M RESORT — Anthony’s Prime Steak & Seafood made substantial changes to its menu with new choices ranging from lamb chops to a 28-ounce Australian rock lobster tail.
Marinelli’s Pasta Bar now lets guests order smaller-sized portions of their favorite pasta dishes including rigatoni bolognese, spaghetti marinara, fettuccine alfredo and at the Hostile Grape, an upgraded menu featuring small plates is available half-priced during happy hour from Wednesday to Saturday from 7 to 8 p.m.
See the menus below.
Anthony’s Prime Steak & Seafood
Potato croquettes with maple pork belly.
Smoked gouda and roasted garlic mayo.
Heirloom tomatoes & buffalo mozzarella drizzled with extra-virgin olive oil, aged maple-sherry vinegar and balsamic glaze.
Burrata cheese & prosciutto featuring farmers’-market baby arugula, heirloom tomatoes and aged balsamic.
Steakhouse salad, bibb lettuce, tarragon-mustard dressing, shaved vegetables and smoked blue cheese.
Nine-ounce filet mignon "Oscar," showcasing Alaskan crab legs, asparagus and hollandaise.
Charcoal-grilled Colorado lamb chops with eggplant-tomato ragu and braised onions.
Berkshire pork chop featuring vanilla-braised apples, roasted sweet potato and calvados sauce.
Short rib with guajillo chili, cheese grits, root vegetable ragout and red wine essence.
Swordfish, charcoal-grilled with squash puree, maitake mushrooms and roasted pineapple emulsion.
28-ounce Australian rock lobster tail.
Chocolate banana tower featuring milk chocolate mousse, toasted walnuts, banana brûlée and chocolate mousse quenelle.
Vanilla bean crème brûlée.
Citrus panna cotta with rhubarb gelée.
Cinnamon streusel and dried meringue cream.
Strawberry-raspberry mini macarons accompanied by vanilla yogurt gelato.
Marinelli’s Pasta Bar
Marinelli’s field green salad.
Chopped Italian antipasti salad with salami, pepperoncini, provolone, tomatoes, olives and field greens.
Steamed clams with garlic, olive oil, sausage, white wine and butter.
Fried zucchini with roasted garlic aioli.
Filet pizzaiola with caramelized peppers, blue cheese and a chianti wine sauce.
Pan-seared branzino alla puttanesca with olives, capers and crushed tomatoes.
Seared salmon with rapini and artichokes in a lemon caper sauce.
Four cheese ravioli.
Tagliatelle & shrimp.
Pappardelle & short rib ragu.
Baked mostaccioli & sausage.
Espresso panna cotta
Selection of house-made gelatos and sorbets.
Heirloom tomatoes & buffalo mozzarella.
Macaroni and cheese.
Artisan cheese plate with Marshall’s Farm honeycomb, raisins and candied nuts.
Ahi poke with avocado, seaweed, taro chips and macadamia nuts.
Butter-poached lobster flatbread with oven-dried tomatoes, petit greens and tarragon mascarpone.
Calamari with roasted bell-pepper mayonnaise.
Quahog clam chowder.
Curry-spiced fried sea scallops with blood orange-tamarind yogurt sauce.