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With orange saffron aioli.
Traditional Hawaiian poke served on homemade taro chips with wasabi aioli.
Steamed in clam nectar with olive oil, garlic and lemon.
New England style clam chowder with potatoes and bacon
Rhubarb-ginger-poppyseed dressing, hazelnuts and crumbled blue cheese with local rhubarb relish
Three pieces lightly panko crusted and served with ginger slaw and French fries
Large ocean prawns dipped in our tempura batter. Served with ginger slaw
Oregon Coast bay shrimp, pasta and vegetables with garlic cream sauce
Alder planked with smoked, sweet red pepper beurre blanc. Served with champ potatoes
Chargrilled and topped with sundried tomato basil butter. Served with champ potatoes
Rubbed with Cajun spices and topped with pineapple-mango salsa. Served with almond basmati rice pilaf
Dipped in our tempura batter and served with ginger slaw
Alder planked and topped with smoked, sweet red pepper beurre blanc. Served with champ potatoes
Breaded with crisp crumbs and pan seared with lemon and parsley. Served with almond basmati rice pilaf
Ginger-miso glazed and cashew crusted over crispy slaw. Served with almond basmati rice pilaf
Sashimi grade ahi marinated in ginger tamari, charbroiled with wasabi-ginger butter and homemade pineapple chutney. Served with almond basmati rice pilaf
Chargrilled with citrus butter and hazelnuts topped with Washington rhubarb coulis.Served with almond basmati rice pilaf
Chargrilled with sundried tomato and fresh basil butter. Served with champ potatoes
Fresh yearling oysters served with almond basmati rice pilaf
Roasted with garlic butter and topped with fresh lemon and gremolata. Served with almond basmati rice pilaf and seasonal vegetables
Golden sauteed cakes of Oregon Coast Dungeness crab with ginger plum sauce and beurre blanc. Served with almond basmati rice pilaf
Grilled to your liking. Served with lettuce, tomato and onion mayo
A hand-cut top sirloin grilled to your liking. Served with a champ potatoes and seasonal vegetables
A petite hand-cut tenderloin filet with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes and seasonal vegetable
Alder smoked bacon, fisherman’s potatoes and eggs scrambled with garlic-herb cheese or over easy
Eggs scrambled with garlic-herb cheese and topped with chives, tomatoes, sour cream and cheddar cheese. Served over avocado slices with alder smoked bacon
Dungeness crab, bay shrimp and garlic-herb cheese in a tender omelette finished with light Mornay. Served with alder smoked bacon
A toasted English muffin topped with sliced Kurobuta ham, poached eggs and hollandaise. Served with fisherman’s potatoes
Oven baked delicate golden crepes with a lightly sweetened cream cheese filling finished with blueberry sauce. Served with alder smoked bacon
Macrina brioche in our marmalade batter caramelized with a drizzle of ginger syrup. Served with alder smoked bacon
Anthony’s custom ground sausage served with over medium eggs, fisherman’s potatoes and grilled sourdough with a drizzle of Mornay
Dungeness crab cake topped with eggs over medium, fisherman’s potatoes and grilled sourdough with a drizzle of Mornay
Julienne breast of chicken, toasted almonds, crispy noodles and romaine with sesame-tamari dressing
Oregon Coast shrimp, mango, avocado, tomato and bacon on seasonal market greens tossed with fresh basil vinaigrette and crumbled blue cheese
Pan fried fresh yearling oysters from Willapa Bay. Served with fisherman’s potatoes and ginger slaw
Roasted on alder plank in traditional Northwest style and finished with sundried tomato basil butter. Served with fisherman’s potatoes and ginger slaw
Three pieces lightly panko crusted and served with French fries and ginger slaw
Domaine Ste. Michelle Brut, freshly squeezed orange juice
Domaine Ste. Michelle Brut, gin, garnished with a lemon twist
Domaine Ste. Michelle Brut, freshly squeezed orange juice, float of Grand Mariner
Menu for Anthony's Restaurant provided by Allmenus.com
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