Skip to content Reserve Now Knife and Fork Mussel Bruschettawith smoked Mediterranean mussels, gremolata and saffron aioliClam Linguinewith calabrian chili, pancetta, creme fraiche and pecorino toscanoGrilled Coho SalmonGrilled Salmon Coho with beet brined gnocchi, mama lil's and butternut cream, baby kale, warm bacon vinaigrette Orange Ginger Marinated Salmon SkewersOrange Ginger Marinated Salmon Skewers with Aromatic Slaw and Thai Lime Dressing Pan Seared Halibut SteakPan Seared Halibut Steak with harissa fingerlings, asparagus, lobster saffron creamGarlic Chili Scallops and PrawnsGarlic Chili Scallops and Prawns Pork Belly Fried Rice, Pea Shoots, Miso VinaigretteCrispy Szechuan Pepper ShrimpCrispy Szechuan Pepper Shrimp with a Soy Mirin Marinade, Green Onion Aioli and Ginger Chili Pepper PureeKing Crab Claw CocktailKing crab claws served with our Green Goddess aioli, cocktail sauce and preserved lemon remoulade.PNW Crab DipMozzarella and cream cheese baked with Snow and Dungeness crab and served with baguetteCrab Stuffed PrawnsCrab Stuffed Prawns with wild rice pilaf, cauliflower puree, watercressCrab Stuffed SteelheadCrab Stuffed Columbia River Steelhead with saffron risotto, frisee and herb salad, banyuls vinaigretteCrab LinguineCrab Linguine with san marzano tomato, calabrian chile, roasted garlic, pancetta, basil, romano toscanoDungeness Crab SaladDungeness Crab Salad with fennel, blood orange, watermelon radish, pea shoots, mint, harissa yogurt, white balsamic vinaigrettePecan Bourbon Bread PuddingWe spiked this bread pudding with bourbon. Yep. Bourbon. Somehow the bourbon cuts the sweet custard like filling in just the right cozy, comforting way.Slow Roasted Prime RibYes, here it is!!! We couldn’t possibly celebrate the holiday season without it. This juicy certified angus Slow Roasted Prime Rib is featured for this month only and this month only. Zio’s Rigatoniwith Italian sausage, garlic and shallotMoons Over My Clammywith olive oil, herbs and micro greensFried Razor Clamswith Preserved Lemon and Caper RemouladeSalmon and Halibut Brochettewith charred tomato risotto, roasted corn, fall crop spinach and radicchio topper, ‘nduja vinaigretteKing Salmon and Halibut Brochette local stone fruit salsa and smoked pepper coulisThe best of the salmon is hitting your plate at Salty’s!Lavender Honey Salmon mixed greens, summer berries, spiced pistachios, chevre, sherry vinaigretteSlowly cooking honey with lavender makes a delicious glaze for our wild salmon, the main ingredient in this meal-size salad.Grilled King Salmon with sweet and spicy peach BBQ glaze and sliced fennel slawGrilled King Salmon with sweet and spicy peach BBQ glaze and sliced fennel slawSalmon “BLTA” SaladSalmon "BLTA" Salad with avocado coulis, heirloom tomatoes, hand torn croutons, microgreensSeafood CioppinoSeafood Cioppino with wild salmon, halibut, manila clams, mussels, prawns, dungeness crab, grilled fremont sourdoughSalmon Lox “Bruschetta”burrata, heirloom tomato, micro basil, broken balsamic vinaigretteSalmon Mousse Garlic Herb Crostini, Mezze MixThis dish comes with a creamy and well flavored salmon mousse to spread on crispy crostinis Crab Stuffed Sockeye SalmonOne of the best pairings is lean and flavorful salmon loaded with rich and aromatic crab stuffingCedar Plank Roasted King SalmonOur chefs start by brining the fish and infusing smoke flavors into the meat. Then our chefs cook the meat on a plank of cedar which has been soaked in water to impart both flavor and moisture.Wild Alaskan Halibutwith forest mushroom and asparagus ragout, chimichurri roasted fingerlingsHalibut ProvencalHalibut Provencal, Lemon Risotto, Aged BalsamicGrilled Halibut with Dungeness CrabGrilled Halibut with Dungeness Crab, Avocado and Feta Salad, Chipotle Rice Pilaf, Aleppo Chili OilPrawn Saltimbocca with Roasted Forest Mushroom Risotto, Olive Oil-Cured TomatoPrawns stuffed with fresh mozzarella cheese and sage are wrapped in Italian prosciuttoLobster 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 oil16 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 and cured pork bellyBack 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 butterHarissa Clams and MusselsSourced from our friends at Tayler Shellfish, come and try Harissa Clams and Mussels Chimichurri Rubbed Salmon with chorizo bolognese, tagliatelle, micro basilThis bold tagliatelle dish comes with chimichurri rubbed salmon. chorizo bolognese, tagliatelle and micro basilSmoked Salmon Rillette with gherkin, pickled onion, caper berries, rosemary crackersStarting with a shareable dish, this appetizer plays with the delicate belly meat of the salmonPan-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.“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.