Axton's By Chef Anton Testino - Pompton Lakes, NJ

Homemade clam sauce is made with freshly chopped cherrystone clams topped with littleneck clams and served with your choice of red or white sauce over our homemade linguine.

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

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

Pan-seared shrimp, scallops with littleneck clams, and mussels. Served with caramelized, diced shallots, sautéed, sliced garlic with baby artichoke hearts, fresh, roasted grape tomatoes in a light lemon aioli sauce, tossed with peas, crabmeat, and served over homemade linguine.

Italian panko breadcrumb-crusted chicken. Served with sautéed shallots and shiitake mushrooms in a lemon garlic sherry wine sauce. Topped with roasted grape tomatoes and melted fresh mozzarella. Served over a bed of homemade linguine and garnished with braised baby spinach.

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

Chicken breast breaded with our homemade roasted pepper breadcrumb crust. Served with caramelized, sliced onions, and freshly sliced garlic with a touch of plum tomato. Topped with roasted peppers, grilled eggplant, braised spinach in a light Pomodoro sauce, smothered with melted fresh mozzarella, and served over a bed of.

Made with caramelized shallots, sliced garlic, and artichoke hearts in a lemon Chablis wine sauce. Served over a bed of homemade mashed potatoes, garnished with grilled asparagus, minced, and smoked bacon.

Filleted, pan-seared with caramelized, diced onions, sliced garlic, and capers in a Chablis wine sauce. Served over homemade linguine and garnished with broccoli rabe.

Sautéed shallots and shiitake mushrooms. Served in a brown sherry wine sauce over a bed of risotto, topped with melted fresh mozzarella, and garnished with braised baby spinach.

Sautéed, caramelized shallots, Portobello mushrooms, and roasted cherry tomatoes in a marsala wine sauce. Served over a bed of risotto, topped with jumbo shrimp, garnished with grilled asparagus, and smoked bacon.

Seared diver scallops topped with a basil purée and minced smoked bacon. Served over a bed of risotto made with caramelized, diced shallots, minced garlic in a lemon sherry wine sauce, and garnished with grilled asparagus.

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

Sautéed, caramelized shallots, and shiitake mushrooms in a lemon sherry wine sauce. Served over a bed of risotto garnished with braised baby spinach and topped with thinly sliced roasted chicken.

Homemade cannoli dip for 2, made from scratch, and garnished with cannoli chips for dipping. Topped with whipped cream and fresh sliced strawberries with a dusting of powder sugar.

Homemade crepe shells stuffed with cannoli cream, topped with drizzled chocolate syrup, whipped cream, garnished with fresh sliced strawberries, and crumbled honey roasted nuts. Served with a berry brandy wine sauce. Serves 2 people.

Baby spinach and arugula. Served with fresh apples, diced Italian plum tomatoes, and raisins. Topped with diced provolone and crumbled feta. Tossed in an apple mango vinaigrette, topped with sliced, and toasted almonds.

Served with homemade roasted peppers, raisins, artichoke hearts, Italian plum tomatoes, and shredded baby spinach in a lemon garlic vinaigrette.

Romaine lettuce tossed with homemade croutons and Caesar dressing. Topped with parmesan.

Made with sautéed sliced onions, sliced golden brown garlic, charred corn with Portobello mushrooms, and peas. Served in a black bean Pomodoro sauce.

Stuffed with artichoke hearts, spinach, and mushrooms. Served with sautéed, thinly sliced garlic, shiitake mushrooms with fresh, and roasted grape tomatoes. Served in a lemon Chablis aioli sauce and garnished with braised baby spinach.

Fried calamari in an apple balsamic sauce with roasted cherry tomatoes, roasted peppers over a bed of fresh baby arugula, and topped with toasted almonds. Starts off sweet and ends with heat. Your choice of drizzled or coated.

Classic fried Italian bread stuffed with freshly melted mozzarella cheese and baked to a glaze in a lemon caper sherry wine sauce with a slight hint of anchovies.

Littleneck clams stuffed with a homemade roasted pepper bread crumb crust. Served with minced bacon, baked in a lemon white wine sauce, and crisped to perfection.

Rockefeller-style crab cakes. Served over a piece of garlic crostini and topped with a garlic cream tarragon sauce.

Bluepoint mussels. Served in homemade marinara sauce. Served hot, medium, or sweet.

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