Festival Dishes (17)
Salty's Seafood Festivals were created to feature Northwest seafood at the peak of harvest. When seafood is in season, it not only tastes best, but also can be purchased at a more favorable price — we pass the savings along to you, our guests. We like to think of Salty's as "America's Great Escape"; where you can escape and enjoy the bounty of the Northwest at its freshest and finest.
May: Pan-Roasted Sitka Sound Alaskan Halibut
Saturday, 27 April 2013 10:03
May: Pan-Roasted Sitka Sound Alaskan Halibut With Forest Mushroom Risotto Cake, Tomato-Braised Green Beans, Truffle Aioli. Available April. 26 to May 31, 2013.
April: Good Golly Petrale! Lobster-Stuffed Petrale Sole
Wednesday, 03 April 2013 08:12
April: Good Golly Petrale! Lobster-Stuffed Petrale Sole with Creamed Spinach Au Gratin, Wild Rice Almond Pilaf, Tomato Hollandaise. Available Mar. 28 to April. 26, 2013
March: Grilled Colossal Prawn Skewers
Friday, 01 March 2013 10:34
These prawns are not jumbo, they are colossal, which means huge!!! Our chefs grill these amazing prawns with a wonderful lacquer made with blood oranges... Served from Feb. 28 to Mar. 27.
February: Rock Shrimp Linguine
Monday, 04 February 2013 00:00
Available Jan. 31 - Feb. 27: Rock Shrimp Linguine With Foraged Mushrooms, Roasted Shallot, Harissa Breadcrumbs: Get out of the cold and enjoy this magnificent blend of tender rock shrimp and earthy foraged mushrooms sautéed with sweet roasted shallot and perfectly cooked linguine pasta. We finish it with spicy harissa-scented breadcrumbs, the southern Italian way. Have you heard of...
January: Dungeness Crab-Crusted Ling Cod
Tuesday, 01 January 2013 07:10
Paired with Domaine Ste. Michelle Blanc de Blanc. The Dish: Come celebrate Salty's "You Crack Me Up" Crab Festival in January. It's the perfect time of year for crab. We're serving you a wonderful Westport Dungeness crab mixture over breaded and baked crisp Sitka Sound Pacific ling cod. Our dish is served over brandied leeks with crispy fried potatoes and a Provencal tapenade. Salty's Sommelier suggests you pair it with Domaine Ste. Michelle Blanc de Blanc with its fruit forward crisp green apple and lemon-lime notes...
December: Dungeness Crab Legs Three Ways
Thursday, 29 November 2012 00:02
Celebrate the Holidays with Dungeness Crab Legs Three Ways and Columbia Valley Seven Hills Riesling! We want to dazzle you with nutcracker magic and our Northwest holiday cuisine. It's crab season, when our favorite crustaceans are filled with the most sweet, succulent meat. In honor of crab season, Salty's chefs will offer you three delectable crab preparations on one plate. Our Dungeness Crab Legs Three Ways appetizer highlights the versatility of Dungeness crab by showing off its sweetness and how beautifully it works with both bold and mild flavors alike.
