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

Aperol, sparkling wine and soda served over ice with an orange.

Aperol, sparkling wine and soda served over ice with an orange.

Served on homemade taro chips with pineapple chutney and wasabi aioli.

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

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

New England style clam chowder with potatoes and bacon.

Our homemade dressing over crisp romaine, croutons and finished with parmesan cheese.

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

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

Raspberry-poppyseed dressing, topped with fresh local raspberries, blueberries, hazelnuts, crumbled blue cheese over spinach and mixed greens.

Chargrilled and citrus glazed with seasonal greens, toasted hazelnuts, crumbled blue cheese and raspberry-poppyseed dressing.

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

Alaska Weathervane scallops pan seared and sprinkled with gremolata.

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

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

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

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.

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.

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.

Chargrilled and citrus glazed with romaine, seasonal greens, toasted hazelnuts, local strawberries and cambozola.

Made with Fran's organic dark chocolate.