Anthony's

Our toasted sourdough loaf filled with our clam chowder.

Stuffed with our homemade shrimp salad and garnished with tomatoes, egg and basil vinaigrette. Finished with Louie dressing.

Fresh Dungeness crab, Oregon Coast shrimp, avocado, chopped egg, tomatoes and chopped greens tossed with fresh basil vinaigrette and Parmesan.

Grilled chicken, avocado, eggs, tomato and bacon on seasonal market greens tossed with fresh basil vinaigrette and crumbled blue cheese.

Salmon blackened with Cajun seasoning tops crisp romaine tossed with Parmesan, homemade croutons and our classic Caesar dressing.

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

One-half Oregon Coast shrimp BLT with bacon, lettuce and basil pesto mayo.

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.

With shredded cabbage and salsa mayo.

With tomato and salsa mayo. Served with tortilla chips.

Two pieces of crispy panko crusted true cod.

Three pieces dipped in our light tempura batter.

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

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

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

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

Corkscrew pasta tossed with creamy cheese sauce and Oregon Coast shrimp. Topped with golden panko crumbs.

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 cabbage.

Wild salmon chargrilled and glazed with ponzu sauce. Served over jasmine rice with a market green salad.

Alder smoked bacon, tomato, lettuce and Dijon mayo.

With lettuce, tomato and relish.

Bering Sea true cod lightly panko crusted and served with lettuce, tomato and homemade tartar sauce.

With crispy bacon, creamy slaw and sliced tomato.

On our homemade baguette with au jus and horseradish sauce.

Open-faced on grilled sourdough with cherry tomatoes.

Sauteed onion and peppers with fresh Oregon Coast shrimp and sausage on our homemade baguette.

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