Anthony’s Gig Harbor

Warm mix of Dungeness crab, Oregon Coast bay shrimp, artichoke served with toasted sourdough bread.

Served with ginger-plum sauce.

Steamed in clam nectar with olive oil, garlic and lemon.

Served on homemade taro chips with pineapple chutney and wasabi aioli.

With shallots, herbs and white wine.

Northwest mushrooms, roasted with crab, shrimp and artichoke hearts.

Our award-winning New England-style clam chowder with red potatoes and bacon.

New England style clam chowder with potatoes and bacon.

Crisp romaine and fennel with Oregon Coast shrimp, cherry tomatoes, and homemade croutons, tossed in our blue cheese dressing.

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

Alaska Weathervane scallops pan seared and sprinkled with gremolata.

Fresh yearling oysters from Willapa Bay fried until golden brown. Served with rice and seasonal vegetables.

A 7 oz. hand-cut tenderloin filet with Gorgonzola truffle butter, port demi sauce over roasted potatoes with blistered cherry tomatoes and seasonal vegetables.

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

10 oz. top sirloin grilled to your liking with Anthony’s special seasoning and butter blend, frizzled onions, potatoes and seasonal vegetables.

Our signature creamy, rich custard with caramelized top.

Made with Fran's organic dark chocolate.