Mark Simpson, Executive Chef – Anton and Michele

Chef Mark has been behind the delicious dining at Anton and Michele for many years providing the stellar dishes that bring diners to Carmel. Appetizers include such delights as Castroville artichoke with sundried tomato & caper aioli; crab cakes with tomato-ginger chutney; homemade ravioli filled with roasted eggplant & basil; Maine diver scallops with tomato-fennel broth; Escargots in puffed pastry with cognac & garlic cream sauce; and fresh farm-raised red abalone.

Entrées include such favorites as pan roasted duck breast & leg confit; Sonoma free range chicken; Black Angus New York steak & filet mignon; and pork tenderloin wrapped in hickory smoked bacon. A twosome ordering together may choose the highly acclaimed rack of lamb or châteaubriand, both carved tableside.