inquire@anya-restaurant.com

Dinner

RAW BAR & CHILLED

 

Oysters on the Half Shell 
3.75 ea

House Mignonette

 

U-10 Shrimp Cocktail   
4ea 

Preserved Tomato,  Horseradish, Lemon

 

SMALL PLATES

 
Petite Tourtiere
17
Beef & Pork, Cinnamon, Clove, Nutmeg
 
CrispY Pork Belly
19
Ponzu Glaze, Chili Roasted Pistachios 

 

Charcuterie Board

37  

domestic & imported meat and cheeses, pickles, preserves fruit, crostini
 
Whipped Ricotta
15
Toasted Baguette, Basil Oil, Honeycomb

 

AGNOLOTti   
19

Minced Pear & Pecorino 

 

Tempura Fried Chicken  
16

House Spice, Miso Ranch,
Pickled Vegetable

 

Oysters Rockefeller
19

Spinach, Garlic, Bearnaise

 

Tuna Tataki
23

Seared Bluefin,  Cucumber,
Green Onion,
Ginger Soy Butter, Wasabi Caviar

 

Beef Tartare
22

Filet Mignon, Quail Egg, Capers, Shallots, EVOO, House CHips
 
Point Judith Calamari
17
Arrabbiata Style, Peppadew

 

Stuffed Mushroom
16

Sun-dried Tomato, Pine Nuts, Gruyere, Basil Aioli, Spinach
 
Baked Clams
18
House SHucked,
Lemon & Butter, BAcon, Shallots, Persillade Crumbs, Muenster
 
Shrimp Tempura Roll
18
Sweet Chili, Yuzu Tobiko
 
SOUP & SALAD

 

French Onion 
 13

Puff Pastry, Gruyere & Muenster
 

 Lobster Bisque
 14

Chives

 

Arugula
 12

Roasted Butternut, Farro, Goat Cheese, Dijon Vinaigrette

 

Warm Spinach 
13

Candied Mushrooms, Applewood Bacon, Roasted Pine Nuts & Shallots

 

Classic Caesar
12

Brioche, Sundried Tomato PEsto
Parmigiano – Reggiano,  Garlic, Lemon

 

House Nicoise
12

Greens, Cherry Tomato, Haricots verts, Olives, Red Onion, Boiled Egg, Fingerling, House Vinaigrette

 

Pasta

 

HOUSE BOLOGNESE
32

FreshPasta, Sweet Sausage, Short Rib,
Ground Prime Beef,
Whipped Ricotta, Basil

 

TAGLITELLE
29

Wild Mushrooms, Black Truffle, Parmigiano-Reggiano,
White Wine & Garlic

 

Cavatelli
30

Roasted Pumpkin Compote Butter, Broccoli Rabe, Sweet Sausage & Sage

 

Signature ENTREES

 

Lobster Thermidor
55

Cognac Cream, Lemon, Shallots, Mushrooms, Newburg, Gruyere 

 

 Beef Wellington

59

Filet Mignon, Dijon,
D’Uxelles, Puff Pastry, Pommes Puree,
Red Wine Demi Glace

 

Seared Scallops
52

Maple Cream, Roasted Leeks, Sweet Potato

 

Chicken Roulade
32

Boursin Stuffed Breast, Sundried Tomato, Truffle Whipped Potato, Prosciutto

 

Chateaubriand
49

Roasted Filet Mignon,
Pommes Puree, Asparagus,
Baby Carrot, Red Wine & Dijon Demi

 

Stuffed Shrimp
45

Lump Crab Stuffing, Newburg,
Saffron Risotto

 

Pork Tenderloin
34

Butternut Squash Puree, Fig & Pine Nut Relish, Charred Brussles,  Apple Cider Demi

 

NY STRIP
49

12oz, Cognac Au Poive, Cabernet Compote Butter, Garlic & Herb New Potatoes

 

Faroe Island Salmon
33

Heirloom Tomato Risotto, Baby Carrots,  Mustard Seed Beurre Blanc

 

Breast of Duck
36

Chambord & Wildberry Gastrique, Wild Mushroom, Fine Herb Risotto, Golden Beets

 

Braised Short Rib
32

Orchard Apples, Bourbon Reduction, Pommes Puree, Heirloom Carrots

 

Gold Burger
45

24k, Wagyu,
Smoked Gruyere,
Applewood Bacon, House Burger Sauce, Fried Shallots, Truffle Fries

 

Stuffed Acorn Squash
28

Kale, Farro, Golden Raisin, Shallots, Rosemary & Tomato Chutney 
 
*Please inform your server of any allergie

Executive Chef
Jason Rollman
Escoffier Society Member
Sous Chef
Kyle Tobaygo