Tony's Clayton Restaurant on 105 Carondelet Plaza in Centene Building on March 19, 2021. credit craig currie

Menu: Tony’s Clayton

Tony’s Clayton restaurant opens on March 24 at 105 Carondelet Plaza in the lobby of Centene Plaza in Clayton, MO. There will be no changes to the menu. See full menu at

The cheapest item on Tony’s dinner menu is the soup at $11 and the most expensive is the Sauteed Dover Sole with Lemon Sauce at $52. Tony’s has a dinner and desert menu along with an exhaustive wine list sure to please every pallet. See full menu at

The new Clayton location has a main dining section and a secluded room for private gatherings as well. Anthony’s is the upstairs bar which overlooks the patio.

Tony’s is a staple of St. Louis which opened in 1946. It closed on March 17, 2020 to keep workers and the public safe from Covid-19. While closed, they moved this upscale eatery to Clayton, a perfect fit that will serve this area well.

Tony’s | 105 Carondelet Plaza | Clayton, MO 63105 |


Prices subject to change. See updated menu at

Carpaccio, Reggiano Truffle Oil 16
Pate of Duck Liver, Chicken Liver, Veal 14
Tartare of Beef Tenderloin 15
Osetra Caviar, 1 oz 125
Seared Sea Scallops, Black Truffles 15
Mussels, Tomato, Basil, Garlic 14
Sautéed Shrimp, Butter, Garlic & Wine 14
Tonight’s Soup 11
Agnollotti with Prosciutto 16
Cannelloni 16
Original Pasta Con Broccoli 14
Fettuccini, Duck Confit with Wild Mushrooms 17
Penne, Asparagus and Wild Mushrooms 14
Linguine, Fresh Clams and Pancetta 22
Cappellini Primavera 14
Tonight’s Risotto 15
PRIMI items are available in entree portions
Tony’s Salad 14
Bibb Lettuce, Artichokes, Hearts of Palm 14
Spinach, Avocado, Crumbled Roquefort 14
Baby Asparagus, Belgian Endive 14

Linguine with Lobster and Shrimp 34
Roasted Salmon 33
Grilled Scampi and Lobster Tail, Mustard Sauce 39
Filet Mignon of Swordfish 36
Lobster Albanello 37
Sauteed Dover Sole, Lemon Sauce 52
Veal Rib Chop with Eggplant 43
Veal Milanese 43
Trio of Veals 38
Stuffed Quail/Beef Tenderloin, Wild Rice 38
Chicken with Blood Oranges, Black Olives, Fennel 28
Tenderloin of Beef, Foie Gras, Port Wine Demi Glaze 50
Veal Loin Chop Truffle Sauce 46
Prime Sirloin Strip Steak, Extra Virgin Olive Oil, Lemon, Garlic, Basil 50
Black Pepper Rubbed Prime Sirloin Strip Steak, Green Peppercorn Cream 50
Filet Mignon, Chianti Sauce 44
Antipasto of Smoked Salmon, Mascarpone Cheese and Asparagus with
Belgian Endive
Penne, Lobster and Shrimp
Tenderloin of Beef, Foie Gras, Port Wine Demi Glaze
Assorted Cheeses, Fresh Fruit
Tonight’s Dessert
Wine Pairing