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

Served with lemon garlic aioli.

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.

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

Chargrilled with lime and cilantro in a warm tortilla and cabbage, tomato and salsa mayo. Served with chips and salsa.

Chargrilled chicken breast glazed with sweet tamari marinade. Served over Jasmine rice and a market green salad.

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

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

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

Served with lettuce, tomato, and onion mayo.

Lettuce, tomato, pickles, red onion, chargrilled onion mayo and our secret sauce. Served with seasoned fries.

Wrapped in a warm flour tortilla with tomato, salsa mayo & pineapple-mango salsa. Served with chips and salsa.

One blackened rockfish taco in a warm flour tortilla paired with a cup of Anthony's clam choweder.

Panko crusted true cod wrapped in a warm flour tortilla with cabbage, tomatoes, and salsa mayo. Served with chips and salsa.

One crispy cod taco paired with a cup of our clam chowder..

Chargrilled with lime and cilantro in a warm tortilla and cabbage, tomato and salsa mayo. Served with chips and salsa.

Wild salmon seared with Cajun spices, wrapped in a warm flour tortilla with cabbage, tomato, cilantro and salsa mayo. Paired with a cup of chowder.

Chargrilled with tamari glaze and finished with pineapple, jack cheese, lettuce and grilled onion mayo. Served with french fries.

Chargrilled wild Alaskan salmon and glazed with ponzu sauce. Served over Jasmine rice and a market green salad.