Axton's by Chef Anton Testino

06/13/2026

✨Chef Anton’s Specials✨ now through June 28th

06/10/2026

Sundays are for family, relaxation, and really good food. ❤️

Starting this week, we are hosting an Authentic Pasta Night every Sunday all summer long!We are serving up traditional, scratch-made pasta dishes that taste just like Sunday dinner at nonna's house.

🇮🇹✨Make it your new summer tradition.👇 Drop a comment or click the link below to book your table!

https://axtons.net/reservations

05/29/2026

✨Chef Anton’s Specials✨ now through June 11th

05/15/2026

👨🏻‍🍳Chef Anton’s Specials 🍽️
valid through May 28th

To Start:

🍎 Apple Burrata Crostini
Homemade Italian bread topped with burrata cheese, grape tomatoes and caramelized apples marinated in a mango sauce, garnished with fresh baby arugula, smoked bacon and a drizzle of balsamic glaze.

🍤 Hot Antipasto
Served with seared jumbo shrimp, diver scallops, blue point mussels and homemade stuffed clams in a lemon garlic Chablis wine sauce with a touch of plum tomato, baked to a crust and topped with fried calamari.

Main Course:

🍅 Fresh Maine Diver Scallops
Served over a bed of risotto with sautéed shallots, diced apples and grape tomatoes in a lemon sherry wine sauce, tossed with fresh baby arugula.

🥩 8oz Filet Mignon with Jumbo Shrimp
Served with sautéed sliced onions, fresh figs and grape tomatoes in a port wine balsamic glaze over a bed of homemade mashed potatoes, garnished with smoked bacon and grilled asparagus.

🦀 Gordon Ramsay Pork
Pan seared and slow roasted to order with sautéed shallots in a tarragon sherry wine sauce, topped with a horseradish crabcake and served over a bed of homemade mashed potatoes.

🐟 Bronzini with Jumbo Shrimp
Served over a bed of risotto with sautéed shallots, diced apples, sliced figs and fresh diced tomatoes in a lemon sherry wine sauce, garnished with braised baby spinach.

Dessert Specials:

🫐 Blueberry Lemon Cake
Served warm with our homemade blueberry brandy sauce, whipped cream and fresh blueberries.

🍋 Limoncello Mascarpone Cake
Lemon infused sponge cake with mascarpone cream, topped with our homemade blueberry brandy sauce, whipped cream and fresh blueberries.

🍌 Peanut Butter Banana Gelato
Served with whipped cream and a drizzle of chocolate sauce.

04/20/2026

04/17/2026

👨🏻‍🍳 Chef Anton’s Specials 🍽️
valid through April 30th

To Start:

🍊Burrata Crostini
Served over our homemade bread with diced blood oranges and fresh baby arugula with a lemon orange vinaigrette, topped with crushed walnuts and a drizzle of balsamic.

🍤 Hot Antipasto
Served with seared jumbo shrimp, diver scallops, blue point mussels and homemade stuffed clams in a lemon garlic Chablis wine sauce with a touch of plum tomato, baked to a crust and topped with fried calamari.

Main Course:

🍎 Fresh Maine Diver Scallops
Served over a bed of risotto with sautéed shallots, diced apples and grape tomatoes in a lemon sherry wine sauce, tossed with fresh baby arugula.

🥩 16oz Prime Ribeye w Jumbo Shrimp
Served with sautéed sliced garlic, caramelized onions and capers in a madera wine sauce over a bed of homemade mashed potatoes, garnished with grilled asparagus.

🥓 20oz Rack of Pork w Jumbo Shrimp
Pan seared and slow roasted to order with sautéed diced apples, grape tomatoes and roasted peppers in a sweet and spicy apple balsamic glaze, served over a bed of homemade mashed potatoes.

Desserts:

🍫 Dubai Chocolate Torte
Served with pistachio gelato, whipped cream and crushed pistachios.

🫐 Blueberry Lemon Cake
Served with our homemade blueberry brandy sauce, whipped cream and fresh blueberries.

🍋 Limoncello Mascarpone Cake
Lemon infused sponge cake and mascarpone cream topped with our homemade blueberry brandy sauce, whipped cream and fresh blueberries.

🍨 Pistachio Gelato
Served with whipped cream and crushed pistachios.

04/03/2026

💐 Chef Anton’s Easter Specials 🐰
valid through April 16th

To Start:

🍇 Burrata Crostini
Homemade Italian bread topped with fresh baby arugula, burrata cheese, red onions, grape tomatoes and black Italian grapes in a honey lemon basil vinaigrette, drizzled with balsamic.

🍋 Calamari Genovese
Fried calamari served in a lemon garlic sherry wine sauce over a bed of fresh baby arugula.

Main Course:

🍠 Fresh Maine Diver Scallops
Served over a bed of risotto with caramelized shallots and diced sweet potato in a lemon sherry wine sauce, garnished with braised baby spinach.

🐟 Black Sea Bass
Served with sautéed sliced garlic, caramelized shallots, grape tomatoes, and capers in a lemon wine sauce over a bed of homemade mashed potatoes, garnished with broccoli rabe.

🍝 Seafood Platter
Homemade linguine topped with a boz lobster tail, jumbo shrimp, diver scallops, blue point mussels and homemade stuffed clams in a lemon garlic Chablis wine sauce with a touch of plum tomato, baked to a crust and garnished with fried calamari.

🥩🦞 Surf & Turf
8oz Filet Mignon served with sautéed shallots and garlic in a tarragon sherry wine sauce over a bed of homemade mashed potatoes, accompanied by a 6oz Lobster Tail coated in a garlic butter sauce.

🥓🍤 20oz Rack of Pork with Jumbo Shrimp
Served with sautéed sliced garlic, caramelized onions, and capers in a madera wine sauce over a bed of homemade mashed potatoes, garnished with grilled asparagus.

Dessert:

🍨 Dubai Chocolate Torte
Served with pistachio gelato, whipped cream and crushed pistachios.

🫐🍋 Blueberry Lemon Cake
Served with our homemade blueberry brandy sauce, whipped cream and fresh blueberries.

🍰 Limoncello Mascarpone Cake
Lemon infused sponge cake and mascarpone cream, topped with our homemade blueberry brandy sauce, whipped cream and fresh blueberries.

03/24/2026

Now taking reservations, a large parties of eight or more please call 973-831-0037

03/20/2026

👨🏻‍🍳 Chef Anton’s Specials 🍽️
valid through April 2nd

To Start:

🧀 Burrata Crostini
Homemade toasted Italian bread topped with a sweet potato purée, burrata cheese, caramelized onions and grape tomatoes, garnished with a drizzle of balsamic glaze.

🍤 Hot Antipasto
Served with seared jumbo shrimp, diver scallops, blue point mussels and homemade stuffed clams in a lemon garlic Chablis wine sauce with a touch of plum tomato, baked to a crust and topped with fried calamari.

Main Course:

🐟 Black Sea Bass
Served over a bed of risotto with sautéed sliced garlic, caramelized shallots and grape tomatoes in a lemon wine sauce, garnished with broccoli rabe.

🍠 Fresh Maine Diver Scallops
Served over a bed of risotto with caramelized shallots and diced sweet potato in a lemon sherry wine sauce, garnished with braised baby spinach.

🥩 16oz Prime Ribeye with Diver Scallops
Served with sautéed sliced garlic, caramelized onions and capers in a madera wine sauce over a bed of homemade mashed potatoes, garnished with grilled asparagus.

🥓 20oz Rack of Pork with Jumbo Shrimp
Pan seared and slow roasted to order with sautéed diced apples, grape tomatoes and roasted peppers in a sweet and spicy apple balsamic glaze, served over a bed of homemade mashed potatoes.

03/13/2026

👨🏻‍🍳 Chef Anton’s Specials 🍽️
valid through March 19th

To Start:

🍅 Burrata Crostini
Homemade crostini topped with caramelized onions and roasted grape tomatoes, garnished with minced bacon and Italian long hot peppers.

🧄 Mussels Bianco
Served with caramelized shallots and minced garlic in a cream sherry tarragon sauce.

🍤 Hot Antipasto
Served with jumbo shrimp, diver scallops, blue point mussels and homemade stuffed clams in a lemon garlic Chablis wine sauce with a touch of plum tomato, baked to a crust and topped with fried calamari.

Main Course:

🍎 Fresh Maine Diver Scallops topped with a butternut squash purée
Served over a bed of risotto with caramelized shallots and diced apples in a lemon sherry wine sauce, tossed with fresh baby arugula and garnished with smoked bacon.

🐟 Wild Caught Alaskan Salmon with Jumbo Shrimp
Served with sautéed sliced garlic, fresh grape tomatoes, capers and cannellini beans over a bed of homemade mashed potatoes.

🥩 8oz Filet Mignon topped with a horseradish crabcake
Served with sautéed shallots and garlic in a tarragon sherry wine sauce over homemade mashed potatoes.

🥩 16oz Ribeye Steak with Diver Scallops
Served with sautéed shallots, fresh sliced garlic and capers in a balsamic port wine sauce over a bed of homemade mashed potatoes, garnished with Italian long hot peppers and crumbled feta cheese.

🥓 20oz Rack of Pork with Jumbo Shrimp
Pan seared and slow roasted to order with caramelized onions, sliced garlic, portobello mushrooms and roasted peppers in a port wine balsamic glaze, garnished with smoked bacon and grilled asparagus.

🍋 Bronzini Francesca with Jumbo Shrimp
Served fileted with sautéed sliced garlic, caramelized shallots and capers in a white wine lemon sauce over homemade linguine, garnished with broccoli rabe.