Aww Shucks | Bivalves Festival
October 5th - November 1st, 2017
Fall is arriving and so are some of Salty’s most astonishing dishes. Come in and join us in our annual Bivalves Festival starting October 5th and lasting until November 1st, 2017.
What is a bivalve?
A bivalve is a class of marine and freshwater molluscs that have laterally compressed bodies enclosed by a shell consisting of two hinged parts. They include clams, oysters, cockles, mussels, and scallops. That’s a lot to celebrate so be sure to join us for Lunch, Dinner and brunch on the weekends.
smoked tomato, leek, fennel, sweet vermouth, ‘nduja toast
This is a robust shellfish dish showcasing Taylor Shellfish Farms, product and the bold flavors of the Mediterranean.The clams and mussels are sautéed with thinly sliced leeks, oregano and olive oil before being deglazed with sweet vermouth and simmered with the smoked tomato harissa sauce and butter. The ‘nduja toast will be served alongside.(If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
garlic herb butter baked cherrystone clams, romano toscano, chili herb breadcrumbs
This is a fun play on the classic clams and linguine. It will be large clams that are stuffed and baked until bubbly and delicious and then served with a nest of saucy spaghettini noodles. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
seared scallops, cured pork belly, pomegranate molasses, chili garlic drizzle
This is a match made in heaven. Sweet pan seared scallops married with tender, fatty and crisp slab bacon chunks are the grownup equivalent of peanut butter and jelly, absolutely made for each other! We tried very hard on this dish to create a harmony that is simple, elegant and perfectly balanced. It doesn't have any components to it that aren’t needed. There is no starch or salad or much in the way of any unessential parts that detract from the message of the dish. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)
kale, soppressata, garlic cream, parmesan breadcrumbs
This is Columbia River Chef Josh Gibler’s spin on oysters Rockefeller, hence the name. We have switched a few ingredients around but maintained the spirit of the dish. These beauties will be served on a bed of rock salt to hold them in place. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)