Anthony's HomePort Richland

Served with lemon garlic aioli.

Served with sourdough bread.

Served with ginger-plum sauce.

Northwest mushrooms, roasted with crab, shrimp and artichoke 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.

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.

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 Cajum 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.

Our signature creamy, rich custard with caramelized top.

Made with Fran's organic dark chocolate.

Our creamy homemade cheesecake lightly caramelized with our creme brulee topping and finished with Maker's Mark whiskey caramel sauce and sea salt.

Served with Maker's Mark whiskey caramel sauce, vanilla ice cream, and candied pecans.