Served with lemon garlic aioli.

Served with ginger-plum sauce.

Warm mix of Dungeness crab, Oregon Coast bay shrimp, artichoke served with toasted sourdough bread.

With homemade cocktail sauce.

Cilantro poached jumbo prawns with cocktail sauce.

Our award-winning New England-style clam chowder with red potatoes and bacon.

New England style clam chowder with potatoes and bacon.

Crisp romaine and fennel with Oregon Coast shrimp, cherry tomatoes, and homemade croutons, tossed in our blue cheese dressing.

Field greens and spinach tossed with our fresh peach dressing and topped with sugared peach slices, fresh raspberries, crumbled blue cheese and toasted hazelnuts.

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

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

Alaska Weathervane scallops pan seared and sprinkled with gremolata.

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

Four pieces of wild Alaska true cod lightly panko crusted. Served with 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.

Ocean prawns, Oregon bay shrimp, Manila clams, mussels, Alaska Weathervane scallops and vegetables tossed with a garlic cream sauce.

A 7 oz. hand-cut tenderloin filet with Gorgonzola truffle butter, port demi sauce over roasted potatoes with blistered cherry tomatoes and seasonal vegetables.

14 ounces and grilled to your liking. Served with roasted yellow potatoes and seasonal vegetables.

Top sirloin grilled to your liking with Anthony’s special seasoning and butter blend, frizzled onions, potatoes and seasonal vegetables.

10 oz. top sirloin grilled to your liking with Anthony’s special seasoning and butter blend, frizzled onions, potatoes and seasonal vegetables.

Fresh Dungeness crab, mushrooms, zucchini and fresh herbs tossed with garlic cream sauce.

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

Ginger-miso glazed, cashew crusted over crispy slaw & rice pilaf.

Dipped in our tempura batter. Served with tempura vegetables and ginger slaw.

Our signature creamy, rich custard with caramelized top.

Made with Fran's organic dark chocolate.

Two 3 oz. scoops of vanilla ice cream.