Dinner Specials

View Saturday Menu Below

Anthony’s Pier 4
Dinner

July 22-July 28, 2013


Appetizers
Chilled Zucchini and Basil Soup
7.95

King Salmon Gravlax
with dill honey mustard sauce and seven-grain bread
15.95

Baby Arugula Salad
with parmigiano reggiano and Pier-4 dressing
8.95

Raw Bar Specials
Pemaquid Oysters*
Damariscotta, Maine

grown exclusively in the Damariscotta River Estuary
where the river meets the Atlantic Ocean
a region know for its extremely pristine waters
plump meats with a clean, crisp, slightly briny flavor
½ dozen                 15.95
  1 dozen               29.95


Special Oyster of the Week
Wallace Bay Oysters*
Nova Scotia, Canada

these oysters are wild caught,
they are harvested by divers
a rich and salty start with a crisp sea air finish
perfect with a touch of lemon and cracked black pepper
½ dozen                 15.95
  1 dozen               29.95


Now in Season
Fresh Maryland Soft Shell Crabs
from the waters of Chesapeake Bay
sauté meunìere
entrée: served with rice pilaf 29.95
 appetizer:
one served with seasonal greens 11.95

Genuine Ipswich Fried Clams
served with homemade tartar sauce,
coleslaw, and french fried potatoes
27.95


Chicken Breast Francaise
boneless breast of chicken breaded with panko crumbs
served with lemon butter sauce,
haricots vert and fingerling potatoes
27.95

Vegetable of the Day
Sauteed Broccolini
with garlic and extra virgin olive oil
7.95

Dessert
An Anthony's Pier 4 Spring Tradition
Homemade Deep Dish
Fresh Blueberry Pie

with vanilla bean ice cream
7.95

Sticky Toffee Bread Pudding
with caramel sauce, vanilla bean ice cream and whipped cream
7.95


Before placing your order, please inform your server
if anyone in your party has a food allergy.
 

Anthony’s Pier 4
Dinner

Saturday July 20, 2013

Appetizers
Chilled Zucchini and Basil Soup
7.95

King Salmon Gravlax
with dill honey mustard sauce and seven-grain bread
15.95

Baby Arugula Salad
with parmigiano reggiano and Pier-4 dressing
8.95

Fried Calamari
crispy coated fresh squid with a spicy ginger-tomato sauce
served over mesclun greens
12.95

Raw Bar Specials
Pemaquid Oysters*
Damariscotta, Maine

grown exclusively in the Damariscotta River Estuary
where the river meets the Atlantic Ocean
a region know for its extremely pristine waters
plump meats with a clean, crisp, slightly briny flavor
½ dozen                 15.95
  1 dozen               29.95


Special Oyster of the Week
Wallace Bay Oysters*
Nova Scotia, Canada

these oysters are wild caught,
they are harvested by divers
a rich and salty start with a crisp sea air finish
perfect with a touch of lemon and cracked black pepper
½ dozen                 15.95
  1 dozen               29.95


Now in Season
Fresh Maryland Soft Shell Crabs
from the waters of Chesapeake Bay
sauté meunìere
entrée: served with rice pilaf 29.95
 appetizer:
one served with seasonal greens 11.95

Genuine Ipswich Fried Clams
served with homemade tartar sauce,
coleslaw, and french fried potatoes
27.95

Roast Rack of Colorado Lamb
with a rosemary-garlic-dijon crust
roasted fingerling potatoes and ratatouille
35.95



Chicken Breast Francaise
boneless breast of chicken breaded with panko crumbs
served with lemon butter sauce,
haricots vert and fingerling potatoes
27.95

Pier 4 Fisherman’s Platter
a generous platter of golden fried native sole, cod,
monk fish, scallops, shrimp, and oysters with
lemon-caper remoulade, french fried potatoes, and coleslaw
34.95

Vegetable of the Day
Sauteed Broccolini
with garlic and extra virgin olive oil
7.95

Dessert
Homemade Deep Dish
Fresih Blueberry Pie

with vanilla bean ice cream
7.95

Sticky Toffee Bread Pudding
with caramel sauce, vanilla bean ice cream and whipped cream
7.95

Before placing your order, please inform your server
if anyone in your party has a food allergy.