It's time to tease your palate with the sassy flavors of spring in the Great Pacific Northwest. Are you ready? Here are a few dishes on our new dinner menu that Salty's chefs want to point out to you just to make sure you take note of their particular faves:
prawn, scallop, octopus, chili tomato cocktail, avocado, warm tostadas
Southwestern style flavors highlight a chilled seafood mix of poached prawns, bay scallops and charred octopus (yes, of course, all fresh as our chefs insist). Served in a bright acidic tomato cocktail with avocado and warm red tostadas that you'll want to break up and dip away and then ask for more if you want (you'll want). Just so you know, the cocktail is a wonderful classic campechana made with onion, tomato, jalapeno, cilantro, lime and lemon and orange juice, Worcestershire, Tabasco and a hit of ketchup all combined for an amazing sassy flavor complementing the seafood. Does this sound good?
Alaskan Halibut Provencal (Kodiak, Alaska)
herbed couscous, grilled artichokes, tomato
Ah, Halibut, you have returned to Salty's to great fanfare. Is this Nirvana, we ask? This halibut is pan seared in oil for a golden brown copper crust, finished with herbed couscous and grilled artichokes. The couscous is pearl sized Israeli pasta cooked with saffron-infused water, tossed with olive oil, lemon and herbs (not to overwhelm our halibut). The beautiful preserved artichokes are char grilled and finished with lemon vinaigrette (is your mouth watering yet?). The tomato sauce is Provencal with everything you would expect (think olive oil, garlic, shallot, vine-ripened tomatoes, white wine, basil, fennel seed, thyme, lavender and salt). As a finale, the dish is dusted with ricotta pressed, salted and dried (aka salata) for a great effect. Ah, spring, how can we thank you enough for Halibut?
Hawaiian Ahi Tuna (Oahu, Hawaii)
portuguese sausage rice, passion fruit habanero vinaigrette, napa slaw
Do you love Hawaii? Salty's chefs deliver it to your plate in the grand form of brilliant red ahi tuna flown in fresh from Oahu. The tuna is dusted in a Japanese Togarashi spice mix, grilled and sliced razor thin. It's served with steamed calrose rice tossed with cooked Portuguese sausage, green onions and sesame seeds. It's striped with a tart and hot passion fruit habanero vinaigrette. A tuft of slaw with shredded napa cabbage, green onion, cilantro, daikon radish sprouts is tossed with our pickled Japanese vegetables in a lemon vinaigrette. A purple orchid from none other than Hawaii dresses up the plate.
7oz Filet Mignon (Midwest - Misty Isle Farms)
asparagus with ham, truffle ricotta, merlot demi-glace
Salty's chefs tested 12 filets to find this premier upper choice "never never" filet which means never antibiotics, never hormones and an all-vegetarian diet. This beautiful silky filet mignon from Misty Isle Farms is seasoned with salt and pepper and grilled. It's paired wonderfully with blanched asparagus spears wrapped in prosciutto and grilled. It's all topped with a ricotta mixed with truffle salt and oil. A merlot demi-glace brings it all together. Does this sound good?
If this doesn't tease your palate, here are our menus, all new:
Be sure to tell us what you think when you come enjoy the sassy flavors of spring.