Anthony's Woodfire Grill Menu

Lettuce, tomato, pickles, red onion, chargrilled onion mayo and secret sauce. Served with seasoned fries.

Italian sausage, sweet peppers, mushrooms, olives and three cheese blend.

Red onions, black olives, cilantro, smoked mozzarella, Fontina cheese with barbecue sauce.

Cheddar cheese on grilled sourdough with tomato and mayo. Served with a cup of fire roasted tomato basil soup

Fresh mozzarella, provolone, tomato and fresh basil with a lime salt crust.

With sourdough bread bites.

With romaine, blue cheese dressing and

Our homemade dressing over crisp romaine, croutons and finished with Parmesan cheese.

Fresh wild Alaska sockeye salmon chargrilled with sundried tomato basil butter over Jasmine rice and a market greens salad.

Open-faced toasted sourdough finished with shrimp and artichoke mix. Served with slaw.

Our classic Caesar salad with blackened fresh wild Alaska sockeye salmon.

Dusted with Cajun spices and seared golden brown. Served with craisin rice pilaf and seasonal vegetables.

Topped with creme fraiche.

With romaine, blue cheese dressing and hazelnuts.

Chargrilled and citrus glazed, romaine, field greens and hazelnuts. Finished with citrus shallot dressing, cranberry-lime jalapeno and strawberry salsa.

Rotisserie chicken, tomato, bacon, avocado, egg, toasted hazelnuts, Danish blue cheese, mixed greens and fresh basil vinaigrette.

With toasted almond romesco aioli.

Tomatoes, onions, cilantro, fresh corn and black eyed peas tossed with Oregon Coast bay shrimp and avocado.

With rosemary honey drizzle and croccantini.

Steamed in clam nectar with olive oil, garlic, lemon and Andouille sausage

With sourdough bread bites.

Three pieces of fresh wild Alaska halibut dipped in tempura batter and served with French fries.

Three or four pieces of crispy panko crusted Bering Sea true cod. Served with seasoned fries.

Dusted with Cajun spices and seared golden brown. Served with craisin rice pilaf and seasonal vegetables.

Chargrilled with sundried tomato basil butter. Served with champ potatoes and seasonal vegetables.

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

Rotisserie chicken, mushrooms, zucchini, red peppers, sundried tomatoes, asparagus in basil pesto cream sauce.

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

Corkscrew pasta tossed with creamy cheese sauce, rotisserie chicken, prosciutto and peas

Fresh mozzarella, provolone, tomato and fresh basil with a lime salt crust. Drizzled with a balsamic glaze.

Red onions, black olives, cilantro, smoked mozzarella, Fontina cheese with barbecue sauce.

One-half fresh garlic-herb chicken paired with our ocean prawns sauteed New Orleans style with garlic butter, spices, and red potatoes.

Seasoned and chargrilled to your liking. Served with champ potatoes and seasonal vegetables.

Northwest top sirloin paired with ocean prawns sauteed New Orleans style with garlic butter, spices, red potatoes and seasonal vegetables

Signature Double R Ranch flank steak Kalbi marinated, grilled to your liking, and finished with our pineapple-mango salsa. Served with craisin pistachio rice pilaf and seasonal vegetables.

24 ounce Porterhouse steak grilled to your liking with Anthony’s steak seasoning, butter and topped with frizzled onions. Served with champ potatoes and seasonal vegetables.

Bone-in pork chop finished with fresh ginger sauce and topped with cranberry-apple compote. Served with champ potatoes.

A petite hand-cut tenderloin filet with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes and seasonal vegetables.

14 ounce, 45-day aged grilled to your liking. Served with champ potatoes and seasonal vegetables.