Anthony Wayne’s Dinner Menu

Anthony Wayne's Restaurant and Bar



House Antipasto Plate   9
Pork Belly with apple butter, Smoked Duck with balsamic reduction & Italian Sausage with Dijon mustard, Cabot’s sharp cheddar cheese, cornichon pickle, and grilled black bread crostinis.

 Crab Cake   7
Domestic Lump crab, drawn butter and sourdough bread crumbs, pan sautéed and dressed with lemon aioli.

 House-Made Hummus and Fried Naan   6
House-made hummus served with fried naan bread and tomato bruschetta. Ask your server for this week’s variety.

 Bacon & Blue Mussels   8
Blue Point Mussels sautéed with bacon, shallots and garlic; in a blue cheese, Cognac and mustard cream sauce.

 Ravioloni    7
House-made ravioloni pasta filled with butternut squash and sweet potatoes, gently sautéed in brown sage butter and topped with fresh nutmeg.

 Anthony Wayne Pumpe   7
Ground beef, pork and veal meatball served with grated aged parmigiano-reggiano cheesewith a Neapolitan bolognaise sauce.  (GF)

Spanish Calamari   7
Flash fried rings and tentacles, garnished with lemon aioli and fresh lemon wedges.

 Salads & Soups

Spinach & Roasted Walnut Salad    6
Fresh spinach greens, toasted walnuts, shaved red onion, mandarin oranges and dried cranberries tossed in walnut vinaigrette and topped with a goat cheese crouton.

 Butternut, Beet & Sweet Potato Salad   7
Chilled roasted beets, arugula, sweet potatoes, butternut squash and candied walnuts dressed with tangerine vinaigrette and fresh grated nutmeg. (GF)

 Blue Cheese, Bacon & Apple Salad   7
Mixed greens, bacon, fresh crisp apples and blue cheese crumbles topped with creamy gorgonzola dressing.

 House Caesar   6
Fresh romaine lettuce, homemade croutons, shredded parmesan cheese and Caesar dressing.

 Soup Du Jour   cup   5
 Ask your servers for today’s selection.

 Anthony Wayne’s “Signature” Grit Cake
Small Plates

Shrimp & Grits   14

Sautéed shrimp, garlic, shallots, white wine and tasso topped with tomato bruschetta, fried leeks & brandy lobster cream sauce.

 Maple Portobello Stack   12
Grilled marinated portobello mushroom cap with melted smoked gouda cheese topped with grilled tomato slice, sautéed spinach, red onion and maple balsamic reduction. (GF)

 Fried Oysters and Calamari   15
Flash fried oysters and calamari and topped with a sunny side egg.  This dish is finished with tomato bruschetta and dill, horseradish aioli.



Trout Meuniére Amandine   21
Sunburst Trout pan sautéed in brown meuniére butter, topped with toasted almonds, butter, parsley, white wine and lemon juice, served with brown rice and sautéed spinach.

Pan Seared Snapper Étouffée   23
Fresh Atlantic Snapper filet, pan seared in butter and broiled to perfection. This dish is finished with shrimp etouffeé; served with smoked grilled corn, baby peas, fried okra and brown rice pilaf.

Bourbon & Brown Sugar Salmon   22
Grilled bourbon and brown sugar marinated filet of salmon served with brown rice and Dijon-butter broccoli. (GF)


Gouda Chicken   19
Smoked Gouda cheese and bacon stuffed chicken breast served with mashed potatoes, asparagus and a mushroom cream sauce.

Chicken Sapphire   19
Chicken breast cutlet, pounded thin and stuffed with goat cheese and sundried tomato pesto, baked to perfection with butter and white wine pan jus over lemon risotto and served with Dijon- butter broccoli. (GF)

 Cocoa Mocha Duck   23
Maple Leaf duck breast rubbed with coffee and Ghirardelli cocoa and roasted to medium rare.  Served with house-made pork tasso collard greens, toasted walnuts and sweet potato hash. (GF)


Pork Schnitzle   20
Tender pork cutlet sautéed with lemon, butter, wine and served with fresh house-made spaetzle, topped with a sunny side egg and served with asparagus..

 Smoked Pork Tenderloin   22
Berkshire Heritage Pork tenderloin, lightly smoked then oven roasted, topped with chimichurri sauce and served with asparagus and sweet potato hash. (GF)


Bison Short Rib   25
Braised 100% American Bison short rib served with jeweled root vegetables, house-made tasso collard greens and creamy mashed potatoes. (GF)

 Beef Tenderloin a la Espagnole   26
6oz beef tenderloin grilled to order with creamy parmesan risotto, asparagus and finished with sauce espagnole. (GF)


Lobster Champagne & Butternut Ravioloni   24
Tender butter poached claw and knuckle lobster atop a delicate butternut squash filled ravioloni pasta with champagne Butter sauce and sweet roasted red bell peppers.

 Pumpa a la Puglia   21
Meatballs consisting of beef, veal and pork served with Puglia style pasta noodles and luxurious Neapolitan bolognaise sauce finished with fresh grated Parmigiano-Reggiano cheese.

(GF) – Designates Gluten Free

Parties of 6 or more – 20% gratuity

will be added to your check




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