Pricing is available with purchase of entrée

(while supplies last)

Miradou, Cote de Provence Rose

Fresh King Salmon Poke 2012 France 32.
cucumber, walla walla sweet onion, sesame, Light dried berries and black pepper
hiwa kai lava salt, ginger wonton crisps 12.
Wine Pairing: Barnard Griffin, Sauvignon Blanc.8.
Cabernet Sauvignon, Paripaso
2011 California 22.
Honey Walnut Jumbo Prawns Blackberry, plum and juicy soft tannins
coconut milk battered and tossed with a sweet
honey dressing, finished with candied walnuts 16.
Wine Pairing: Brut, Domaine Ste Michelle, Washington 8.

Kestral, Rose, 2012, WA 9/29.

Blackened Albacore Tuna

5-spice rice, cucumber “noodles”, WHITE WINE
apricot chutney 24. Chardonnay, Hogue
Wine Pairing: Ste Michelle Riesling Cold Creek WA 9
Columbia Valley 2011, Washington 7/24.
Chardonnay, Seven Falls
Grilled Alaskan Halibut Wahluke Slope 2011, Washington 9/30.
pence farms apricot chutney, pistachio studded Chardonnay, Arrowood
saffron cous cous, basil oil 32. Sonoma 2009, California 12/35.
Wine Pairing: Jovino: PInot Gris,
Sparkling, Domaine Ste Michelle Brut
Columbia Valley, Washington 8/28.
Grilled Wild King Salmon Sauvignon Blanc, St Suprey
shaved fennel slaw with charred corn, 2010, California 9/29.
saracha honey bbq, sticky rice 32. Riesling, Ste Michelle Cold Creek
Wine Pairing: Pinot Noir, Firesteed OR 11.
Columbia Valley 2010, Washington 9/29.
Dungeness Crab Mac ‘n’ Cheese Pinot Gris, Jovino
cypress grove chevre, tillamook white Willamette Valley 2012, Oregon 9/29.
cheddar, herb breadcrumbs 24.
Wine Pairing: Chardonnay, Seven Falls WA 9 .

Three Piece Halibut Fish & Chips RED WINE

tempura battered with wicked tartar 24. Cabernet Sauvignon, Hogue
Beverage Pairing: Trumer Pilsner
Columbia Valley, Washington 7/24.
Cabernet Sauvignon, Seven Falls
Grilled California Troll Caught Salmon Wahluke Slope 2009, Washington 11/34.
over local spinach and potato hash,
Merlot, Jones of Washington
mustard aioli 34.
Wine Pairing: Pinot Noir, Lange OR 13. Wahluke Slope 2008, Washington 10/33.
Malbec, Pascual Toso
Mendoza 2011, Argentina 8/27.
Pinot Noir, Firesteed
Willamette Valley 2011, Oregon 11/33.
7-25 to 7-31 Snow Pass Coho Salmon Pinot Noir, Lange
Willamette Valley 2011, Oregon 13/39.
8-01 to 8-07 Alaskan Halibut Location E, Red Blend
2011, Spain 12/38.
8-08 to 8-14 S.E. Alaskan Halibut Cheeks
Our luck in geography is one to celebrate. Whether here as a *Consuming raw or undercooked meats, poultry, seafood,
local or traveler, for a special occasion or simple one, thanks shellfish, or eggs increases your risk of foodborne illness,
for gathering around our table. especially if you have certain medical conditions.
– Exec. Chef Paolo Carey-DiGregorio

07/18/13
 Chilled Appetizers
Taylor Shellfish Oysters You Crack’em Dungeness Crab Legs
on the Half Shell* westport washington crab legs served
raspberry pink peppercorn with drawn butter and lemon 24. gf
mignonette 14/26. gf (choose ½ lb. red king crab for 28.)

Black Tiger Prawn Cocktail Salty’s Grand Seafood Tower* Alki Sushi Roll
five each, served on crushed ice, alaskan red king crab, washington spicy alaskan snow crab, tempura
house cocktail sauce 10. gf dungeness crab, alki sushi roll, asparagus, daikon sprouts, g&d lox 16.
poached black tiger prawns, sea
Local Manila Clams scallop ceviche, white miso- Willapa Bay Oyster Shooters*
half pound with white miso dressing, marinated clams, taylor shellfish bloody mary cocktail sauce and house-
cilantro, citrus 9. oysters 49/84. infused habanero vodka 2. each gf

Washington Coast Sea Scallop Ceviche*

Dungeness Crab Cocktail roasted jalapeño, mango salsa,
trio of sauces: chipotle aioli, citrus vinaigrette 12. gf
cocktail and red pepper remoulade 15.

Hot Appetizers
Coconut-Crusted Black Tiger Prawns Fried Monterey Bay Calamari
pineapple chutney, plum-infused house-pickled peppers,
housemade thai chipotle aioli 12.
chili sauce 12/18.
Ocean Trio Slow-Roasted Prime Rib Sliders
Dungeness Crab Cake dungeness crab cake, thinly shaved prime rib, brioche
roasted piquillo pepper remoulade, fried monterey bay calamari, bun, horseradish mayonnaise,
micro herb salad 16. coconut-crusted prawns 28. gruyère cheese, caramelized
sweet onions, au jus 12.
Sautéed Local Manila Clams
house-made sausage, chardonnay Bruschetta Trio
butter sauce, essential toasted oil-cured tomato with fresh
pugliese bread 10/18. mozzarella, balsamic-marinated figs
with chèvre and italian white
bean purée 14.

Soup and Salads

add bay shrimp 3.5, add crab 5.5, add blue cheese 2.5

Salty’s World-Famous Seafood Chowder

surf clams, oregon bay shrimp, scallops,
washington potatoes, applewood smoked bacon Cup 7. Bowl 9.

Summer Harvest Artisan Romaine Caesar

cypress grove chèvre, candied walnuts, fresh berries, buttered focaccia croutons, parmesan crisp,
strawberry-infused white balsamic vinaigrette 9. gf traditional caesar dressing 8.

Mixed Field Greens Oregon Bay Shrimp Louie

grape tomatoes, english cucumbers, house croutons, asparagus, cucumber, grape tomato, egg, black olive,
choice of balsamic, ranch, blue cheese, strawberry- house croutons, classic louie dressing 12.
infused white balsamic or thousand island dressing 8. all crab for 3. more

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of
foodborne illness, especially if you have certain medical conditions.

this menu features sustainable seafood

Executive Chef Paolo Carey-DiGregorio gf = Gluten Free
05/29/13 Corporate Chef Jeremy McLachlan mp = Market Price
 Seafood
Salty’s Signature Seafood Dishes
Northwest Seafood Paella Salty’s Seafood Pasta
wild salmon, prawns, clams, alaskan cod, smoked jumbo prawns, dungeness crab, sea scallops,
chicken and house-made sausage “dirty” rice 27. gf lemon mascarpone, shaved parmesan 28.

Alaskan Ling Cod Oscar Grilled King Salmon

dungeness crab, grilled asparagus, artichoke tapenade, oil-cured heirloom tomatoes, saffron
tarragon-infused hollandaise 29. gf and pistachio-studded israeli couscous 32.
make it halibut 10. served simply with baby potatoes and local vegetables 28

Fried Seafood “Martini” 10-oz. Maine Lobster Tail

wild salmon, alaskan true cod, clams, roasted in vanilla bean-infused butter, served
black tiger prawns, beer-battered fries 28. over dilled baby potatoes and locally
just fish ’n’ chips (choose salmon or true cod) 16. harvested vegetables 48. gf

1-lb. Bering Sea King Crab Legs Mixed Seafood Grill

basted in lemon-herb butter and served with roasted brochettes of wild salmon, sea scallops and prawns
petite rainbow potatoes and local vegetables 59. gf served over local vegetables 32. gf

Live Tanks
served with roasted petite rainbow potatoes and locally harvested vegetables gf

2.5-lb. Washington LIVE Dungeness Crab 2-lb. LIVE Kittery Maine Lobster
market price market price

Steaks and Chicken

all steaks are served with roasted garlic-whipped washington potatoes
Salty’s Restaurants are proud to partner with Certified Angus Beef (CAB) program for all of our steaks.
This beef is humanely raised and is never given antibiotics or hormones, resulting in excellent flavor and juiciness.
CAB are raised on local farms in Eastern Washington. Our steaks are all-natural choice. Enjoy!

Peppercorn-Crusted New York Surf and Turf

12-oz. cut, topped with creamy rogue river blue cheese 10-oz. grilled lobster tail basted in lemon-herb butter
and merlot demi-glace 54. gf paired with a 6-oz. filet mignon 75. gf

Filet Mignon Gerry Kingen Burger

6-oz. center cut wrapped in applewood-smoked house-made brioche bun, bacon, tillamook
bacon and finished with demi-glace 45. gf cheddar cheese, butter lettuce, tomato, house pickles,
secret sauce, beer-battered fries 17.
Top Sirloin
8-oz. cut, basted with sweet cream butter and Wood Oven-Roasted Chicken
finished with grilled onions 29. gf herb marinated with balsamic fig tapenade,
arugula and saffron couscous 22. gf

Salty’s Fabulous Family Feast 59. per person

choose two items from each course
entrées include chef select vegetables and sauces

1st Course 2nd Course Dessert Course

Taylor Shellfish Oysters Grilled Ling Cod Dessert Sampler Created by
Coconut Prawns Grilled Alaskan King Salmon Pastry Chef Jena Sorbera
Monterey Bay Calamari Certified Angus Beef Top Sirloin Ask Your Server
Bruschetta Sampler Wood Oven-Roasted Chicken for Our Daily Creation

Fabulous Feast Enhancements

2-lb. Live 1-lb. Alaskan Red 1-lb. Grilled Eastern 2 1/2-lb. Live
Maine Lobster mp King Crab Legs mp Sea Scallops mp Dungeness Crab mp

Alki Beach You could Win Free Brunch for a Year! Sign up for e-mail
or Like us at Facebook.com/saltysportland
05/29/13
 Pike IPA, WA
Manny’s Pale Ale, WA
Salty’s Salmon Amber, WA
Bud Light, MO
Mac & Jack African Amber, WA Spicy Moscow Mule
Ninkasi IPA, OR house-infused habanero vodka, lime,
Widmer Hefeweizen, OR ginger beer 10.
Fremont Summer Ale WA
Trumer Pils, CA Berry Best Cosmo
Rainier Lager, WA house-infused berry vodka, lime,
Guinness Stout, Ireland cranberry, framboise float, up 9.
Stella Artois Pilsner, Belgium
The OMG
finlandia grapefruit vodka, st germain
elderflower liqueur, champagne, fresh
grapefruit juice, on ice 12.

Huckleberry Lemon Drop

Caramel Apple Sparkler 44° north mountain huckleberry vodka, triple
martinelli’s sparkling apple cider, cranberry, sec, fresh lemon juice, sugared rim, up 9.
caramel, cinnamon & apple 5.
Cucumber Basil Gimlet
Fantasy Lemonade aviation gin, lime, english cucumber,
choose kiwi, strawberry, mango, peach 4. basil, cucumber dry soda 9.
Tropical Iced Tea Stained Glass Martini
lemonade, cranberry, iced tea, tropical tweak 5. glass vodka, grifford violette liquour, lavendar
Milk Steamer infused simple syrup, champagne, up 12.
hazelnut, vanilla, caramel, almond 4.

DRY Soda
cucumber or blood orange 4.

Aqua Panna 4. Sparkling Mai Tai

bacardi rum, champagne, pineapple, orange
San Pellegrino 4. and lime juices, orgeat syrup, rocks 10.
Thomas Kemper Root Beer 4. Prickly Pear Margarita
el jimador blanco, triple sec, prickly pear purée 9.

Mammoth Margarita
el jimador blanco, triple sec, coronita, lime salt 15.

Bite of Seattle - July 19-21

Cooking with Class - September 10
October Brewmasters Dinner - October 19
Johnny Appleseed
house-infused cinnamon jack daniels, hard
apple cider, lemon, rocks 10.

Whiskey Fig Fashioned

fig-infused early times whiskey, southern
Come Back and Join Us in the Bar for Happy Hour:
comfort, dry orange soda, orange bitters 10.
Monday-Friday 3-6pm
Saturday-Sunday 4-6pm
Daily 9-10pm