Anthony's Point Defiance

New Orleans style with caramelized garlic, red potatoes and fresh basil.

Fried until golden brown and served with lemon 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, Napa cabbage and fennel with Oregon Coast shrimp, tomatoes and homemade blue cheese dressing.

Crisp romaine, Parmesan, homemade croutons and our own Caesar dressing

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

Served with lettuce, tomato, and onion mayo.

Served with cheddar, lettuce, tomato, relish, and onion mayo.

Blackened and served in warm flour tortillas with pineapple-mango salsa and salsa mayo. Served with chips and salsa.

With lime and cilantro in a warm flour tortilla with cabbage, tomatoes and salsa mayo, Served with chips and salsa.

One rockfish taco paired with a cup of our clam chowder.

Blackened and topped with pineapple-mango salsa

Lightly panko crusted and pan seared golden brown topped with Marcona almonds.

Fresh yearling oysters from Willapa Bay pan fried until golden brown. Served with french fries.

Wild and kippered salmon, fresh fettuccine, mushrooms, zucchini, onions, herbs, garlic cream sauce, capers and fresh dill.

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

Top sirloin grilled to your liking champ potatoes and seasonal vegetables.

A 6 ounce, 28 day aged filet grilled with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes.

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

Chargrilled and finished with sundried tomato basil butter

14 ounces and grilled to your liking. Served with Skagit Valley yellow potatoes and seasonal vegetables.

Our signature creamy, rich custard with caramelized top.

Made with Fran's organic dark chocolate.