"The Wild Ones!" Featured

"The Wild Ones!" Festival
"The Wild Ones!" Festival

"The Wild Ones" Festival

Limited Availability: July 13 - August 9, 2017

The sun is out and summer is officially here. Just in time to continue our “Wild Ones” Salmon Festival. Join us for lunch and dinner to try our new festival dishes engineered to pay respects to this delicate salmon meat. Whichever dish you go with, you are assured to be satisfied.

Grilled King Salmon
lemon herb risotto, heirloom tom ato, olive, piquillo peppers and feta, crispy prosciutto

This Grilled King Salmon is paired with herbaceous and lemony risotto and topped with a vibrant, rustic olive tapenade. The risotto is cooked with sweet onion, white wine, vegetable stock and a bit of lemon zest. Lastly, the chefs top it off with a bit of finely julienned and fried prosciutto.  (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Fresh Alaskan Sockeye
sweet and spicy peach bbq glaze, shaved fennel, onion and charred corn slaw, coconut rice

Relish in our sweet and spicy peach BBQ sauce that is blended to a smooth consistency and glazed on the Fresh Alaskan Sockeye. This dish is completed with fresh onion and charred corn slaw.(If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Salmon “BLTA” Salad
salmon belly “bacon,” heirloom tomato, avocado coulis, micro basil

Our Chefs start with a smooth puree of avocado, sour cream, lemon juice, white pepper and salt that is pushed across the plate. Topped with sliced heirloom tomatoes and the salmon belly bacon, the dish is finished with lemon vinaigrette drizzle, micro basil, and torn croutons. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

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