brown.
• ANTHONY’S CHICKEN SUPREME
• Fresh chicken breast cutlet, lightly floured, seasoned and sautéed to a golden brown and then baked in a blend of chicken stock, sauterne, and fresh mushrooms. The scrumptious juices are then thickened into a flavorsome sauce which is garnished with toasted sliced almonds
• CHICKEN TERIYAKI
• Sautéed chicken breast with red and green peppers Seasoned with garlic, ginger, and teriyaki sauce.
• CHICKEN NEAPOLITAN
• Sautéed in garlic, white wine and served in a tomato cream sauce.
• CHICKEN MICHELLE
• Sautéed with broccoli, mushroom, and almonds.
• CHICKEN PICCATA
• Sautéed in a lemon parsley caper sauce.
• POACHED SALMON
• Topped with a creamy dill sauce.
• BAKED SALMON
• With asparagus tips in a white wine sauce.
• GROUPER FRANCAISE
• A filet of grouper battered and sautéed with a wine and lemon butter sauce.
• FILET OF FLOUNDER
• Stuffed with delicate crabmeat served in a lemon garlic butter sauce.
• GRILLED SWORDFISH STEAKS
• SHRIMP SCAMPI
• Jumbo shrimp in a light garlic and herb butter baked to a golden brown.
• RED PEPPER SEAFOOD PASTA
• This is not your ordinary pasta dish. Made with tomatoes, roasted garlic and red peppers, artichoke hearts, white wine and clam juices, scallops, shrimp, mild white fish, and a variety of herbs. This savory pasta dish would be a perfect choice for an up-scale dinner party with an Italian style menu.