Anthony's At Sinclair Inlet

Gluten-free.

Our classic caesar topped with crisp calamari.

Chicken breast, toasted almonds, crispy noodles, and julienne romaine with sesame dressing.

Our toasted sourdough loaf filled with our award-winning clam chowder.

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

Gluten-free. Avocado, grapefruit, romaine, and field lettuce with fresh basil vinaigrette.

Bacon, tomato, lettuce, and Dijon mayo. Served with slaw and French fries.

True cod lightly panko crusted and served open-faced with lettuce, tomato and homemade tartar sauce.

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

Gluten-free. Char-grilled to your liking and finished with lettuce, tomato and relish.

Wrapped in warm flour tortillas with shredded cabbage and salsa mayo.

Wrapped in warm flour tortillas with tomato and salsa mayo. Served with tortilla chips.

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

One-half oregon bay shrimp BLT with bacon, lettuce and basil pesto mayo.

Cheddar cheese on grilled sourdough with mayo and sliced tomato. Served with a pickle, slaw and a cup of clam chowder.

Wild salmon, manila clams, cod, and Northwest mussels simmered in a savory tomato-herb sauce.

Three pieces of crispy panko crusted true cod.

Three pieces of wild salmon dipped in our award-winning light tempura batter.

Three pieces dipped in our light tempura batter.

Gluten-free. Spinach tossed with wild mountain huckleberries, crumbled blue cheese, hazelnuts, chanterelle mushrooms, and raspberry-poppyseed dressing.

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

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

Puyallup valley green beans from Duris farm in our light tempura batter. Served with orange saffron aioli.

Gluten-free. Skillet roasted with shallots, herbs and white wine.

Gluten-free.

Traditional Hawaiian poke served on homemade taro chips with wasabi aioli.

Ahi poke with sushi rice, guacamole and taro chips.

Gluten-free.

A 7-ounce hand-cut top sirloin from the Northwest’s own double r ranch paired with tempura prawns.

A petite Nebraska black Angus filet with gorgonzola truffle butter and port demi sauce.

Large ocean prawns and fresh vegetables in our award-winning light tempura batter.

Gluten-free. Large ocean prawns butterflied, roasted with garlic butter, lemon, and sprinkled with gremolata.

Gluten-free. Ocean prawns, Oregon bay shrimp, manila clams, penne covered mussels, Alaska weathervane scallops and vegetables tossed with garlic cream sauce.

Gluten-free. Fresh Oregon coast Dungeness crab, pasta and vegetables tossed with garlic cream sauce.

Gluten-free. Wild Gulf of Alaska scallops pan seared and sprinkled with gremolata.

Golden sauteed cakes of Oregon Coast Dungeness crab. Served with ginger plum sauce and beurre blanc.

Blackened and served in warm tortillas with salsa mayo.

Fresh Puget sound mussels skillet roasted with shallots, herbs and white wine. Served with gremolata seasoned French fries.

Gluten-free. Fresh yearling oysters from Willapa bay pan fried golden brown.

3 pieces of lingcod dipped in our award-winning light tempura batter. Served with ginger slaw.

Gluten-free. Three-quarters of a pound of Alaska Dungeness crab oven roasted with garlic butter.