Skip to content 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 Brochette with charred tomato risotto, roasted corn, fall crop spinach and radicchio topper, ‘nduja vinaigretteThis is a fun play on the fresh flavors of summer, reminiscent of a weekend backyard BBQ with a touch of refinement.King 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 slawThis is a fun play on the fresh flavors of summer, reminiscent of a weekend backyard bbq with a touch of refinement. A juicy sweet and spicy peach bbq glaze adds a bit of summertime drama to grilled King salmon. A crunchy fennel and corn slaw rounds out the flavors.Salmon “BLTA” Salad with avocado coulis, heirloom tomatoes, hand torn croutons, microgreensThe best of the salmon is hitting your plate at Salty’s! Our chefs are serving a refreshing salad to keep you cool. Cured salmon belly “bacon” is the highlight with supporting roles played by a smooth avocado coulis, juicy heirloom tomatoes and hand torn croutons with a sprinkle of micro greens.Seafood Cioppino with wild salmon, halibut, manila clams, mussels, prawns, dungeness crab, grilled fremont sourdoughA true west coast classic, we love putting this seafood stew on our menu in the summer. The seafood is at it’s peak and the produce is bursting with the vibrant flavors that only come about in the summer. Savory and robust, rich without being heavy, this is a perfect dish to enjoy with a glass of wine on the patio.Salmon Lox “Bruschetta”burrata, heirloom tomato, micro basil, broken balsamic vinaigretteSalmon Mousse Garlic Herb Crostini, Mezze MixTry out this dish which showcases fresh salmon in a casual and easily approachable way. It may seem simple but don’t let that deceive you. This dish comes with a creamy and well flavored salmon mousse to spread on crispy crostinis which are seasoned with olive oil, garlic, fresh chopped herbs, pepper and salt. The mousse contains smoked salmon blended with with cream cheese, mayonnaise, dill, chives, mustard powder, lemon zest, lemon juice, Tabasco, salt and pepper. The crostinis fill the place of a cracker for dipping and spreading.Crab Stuffed Sockeye SalmonOne of the best pairings is lean and flavorful salmon loaded with rich and aromatic crab stuffing…and that’s what you’re going to get. Our chefs fold together equal parts of the Dungeness and Deep Sea Red crab with goat cheese, cream cheese, minced shallots, fresh parsley, tarragon, thyme, chives, lemon zest, lemon juice, salt and white pepper. This dish is paired with a creamy herb risotto and frisee and then tossed with our house-made lemon vinaigrette prior to being placed atop the salmon.Cedar 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 prosciutto. Grilled and nestled over an earthy mushroom risotto, the saltimbocca prawns are finished with oil-cured and oven-roasted red grape tomatoes. Salty's chefs are proud of their risotto made with Carnaroli rice (its longer grain gives the rice a better flavor profile without becoming gummy or overcooked). We use a blend of forest mushrooms including winter chanterelles, shiitake, oyster, beech and crimini tossed with olive oil, garlic, shallot, salt and pepper before roasting.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. The spaghetti is finished in the classic style with a cracked egg, cracked black peppercorns and Parmesan cheese and a sprinkling of fresh herbs. (Try our recipe if you can't make it into Salty's, adjusted for the home cook.)16 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 local stone fruit salsa and smoked pepper coulisIn 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.“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.