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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
16
Toasted Baguette, Basil Oil, Honeycomb

AGNOLOTTI   
19

Minced Pear & Pecorino 

 

Tempura Fried Chicken  
16

Gochujang BBQ, 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
 
Crab Cake
18
Nori Wrapped, Jumbo Lump, Dijon, Sweet Drop, Wakame Salad, Yuzu Tobiko
 
SOUP & SALAD

French Onion 
 13

Puff Pastry, Gruyere & Muenster
 

 Lobster Bisque
 14

Chives

 Potato & Leek
 11

Shallots, Thyme, Bay Leaf, Scallions, Bacon, Cream Fraiche

Winter Greens
 11

Arugula, Cranberries, Candied Pecans, Orange Segments, Ricotta Salata, Champagne Vinaigrette

Wedge 
12

Baby Wedge, Blistered Tomatoes, Applewood Bacon, Blue Cheese, Buttermilk

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

Carbonara
31

Pork belly, Egg Yolk, Pecorino Romano, Parmigiano-Reggiano, Cracked Pepper, Linguini

 

Signature ENTREES

 

Lobster Thermidor
56

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

 

 Beef Wellington

61

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
44

Lump Crab Stuffing, Newburg,
Saffron Risotto

 

Pork Tenderloin
38

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

 

NY STRIP
50

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

 

Faroe Island Salmon
33

Heirloom Tomato Risotto, Baby Carrots,  Mustard Seed Beurre Blanc

 

Ratatoulli

29

Eggplant, Plum Tomato, Zucchini, Toasted Pine Nuts, Basil, Red Pepper Coulis

 

Braised Short Rib
32

Orchard Apples, Bourbon Reduction, Pommes Puree, Heirloom Carrots

 

Gold Burger
44

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

 

 
*Please inform your server of any allergie

Executive Chef
Jason Rollman
Escoffier Society Member
Sous Chef
Kyle Tobaygo