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Carl Anthony Gazette

 April  2011                                                                                                                                                          VOL V  ISSUE IIII

From Our Customers...

"My wife and I recently had the pleasure of dining at Carl
Anthony's Restaurant. Our experience was like none other, in
fact, the best
food we have ever had!"
-James C.

"Wow, your restaurant is outstanding!  My compliments to your
chef' and your servers. It was a very enjoyable evening and we
will be back."

- Chris F.

" I recently came to your restaurant for dinner with my family ...
all 10
of us! We had a wonderful dinner and everyone raved about
how
wonderful the food was! Thank you for making me look good,
the restaurant choice was mine! We will be back."

Matt V.


Weekends at Carl Anthony's...

EVERY FRIDAY NIGHT WE HAVE

"Happy Hour"
(in the bar)
FREE PIZZA!
from 4:30 to 6:00!
&
DJ Dave 
Music and Karaoke

9pm to close


Easter Fun...

 
Easter Egg Count Memory Match!
Count the Easter eggs and find the matching number.
Easter Egg Swap!
Get points by lining up 3 eggs of the
same kind.

Whomp!
Help Buddy, the Easter Bunny, protect
his chocolate eggs from pesky gophers!
The Easter Story Word Search Game
An Easter Crossword Puzzle

Happy Easter!
Join us For Dinner Easter Sunday, April 24th
 

  Full Menu with Specials!
  Accepting reservations
12 - 4:00 pm
   203.268.8486
  Catering Available

Are We Invited for Easter Dinner?
Do you have a "favorite dish" that we create that will compliment your Easter Dinner?
Or maybe you just don't want to cook!

We would be happy to help prepare a special dinner for you
from our catering menu!


From Carl Anthony Catering & Events

"Our promise is to provide you with fresh, delicious food,
superior service and an unforgettable dinner!"

 

  » Catering Platters

»

Catering Packages

»

Weddings

»

Corporate Catering and Events

Catering platters available
for pickup or delivery
203.268.8486
 
for more information
www.carlanthonycatering.com

Chef Sam Recommends...
2008 La Crema Sonoma Coast Pinot Noir


 

This vintage opens with rich cherry notes, punctuated by sweet tobacco and orange peel tones. With the first sip, a mouth-watering jammy quality is immediately evident, with fresh cherry flavors joined by orange peel and tea leaves. A lovely balanced acidity and sturdy tannins round out the mouth.



 
Did you know...

The worlds largest Easter egg is in Vegreville, Canada. Thousands of tourists from around the world visit annually and marvel at the "Pysanka" (Ukrainian Easter Egg). It measures 25.7 feet long, 18.3 feet wide, stands 31.6 feet high and weighs 5,000 pounds.

It is one of the premier tourist attractions on the Trans Canada Yellowhead Highway. It  was constructed in 1975 to commemorate early Ukrainian settlements in an area east of Edmonton.

 The Pysanka is really an immense jig-saw puzzle containing 524 star patterns, 2,206 equilateral triangles, 3,512 visible facets, 6,978 nuts and bolts, and 177 internal struts.

 

Connecticut restaurant, Trattoria Carl Anthony, Chef Sam DeVellis, catering, take out, Italian restaurant, Monroe, Connecticut, pizza, fairfield county restaurant,  restaurants, ct, conn, balsalmic calamari

 

From Chef Sam's Kitchen To Yours...

                  Grilled Spring "Panzanella" Salad with Champagne Citronette
                   
A perfect side for a traditional Easter Lamb Roast

Ingredients: Champagne Citronette:  
1 bunch asparagus, coated with oil and salt to taste grilled
1/2 cup peas
1/2 cup fava beans fresh from shell
1/2 loaf crusty bread cut into 1 inch cubes OR
foccacia croutons (store bought)
1/4 red onion sliced
1 lemon zest blanched
1 head chicory
1/2 pint cherry tomatoes cut in quarters
1 cup artichoke hearts cut in quarters
shaved "Brinata" (fresh Percorino cheese) to taste
1 tbs dijon mustard
1/4 cup champagne vinegar
1/4 cup lemon juice
1 cup extra virgin olive oil
1/2 tsp thyme freshly chopped
1 clove garlic chopped fine
salt to taste

Wisk together
 

Procedure:
Coat asparagus with oil, salt to taste and and grill in a hot pan or on a grill for a few minutes. Set aside and keep warm.
Place all ingredients except for
shaved "Brinata" in a large bowl and toss with Citronette. Salt to taste.
Plate:
Place warm asparagus on a platter then add salad mixture over asparagus.  Top with shaved "Brinata".

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There’s no need to go without pizza or pasta
when you’re gluten-free...

It’s really good pizza and pasta.
The fact that it’s gluten-free? Who cares?
One taste and you'll be hooked!

 

 Past Newsletters


Click on camera
to see pictures from
fun times and past events


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For Take Out and Delivery
at 3 convenient locations!

SHELTON TRUMBULL FAIRFIELD
225-6000     261-1939        254-3772

 

And The April Winner Is...

Jim Uliano
$25 Dining Certificate
Congratulations!

Rate us for a chance to win next month!

Till next month...

Open For Lunch and Dinner Tuesday - Saturday. Dinner only on Sunday and Monday
Gift Certificates Available - Call 203.268.8486
©2007 Carl Anthony Trattoria Connecticut Italian Restaurant ▪ Ct Take out pizza serving Monroe, Newtown, Easton, Trumbull, Fairfield County

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