Anthony's at Coeur D'Alene

Julienne breast of chicken, almonds and crispy noodles tossed with romaine and sesame-tamari dressing.

Half of an avocado stuffed with Oregon Coast shrimp and served with our award-winning clam chowder.

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

Our toasted sourdough loaf filled with our clam chowder.

Wild salmon, Manila clams, Alaska cod, and Northwest mussels simmered in a savory tomato-herb broth.

Avocado, grapefruit, romaine, and field lettuce with fresh basil vinaigrette. Served with a cup of chowder.

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

Dungeness crab, avocado, grapefruit, romaine, and field lettuce with fresh basil vinaigrette.

Buttermilk fried chicken with crispy bacon, creamy slaw, and sliced tomato. Served with fries.

Cheddar cheese on sourdough with mayo and sliced tomato. Served with a pickle, slaw and a cup of chowder.

Wild shrimp and Dungeness crab with celery, fennel, chives, and tarragon mixed with aioli and Louie dressing.

Chargrilled to your liking and finished with lettuce, tomato, and relish. Served with fries. Add cheese with an additional charge.

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

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

Raw South Pacific yellowfin ahi poke marinated in chili, ginger, sesame, and soy. Served over jasmine rice finished with edamame, pineapple chutney, seaweed salad, and sesame red cabbage.

With caramelized garlic, potatoes, Cajun spices, and basil.

Alder planked with smoked sweet red pepper beurre blanc. Served with almond basmati rice pilaf and seasonal vegetables.

Open-faced toasted sourdough finished with Dungeness crab, shrimp and artichoke mix. Served with ginger slaw and a pickle.

Two pieces of crispy panko-crusted true cod. Served with fries and ginger slaw.

Blackened rockfish in warm flour tortillas with salsa mayo and pineapple-mango salsa.

Wrapped in warm flour tortillas with tomato and salsa mayo.

Chargrilled chicken breast with sweet soy marinade. Served over jasmine rice with a market green salad.

Chargrilled and glazed with ponzu sauce. Served over jasmine rice with a market green salad.

Hawaiian poke served on homemade taro chips with wasabi aioli.

Skillet roasted with shallots, herbs and white wine.

The wild Gulf of Alaska scallops pan-seared and finished with bacon jam.

Ahi pokes with sushi rice, guacamole, and taro chips.

Two pieces of crispy panko-crusted Alaska true cod. Served with fries and ginger slaw.

Pan-fried fresh yearling oysters from Willapa Bay. Served with almond basmati rice pilaf and ginger slaw.

Oregon bay shrimp, Alaska weathervane scallops, Manila clams, Northwest mussels and vegetables tossed with garlic cream sauce.

Idaho sweet potato crusted wild walleye with brown butter and stone ground mustard sauce. Served with almond basmati rice pilaf.

Ocean prawns and fresh vegetables in our award-winning light tempura batter. Served with ginger slaw.

Large ocean prawns butterflied, roasted with garlic butter, lemon and sprinkled with gremolata. Served with seasonal vegetable and almond basmati rice pilaf.

Fresh Oregon Coast Dungeness crab, pasta and vegetables tossed with garlic cream sauce.

Golden sauteed cakes of Oregon Coast Dungeness crab. Served with almond basmati rice pilaf, seasonal vegetable, ginger plum sauce, and beurre blanc.

A 7-ounce hand-cut top sirloin grilled.

A 10-ounce signature top sirloin.

A 7-ounce hand-cut top sirloin from the Northwest's own Double R Ranch paired with your choice of coconut or tempura prawns.

8-ounce tenderloin filet.

A petite Nebraska black Angus filet with gorgonzola truffle butter and port demi sauce.

Our 14 ounce hand-cut center of the rib eye steak.