The Market Cafe at Michael Anthony's

House made meatballs in pomodoro sauce, topped with Parmigiano

Risotto balls stuffed with fontina, breaded and fried, served with vodka sauce and basil oil

Fried mashed potatoes stuffed with mozzarella and served with chili aioli and bacon jam

Calamari dusted in rice flour, herbs and spices and fried to a golden brown, served with our arrabbiata sauce (spicy tomato)

Baguette topped with roasted garlic butter, herbs, Parmigiano and mozzarella, baked and served with a San Marzano pomodoro sauce

Arugula, heirloom cherry tomatoes, cucumbers and red onion dressed in our red wine vinaigrette, topped with lightly breaded and fried burrata

Chopped romaine lettuce tossed in our classic Caesar dressing, fried anchovies, shaved Parmigiano, breadcrumbs and a charred lemon wedge

Romaine wedge topped with heirloom cherry tomatoes, red onion, pancetta, crumbled gorgonzola cheese, gorgonzola dressing and a balsamic drizzle

Heirloom cherry tomatoes, mozzarella, roasted red peppers, arugula and basil dressed with olive oil and balsamic

Arugula, cucumber, heirloom cherry tomatoes and red onion with our balsamic vinaigrette

Chef's freshly prepared soup - cup or bowl

Sundried tomato and chili oil base, mozzarella, heirloom cherry tomatoes and arugula, finished with a balsamic glaze and aioli drizzle

Olive oil base, mozzarella, sliced Prosciutto di Parma, finished with arugula and a drizzle of wildflower honey

Pomodoro sauce base with mozzarella, sliced Italian sausage, roasted red peppers and onions

Alfredo and black pepper sauce base, mozzarella, crumbled Italian sausage and onion, finished with more black pepper and grated Parmigiano

Pomodoro sauce base, mozzarella cheese, bacon, sausage, pepperoni and banana peppers

Vodka sauce base, mozzarella, pepperoni and red wine braised mushrooms, finished with Parmigiano

House made spaghetti in a garlic butter sauce with jumbo lump crab, arugula, heirloom cherry tomatoes, Parmigiano, a touch of lemon juice and crushed red pepper

House made black squid ink pasta tossed in a spicy tomato sauce with blackened shrimp and bay scallops

Twisted pasta tossed in a Parmigiano cream sauce with crumbled Italian sausage, red wine braised mushrooms and a touch of nutmeg

House made ravioli stuffed with a blend of four Italian cheeses tossed in our vodka sauce and finished with blistered cherry tomatoes and Parmigiano

Ziti pasta with house made Bolognese and pomodoro sauces and mozzarella, baked golden brown and topped with fresh ricotta

Tubular pasta tossed with a hearty tomato sauce with pancetta, peas, mushrooms, cream and crushed red pepper

Grilled hanger steak served with a red wine demi-glace, smashed potatoes and green beans

Fresh shrimp, link sausce, roasted red peppers, onions, pancetta and tomato coulis served over polenta

Pounded chicken breast lightly breaded and fried, topped with pomodoro sauce and mozzarella, served with spaghetti pomodoro

Pan seared diver scallops over spinach risotto with a roasted tomato coulis

Chef's daily preparation

Seared Brussels sprouts with shallots, pancetta and aged balsamic

Chef's Choice

Broccoli rabe, crumbled Italian sausage, garlic, lemon, Parmigiano and crushed red pepper

Freshly baked baguette topped with olive oil, dried herbs and grated Parmigiano, served with dipping sauce of olive oil, dried herbs and balsamic drizzle

Sliced Italian sausage with peppers, onions and fresh pomodoro sauce

Tender fingerling potatoes smashed and fried, tossed with Parmigiano and herbs