PRIMIZUPPA�DEL�GIORNO�~ 6 cup 8 bowl

MINESTRONE�~ a beef broth with vegetables, bacon and beans 6 cup 8 bowl

GARLIC�BREAD�~ baked with butter, garlic, parmesan & romanocheese 6

VEAL�MEATBALLS�~ house made topped with our San Marzanotomato sauce 14

CLAMS�ON�THE�HALF�~ fresh native clams shucked to order 1.75 ea

OYSTERS�ON�THE�HALF�~ from surrounding areas shucked to order 3.00 ea

JUMBO�SHRIMP�COCKTAIL�~ with two sauces: a classic cocktail andhorseradish 14

GRILLED�MOZZARELLA�~ roasted with croutons and topped with agarlic tomato oil 12

BROCCOLI�RABE�W/�SAUSAGE�~ sautéed with garlic, lemon, parmigianoromano cheese 12

MUSSELS�MARINARA�~�steeped in a spicy garlic marinara 12

SMOKED�SALMON�CARPACCIO�~ thinly sliced, garnished with shavedpecorino, capers, onion & olive oil 14

FRIED�MOZZARELLA�~ hand pulled, lightly breaded and SAUTÉED�IN�EVOO 14

MINI�CRAB�CAKES�~ with a chipotle mayonnaise 14

JUMBO�SEA�SCALLOPS�~ wrapped in prosciutto and pan seared with a honey dijonnaise sauce 16

CALAMARI�FRITTA�~ local squid and HOT cherry peppers tossed with seasoned bread crumbs and PAN�SEARED�IN�EVOO until soft and tender 14

ANTIPASTA�~ Italian meats and cheeses with seasonal vegetables and greens 20

CHARCUTERIE�PLATE�~ salami, proscuitto, soupy, aged cheddar,parmigiano, reggiano, Danish blue cheese, pepper relish and New York flatbread 16

INSALATAHOUSE�SALAD�~ mixed greens and vegetables with a choice of freshlyprepared dressings 8

PEAR�SALAD�~ with raspberry vinaigrette, gorgonzola, pears, mixedgreens, craisins and candied pecans 12

THE�CLASSIC�WEDGE�~ crisp iceberg topped with tomato, red onion,bacon and blue cheese dressing 12

PENNE�ANTIPASTO�~ radicchio, grilled chicken, chick peas, basil, freshmozzarella and tomato tossed with a balsamic vinaigrette on a bed of greens 14

FRESH�MOZZARELLA�~ hand pulled, vine ripe tomatoes, basil pestoand field greens 14

CAESAR�~ hearts of romaine with AJ’s garlic dressing, croutons, parmesan and freshly grated romano cheese 12

with chicken 6 with shrimp 10 with 2 oz. Canadian lobster meat 10

PROSCIUTTO�DE�PARMA�~� arugula, shaved fennel, fresh lemon, oliveoil, garnished with aged provolone cheese 14

LOBSTER�SALAD�~� fresh, 4 oz. shelled Canadian lobster meat,asparagus and artichokes with creamy, honey mustard dressing 22

SEAFOOD�MARTINI�~ conch, grilled octopus, cherry peppers andcapers mixed in a lemon vinaigrette 14

BURATTA�~ fresh mozzarella filled with shreds of mozzarella soaked in cream with vine ripe tomatoes, EVOO and basil 14

PIZZA[we cook directly on stone at very high heat • pizzas will vary in size andthe crust may be very dark]

AJ’S�CHEESE�PIZZA�~ mozzarella and marinara sauce 16

MARGHERITA�~ fresh mozzarella, crushed plum tomatoes and basil 17

FOUR�CHEESE�~ tomato sauce, mozzarella, ricotta, gorgonzola and parmesan 18

SOUPY�&�ROAST�GARLIC�~ crushed plum tomatoes and mozzarella 19

GORGONZOLA�~ roasted peppers, pears topped with fig coulliand arugula 18

CLAM�~ fresh clams, olive oil, garlic and parmesan cheese 19

COURTYARD�~ grilled chicken, oven roasted tomatoes, pesto, tomatosauce, ricotta and mozzarella 18

BAKED PASTASICILIAN�~�penne, sausage, roasted red peppers, broccoli rabe,tomato sauce and aged provolone cheese 22

POLLO�PUTTANESCA�~�grilled chicken breast, roasted garlic, capers, black olives, pepperoncini and penne, plum tomatoes and gorgonzola 22

QUATTRO�FORMAGGIO�~�penne tossed with marinara, ricotta, romano, parmesan and mozzarella cheeses 20

MANICOTTI�AND�SAUSAGE�~�topped with our marinara, romano,parmesan and mozzarella 20

BOLOGNESE�~�a rich, meaty, tomato sauce with mushrooms, gorgonzola cheese and penne 24

PASTASPENNE�ALFREDO�~�tossed with grilled chicken, sun dried tomatoesand pesto 22

LINGUINE�ALLE�VONGOLE�~�white or red, clams cooked in a spicy broth 24

LOBSTER�AGNOLOTTI�~�ravioli filled with Canadian lobster meattossed in a light Alfredo sauce with broccoli, mushrooms and shelledCanadian lobster meat 28

SPINACH�STUFFED�GNOCCHI�~�tossed with prosciutto, broccoli rabe,sundried tomatoes, pine nuts, red pepper flakes, garlic and EVOO 22

SHRIMP�SAUTÉ�~�jumbo shrimp sautéed with artichoke hearts, penne,roasted peppers and olives in a garlic, wine and tomato sauce 26

BAKED�SHRIMP�SCAMPI�~�topped with fresh tomatoes, seasonedcrumbs and mozzarella over linguine 26

SEA�SCALLOPS�~�in a sun dried, tomato, vodka and cream sauce withmushrooms, peas and penne 26

CARBONARA�~�sausage, peas, bacon, mushrooms in an Alfredo saucewith spinach and egg fettuccine 24

Allergies to food or special dietary needs...please notify your server • A 20% gratuity will be added to parties of six or more • Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness.

CHEF BOB SADER • CHECK OUT OUR DAILY SPECIALS BOARD FOR FRESH IDEAS6 � H o l m e s � S t r e e t � � � � • � � � � M y s t i c , � C T � 0 6 3 5 5 � � � � • � � � � 8 6 0 - 5 3 6 - 0 4 4 8 � � � � • � � � � w w w . a n t h o n y j s b i s t r o . c o m

HOT ROCKS[A unique way of cooking dating back to the Stone Ages. Imported stones from Italy heated to 650 degrees presented to you for your own cooking pleasure]

SEAFOOD�SCAMPI ~ Atlantic Sea scallops, fresh fish, jumboshrimp, calamari, Canadian lobster meat, garlic and olive oil 26

STEAK�TERIYAKI�~ marinated tips with onions and mushrooms 21

SPICED�CHICKEN�~ boneless chicken breast, peppers, onions and seasoned Cajun spices 21

ENTREESFILET�MIGNON�~ changes daily PTM

LAMB�SHANK�~ braised in veal stock, served on a bed of mashed potatoes and vegetable 36

NEW�YORK�SIRLOIN�~ 16 oz. of prime sirloin seared with Montrealspice, topped with sautéed mushrooms PTM

VEAL�PARMESAN�~ with our green and white fettuccini, San Marzanotomato sauce and mozzarella 24

CHICKEN�MARSALA�~�boneless chicken breast in a mushroom marsala wine sauce served with stuffed gnocchi 22

CHICKEN�PARMESAN�~�with our green and white fettuccine, San Marzano tomato sauce and mozzarella 22

ROASTED�EGGPLANT�PARMESAN�~�with our green and whitefettuccine, San Marzano tomato sauce and mozzarella 20

CIOPPINO�~�fresh fish and seafood stew, cooked in a tomato broth,seasoned with fennel 28

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Please note: Kitchen Plating charge $10

Bread upon request. First basket is complimentary. Additional baskets $3.50

Dinner at