Anthony's at Gig Harbor Menu

Ginger-miso glazed and cashew crusted over crispy slaw, almond basmati rice pilaf and seasonal vegetables

Limited availability chargrilled with sundried tomato-basil butter and served with champ potatoes and seasonal vegetables

Sashimi grade ahi marinated in ginger tamari, charbroiled with wasabi-ginger butter and homemade pineapple chutney. Served with almond basmati rice pilaf

Blackened and topped with pineapple-mango salsa. Served with almond basmati rice pilaf and seasonal vegetables

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

Marine stewardship council certified sustainable petrale sole breaded with crisp crumbs and pan seared with lemon and parsley. Served with almond basmati rice pilaf

Golden sauteed with ginger plum sauce and beurre blanc and served with almond basmati rice pilaf and seasonal vegetables

Chargrilled with lime and cilantro and served in warm flour tortillas with cabbage, tomatoes and salsa mayo

Fresh yearling oysters pan fried until golden brown

Dungeness crab, shrimp, pasta and vegetables tossed with garlic cream sauce

Butterflied, roasted with garlic butter, fresh lemon and sprinkled with gremolata. Served with almond basmati rice pilaf and seasonal vegetable

Grilled to your liking and topped with lettuce, tomato, and relish. Served with french frie

A hand-cut petite tenderloin filet with gorganzola butter. Served with champ potatoes and seasonal vegetables

A hand-cut petite tenderloin filet with gorganzola butter. Served with champ potatoes and seasonal vegetables

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

Served with sourdough bread bites

Served on homemade taro chips with wasabi aioli

Your server will describe today's selection. Served with cucumber mignonette and homemade cocktail sauce.

Our creamy homemade cheesecake and finished with montmorency cherries and white chocolate shavings

Made with fran's organic dark chocolate

Stuffed with our homemade shrimp salad. Served with grilled sourdough and louie dressing.

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

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

Dungeness crab, avocado, grapefruit, romaine and field lettuce with basil vinaigrette and louie dressing. Served with a cup of our award-winning clam chowder.

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

Chargrilled and citrus glazed wild salmon, romaine, field greens, grapefruit sections, avocado and hazelnuts with citrus shallot dressing and local rhubarb relish.

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

Fresh pasta, bay shrimp, mushrooms, tomatoes, zucchini and fresh herbs in garlic cream sauce with parmesan cheese.

Chargrilled to your liking and finished with lettuce, tomato and relish.

Corkscrew pasta tossed with creamy beecher's cheese sauce and oregon bay shrimp. Topped with golden panko crumbs.

Three pieces of crispy panko crusted true cod.

Butterflied, roasted with garlic butter, fresh lemon and sprinkled with gremolata.

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

Chargrilled and finished with onion mayo, lettuce and pineapple.

Chargrilled to your liking and finished with lettuce, tomato and relish.

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

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