Anthony's Bellingham Hearthfire Grill

Our signature creamy, rich custard with caramelized top.

Enjoy both of our jar pie flavors.

A holiday favorite with warm fudge pudding cake and Olympic Mountain peppermint ice cream.

A golden crisp biscuit filled with fresh, sweet local berries and Chatilly Cream

Strawberry ice cream topped with sweet Washington strawberry sauce

Fire roasted tomato basil soup topped with crème fraîche.

Fire roasted tomato basil soup topped with crème fraîche.

Basted with cilantro pesto, chargrilled and served over corn bread pudding.

A warm mix of Dungeness crab, Oregon Coast bay shrimp, artichoke and Parmesan served with flatbread.

Served with lemon garlic aioli.

With homemade cocktail sauce.

Crispy panko crusted slices of portobello mushrooms. Served with almond romesco aioli.

With Parmesan frico and bacon.

Knife & Fork salad with blue cheese dressing, hazelnuts and cherry tomatoes.

Served with Rotisserie Chicken & toasted hazelnuts.

Served with Oregon Bay Shrimp & toasted hazelnuts.

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

One-half fresh Washington chicken basted with fresh herbs, citrus and garlic. Served with champ potatoes and seasonal vegetable.

Cavatappi pasta tossed with creamy white cheddar cheese sauce, rotisserie chicken, prosciutto and peas. Topped with golden panko crumbs.

Spice rubbed, glazed with maple-chipotle barbecue sauce and slow roasted in our rotisserie. Served with savory cornbread pudding and seasonal vegetable.

Chargrilled to order finished with lettuce, tomato, onion and our secret sauce. Served with French fries.

Signature Double R Ranch flank steak spice rubbed, grilled to your liking and finished with chipotle lime butter and cranberry-jalapeno lime relish. Served with cornbread pudding.

Applewood grilled to your liking and served with champ potatoes and seasonal vegetables.

Midwest prime top sirloin applewood grilled to your liking and paired with New Orleans style prawns. Served with red potatoes and seasonal vegetables.

White prawns hearth oven roasted with garlic butter and sprinkled with gremolata paired with a Midwest prime top sirloin. Served with champ potatoes and seasonal vegetables.

45-day aged, 14 ounce ribeye grilled to your liking with a basil demi butter. Served with champ potatoes and seasonal vegetables.

A petite filet seared to your liking with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes and seasonal vegetables.

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

A richly flavored Cajun dish with rotisserie chicken, Andouille sausage, prawns, Oregon Coast bay shrimp, tomatoes, file, green pepper and basmati rice.

Three pieces of true cod lightly panko crusted and served with French fries and coleslaw.

Four pieces of true cod lightly panko crusted and served with French fries and slaw.

Sauteed New Orleans style with garlic butter, spices, red potatoes and seasonal vegetables.

Large prawns butterflied & roasted with margarita butter. Finished with cilantro, lime, sesame seeds, diced tomatos, & sriracha mayo over fettuccine.

Chargrilled and finished with roasted apple-ginger butter. Served with almond basmati rice pilaf and seasonal vegetable.

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.