Pecan 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.
Salmon 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.
Prawn 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 turnips
Clam 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.
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.
Green Goddess AoiliGreen goddess aioli is a dressing that is vibrant green and packed with an herbaceous punch.