Anthony's

Chicken, tomatoes, salsa mayo, shredded lettuce and black olives with cheddar and jack cheeses. Served with our clam chowder.

With sesame and soy sauce, served over jasmine rice with seasonal greens and sesame dressing.

Wild Alaska silver salmon chargrilled and glazed with ponzu sauce.

Ocean prawns served over jasmine rice with seasonal greens and sesame dressing.

With crumbled blue cheese, hazelnuts and garlic croutons.

Crisp romaine tossed in our Caesar dressing with homemade croutons.

Fresh mango, bacon, avocado, tomato, wontons and Bay shrimp on seasonal market greens tossed with fresh basil vinaigrette and crumbled blue cheese.

Dungeness crab, Bay shrimp, avocado, tomato and egg on romaine with fresh basil vinaigrette, finished with parmesan.

Our award-winning New England clam chowder.

Julienne breast of chicken, almonds and crispy noodles tossed with romaine and sesame tamari dressing.

Our toasted sourdough loaf filled with clam chowder. Served with a Caesar salad.

Wrapped in warm flour tortillas with salsa mayo, cabbage and pineapple-mango salsa. Served with chips and salsa.

One rockfish taco and our award winning clam chowder.

Chargrilled with lime and cilantro and served in warm flour tortillas with cabbage, tomatoes and salsa mayo. Served with chips and salsa.

Served open-faced with sundried tomato and fresh basil mayo.

Ground beef seasoned and chargrilled with lettuce, tomato, onion and grilled onion mayo. Served with red relish and pickles.

Skinless breast of chicken chargrilled with teriyaki, jack cheese, onion mayo and grilled pineapple.

Bay shrimp, mushrooms, zucchini and tomato tossed with garlic cream sauce.

Pan fried yearling oysters from willapa Bay served with tartar and cocktail sauces.

New Orleans style prawns with garlic butter, cajun spices, basil and red potatoes.

Corkscrew pasta tossed with creamy cheddar cheese sauce and oregon Bay shrimp. Topped with golden panko crumbs.

Blackened and finished with pineapple mango salsa.

Marinated in white wine and baked with a topping of sour cream, red onion and fresh dill.

Chargrilled with citrus butter and finished with walla walla sweet onion and wild huckleberry sauce.

Pan seared with marcona almonds and gremolata.

Ocean prawns, Alaska cod, calamari and wild salmon.