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BrowseCategories16 oz. Bone-In Rib Eye16 oz. Bone-In Rib Eye, roasted forest mushrooms, creamed wintergreens, balsamic glazed turnipsSticky Toffee Puddingbrown butter toffee sauce, whipped crème fraiche and crispy squashApple and Cranberry GaletteApple and Cranberry Galette with Spiced Pecans, Apple Cider Caramel and Vanilla Ice CreamBaked Oysters “Josh-E-Feller”Baked Oysters “Josh-E-Feller” with spinach, soppressata, garlic cream, parmesan breadcrumbsBest Friends with seared scallops, cured pork belly with pomegranate molasses and chili garlic drizzleBack by popular demand is our Best Friends. Seared u10 eastern sea scallops with cured pork belly. Pomegranate molasses and a chili garlic drizzle for a match made in heavenClam Spaghettini “Salty’s Style”Try Salty’s classic Clams and Linguine where we take giant cherrystone clams from New England and bake them with garlic herb butter, romano toscano and chili herb breadcrumbs. Accompanied by spaghettini (spag-eh-tini) sautéed in garlic, shallot, butter and tossed with fresh herbs, chili flake and a touch of cream.Harissa Clams and Mussels with smoked tomato, leek, fennel, sweet vermouth, ‘nduja toastSourced from our friends at Tayler Shellfish, come and try Harissa Clams and Mussels with smoked tomato, leek, fennel, sweet vermouth with a grilled baguette smeared with a sweet and spicy Calabrian pork based spread called ‘nduja (new-huh).King Salmon and Halibut Brochette with Mango SalsaIn light of the season of salmon and stone fruits coming to an end this year, our chefs present this exciting summer dish. Brochettes, or skewers will be loaded up with generous chunks of salmon and halibut.Chimichurri Rubbed Salmon with chorizo bolognese, tagliatelle, micro basilThis bold tagliatelle dish comes with chimichurri rubbed salmon. The chimichurri is made by pulsing together flat leaf parsley, garlic, diced red onion, red wine vinegar, lemon juice, zest and olive oil.Smoked Salmon Rillette with gherkin, pickled onion, caper berries, rosemary crackersStarting with a shareable dish, this appetizer plays with delicate belly meat of the salmon. Blended with creme fraiche, sweated shallot, lemon juice, salt, minced chives and white pepper, this rillette should be a smooth consistency.Pan-Roasted Alaskan Halibut with Tomato-Braised Grean Beens, Truffle AioliIt's time to celebrate our Just for the Halibut festival at all Salty's.Garlic-Chili Prawns with Tomato, Cilantro, Lime, Crushed Avocado, Grilled BaguetteThis is a fun play on a classic scampi with big, bold flavors and a cool twist on the plate.Maine Lobster SpaghettiThink about Lobster… think of spaghetti, now think of the two mixed together to make our delicious Maine lobster spaghetti, so simple it's silly.Lobster Carbonara with Spaghetti, Pancetta, English Peas, ParmesanLobster from Maine meets pork belly from Salty's chefs in this rich carbonara with fresh English peas, toasted garlic and olive oil.“Angry” Style Dungeness Crab with Sambal Orange GlazeJanuary is the beginning of Salty’s "You Crack Me Up" Crab festival and we kick it off in 2016 with an all-time favorite.Langoustine-Stuffed Coho Salmon with Israeli Couscous and Wild Rice Pilaf and Sun-Dried Tomato-Braised KaleClassy ideas beget classy results. Basted in garlic butter and stuffed with langoustine tossed in mascarpone, lemon juice and fresh herbs, this September coho salmon dish is a delightful ensemble of culinary expression.Green Goddess AoiliGreen goddess aioli is a dressing that is vibrant green and packed with an herbaceous punch.