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Sal Anthony's full-bodied daily soup.
Ripe melon and thin slices of air cured ham and figs.
Our own mozzarella cheese, sweet roasted peppers, and slices of fresh tomatoes.
Our own mozzarella cheese and slices of fresh tomatoes.
Triangles of fresh mozzarella and bread deep fried.
Thin slices of eggplant breaded and topped with marinara and mozzarella.
Homemade mozzarella tossed with black olives, celery, sun-dried tomatoes and fresh tomatoes in a balsamic vinegar dressing.
Plump pieces of homemade sausage sauteed with Italian broccoli.
Honeycom beef tripe cooked in marinara sauce.
Fresh mussels steamed in marinara sauce.
Tender and fresh fried squid served with marinara sauce.
Littleneck clams lightly breaded and seasoned and then baked crispy.
Squid, shrimp, octopus and scungilli with olive oil and lemon.
Romaine lettuce and seasonal greens.
Peppery salad green dressed with olive oil and lemon.
Sal Anthony's specialty.
Mixed greens with beets, goat cheese, roasted walnuts and sliced radish.
Meatballs with marinara sauce served over pasta.
Potato dumplings served in a tomato sauce with ground lean meat.
Quill shaped pasta in a silky sauce of tomato cream and vodka.
With chunks of homemade mozzarella basil and plum tomato.
Fresh pasta in a light cream sauce with fresh and smoked salmon.
Linguine with freshly shucked clams in olive oil and garlic.
Homemade ravioli with ricotta cheese and topped with tomato sauce.
Thin flat pasta in a creamy tomato sauce with peas, prosciutto and mushrooms.
Boneless trout sauteed in olive oil, garlic and rosemary.
Fresh fillet of salmon sauteed with sweet peppers, mushroom and cream.
Sauteed in plum tomatoes, basil and dried hot pepper and served over linguine.
Fresh shrimp sauteed in an silky sauce of cream and tomato served on a bed of linguine.
Squid, shrimp, clams and mussels in a light marinara sauce served over pasta.
Dipped in a batter of fresh grated cheese and egg then sauteed in lemon and butter.
Chicken breast baked with tomato sauce and melted mozzarella.
Chicken breast sauteed with mushrooms and Marsala wine.
Sauteed in a light cream sauce with fennel and anise.
Organic chicken pan fried in olive oil garlic and lemon.
Veal sauteed with mushrooms and Marsala wine.
Veal cutlet baked with tomato sauce and melted mozzarella.
Aged shell steak topped with sauteed mushrooms.
T-bone steak sauteed with plum tomato, mushrooms and fresh peppers.
Filet mignon medallions with Marsala wine and mushrooms.
Chop broiled to order.
Fresh escarole sauteed with Gaeta olives and pignoli.
Sauteed in olive oil and garlic.
Cut in strips dusted deep fried.
Italian bitter green sauteed in olive oil and garlic.
Meatballs braised in a plum tomato sauce.
American broccoli sauteed with olive oil and garlic.
Italian broccoli sauteed with olive oil and garlic.
50 pieces.
50 jumbo shrimp.
60 pieces.
Tarama (crap roe), melitzanosalata (eggplant dip), spicy feta and tzatziki and surrounded by warm pita.
Stuffed with rice, pine nuts, raisins and extra virgin olive oil.
Imported giant Greek lime beans with traditional tomato sauce.
Rolled and stuffed with feta cheese, tomato sauce and organic parsley.
Traditional spinach and feta savory pastry.
In organic tomato sauce, herbs and olive oil.
Served with tzatziki.
Roasted zucchini, yellow squash, eggplant, carrot, onion, tomato with yogurt and dill sauce.
Classic organic egg-lemon soup with chicken stock and orzo.
Meat balls slow roasted in tomato sauce.
Style meatballs, grilled, on bed of tzatziki, tomatoes, onions and cucumber.
Semi-hard seared cheese, topped with capers and citrus mustard vinaigrette.
Traditional hard pan seared graviera cheese and lemon.
Seared diver scallops on a bed of fava puree.
Mediterranean grilled octopus, onions, capers, fava puree, lemon and herbs.
Choice of fried or grilled. Extra virgin olive oil and lemon sauce.
Grilled jumbo shrimp dressed with extra virgin olive oil and herbs.
Braised jumbo shrimp in fresh tomato sauce, melted Greek feta cheese and organic herbs.
Choice of tomato sauce or white sauce, feta and fresh herbs.
Diced organic tomatoes, cucumbers, peppers, onions, olives, feta and extra virgin olive oil.
Chopped romaine hearts, chopped scallions, dill and arachova feta with extra virgin olive oil.
Bed of arugula topped with pickled beets, walnuts, feta and extra virgin olive oil.
Endive mixed greens topped with chopped grilled octopus tail and shaved graviera cheese.
Olive oil, shredded tomato, oregano, onion and feta cheese and on a crisp rye rusk.
Paired with linguine, finished with a light herb cream sauce.
Braised in tomato and assyrtiko wine broth, herbs and a light cream sauce over linguine.
Greek paella. Sauteed mussels, shrimp and scallops over orzo, finished with organic tomato sauce.
Sauteed shrimp and asparagus over fettuccine, finished with olive oil and fresh herbs.
Braised ground beef in a tomato sauce over linguine.
Imported and whole. Bronzini lean white fish, mild moist tender flacks, semi sweet flavor, dressed in lemon oil and herbs.
Ancient Greek word meaning golden. Medium protein, semi-sweet and flaky white fish. Dressed in lemon oil and herbs.
2 pieces. Seared tiger shrimp dressed in lemon and oregano.
Seared langoustines finished in a balsamic vinegar sauce.
Grilled wild Norwegian salmon paired with a leek rice pilaf.
16 oz. charcoal grilled black angus rib eye steak served with Greek style fresh cut fries.
Charcoal grilled baby veal chops and served with Greek style fresh cut fries.
New Zealand charcoal grilled baby lamb chops, served with Greek style fresh cut fries.
Free range organic 1/2 roasted chicken with extra virgin olive oil, lemon and Greek organic oregano. Served with lemon potatoes.
Layers of sauteed ground meat, eggplant, potatoes, topped with bechamel sauce.
Organic chicken breast and vegetables kebob served with leek rice pilaf.
Baby lamb shank oven backed with orzo and fresh tomato sauce.