Anthony's HomePort Richland

Served with lemon garlic aioli.

Served with sourdough bread.

Served with ginger-plum sauce.

Small Ocean Prawns with our homemade cocktail sauce.

Tenderloin filet, hot red peppers, red onion, garlic, tamari-lime glaze, and iceberg lettuce.

Wild Gulf of Alaska scallops pan seared and finished with bacon jam

Sake Kasu Black Cod, Nuoc cham vegetables, creamy sesame dressing on crisp romaine hearts.

New England style clam chowder with potatoes and bacon.

New England style clam chowder with potatoes and bacon.

Crisp romaine with Oregon Coast shrimp, tomatoes and homemade blue cheese dressing.

Fresh Rhubarb-ginger-poppyseed dressing, toasted hazelnuts, blue cheese crumbles, and local rhubarb-strawberry relish served over spinach and spring greens.

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

Chargrilled and citrus glazed salmon, romaine, field greens, and toasted hazelnuts. Farro, citrus shallot dressing and local rhubarb-strawberry relish.

Roasted with garlic butter and topped with fresh lemon and gremolata. Served with almond basmati rice pilaf and seasonal vegetables.

Wild Gulf of Alaska scallops pan seared with beurre blanc sprinkled with gremolata. Served with almond basmati rice pilaf and seasonal vegetables.

Three pieces of wild Alaska true cod lightly panko crusted. Served with ginger slaw and French fries.

Four pieces of wild Alaska true cod lightly panko crusted. Served with ginger slaw and French fries.

Chargrilled portobello mushroom, zucchini, blistered tomato, roasted corn with rosemary olive oil, tamari glazed and served with champ potatoes 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 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.

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

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

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

14 ounces and grilled to your liking and served with champ potatoes and seasonal vegetables.

Rubbed with Cajun spices, blackened and topped with pineapple- mango salsa. Served with almond basmati rice pilaf.

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

Idaho Sweet Potato crusted wild walleye with brown butter and stone ground mustard sauce. Served with craisin pistachio rice pilaf and seasonal vegetables.

Salmon Creek Farms bone-in pork chop finished with fresh ginger sauce. Served with cornbread pudding and apple-huckleberry compote.

Marinated in white wine and baked with a topping of sour cream, red onions and fresh dill. Served with almond basmati rice pilaf.

Dipped in our tempura batter. Served with ginger slaw.

Northwest Salmon Chargrilled and finished with sundried tomato and fresh basil butter paired with a fresh Dungeness crab cake served with ginger plum sauce and Beurre Blanc.

Our signature creamy, rich custard with caramelized top.

Made with Fran's organic dark chocolate.

Sweet rhubarb- strawberry sauce tops our creamy homemade cheesecake.