Carmen Anthony's Combined Menus
Uploaded by
Patricia DillonCarmen Anthony's Combined Menus
Uploaded by
Patricia DillonNew Haven Restaurant Week
November 7-November 12, 2010
Lunch Menu
$16.38 (tax and gratuity not included)
First Course
Campagna Salad
Mixed baby field greens tossed with our own balsamic vinaigrette, topped with
grape tomatoes, red onions, and Gorgonzola cheese
Second Course
(choice of one)
Chicken Carmen Anthony
Boneless breast of Chicken lightly breaded and sautéed to golden brown, topped, with a garlic
buerre blanc, served with the Chef’s selection of fresh vegetable and potato
Filet Mignon
“New Haven County’s Best Steak” -2010 Connecticut Magazine
Reader’s Poll
Grilled to perfection, served sliced topped with Bordelaise sauce,
served with the Chef’s selection of fresh vegetable and potato
Salmon Imperiale
fresh salmon grilled & topped with asparagus, crabmeat
& fresh diced tomatoes in a garlic-basil butter sauce
Third Course
White Chocolate Cheesecake
With a strawberry sauce
Add on a wine flight with your meal….$14.00 (Three two ounce pours)
Wines from Beaulieu Vineyards
Beaulieu Vineyard Reserve Cabernet “Tapestry”, Appelation Napa Cabernet & Napa Merlot
New Haven Restaurant Week
November 7th – November 12th
Dinner Menu
$29.00 (tax and gratuity not included)
First Course
(Choice of one)
Award Winning New England Clam Chowder
“Connecticut’s Best, Connecticut Magazine,” for ten years, our own celebration of this classic
Fried Calamari with Hot and Sweet Cherry Peppers
A spicy favorite with a twist
Wedge Salad
Iceberg lettuce wedge with bleu cheese and crumbled bacon
Second Course
(Choice of one)
Slow Roasted Prime Rib of Beef
“Connecticut’s Best Prime Rib”- 2010 Connecticut Magazine
Reader’s Poll
A generous portion of our award winning prime rib, grilled or au jus, served with our famous house made
horseradish sauce and our Chef’s selection of fresh vegetables and potato
Carmen Antony "Signature" Filet
“New Haven County’s Best Steak” -2010 Connecticut Magazine
Reader’s Poll
Filet Mignon, grilled to perfection and sliced, served over caramelized onions & topped with
a sautéed mushroom Bordelaise sauce, served with the Chef’s selection of fresh vegetable and potato
Salmon Imperiale
fresh salmon grilled & topped with asparagus, crabmeat
& fresh diced tomatoes in a garlic-basil butter sauce
Third Course
(Choice of one)
Flourless Chocolate Torte
Capri rich, served drizzled with raspberry sauce
Carmen's Signature Bread Pudding
“Moan Inducing” White & Dark Chocolate Chunk Bread Pudding
Served warm and finished with chocolate and Irish cream sauce
Add on a wine flight with your meal….$14.00 (Three two ounce pours)
Wines from Beaulieu Vineyards
Beaulieu Vineyard Reserve Cabernet “Tapestry”, Appelation Napa Cabernet & Napa Merlot
