Anthony's HomePort Edmonds

Seared tenderloin in sweet sesame tamari sauce and crispy rice noodles.

Portobello mushrooms sautéed with garlic lemon aioli.

With lemon aioli.

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

With homemade cocktail sauce.

New England style clam chowder with red potatoes and bacon.

Crisp romaine, Napa cabbage and fennel with Oregon Coast shrimp, tomatoes and homemade blue cheese dressing.

Crisp romaine, homemade dressing and croutons finished with Parmesan.

Ask your server for today's selection!

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

Chilled and citrus glazed salmon, romaine, field greens, Duro avocado and hazelnuts with citrus shallot dressing and dash of sea salt fruit.

Seared and served with citrus fennel slaw and warm beurre blanc.

With ginger-plum sauce.

Crispy wonton chips, pineapple chutney and wasabi aioli.

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

Marinated in white wine. Baked with sour cream, fresh dill and red onion. Served with almond basmati rice pilaf and seasonal vegetables.

Fresh fettuccine, Dungeness crab, tomatoes, mushrooms, zucchini, fresh herbs and a garlic cream sauce.

Fresh yearling oysters from Willapa Bay pan fried golden brown. Served with almond basmati rice pilaf and seasonal vegetables.

Rosemary olive oil and tamari glazed portobello mushroom with zucchini, blistered tomato and roasted corn. Served with champ potatoes and seasonal vegetables.

Seared Copper River sockeye salmon in sweet sesame tamari sauce with crispy rice noodles.

Panko crusted and pan seared golden brown, finished with lemon aioli and served over slaw with almond basmati rice pilaf.

Fresh grilled with sundried tomato basil butter and paired with a panko crusted halibut cake drizzled with lemon aioli.

Alaska planked with smoked, sweet red pepper beurre blanc, served with champ potatoes and seasonal vegetables.

Our signature medallion chargrilled with sundried tomato basil butter. Served with cornbread pudding and fresh asparagus.

Sourdough crusted & pan fried, amaretto almond butter, almond basmati rice pilaf & seasonal vegetables.

Wild salmon, Alaska cod, Manila clams and Northwest mussels in a seasoned tomato-basil broth, grilled sourdough and gremolata.

Spice rubbed and grilled, finished with lemon beurre blanc and fresh chive oil. Served with champ potatoes and seasonal vegetables.

Your choice of tequila or rum mixed with lime juice, fresh orange juice, orange liqueur and a splash of soda water.

Grey Goose La Poire vodka, Chateau Ste. Michelle Riesling and pear purée in a cinnamon rimmed glass.

Limoncello, vodka, honey, ginger and fresh lemon garnished with candied ginger.

A double pour of Dry Fly whiskey, vodka or gin shaken with Noilly Pratt vermouth.

Tequila, grapefruit, Campari and lime juice.

With Ste. Michelle brut, gin and lemon.

Ours is made with Dry Fly bourbon.

St-Germain, gin, fresh mint, fresh cucumber and soda. Ask your server to make it spicy!

Woodinville Rye whiskey muddled with Carpano Antica, fresh orange and a cherry.

Vodka and Cointreau muddled with pomegranate, lemon, lime and orange.

Bulleit bourbon, Frangelico and Carpano Antica over a large ice cube with an orange peel.

Pear purée, tequila, soda, lemon and lime over ice.

3/4 pound Alaska king crab legs with Skagit Valley yellow potatoes and seasonal vegetables.

A decadent holiday treat with North Atlantic lobster meat, our creamy saffron risotto, lobster tarragon cream and fresh chives.

14 oz. 45 day aged Double R Ranch ribeye grilled to your liking with horseradish crème butter and glazed with fresh herbs. Served with holiday Yorkshire pudding and seared Roma tomato.

Our Double R Ranch top sirloin seared with roasted scampi prawns. Served with Skagit Valley yellow potatoes and seasonal vegetables.

Three pieces of pan fried, roasted wild Alaska true cod. Served with French fries, tartar sauce and ginger slaw.

Fresh Willapa Bay oysters from Willapa Bay pan fried golden brown. Served with almond basmati rice pilaf and seasonal vegetables.

Rosemary olive oil and tamari glazed portobello mushroom with zucchini, blistered tomato and roasted corn. Served with champ potatoes and seasonal vegetables.

Fresh fettuccine, Oregon bay shrimp, Manila clams, mussels, Alaska Weathervane scallops and tomatoes tossed with a garlic cream sauce.

Roasted with garlic butter and finished with fresh lemon and gremolata. Served with almond basmati rice pilaf and seasonal vegetables.

Seared with beurre blanc and ginger plum marmalade. Served with almond basmati rice pilaf and seasonal vegetables.

Australian lobster tail and Oregon Coast bay shrimp and served with almond basmati rice pilaf and seasonal vegetables.

Fresh fettuccine, Dungeness crab, tomatoes, mushrooms, zucchini, fresh herbs and a garlic cream sauce.

Dungeness crab, wild salmon, Manila clams, Northwest mussels and Alaska cod in seasoned tomato-basil broth.

Steamed or chilled served with homemade Louie dressing and dipping butter.

Golden sautéed cakes over ginger plum sauce and beurre blanc. Served with almond basmati rice pilaf and seasonal vegetables.

COLUMBIA VALLEY, 2017

COLUMBIA VALLEY, 2020

COLUMBIA VALLEY, 2017

COLUMBIA VALLEY, 2017

COLUMBIA VALLEY, 2020

RED MOUNTAIN, 2018

WALLA WALLA VALLEY, 2017

COLUMBIA VALLEY, 2020

WALLA WALLA VALLEY, 2019/2020

COLUMBIA VALLEY, 2015

WASHINGTON, NV

WAHLUKE SLOPE, 2020

COLUMBIA VALLEY, 2018

COLUMBIA VALLEY, 2019

WALLA WALLA VALLEY, 2017

COLUMBIA VALLEY, 2020

WASHINGTON, 2019

COLUMBIA VALLEY, 2020

WALLA WALLA VALLEY, 2019

YAKIMA VALLEY, 2018