Anthony's Hearthfire Grill

Crispy panko crusted slices of portobello mushroom.

Oregon coast shrimp tossed with homemade cocktail sauce.

Northwest blend with Gorgonzola butter.

Served with toasted almond romesco aioli.

May be raw or undercooked. Beef tenderloin strips seared with red onion and garlic in the soy-lime glaze.

Basted with cilantro pesto.

May be raw or undercooked. Seared beef tenderloin and crispy panko-crusted portobello mushroom.

Rotisserie chicken, avocado, tomato, alder smoked bacon, egg, hazelnuts and mixed greens with fresh basil vinaigrette.

May be raw or undercooked. Spice rubbed Snake River Farms wagyu top sirloin, sliced and grilled tops greens tossed with fresh basil vinaigrette finished with blue cheese, cherry tomatoes, cucumbers and balsamic glaze accompanied by grilled bruschetta.

1/3 lb. chargrilled American Kobe burger cooked to order. Served with french fries.

Signature double r ranch flank steak spice-rubbed, applewood grilled to your liking and finished with chipotle-lime butter and cranberry relish. Served with cornbread pudding.

A wagyu steak applewood grilled to your liking. Served with a baked potato.

Salmon creek farms bone-in pork chop finished with fresh ginger sauce. Served with cornbread pudding and apple-cranberry compote.

A 7 oz. Snake River Farms wagyu top sirloin applewood grilled to your liking, paired with wild ocean prawns sauteed New Orleans style with garlic butter, spices and red potatoes.

A wagyu top sirloin applewood grilled to your liking and crowned with Dungeness crab and bearnaise. Served with a baked potato.

A petite Nebraska black Angus filet hearth fire seared to your liking with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes.

A 14 oz. hand-cut rib-eye steak, chargrilled to your liking. Served with seasonal vegetables and a baked potato. Gluten-Free.

2 pieces of crispy panko-crusted Bering sea true cod served with fries and slaw.

Panko crusted and pan-seared golden brown. Finished with Cajun aioli and served with craisin pistachio rice pilaf.

Wild ocean prawns sauteed New Orleans style with garlic butter, spices and red potatoes.

Jumbo wild ocean prawns hearth oven-roasted with garlic butter and sprinkled with gremolata. Served with seasonal vegetable and craisin pistachio rice pilaf.

Yukon gold potato crusted wild lingcod marinated in white wine and baked with a topping of sour cream, red onion and fresh dill. Served with craisin pistachio rice pilaf.

Chargrilled with sundried tomato basil butter and served with our homemade cornbread pudding and seasonal vegetable.

Jumbo wild ocean prawns butterflied, roasted with margarita butter and sprinkled with cilantro and lime zest. Served on a bed of fettuccine.

Chargrilled and served over lemon fettuccine with gremolata and frizzled onions.

Chargrilled and finished with lemon-oregano butter. Served with craisin pistachio rice pilaf and seasonal vegetables.