Axton's By Chef Anton Testino

Rockefeller style crab cakes served over a piece of garlic crostini, topped with a garlic cream tarragon sauce.

Crispy and tender calamari served with Chef Anton’s signature sweet and spicy apple balsamic sauce, made with roasted cherry tomatoes and peppers over a bed of fresh baby arugula, topped with toasted almonds. Starts off sweet, ends with heat!

Classic fried Italian bread stuffed with melted fresh mozzarella cheese, baked to a glaze in a lemon caper sherry wine sauce with a slight hint of anchovy.

Blue Point mussels served in a green basil purée sauce with sautéed diced shallots.

Little neck clams stuffed with a homemade roasted pepper breadcrumb crust, topped with minced smoked bacon, baked in a lemon white wine sauce and crisped to perfection!

Served with sautéed sliced onions, sliced garlic and fresh black Italian grapes with a touch of plum tomato.

Fresh chopped romaine lettuce tossed in our homemade Caesar dressing with grated parmesan cheese, topped with our homemade croutons.

Fresh baby spinach and arugula topped with diced tomatoes, raisins and provolone tossed in our homemade apple mango vinaigrette, garnished with sliced apples, crumbled feta and toasted almonds.

Baby spinach tossed with fresh grape tomatoes, diced apples, black Italian grapes and walnuts in a lemon vinaigrette, topped with crumbled feta cheese.

Seared diva scallops topped with a homemade roasted pepper breadcrumb crust, served over a bed of risotto made with sautéed sliced garlic and diced onions in a madera wine sauce, garnished with braised baby spinach.

Jumbo shrimp served over a bed of risotto made with sautéed caramelized shallots, portobello mushrooms, roasted cherry tomatoes and diced shrimp in a marsala wine sauce, garnished with grilled asparagus and smoked bacon.

Thinly sliced all natural roasted chicken served over a bed of risotto made with sautéed caramelized shallots and shiitake mushrooms in a lemon sherry wine sauce, garnished with braised baby spinach.

Thinly sliced all natural roasted chicken breast served over a bed of risotto made with sautéed fresh sliced garlic, caramelized shallots and shiitake mushrooms in a brown sherry wine sauce, smothered in melted fresh mozzarella and garnished with braised baby spinach.

Pan seared salmon served over a bed of risotto made with sautéed diced apples and grape tomatoes in a lemon sherry wine sauce, garnished with braised baby spinach.

Homemade vegan ravioli stuffed with artichoke hearts, spinach and mushrooms, served with sautéed thinly sliced garlic, shiitake mushrooms and fresh roasted grape tomatoes in a lemon chablis olio sauce, garnished with braised baby spinach.

Made with sautéed sliced onions, sliced golden brown garlic, charred corn, portobello mushrooms and peas in a puréed black bean pomodoro sauce.

Made with sautéed onions, sliced and minced garlic, fresh grape tomatoes, black beans and roasted peppers in a lemon chablis wine sauce, garnished with grilled asparagus.

Served with crumbled sweet Italian sausage, diced broccoli rabe, roasted cherry tomatoes, sautéed onions, sliced and minced garlic tossed with homemade cavatelli in an extra virgin olive oil.

Served with sautéed diced onions, smoked bacon and peas in a homemade Sunday sauce, topped with burrata cheese.

Served with caramelized shallots, smoked bacon, shiitake mushrooms and a touch of fresh basil in a light cream sherry wine sauce.

Served with caramelized onions and sliced garlic in a light plum tomato basil sauce, tossed with melted fresh mozzarella and garnished with braised baby spinach.

Sautéed diced shallots and minced garlic in a light cream sherry basil purée sauce over homemade linguine, garnished with toasted almonds and fresh grated parmesan cheese.

All natural chicken breast coated with our homemade roasted pepper breadcrumb crust, served with caramelized sliced onions, fresh sliced garlic and a touch of plum tomato in a light pomodoro sauce, topped with roasted peppers and grilled eggplant, smothered in melted fresh mozzarella and served over a bed of capellini, garnished with braised baby spinach.

All natural roasted chicken breast served with sautéed sliced garlic, caramelized onions, sweet Italian sausage and portobello mushrooms baked in a brown sherry wine sauce and topped with roasted peppers, sliced tomatoes, prosciutto and melted fresh mozzarella over a bed of homemade mashed potatoes, garnished with broccoli rabe.

All natural chicken breast coated with our homemade roasted pepper breadcrumb crust, served with sautéed shallots and shiitake mushrooms in a lemon garlic sherry wine sauce, topped with roasted grape tomatoes and melted fresh mozzarella over a bed of homemade linguine, garnished with braised baby spinach.

All natural roasted chicken breast served with caramelized diced shallots, peas and smoked bacon in a light cream sherry wine sauce over a bed of homemade spinach pappardelle.

Served with sautéed sliced garlic, caramelized onions, fresh diced grape tomatoes and capers in a lemon chablis wine sauce over a bed of homemade mashed potatoes, garnished with grilled asparagus.

Pan seared shrimp and scallops in Axton’s homemade marinara or fra diavolo sauce, garnished with fresh basil and served over capellini.

Your choice of red or white sauce, served with fresh chopped cherry stone clams and little neck clams over our homemade linguine.

Pan seared shrimp and scallops served with mussels, little neck clams and calamari in a light plum tomato basil sauce over homemade linguine, garnished with fresh basil.

Pan seared shrimp and scallops served with mussels, little neck clams, caramelized diced shallots, sautéed sliced garlic, fresh roasted grape tomatoes and peas in a light lemon olio sauce over homemade linguine

Sliced filet mignon served with portobello mushrooms, sautéed garlic and onions in a port wine balsamic sauce with a touch of plum tomato over asparagus risotto, topped with melted fresh mozzarella and smoked bacon.

Served with sautéed shallots, fresh sliced garlic, Italian long hot peppers and capers in a balsamic port wine sauce over homemade mashed potatoes, garnished with grilled asparagus and crumbled feta.

Slow roasted 20 oz rack of pork topped with a horseradish crab cake and served with sautéed shallots in a tarragon sherry wine sauce over homemade spinach pappardelle.

20 oz rack of pork slow roasted with diced figs in a spicy port wine balsamic sauce, served over homemade mashed potatoes and garnished with smoked bacon and crumbled feta cheese.

Rockefeller style crab cakes served over a piece of garlic crostini, topped with a garlic cream tarragon sauce.

Crispy and tender calamari served with Chef Anton’s signature sweet and spicy apple balsamic sauce, made with roasted cherry tomatoes and peppers over a bed of fresh baby arugula, topped with toasted almonds. Starts off sweet, ends with heat!

Classic fried Italian bread stuffed with melted fresh mozzarella cheese, baked to a glaze in a lemon caper sherry wine sauce with a slight hint of anchovy.

Blue Point mussels served in a green basil purée sauce with sautéed diced shallots.

Little neck clams stuffed with a homemade roasted pepper breadcrumb crust, topped with minced smoked bacon, baked in a lemon white wine sauce and crisped to perfection!

Served with sautéed sliced onions, sliced garlic and fresh black Italian grapes with a touch of plum tomato.

Fresh chopped romaine lettuce tossed in our homemade Caesar dressing with grated parmesan cheese, topped with our homemade croutons.

Fresh baby spinach and arugula topped with diced tomatoes, raisins and provolone tossed in our homemade apple mango vinaigrette, garnished with sliced apples, crumbled feta and toasted almonds.

Baby spinach tossed with fresh grape tomatoes, diced apples, black Italian grapes and walnuts in a lemon vinaigrette, topped with crumbled feta cheese.

Seared diva scallops topped with a homemade roasted pepper breadcrumb crust, served over a bed of risotto made with sautéed sliced garlic and diced onions in a madera wine sauce, garnished with braised baby spinach.

Jumbo shrimp served over a bed of risotto made with sautéed caramelized shallots, portobello mushrooms, roasted cherry tomatoes and diced shrimp in a marsala wine sauce, garnished with grilled asparagus and smoked bacon.

Thinly sliced all natural roasted chicken served over a bed of risotto made with sautéed caramelized shallots and shiitake mushrooms in a lemon sherry wine sauce, garnished with braised baby spinach.

Thinly sliced all natural roasted chicken breast served over a bed of risotto made with sautéed fresh sliced garlic, caramelized shallots and shiitake mushrooms in a brown sherry wine sauce, smothered in melted fresh mozzarella and garnished with braised baby spinach.

Pan seared salmon served over a bed of risotto made with sautéed diced apples and grape tomatoes in a lemon sherry wine sauce, garnished with braised baby spinach.

Homemade vegan ravioli stuffed with artichoke hearts, spinach and mushrooms, served with sautéed thinly sliced garlic, shiitake mushrooms and fresh roasted grape tomatoes in a lemon chablis olio sauce, garnished with braised baby spinach.

Made with sautéed sliced onions, sliced golden brown garlic, charred corn, portobello mushrooms and peas in a puréed black bean pomodoro sauce.

Made with sautéed onions, sliced and minced garlic, fresh grape tomatoes, black beans and roasted peppers in a lemon chablis wine sauce, garnished with grilled asparagus.

Served with crumbled sweet Italian sausage, diced broccoli rabe, roasted cherry tomatoes, sautéed onions, sliced and minced garlic tossed with homemade cavatelli in an extra virgin olive oil.

Served with sautéed diced onions, smoked bacon and peas in a homemade Sunday sauce, topped with burrata cheese.

Served with caramelized shallots, smoked bacon, shiitake mushrooms and a touch of fresh basil in a light cream sherry wine sauce.

Served with caramelized onions and sliced garlic in a light plum tomato basil sauce, tossed with melted fresh mozzarella and garnished with braised baby spinach.

Sautéed diced shallots and minced garlic in a light cream sherry basil purée sauce over homemade linguine, garnished with toasted almonds and fresh grated parmesan cheese.

All natural chicken breast coated with our homemade roasted pepper breadcrumb crust, served with caramelized sliced onions, fresh sliced garlic and a touch of plum tomato in a light pomodoro sauce, topped with roasted peppers and grilled eggplant, smothered in melted fresh mozzarella and served over a bed of capellini, garnished with braised baby spinach.

All natural roasted chicken breast served with sautéed sliced garlic, caramelized onions, sweet Italian sausage and portobello mushrooms baked in a brown sherry wine sauce and topped with roasted peppers, sliced tomatoes, prosciutto and melted fresh mozzarella over a bed of homemade mashed potatoes, garnished with broccoli rabe.

All natural chicken breast coated with our homemade roasted pepper breadcrumb crust, served with sautéed shallots and shiitake mushrooms in a lemon garlic sherry wine sauce, topped with roasted grape tomatoes and melted fresh mozzarella over a bed of homemade linguine, garnished with braised baby spinach.

All natural roasted chicken breast served with caramelized diced shallots, peas and smoked bacon in a light cream sherry wine sauce over a bed of homemade spinach pappardelle.

Served with sautéed sliced garlic, caramelized onions, fresh diced grape tomatoes and capers in a lemon chablis wine sauce over a bed of homemade mashed potatoes, garnished with grilled asparagus.

Pan seared shrimp and scallops in Axton’s homemade marinara or fra diavolo sauce, garnished with fresh basil and served over capellini.

Your choice of red or white sauce, served with fresh chopped cherry stone clams and little neck clams over our homemade linguine.

Pan seared shrimp and scallops served with mussels, little neck clams and calamari in a light plum tomato basil sauce over homemade linguine, garnished with fresh basil.

Pan seared shrimp and scallops served with mussels, little neck clams, caramelized diced shallots, sautéed sliced garlic, fresh roasted grape tomatoes and peas in a light lemon olio sauce over homemade linguine

Sliced filet mignon served with portobello mushrooms, sautéed garlic and onions in a port wine balsamic sauce with a touch of plum tomato over asparagus risotto, topped with melted fresh mozzarella and smoked bacon.

Served with sautéed shallots, fresh sliced garlic, Italian long hot peppers and capers in a balsamic port wine sauce over homemade mashed potatoes, garnished with grilled asparagus and crumbled feta.

Slow roasted 20 oz rack of pork topped with a horseradish crab cake and served with sautéed shallots in a tarragon sherry wine sauce over homemade spinach pappardelle.

20 oz rack of pork slow roasted with diced figs in a spicy port wine balsamic sauce, served over homemade mashed potatoes and garnished with smoked bacon and crumbled feta cheese.