*Award Winning Potato Encrusted Crabcake
* “Connecticut’s Best,” 1998 – 2008 Connecticut Magazine, Maryland lump crab,
potato encrusted, pan fried to a golden brown, with our special remoulade sauce
Fresh Mozzarella with Tomato & Fresh Basil
drizzled with extra virgin olive oil & balsamic vinaigrette
Stuffed Portobello
fresh Portobello mushroom stuffed with spinach, artichoke hearts,
and roasted red peppers in a Gorgonzola cream sauce
topped with buttered Ritz cracker crumbs
Escargot Bourguignonne
one dozen, served bubbling hot in a garlic and herb butter
*Baked Clams Casino
eight fresh shucked littleneck clams topped with bacon and a garlic herb butter
Fried Calamari with Hot & Sweet Peppers
the popular favorite with a spicy twist
*Classic Oysters Rockefeller
fresh baked Blue Point oysters topped with a creamy spinach Pernod sauce
*Jumbo Shrimp Cocktail
served with both our tangy cocktail sauce and our special remoulade sauce
Fried Lobster Tails
two cold water petite tails, lightly battered and deep fried,
served with our special remoulade sauce
Carmen Anthony “Signature” Chop Salad
a tasteful array of confetti vegetables, chilled greens, Gorgonzola cheese,
with a hint of sliced hot cherry peppers, tossed in a balsamic vinaigrette
and topped with shrimp … anchovies optional
Campagna House Salad
mixed field greens, Gorgonzola cheese…with our own balsamic vinaigrette
Sliced Tomato & Onion
juicy vine ripened tomatoes, crisp onions, Gorgonzola cheese
and our own balsamic vinaigrette
The Wedge
iceberg lettuce wedge with bleu cheese and crumbled bacon
Classic Caesar Salad
tangy Caesar dressing with garlic croutons and grated Parmigiano
*Award Winning New England Clam Chowder
*“Connecticut’s Best,” 1999 – 2008 Connecticut Magazine,
our own celebration of this classic
Carmen Anthony Famous Minestra
an old family recipe… a hearty blend of Savoy cabbage, sausage,
red and white beans and potatoes in a zesty chicken broth
French Onion Soup with Melted Cheese
housemade with plenty of sweet onions, Swiss, and mozzarella
Carmen Anthony “Signature” Sliced New York Strip
New York Strip* grilled and sliced, served over caramelized onions,
topped with sautéed mushrooms in a Bordelaise sauce
Sliced New York Florentine
New York Strip,* marinated in virgin olive oil, garlic and herbs,
grilled, sliced and served over sautéed spinach aglio e olio
Steak Diane
Filet Mignon* pan seared with wild mushrooms and artichoke hearts
in a butter, shallot, brandy demi glace with a hint of cream
Filet Aragosta
Filet Mignon topped with fresh picked lobster meat,
and a creamy Gorgonzola demi glace
RARE… cool, red center MEDIUM-RARE… warm, red center MEDIUM... warm, pink center MEDIUM-WELL… hot center, very little pink WELL… center cooked thoroughly (not responsible)
Chicken Carmen Anthony
two fresh boneless chicken breasts, breaded and sautéed with a garlic beurre blanc,
served with the Chef’s selection of fresh vegetable and potato*
Grilled Frenched Center Cut Pork Chops
two large juicy chops*… grilled to perfection, served with apple sauce
Shrimp Christina with Linguine
jumbo Gulf shrimp, pan seared in olive oil with tomatoes,
onions, spinach, prosciutto, and fresh mozzarella…
in a garlic butter wine sauce
Baked Stuffed Shrimp5
with our Ritz cracker and seafood stuffing
Seared Sesame Tuna
fresh yellowfin tuna* seared “RARE,”
encrusted with black and white sesame seeds,
served with wasabi and Asian slaw
Carla’s Lobster Fra Diavolo
a generous portion of picked Maine lobster*
meat in a spicy red sauce over linguine
Thick Cut Grilled Fresh Swordfish Steak
the finest Atlantic swordfish* on the market,
served with fresh vegetable and potato
Alaskan King Crab Legs
two pounds of the finest, succulent king crab legs*
from the Bering Strait, served with drawn butter
Land ‘n’ Sea Platter
8 ounce filet mignon* and an 8 ounce cold water lobster tail*
Maine Lobsters… ask about our “King of the Tank”
2 to 5 pounds available, picked fresh from our lobster tank,
boiled or baked stuffed*
*Award Winning Potato Encrusted Crabcake
* “Connecticut’s Best”, 1998 – 2006 Connecticut Magazine, Maryland lump crab,
potato encrusted, pan fried to a golden brown, with our special remoulade sauce
Fresh Mozzarella with Tomato & Fresh Basil
drizzled with extra virgin olive oil & balsamic vinaigrette
Fried Calamari with Hot & Sweet Peppers
the popular favorite with a spicy twist
*Jumbo Shrimp Cocktail
served with both our tangy cocktail sauce
and our special remoulade sauce
Fried Lobster Tails
two cold water petite tails, lightly battered and deep fried,
served with our special remoulade sauce
*Award Winning New England Clam Chowder
“Connecticut’s Best” 8 years Connecticut Magazine Readers Poll
cup - bowl
Carmen Anthony Famous Minestra
an old family recipe…. a hearty blend of Savoy cabbage, sausage,
red and white beans, and potatoes in a zesty chicken broth
cup - bowl
French Onion Soup
Housemade with plenty of sweet onions, Swiss, and mozzarella
cup- bowl
*Chicken Carmen Anthony
fresh boneless chicken breast, breaded and sautéed,
served with a garlic beurre blanc and the Chef’s selection
of fresh vegetable and starch
*Rock Shrimp Risotto
sautéed Rock shrimp in a creamy spinach
and sun-dried tomato risotto
*Salmon Impériale
fresh salmon grilled and topped with asparagus, crabmeat and
fresh diced tomatoes, in a garlic, basil butter sauce
*Seafood Casserole
fresh jumbo sea scallops topped with a crabmeat and lobster stuffing,
baked and finished with a light velouté sauce
*Certified Angus Sliced Filet Mignon
the most tender cut, grilled to perfection, sliced and topped
with our bordelaise sauce served with the Chef’s selection
of fresh vegetable and starch
*Certified Angus New York Strip
the most flavorful cut grilled to perfection, served with
the Chef’s selection of fresh vegetable and starch
* Mixed Grille Salad.
*fresh mixed greens tossed with special dressing and topped with grilled steak,
chicken & shrimp
Iceberg Wedge Salad
crisp iceberg lettuce wedge, topped with crumbled bacon, and bleu cheese
Shrimp Cocktail
four jumbo shrimp with our special remoulade and cocktail sauce
Angus Burger
*10 ounces of Certified Angus beef, grilled to perfection with lettuce and tomato,
served with housemade fries
Beef Carpaccio
*thinly sliced raw filet mignon, with capers, onions, and a Dijon aglio e olio
Shaved Prime Rib Sandwich
*our slow roasted prime rib, shaved and served with mushrooms and onions, topped with mozzarella cheese and served with housemade fries
Lobster Roll
our signature lobster roll, stuffed with chunks of lobster meat
and served with cole slaw
Mozzarella en Carozza
a favorite of many, lightly breaded and served with our own marinara
Something to Share
“King of the Tank”... market price
our largest fresh lobster from our salt water tank,
served picked for your convenience
Hot Appetizer Sampler
*mini crabcakes, scallops and bacon, 2 mini Angus burgers,2 mini sausage burgers, and served with our special remoulade sauce
Jewels of the Sea
*4 cocktail shrimp, 4 oysters, 4 clams, and king crab legs, served with our own cocktail sauce and special remoulade sauce
Make your own combination of the above
Mini Burger Sampler
*4 mini Angus burgers, and 4 mini sausage burgers…
with onions, mushrooms and peppers
