Anthony’s at Cap Sante Marina Anacortes

Traditional Hawaiian poke served on homemade taro chips with wasabi oil.

With shallots, herbs and white wine.

Flash seared in sweet sesame-tamari sauce with wontons. Please ask your server for today's selections.

Steamed in clam nectar with olive oil, garlic and lemon.

Served with sourdough bread.

Flash seared in sweet sesame-tamari sauce with wontons. Please ask your server for today's selections.

Dipped in our tempura batter. Served with ginger slaw.

Steamed in clam nectar with olive oil, garlic and lemon.

New England style clam chowder with potatoes and bacon.

New England style clam chowder with potatoes and bacon.

Oregon Coast shrimp, mango, avocado, tomato, crispy wantons and bacon on seasonal market greens tossed with fresh basil vinaigrette and crumbled blue cheese.

Oregon Coast shrimp, mango, avocado, tomato, crispy wantons and bacon on seasonal market greens tossed with fresh basil vinaigrette and crumbled blue cheese.

Three pieces dipped in our tempura batter and server with ginger slaw.

Grilled to your liking. Served with lettuce, tomato, and onion mayo.

Three pieces dipped in our tempura batter and server with ginger slaw.

Fresh yearling oysters served with almond basmati rice pilaf.

Dipped in our tempura batter. Served with ginger slaw.

Wild Gulf of Alaska scallops pan seared and sprinkled with gremolata. 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.

Oregon Coast bay shrimp, pasta and vegetables with garlic cream sauce.

A petite hand cut tenderloin filet with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes and seasonal vegetable.

A hand-cut top sirloin grilled to your liking. Served with champ potatoes and seasonal vegetable.

Oregon Coast bay shrimp, pasta and vegetables with garlic cream sauce.

Lightly panko crusted and pan seared golden brown topped with Marcona almonds.

Chargrilled and citrus glazed salmon, romaine, field greens, Opal apple, avocado and hazelnuts with citrus shallot dressing and local rhubarb-strawberry relish.

Sashimi grade ahi marinated in ginger-tamari sauce, charbroiled with wasabi-ginger butter and homemade pineapple chutney. Served with almond basmati rice pilaf.

Longline-caught wild black cod ginger-miso glazed and cashew crusted over crispy slaw. Served with almond basmati rice pilaf and seasonal vegetable.

All Dungeness crab! Served with ginger plum sauce, beurre blanc, almond basmati rice pilaf and seasonal vegetables.

Chargrilled with citrus butter and finished with caramelized Walla Walla sweet onion and wild huckleberry sauce. Served with almond basmati rice pilaf.

Fresh king salmon chargrilled and finished with sundried tomato basil butter. Served with champ potatoes and seasonal vegetables.

Oregon Coast bay shrimp, pasta and vegetables with garlic cream sauce.

Fresh king salmon chargrilled and finished with sundried tomato basil butter. Served with champ potatoes and seasonal vegetables.

Fresh king salmon chargrilled and finished with sundried tomato basil butter. Served with champ potatoes and seasonal vegetables.

Oregon Coast bay shrimp, pasta and vegetables with garlic cream sauce.

Steamed fresh Northwest Manila clams with garlic, lemon and parsley.

Chipotle spice rubbed, grilled to your liking and finished with cranberry lime jalapeno relish.

Fresh yearling oysters pan fried until golden brown.

Butterflied, roasted with garlic butter and topped with fresh lemon and gremolata.

A refreshing mix of lime, lemon, mint and ginger

Everett, WA

Mt. Vernon, WA

Washington's Dry Fly gin shaken with fresh lemon juice, honey syrup and rhubarb ginger.

Tequila, pomegranate juice, grapefruit juice, lemon lime soda over ice.

St~Germaine, gin, fresh mint, fresh cucumber and soda.

Gosling's Black Seal Rum's signature drink and Bermuda's favorite cocktail.

A sparklng classic with Ste. Michelle Brut, gin and lemon.

Vodka, lemon, simple with a lemon twist.

Limoncello, vodka, honey, ginger and fresh lemon garnished with candied ginger.

A refreshing cooler with rum, soda, mint and ice.

The classic 1940's cocktail with vodka and Cock & Bull ginger beer over ice.

Claimed by some to be the first classic cocktail from the 1800's. Ours is made with Dry Fly Bourbon.

Campari, Noilly Pratt vermouth and gin.

Tequila, pomegranate juice, grapefruit juice, lemon lime soda over ice.

Vodka and cointreau muddled with pomegranate, lemon, lime and orange.

Pear puree, tequila, soda, lemon and lime over ice.

Pear vodka, Riesling and pear puree in a cinnamon rimmed glass.

Woodinville Rye Whiskey, muddled with carpanot antica, fresh orange and a cherry

A double pour of Dry Fly whiskey shaken with Noily Pratt vermouth.

Dry Fly gin, lime, grapefruit and mint over ice.

Early Times Kentucky Whiskey, St~Germain and Angostura bitters.

Vodka, lemon, simple with a lemon twist.

Vodka and cointreau muddled with pomegranate, lemon, lime and orange.

Served with homemade taro chips, wasabi aioli and ginger.

Oregon Coast bay shrimp mixed with avocado and salsa. Served with crispy tortilla chips.

New England style clam chowder with potatoes and bacon.

Served with blue cheese dressing.

Crisp romaine lettuce with Paresan, homemade croutons and dressing.

New England style clam chowder with potatoes and bacon.

Served with sourdough bread bites.

With shallots, herbs and white wine.

Steamed in clam nectar with olive oil, garlic and lemon.

Capers, red onion, and dill served with croccatini.

Dipped in our award-winning tempura batter.

The classic 1940's cocktail with vodka and Cock & Bull ginger beer over ice.

Tequila, pomegranate juice, grapefruit juice, lemon lime soda over ice.

Mt. Vernon, WA

Everett, WA

Tacoma, WA

Made with Fran's organic dark chocolate.

Our signature creamy, rich custard with caramelized top.

With garlic-herb cheese and topped with chives, tomatoes, sour cream, cheddar cheese and avocado slices. Served with alder smoked bacon and fisherman's potatoes.

With garlic-herb cheese and topped with chives, tomatoes, sour cream, cheddar cheese and avocado slices. Served with alder smoked bacon and fisherman's potatoes.

With garlic-herb cheese and topped with chives, tomatoes, sour cream, cheddar cheese and avocado slices. Served with alder smoked bacon and fisherman's potatoes.

A toasted English muffin topped with sliced Kurobota ham, poached eggs and hollandaise. Served with fisherman's potatoes.

Alder smoked bacon, fisherman's potatoes and your choice of over easy or scrambled eggs with garlic-herb cheese.

Macrina brioche in our marmalade batter cararmelized with a drizzle of ginger syrup. Served with alder smoked bacon.

Dungeness crab cake topped with eggs over medium, 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.

New England style clam chowder with potatoes and bacon.

New England style clam chowder with potatoes and bacon.

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

Chargrilled with citrus butter and finished with avocado, hazelnuts. Finished with citrus shallot dressing and cranberry-lime relish

Grilled to your liking. Served with lettuce, tomato, and onion mayo.

Three pieces of lightly panko crusted and served with French fries and ginger slaw.

Three pieces of lightly panko crusted and served with French fries and ginger slaw.

Lightly panko crusted and pan seared golden brown topped with Marcona almond.

Fresh yearling oysters served with almond basmati rice pilaf.

Chargrilled with sundried tomato basil butter. Served with fisherman's potatoes and ginger slaw.