Anthony’s at the Old Mill District is celebrating the bounty of Northwest oysters this March with it’s annual Oyster Month!
Featuring fresh oysters carefully selected from cold, clean Pacific waters, Anthony’s is serving up oysters on the half shell, seared, baked, and fried, paired with local wines.
Those who like their oysters raw will fawn over the Northwest selections served on the half shell sourced through Anthony’s own Seafood Company. Oyster lovers can also enjoy hand-selected bottles of wine from Oregon and Washington, chosen specifically for how they pair with oysters. These selections will rotate throughout the month and include Chateau Ste. Michelle’s Sauvignon Blanc, A to Z Wineworks’ Pinot Gris, and King Estate’s Pinot Gris – all of which are the perfect companion to the briny flavor profile of the oysters.
Lunch and dinner items have been carefully crafted by Anthony’s team of chefs.
At lunch, try the Crispy Oyster Tonkatsu Bowl (see below) that’s served over jasmine rice with crisp iceberg lettuce, creamy sesame dressing pickled cucumber, daikon and red pepper.
For dinner, enjoy the Top Sirloin & Crispy Oysters Rockefeller with crispy oysters Rockefeller paired with a local Northwest top sirloin or the Oyster Caesar Salad with fresh pan-fried oysters that top our traditional Caesar salad along with additional delicious
Other dishes on the special Oyster Month menu include Crispy Pan-Seared Oysters with Corn Salsa, Baked Oysters, and of course, the aforementioned Oysters on the Half-Shell.