🦀All's Well That's Softshell✨

WEEKEND SPECIAL

Fresh Softshell Crab

Buttermilk-brined Softshell Crab, dredged in Seasoned Breadcrumbs and baked, served alongside Capellini tossed in a light sauce flavored with Fish Stock and Fresh Herbs and topped with Brown Butter Lump Crabmeat.

Pork Belly Appetizer

Roasted Pork Belly with a Tamari Glaze on top of Creamy Polenta accompanied by a warm and earthy Blueberry Compote.

🎵 THIS WEEKEND IN THE BLU ROOM 🎵

Friday Night Funky Jazz with Delta Papa from 6pm-9pm

Saturday Night Soulful Piano with Jill Butler from 6-9pm

FROM THE OWNERS

This weekend at Antoni’s, we’re leaning into indulgence with a pair of specials that promise to charm your palate and warm your soul 💫.

First up: our Buttermilk-brined Softshell Crab, delicately dredged in seasoned breadcrumbs and baked to golden perfection 🦀. It’s served alongside Capellini tossed in a light sauce infused with fish stock, Dijon and fresh herbs, then crowned with brown butter lump crabmeat—an ode to coastal comfort with a refined twist.

Back by popular demand, our Roasted Pork Belly returns, glazed in tamari and nestled atop creamy polenta, with a warm blueberry compote adding just the right earthy sweetness 🫐.

It’s a dish that’s both bold and balanced, and we couldn’t resist giving it an encore.

To sip alongside, we suggest a classic French 75 🍋🥂—bright, citrusy, and effervescent enough to complement both dishes. For wine lovers, a crisp Vermentino will lift the crab’s delicate flavors 🍷, while a silky Pinot Noir plays beautifully with the pork belly’s richness 🍇.

As performances light up the Heymann Center and ACA this weekend 🎭, reservations are filling fast. For those waiting, we invite you to unwind in the Blu Room, where smooth jazz sets the tone 🎷 and our full menu, cocktails, and appetizers are available on a first-come, first-served basis 🍸🍽️.

Come early, and let the weekend unfold deliciously ✨.

We'll see you when you get here!