"Be Shellfish, Eat Me" Crustacean Festival 2017
As winter turns to spring, Salty's chefs celebrate crustaceans. You'll want to come to Salty's to enjoy our Crustaceans Festival Menu with all items available now through March 22. Start with Salty's Baja Blue Prawn Cocktail and we think you'll especially enjoy our Garlic Chili Prawns or try our Maine Lobster Spaghetti. Yum! March is Washington Wine month. It's an annual celebration of Washington State's award-winning industry. Salty's sommeliers love serving Washington wine because its mouth-watering acidity and bold-fruit profiles complement our chefs' seafood cuisine. At Salty's we invite you in to enjoy a bottle of Washington wine in March and we'll give you a $20 promotional gift card for a return visit. We look forward to serving you!
escabeche of carrot, japanese radish, kohlrabi and fresno chile, yellow tomato "cocktail"
Momma always said, "Don't play with your food," but this dish is a fun play on peel and eat shrimp with cocktail and lemon. Our chefs begin by poaching deveined, shell-on, 16/20 count Mexican blue shrimp. After being chilled in their poaching liquid to remain moist and succulent, 7 beautiful blue prawns are served alongside tender-crisp pickled vegetables and a bit of spicy yellow tomato cocktail sauce. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
tomato, cilantro, lime, crushed avocado, grilled baguette
A classic scampi with a twist, big bold flavors and a cool plate up. 13/15 prawns are sauteed then deglazed with a mix of garlic, shallot, green onion, cilantro, lime juice, soy sauce, fish sauce, chili flakes, olive oil, aji mirin and sesame. Lastly, they are cooked and then finished with a chunk of butter to make it saucy. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
smoked tomato and roasted pepper brodo, 'nduja, fennel, oregano, preserved lemon pangratatto
Think about lobster … think of spaghetti, now think of the two mixed together to make our delicious Maine lobster spaghetti, so simple it's silly. Our chefs start by quickly searing chunks of 'nduja with sliced leeks shaved garlic, and diced fennel. Once caramelized, deglaze with white wine, add the stock, pasta and butter, then let a sauce form. At the end, we add the lobster, fresh lemon juice and fresh oregano. Lastly, the dish is garnished with preserved lemon pangratatto. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)