Anthony's at Spokane Falls

New England style clam chowder with potatoes and bacon

Chargrilled wild silver salmon, romaine, field greens and toasted hazelnuts. Finished with citrus shallot dressing and cranberry-lime relish

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

Three pieces of panko crusted wild Alaska true cod. Served with ginger slaw and French fries

Two pieces dipped in our tempura batter. Served with ginger slaw and French fries

Chargrilled to and finished with lettuce, tomato and relish. Served with French fries

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

Lightly panko crusted and served with lettuce, tomato and homemade tartar sauce. Served with French fries

Chargrilled and finished with tamari glaze, onion mayo, lettuce and grilled pineapple. Served with French fries

Spicy seared wild Northwest salmon wrapped in a warm flour tortilla with shredded cabbage and salsa mayo

Wrapped in a warm flour tortilla with tomatoes, salsa mayo and pineapple mango salsa. Served with chips and salsa

Alder planked wild silver salmon with smoked, sweet red pepper beurre blanc

Blackened and topped with pineapple-mango salsa

Willapa Bay oysters pan fried until golden brown

Panko crusted and pan seared until golden brown. Topped with Marcona almonds

Wild salmon, Manila clams, Alaska cod and Northwest mussels simmered in a savory tomato-herb broth. Served with our classic Caesar salad

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

With alder smoked bacon, tomato and Dijon mayo. Served with slaw and French fries

Chiptole spice rubbed, grilled to your liking and topped with cranberry lime jalapeno relish. Served with almond basmati rice and seasonal vegetables

Chargrilled wild salmon glazed with ponzu sauce. Served over Jasmine rice and market greens

Chargrilled chicken breast glazed with sweet tamari marinade. Served over Jasmine rice with a market green salad

Wild salmon, sauteed onions, zucchini, mushrooms, capers, dill and herbed cream sauce finished with Parmesan

Please ask for today's selection. Served with Anthony's cocktail sauce

New England style clam chowder with potatoes and bacon

Butterflied, roasted with garlic butter and topped with fresh lemon and gremolata

Alder planked with citrus butter and paired with Oregon Coast bay shrimp

Chipotle spice rubbed, grilled to your liking and finished with cranberry lime jalapeno relish

Lightly panko crusted, pan seared and topped with Marcona almonds