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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.
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