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Mother's Day
Celebration!
May 10 - 12 noon to 9:00
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A Springtime Wine Dinner!
May 19 - 6:30
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Treat your mother or
loved one for an
unforgettable dinner
with us on Mother's Day!
For your convenience, we
will have open seating
Sunday, May 10 from
12:00 noon to 9:00PM
featuring our regular
menu.
203.268.8486 for
reservations. |
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Tuesday, May 19, 2009
6:30
Featuring Argentinean
wines from Luigi
Bosca and Finca La Linda
MENU
203.268.8486 for
reservations. |
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"Patio Opening Party"
May 29th with
The Sell Out's!!
Come
for dinner
and stay for dancing!
Music starts at 10:00! |
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Still
Going Strong!
Enjoy our Anniversary
Dinner Specials!
Three course anniversary
menu includes appetizer,
dinner and dessert from
our customers favorite
dishes on our menu from
1998 until now....
$19.98!
See
the menu
here |
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Visit us at
Carl Anthony Catering
for your Graduation,
Communion, Confirmation
and Springtime events! |
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What else
is happening..... |
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Fri. May 1 |
9:00
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Music and Karaoke
with DJ Dave |
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Fri. May 8 |
9:00 |
Music and Karaoke
with DJ Dave |
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Fri. May 15 |
7:00 /10:00
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Corey Durkin,
Acoustic Rock & Music and Karaoke
with DJ Dave |
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Fri. May 22 |
7:00 / 10:00 |
Peace Bros & Music by DJ Dave |
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Fri. May 29 |
10:00 |
Patio Party with
"The Sellouts!" |
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Check back for schedule changes and additions! |
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Winner of the
$50 Dining Certificate!
Rita Quatrella
Congratulations!
We have pictures!! |
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Chef Sam Recommends... |
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Luigi Bosca Finca La
Linda Torrontes
2007
Clear yellow-greenish color. Floral aromas
related to rose globeflower and some lavender.
The first impression in mouth is sweet with
balanced acidity, white peaches are perceived
and hints of sugar coated orange skin. Excellent
balance between floral and fruity
characteristics. Great with shrimp appetizers or
fruit desserts
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See Past Newsletters
Here
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Do
You Know...... |
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How to select an
artichoke:
Look for green or
purple-tinged leaves that are as tight as a
fist.
White or brown streaks indicate frost-bite or
wind burn; they're edible, but not as pretty.
Place it in your hand; it should feel heavy for
its size.
Squeeze it; the fresh leaves should squeak. If
its spongy, put it back.
If the leaves or overly dry, splayed, or pitted,
skip it.
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Chef Sam's Most Requested Recipe :
Grilled Shrimp with Artichoke Pesto Appetizer
Serves 4
Chef Sam is
not only self taught, but creates signature
dishes with a “new-school” Italian flavor that
are
beautifully displayed and memorably delicious!
Here's a great dish that you can cook at your
house!
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8 jumbo shrimp (8-12 count) |
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2 large artichokes |
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1 cup fresh basil packed |
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1 clove garlic |
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1
cup extra virgin olive oil |
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1 tbs pecorino romano cheese |
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1tbs grated parmesan cheese |
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bowl of cold water |
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1 lemon |
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Procedure for artichokes:
Cut lemon in half, squeeze half in bowl of cold
water, set other half aside. Cut 1/2 inch off
top of artichoke and either cut off stem or peel
it. Pull outer leaves off until you reach the
tender center leaves. Remove fibrous part of
artichoke and place in bowl of water to preserve
until ready to use.
Procedure for pesto:
Cut hearts into quarters and blend in food
processor with basil, garlic and oil. Transfer
to a bowl and add cheeses and salt to taste.
Procedure for shrimp and plating
Coat shrimp with oil and salt to taste: and
grill shrimp. Once cooked place shrimp on plate
and drizzle with artichoke pesto. You can also
serve with some cooked pasta.
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Till Next Month....
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