Anton's

Finely ground steak and pork over a parmesan cream sauce with house marinara and basil

Breaded and fried served with honey mustard and fries

Topped with a local quail egg and an assortment of accompaniments

Sliced riblets marinated in a soy and Cholula sauce

Four potato skins topped with Gouda cheese sauce, bacon bits, chives, and sour cream

Tabbouleh, truffle salt, pickled red onion, and grilled baguette

Five boiled wild Gulf shrimp served over chilled spicy cocktail sauce

Roasted red pepper lemon butter, capers, hard-boiled egg, red onion, and grilled baguette

Lifted Spirits gin, lemon juice, simple syrup, soda, basil

Lifted Spirits gin, blackberry simple syrup, lemon juice

Cimarron tequila, muddled pineapple & jalapeño, Combier triple sec, lime juice

Tito's, black cherry juice, fresh squeezed lime juice

A citrus soda spritzer meets old school Cappelletti with Prosecco Red Aperitivo

Roasterie Cold Brew Coffee, vodka, Rieger Café Amaro

Lifted Spirits gin, Prosecco and fresh squeezed lemon juice

Your call of a classic vodka mule, Kentucky bourbon mule, or Mexican tequila mule

Freshly baked cinnamon-spiced apples and crunchy oats topped with vanilla bean ice cream

Bourbon caramel drizzled, freshly baked cinnamon-spiced apples and golden raisins with vanilla bean ice cream

Bourbon caramel and pecans served with Spumoni ice cream

Vanilla bean crème brûlée topped with mixed berry compote

Steamed New England lobster tail and three wild Gulf shrimp sautéed in a white wine, butter, and garlic sauce, with the vegetable of the day

Finely ground Angus with onion, cheddar, green pepper, and Anton's ketchup blend with mashed potatoes, brown gravy and the vegetable of the day

Braised chuck roast, carrots, onions, and Russet potatoes in a savory au jus demi-glace

8 oz steak burger topped with cheddar cheese, lettuce, tomato, pickle, onion on Brioche bun

Brined and lightly breaded Buffalo chicken with pickled red onion, coleslaw and Cholula mayo on an egg bun

8 oz steak burger topped with bacon, cheddar, stone-ground mustard on a Brioche bun

Sliced ribeye with smoked gouda, topped with sautéed mushrooms, bell peppers, and onions on Italian hoagie

Whole romaine leaves, parmesan, anchovies

Double-boned frenched Duroc pork chop brined and grilled topped with Apple Butter

New England lobster tail steamed with butter served with lemon