Anton's menu

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

Five boiled wild Gulf shrimp served over chilled housemade spicy cocktail sauce

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

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

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

Sliced riblets marinated in a soy and Cholula sauce

Topped with a local quail egg and an assortment of accompaniments

Breaded and fried served with honey mustard and fries

Whole romaine leaves, parmesan, anchovies pumpernickel slice

Romaine hearts, Maytag bleu cheese crumbles, red onion, bacon, and buttermilk dressing