SALT Restaurant & Bar
OpenTable Diner's Choice for "Best Ambiance and Outdoor Dining" on the Westside
Indulge in waterfront dining perfection at SALT Restaurant & Bar, a renowned Marina del Rey restaurant. With breathtaking marina views, our culinary oasis sets the stage for an unforgettable dining experience. With the expertise of our culinary team, we transform timeless dishes into modern marvels, bursting with bold flavors. Our menu is a celebration of seasonal ingredients sourced from local land and sea, ensuring a fresh and unforgettable feast with every visit.
Open Daily. Brunch: 7am-2pm. Dinner: Sunday-Thursday 4pm-10pm. Friday-Saturday: 4pm-11pm. Happy Hour: 2pm-6:30pm.
Weekday Brunch Menu Happy Hour Menu Dinner Menu
Order Online Executive Chef’s Weekend Brunch Menu
Stag's Leap Winery Dinner Christmas Eve & Christmas Day
TSAR NICOULAI CAVIAR
CLASSIC MALOSSOL CAVIAR | 95.00
crème fraîche, chives, lemon, kennebec potato chips
small sized pearls, dark black color briny flavor, gentle pop with a smooth finish
GOLDEN OSETRA | 185.00
crème fraîche, chives, lemon, kennebec potato chips
premium grade, medium sized pearls, light brown hue buttery and nutty - firm texture
RAW BAR
HAWAIIAN AHI TUNA POKE* | 22.00
yuzu ponzu sauce, macadamia nuts, cilantro, wasabi wonton chips
CHEF SELECTED HALF DOZEN OYSTERS* | 24.00
yuzu mignonette, classic cocktail sauce
CHILLED JUMBO SHRIMP COCKTAIL | 28.00
classic cocktail sauce, lemon
HALF MAINE LOBSTER COCKTAIL | 28.00
classic cocktail sauce, dijonnaise, lemon
HALF POUND KING CRAB LEGS | 58.00
chilled or steamed, cocktail sauce, dijonnaise
SEAFOOD TOWERS
cocktail sauce, dijonnaise, yuzu mignonette
PETITE PLATEAU* | 130.00
half maine lobster, 4 jumbo shrimp, 1/2# king crab legs, half dozen oysters
cocktail sauce, dijonnaise, yuzu mignonette
GRAND PLATEAU* | 220.00
whole maine lobster, 8 jumbo shrimp, 1/2# king crab legs, dozen oysters
cocktail sauce, dijonnaise, yuzu mignonette
TO SHARE
AVOCADO HUMMUS | 18.00
olive oil, crudités vegetables, grilled pita
24 MONTH AGED PROSCIUTTO DI PARMA | 24.00
di stifano burrata, arugula, olive oil, saba, sourdough
PAN FRIED CRAB CAKE | 22.00
blue crab, old bay aioli
CRISPY CALAMARI | 18.00
spicy aioli, lemon
MEATBALLS AL FORNO | 19.00
basil, parmigiano-reggiano, sesame seed sourdough
BLACKENED N.Z. LAMB LOLLIPOPS | 22.00
tzatziki sauce, roasted peppers
SOUP | SALAD
MAINE LOBSTER BISQUE | 18.00
chives
S.A.L.T. CAESAR SALAD | 16.00
romaine, "croutons", parmigiano-reggiano, caesar dressing
FIELD GREEN SALAD | 14.00
sunflower seed, fennel, radish, lemon vinaigrette
ROMAINE GREEK SALAD | 18.00
chopped romaine, red onion, kalamata olives, red bell pepper, cucumber, tomatoes, feta cheese, greek dressing
WEDGE SALAD | 18.00
egg, bacon, blue cheese, red onion, buttermilk dressing
ENTREES
JAPANESE MIYAZAKI WAGYU A5 | 32.00
miyazaki prefecture, southern japan
(3 ounce minimum)
GRILLED SCOTTISH SALMON | 42.00
za’atar spice, cucumber tzatziki, herb salad
STEAMED P.E.I. MUSSELS | 38.00
white wine, chorizo, garlic, sesame seed sourdough
GRILLED BRANZINO | 38.00
sweet peppers, salsa verde, herb salad
TOGARASHI SEARED AHI TUNA | 42.00
crushed avocado, ponzu, cilantro
SHORT RIB BOLOGNESE RAGÙ | 45.00
orecchiette pasta, parmigiano-reggiano, basil
HALF ROASTED JIDORI CHICKEN MARSALA | 46.00
asparagus, mushrooms, marsala chicken jus
OPEN-FACED NEW YORK STEAK SANDWICH | 48.00
sourdough, herb aioli, swiss, steak sauce, arugula
8 OUNCE PEPPER STEAK | 58.00
filet mignon, bacon, scallion, peppercorn, red wine jus
ON THE SIDE
CRISPY BRUSSEL SPROUTS | 14.00
thai basil, crispy onions, vietnamese chili sauce
KENNEBEC FRIES | 12.00
ketchup (truffle oil & parmesan upcharge +10)
MAC & CHEESE | 16.00
cheddar, breadcrumbs (lobster upcharge +12)
WHIPPED POTATOES | 14.00
butter, parsley
SAUTÉED WILD MUSHROOMS | 16.00
chives, sea salt
SAUTÉED BABY SPINACH | 14.00
butter, garlic
WINES BY THE GLASS
WHITE & ROSÉ
brut, domaine ste michelle 14 | 52
brut, nicolas feuillatte grand reserve 25 | 90
brut rosé, domaine ste michelle 14 | 52
rosé, chateau ste michelle 15 | 56
rosé, studio by miraval 15 | 56
prosecco, chloe 14 | 52
chardonnay, decoy 12 | 48
chardonnay, sonoma-cutrer 16 | 60
riesling, chateau ste michelle 14 | 52
pinot grigio, santa margherita 14 | 52
sauvignon blanc, mohua 14 | 52
sauvignon blanc, robert mondavi 14 | 52RED
pinot noir, intercept 15 | 68
pinot noir, calera 15 | 56
pinot noir, belle glos 18 | 68
cabernet sauvignon, bonanza 15 | 56
cabernet sauvignon, justin 18 | 68
merlot, rutherford hill 18 | 68
red blend, conundrum 15 | 56
red blend, tooth & nail possessor 16 | 60
zinfandel, oak ridge moss roxx 14 | 52
BEER
ON TAP | 9.00
lager | modelo ‘especial’ | mexico, abv: 5%
amber ale | pizza port chronic | california, abv: 4.8%
ipa | elysian ‘space dust’ | washington, abv: 8.5%
ipa | stone ‘delicious’ | escondido, ca, abv: 7.7%
pilsner | stella artois | belgium, abv: 5%
hazy ipa | ride on 10 | santa monica, ca, abv: 7.5%
golden ale | big wave | hawaii, abv: 4.4%
stout | guinness | ireland, abv: 4.2%
seasonal | samuel adams | boston
rotating tap handle... ask your serverBOTTLES | 7.00
bud light | stella artois | michelob ultra | corona | angry orchard hard cider | kona hanalei island ipa
COCKTAILS
CHAMOMILE RUM DAIQUIRI | 17.00
copalli white rum, italicus, lemon, chamomile infused simple
POINT WELL TAKEN | 16.00
jalapeno cilantro botanist gin, yellow chartreuse, st-germain, black pepper
DOUBLE INDEMNITY | 17.00
jack daniel’s single barrel rye, peychaud’s aperitivo, foro dry vermouth, carpano antica, orange bitters
BEET EN GENERATION | 17.00
beet infused Helix vodka, lemon, simple, ginger
WALKING IN LA | 17.00
jaja blanco tequila, pineapple juice, ancho reyes, lime juice, passion fruit, chamoy & tajin rim
THE SAILOR’S NEGRONI | 17.00
copalli cacao rum, carpano antica, pineapple infused aperol
S.A.L.T. MARGARITA | 17.00
casa dragones blanco tequila, curacao, lemongrass peppercorn agave, fresh lime, kefir lime salt rim
ESPRESSO ‘TINI | 16.00
guillotine vodka, caffé borghetti coffee liqueur, vanilla infused simple, espresso
BANANAAA | 17.00
don q select rum, giffard banana liqueur, pineapple juice, lime juice, coconut water, bitters float
DEL REY SPRITZ | 17.00
cucumber infused hendrick’s gin, aperol, carrot juice, lemon, simple, champagne float
BAY BREEZY | 16.00
ketel one mint & cucumber botanicals, st-germain, liquid alchemist strawberry purée, champagne float
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
TO START
YOGURT PARFAIT | 12.00
greek yogurt, local berries, toasted oats, honey
FRUIT PLATE | 20.00
farmers market fruit, saba, honey-poppy seed yogurt
AÇAÍ BOWL | 16.00
almond, chia seed, coconut, local fruit, house granola
HAWAIIAN AHI TUNA POKE* | 22.00
yuzu ponzu sauce, macadamia, cilantro, wasabi wonton chips
CHILLED JUMBO SHRIMP COCKTAIL | 28.00
house cocktail sauce, lemon
CRISPY CALAMARI | 18.00
spicy aioli, lemon
AVOCADO HUMMUS | 18.00
olive oil, crudités vegetables, grilled pita
SOUP | SALADS
NEW ENGLAND CLAM CHOWDER | 18.00
bacon, parsley
S.A.L.T. CAESAR SALAD | 16.00
romaine, “croutons”, parmigiano-reggiano, caesar dressing
FIELD GREEN SALAD | 14.00
sunflower seed, fennel, radish, lemon vinaigrette
24 MONTH AGED PROSCIUTTO DI PARMA | 24.00
di stifano burrata, arugula, olive oil, saba, sourdough
GRILLED SALMON SALAD | 28.00
field greens, shaved vegetables, seaweed salad, avocado, sprouts,
sesame seed, ginger vinaigrette
LOBSTER COBB SALAD | 30.00
field greens, avocado, egg, tomato, blue cheese, bacon, house ranch dressing
MAINS
RISE ‘N’ SHINE | 19.00
two eggs any style, breakfast potatoes, toast,
choice of: bacon, turkey bacon or pork sausageSTEAK ‘N’ EGGS | 36.00
8 oz new york, 2 eggs your way, steak sauce, breakfast potatoes
BUTTERMILK PANCAKES | 19.00
blueberry, crème celeste, syrup
FRIED CHICKEN ‘N’ FRENCH TOAST | 26.00
brioche, vanilla cinnamon butter, maple syrup
HASS AVOCADO TOAST | 16.00
sesame sourdough, feta, seeds, chili, olive oil
BREAKFAST BURRITO | 20.00
chorizo, bacon, potato, roasted onions & pepper, cheese, salsa molcajete
SMOKED HAM BENEDICT | 20.00
spinach, béarnaise, herb salad
SMOKED ATLANTIC SALMON BENEDICT | 24.00
spinach, béarnaise, herb salad
FRENCH ROLLED OMELET | 22.00
boursin cheese, beurre blanc, herb salad
CHILAQUILES ROJOS | 22.00
eggs over easy, black bean, sunflower seed crema, chili morita, cotija
CARNITAS TACOS | 19.00
corn tortilla, cilantro, cabbage, lime, salsa molcajete
GRILLED JIDORI CHICKEN SANDWICH | 20.00
brioche bun, butter lettuce, b & b pickles, spicy cheese spread,
fries or salad
CALIFORNIA TURKEY CLUB SANDWICH | 22.00
sourdough bread, swiss cheese, bacon, lettuce, tomato, avocado, herb aioli, fries or salad
HAWAIIAN LOCO MOCO | 22.00
burger patty, jasmine rice, mushroom gravy, fried egg,
pickled onions, furikake
S.A.L.T. CHEESEBURGER | 20.00
brioche bun, cheddar, butter lettuce, onion, tomato, dill pickle, herb aioli, fries or salad
SHORT RIB BOLOGNESE RAGÙ | 38.00
orecchiette pasta, parmigiano-reggiano, basil
ON THE SIDE
PASTRY | 6.00
blueberry muffin or butter croissant
KENNEBEC FRIES | 12.00
ketchup (truffle oil & parmesan upcharge +10)
BACON | 6.00
TURKEY BACON | 6.00
PORK SAUSAGE | 6.00
BREAKFAST POTATOES | 9.00
DESSERTS
ESPRESSO POT DE CREME | 14.00
whipped cream, cookie crumbs
OLD-FASHIONED DARK CHOCOLATE CAKE | 14.00
chocolate sauce
BASQUE “BURNT” CHEESECAKE | 14.00
berries, saba
TIRAMISU | 14.00
coffee custard, italian cookie, cocoa
BLACK MARKET GELATO & SORBETS | 4.00
mango | coconut | raspberry
bourbon vanilla | dark chocolate | pistachio
sea salt caramel |espresso
COCKTAILS
CHAMOMILE RUM DAIQUIRI | 17.00
copalli white rum, italicus, lemon, chamomile infused simple
BEET EN GENERATION | 17.00
beet infused Helix vodka, lemon, ginger, simple
POINT WELL TAKEN | 16.00
jalapeno cilantro botanist gin, yellow chartreuse, st-germain, black pepper
DOUBLE INDEMNITY | 17.00
jack daniel’s single barrel rye, peychaud’s aperitivo, foro dry vermouth, carpano antica, orange bitters
WALKING IN LA | 17.00
jaja blanco tequila, pineapple juice, ancho reyes, lime juice, passion fruit, chamoy & tajin rim
THE SAILOR’S NEGRONI | 17.00
copalli cacao rum, carpano antica, pineapple infused aperol
S.A.L.T. MARGARITA | 17.00
casa dragones blanco tequila, curacao, lemongrass peppercorn agave, fresh lime, kefir lime salt rim
ESPRESSO ‘TINI | 16.00
guillotine vodka, caffé borghetti coffee liqueur, vanilla infused simple, espresso
BANANAAA | 17.00
don q select rum, giffard banana liqueur, pineapple juice, lime juice, coconut water, bitters float
DEL REY SPRITZ | 17.00
cucumber infused hendrick’s gin, aperol, carrot juice, lemon, simple, champagne float
BAY BREEZY | 16.00
ketel one mint & cucumber botanicals, st-germain, liquid alchemist strawberry purée, champagne float
BEER
DRAFT | 9.00
lager, modelo ‘especial’
mexico, abv 5%amber ale, pizza port chronic
california, abv 4.8%ipa, elysian ‘space dust’
washington, abv 8.5%ipa, stone ‘delicious’
escondido, ca, abv 7.7%pilsner, stella artois
belgium, abv 5%hazy ipa, ride on 10
santa monica, ca, abv 7.5%golden ale, big wave
hawaii, abv 4.4%stout, guinness
ireland, abv 4.2%seasonal, samuel adams
boston rotating tap handle... ask your server
BOTTLES | 7.00
bud light
stella artois
michelob ultra
corona
angry orchard cider
kona hanalei island ipa
WINE
WHITE & ROSÉ
brut, domaine ste michelle 14 | 52
brut, nicolas feuillatte grand reserve 25 | 90
brut rosé, domaine ste michelle 14 | 52
rosé, chateau ste michelle 15 | 56
rosé, studio by miraval 15 | 56
prosecco, chloe 14 | 52
chardonnay, decoy 12 | 48
chardonnay, sonoma-cutrer 16 | 60
riesling, chateau ste michelle 14 | 52
pinot grigio, santa margherita 14 | 52
sauvignon blanc, mohua 14 | 52
sauvignon blanc, robert mondavi 14 | 52RED
pinot noir, intercept 15 | 68
pinot noir, calera 15 | 56
pinot noir, belle glos 18 | 68
cabernet sauvignon, bonanza 15 | 56
cabernet sauvignon, justin 18 | 68
merlot, rutherford hill 18 | 68
red blend, conundrum 15 | 56
red blend, tooth & nail possessor 16 | 60
zinfandel, oak ridge moss roxx 14 | 52
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Dine LA - Lunch
Presented by Executive Chef Sean Collins
11 am - 2 pm
$35 per person
Starters
Grilled Artichokes
lemon vinaigrette, sea salt
Caeser Salad
romaine lettuce, parmigiano-reggiano, buttered croutons, white anchovy caesar dressing
Clam Chowder
hobb’s bacon, parsley
Entrée
Salmon & Ahi Tuna Poke Bowl
jasmine rice, avocado, edamame, pickled ginger, furikake
Fried Jidori Chicken Sandwich
sesame seed bun, iceberg lettuce, bread & butter pickles, spicy aioli
Blackened Fish Tacos
corn tortilla, green cabbage, salsa verde, guacamole, cilantro, salad
Dessert
Espresso Pot de Crème
whipped cream, cookie crumbles
Pretzel Bread Pudding
crème anglaise, sea salt caramel
Black Market Gelato or Sorbet
2 scoop selection
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Dine LA - Dinner
Executive Chef Sean Collins
4 pm - 9 pm
$65 per person
Starters
Organic Baby Iceberg Wedge
point reyes blue cheese, hobb’s bacon, egg, tomato
Tuna Sashimi
citrus ponzu, shiso, yuzu kosho
Di Stefano Burrata
pear, arugula, saba
Entrée
Grilled Branzino
sweet peppers, salsa verde
Roasted Scallops
brown butter, almonds, lemon, capers
Braised Short Rib
butternut squash, toasted pumpkin seeds, pomegranates
Dessert
Espresso Pot de Crème
whipped cream, cookie crumbles
Pretzel Bread Pudding
crème anglaise, sea salt caramel
Black Market Gelato or Sorbet
2 scoop selection
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Thanksgiving Day Menu
Available 4pm - 10pm on November 23, 2023
Executive Chef | Garee Battad
A la carte menu available as well.
JAPANESE SQUASH COCONUT BISQUE | 15.00
kabocha squash, coconut milk, spiced pepita seeds, creme fraiche
TUSCAN KALE-ENDIVE SALAD | 17.00
pear, pomegranate, goat cheese, cranberry-balsamic vinaigrette, candied pecan
BRAISED BEEF SHORT RIB | 48.00
napa valley cabernet demi, oven roasted baby squash, root vegetables, cherry tomatoes, roquette, parmigiano reggiano
DIESTEL FARMS TURKEY | 52.00
citrus brined breast, confit of thigh, sage gravy, maple-cranberry sauce, ciabatta stuffing, candied yams, haricot verts, parker house rolls
Dessert
PECAN PIE | 13.00
dulce de leche creme, candied pecans
PUMPKIN PIE | 13.00
vanilla chantilly cream, sugar pumpkins, ginger spice, cinnamon
ADD GELATO | 4.00
butter scotch gelato or salted caramel gelato
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Thanksgiving Dinner To-Go
Serves 4-6 people
$399
Parker House Rolls
maldon sea salt, vermont butter
Butternut Squash Soup
pumpkin seeds, pumpkin oil
Autumn Green Salad
goat cheese, walnuts, pomegranate seed lemon vinaigrette
Diestel Family Ranch Organic Turkey
Ready To Roast
sage turkey gravy, cranberry sauceSides
ciabatta stuffing
whipped sweet potatoes
buttered green beans
Pumpkin Pie
nutmeg crème fraiche
Executive Chef | Sean Collins
All dinners will come with cooking and heating instructions for the big day.
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Christmas Day Dinner
Available for Christmas Eve and Christmas Day
$120
1st Course
Parker House Rolls
maldon sea salt, vermont butter
Butternut Squash Soup
pumpkin seeds, pumpkin oil
Winter Green Salad
goat cheese, walnuts, pomegranate seed lemon vinaigrette
2nd Course
Prime Rib Roast
jus, creamy horseradish
Or
Roasted Atlantic Salmon
lemon beurre blanc
Sides
glazed baby carrot
whipped potatoes
roasted brussels sprouts
3rd Course
Bûche de Noël
chocolate, candied pecans
Executive Chef | Sean Collins
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Valentine's Day Menu
3 COURSE DINNER
75 per person
FIRST COURSE
OYSTERS | 24.00
HALF DOZEN OYSTERS, YUZU MIGNONETE
SHRIMP COCKTAIL | 28.00
CHILLED JUMBO SHRIMP COCKTAIL
AHI TUNA TARTARE | 22.00
POKE SAUCE, WONTON CHIPS
MAINE LOBSTER BISQUE | 18.00
CROUTONS
BLUE CRAB CAKE | 22.00
OLD BAY AIOLI
FIELD GREEN SALAD | 12.00
RADISH, LEMON VINAIGRETTE
CAESAR SALAD | 14.00
GEM CAESAR SALAD, CROUTONS, PARMIGIANO-REGGIANO
PROCIUTTO DI PARMA | 25.00
24 MONTH AGED PROCIUTTO DI PARMA, BURRATA, SOURDOUGH
SECOND COURSE
SCOTTISH SALMON | 38.00
ZA’ATAR SPICE, CUCUMBER TZATZIKI, HERB SALAD
AHI TUNA | 38.00
TOGARASHI SEARED AHI TUNA, CRUSHED AVOCADO, PONZU
LOBSTER RAVIOLI | 42.00
LOBSTER CREAM SAUCE, CHIVES
BRAISED BEEF SHORT RIB | 42.00
PUMPKIN SEED
JIDORI CHICKEN | 42.00
HALF ROASTED JIDORI CHICKEN, BABY CARROTS, PEARL ONIONS
FILET MIGNON | 58.00
8 OUNCE FILET MIGNON AU POIVRE, WHIPPED POTATOES
JAPANESE MIYAZAKI WAGYU
6 OZ JAPANESE MIYAZAKI WAGYU A5, 132 (60 upcharge for prie fixe)
THIRD COURSE
TIRAMISU | 14.00
MASCARPONE, COCOA
PISTACHIO GELATO CAKE | 14.00
CHOCOLATE GANACHE
CHEESECAKE | 14.00
RASPBERRY GEL
TODAY’S SORBETS | 4.00
MANGO | COCONUT | RASPBERRY | PASSION FRUIT
TODAY’S GELATOS | 4.00
VANILLA | CHOCOLATE | PISTACHIO | SEA SALT CARAMEL
BUBBLES
MARTINELLI’S SPARLING CIDER | 8.00
Glass | 8.00
Bottle | 32.00
PROSECCO, LA MARCA | 14.00
Glass | 14.00
Bottle | 52.00
BRUT, DOMAINE STE MICHELLE | 14.00
Glass | 14.00
Bottle | 52.00
BRUT ROSÉ, DOMAINE STE MICHELLE | 14.00
Glass | 14.00
Bottle | 52.00
BRUT, NICOLAS FEUILLATTE GRAND RESERVE | 25.00
Glass | 25.00
Bottle | 90.00
VEUVE CLICQUOT YELLOW LABLE | 145.00
LA GRANDE DAME | 380.00
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Easter Brunch
TO SHARE
FRUIT PLATE | 10.00
CHEF’S SELECTION OF FRESH FRUIT AND BERRIES
YOGURT PARFAIT | 8.00
GREEK YOGURT, GRANOLA, FRESH BERRIES
HOT OATMEAL | 12.00
BANANA, BROWN SUGAR, MAPLE SYRUP
HUMMUS | 16.00
BABA GAUNOUSH, POMEGRANATE, WARM PITA
PROCIUTTO DI PARMA | 25.00
24 MONTH AGED PROCIUTTO DI PARMA, BURRATA, SOURDOUGH
KENNEBEC FRIES | 8.00
KETCHUP (truffle oil & parmesan upcharge +10)
MAC ENGLISH MUFFIN | 8.00
THE MAC ENGLISH MUFFIN, FRIED EGG, SMOKED HAM, HOOK’S CHEDDAR CHEESE
SOUP | SALAD | SANDWICH
CLAM CHOWDER | 18.00
NEW ENGLAND CLAM CHOWDER, BACON, PARSLEY
CAESAR SALAD | 12.00
GEM CAESAR SALAD, CROUTONS, PARMIGIANO-REGGIANO
CHOPPED ITALIAN SALAD | 18.00
SALAMI, PROVOLONE, RED ONION, PEPPERONCINI, LEMON VINAIGRETTE
COBB SALAD | 16.00
FIELD GREENS, AVOCADO, EGG, TOMATO, BLUE CHEESE, BACON, LEMON VINAIGRETTE
add grilled chicken +8 | add grilled salmon +8 | add grilled shrimp +7 | add grilled lobster +10
SALT BREAKFAST BURGER | 20.00
CHEDDAR CHEESE, BACON, FRIED EGG, “SPECIAL SAUCE,” BRIOCHE BUN
SMOKED SALMON & AVOCADO TOAST | 18.00
CRUSHED HASS AVOCADO, RED ONION, CAPER, SALAD
CALIFORNIA TURKEY CLUB | 20.00
LETTUCE, TOMATO, EMMENTALER CHEESE, BACON, AVOCADO, HERB AIOLI
STEAK SANDWICH | 32.00
8 OZ STEAK SANDWICH, SOURDOUGH, HERB AIOLI, SWISS, STEAK SAUCE, ARUGULA
FROM THE EASTER BUNNY
RISE & SHINE | 18.00
TWO ORGANIC EGGS, BACON OR CHICKEN APPLE SAUSAGE, BREAKFAST POTATOES, TOAST
BUTTERMILK PANCAKES | 17.00
WILD BLUEBERRY COMPOTE, CRÈME CELESTE, MAPLE SYRUP
CLASSIC EGGS BENEDICT | 21.00
SMOKED HAM, SAUCE HOLLANDAISE
SALMON EGGS BENEDICT | 24.00
SMOKED ATLANTIC SALMON EGGS BENEDICT, SPINACH, SAUCE HOLLANDAISE
BREAKFAST SANDWICH | 15.00
SOURDOUGH, BACON, EMMENTALER CHEESE, ARUGULA, FRIED EGG, SPICY AIOLI
BREAKFAST BURRITO | 18.00
PORK CHORIZO, BACON, POTATO, ONIONS & PEPPER, CHEDDAR CHEESE, SALSA ROJA
STEAK & EGGS | 28.00
8 OZ NEW YORK STRIPLOIN, TWO ORGANIC EGGS, STEAK SAUCE, POTATOES
SIDES | 6.00
BACON, CHICKEN APPLE SAUSAGE, BREAKFAST POTATOES, SINGLE PANCAKE
DESSERT
ESPRESSO POT DE CREME | 14.00
WHIPPED CREAM, COOKIE CRUMBS
PISTACHIO GELATO CAKE | 14.00
CHOCOLATE GANACHE
CHEESECAKE | 14.00
BASQUE “BURNT” CHEESECAKE, SABA
TODAY’S SORBETS | 4.00
MANGO, COCONUT, RASPBERRY, PASSION FRUIT
TODAY’S GELATOS | 4.00
BOURBON VANILLA, DARK CHOCOLATE, PISTACHIO, SEA SALT CARAMEL
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
BAR FOOD
HALF DOZEN OYSTERS* | 24.00
yuzu mignonette, classic cocktail sauce, lemon
AHI TUNA TARTARE* | 21.00
POKE SAUCE, CILANTRO, WONTON CHIPS
CHILLED JUMBO SHRIMP COCKTAIL | 28.00
classic cocktail sauce, lemon
GUACAMOLE | 14.00
SALSA ROJO, CORN CHIPS
AVOCADO HUMMUS | 18.00
VEGETABLE CRUDITE, WARM PITA
BLUE CRAB CAKE | 22.00
OLD BAY AIOLI
FRIED CALAMARI | 18.00
SPICY AIOLI, LEMON, PARSLEY
SHORT RIB TACO | 19.00
corn tortilla, onion, radish, jalapeno crema
BUFFALO JIDORI CHICKEN WINGS | 14.00
RANCH, BLUE CHEESE CRUMBLES, CELERY
GRILLED FISH TACOS | 19.00
CORN TORILLA, CABBAGE, GUACAMOLE, PINEAPPLE SALSA
SALT CHEESEBURGER | 20.00
cheddar cheese, lettuce, onion, tomato, “special sauce”, brioche bun
CALIFORNIA TURKEY CLUB SANDWICH | 20.00
SOURDOUGH BREAD, SWISS CHEESE, BACON, LETTUCE, TOMATO, AVOCADO, HERB AIOLI
FRIES OR SALAD
8 OZ NEW YORK STEAK SANDWICH | 48.00
sourdough bread, emmentaler cheese, arugula, herb aioli, steak sauce
COCKTAILS
10LB MUSTACHE | 16.00
EL JIMADOR, MAvNGO, CHAMOY
DROP IT LIKE IT’S YACHT! | 15.00
LILLET BLANC, ST. GERMAIN, BUBBLES, RASPBERRIES
GIN IT TO WIN IT | 16.00
HENDRICKS, APEROL, GRAPES, LEMON, TONIC
LAUGHING IN SPANISH | 17.00
JAJA TEQUILA, COCONUT, PINEAPPLE, AGAVE, LIME
MAI TAI? YOUR TAI! | 14.00
CRUZAN PACIFICA SELECT, CURACAO, ORGEAT, LIME
OL’ MAK | 15.00
OLD FORESTER, LEMON, CRANBERRY, BLACKBERRIES
SMOOTH...AS TENNESSEE | 15.00
JACK DANIELS #7, STRAWBERRY, LEMON, GINGER BEER
S.A.L.T OLD FASHIONED | 20.00
MAKERS MARK SINGLE BARREL SELECT, BITTERS, SUGAR, CITRUS TWIST
BAY BREEZY...NOT SO MUCH | 16.00
TITOS, ST. GERMAIN, STRAWBERRY, MINT, GRAPEFRUIT
ALOE CAN YOU GO | 16.00
ABSOLUT ELYX, ALOE, PASSION FRUIT, CUCUMBER, LIME
BEER ON TAP 9
Pilsner | Oskar Blues Mama’s Little Yella Pils |abv: 4.7%
Lager | Modelo Especial |abv: 5.4%
Pilsner | Stella Artois |abv: 5%
IPA | Lagunitas IPA |abv: 6.2%
Golden Ale | Kona Big Wave |abv: 4.4%
Amber Ale | Pizza Port Chronic Amber Ale |abv: 4.9%
Urban Wheat Ale | 312 Wheat Ale |abv: 4.2%
Hefeweizen | Bootlegger Old World Heff |abv: 5%
Hazy IPA |Heal the Bay |abv: 6.8%
Coffee Oatmeal Stout | Modern Times Black House |abv 5.8%
BEER CANNED 7
Bud Light | Budweiser | Michelob Ultra
Angry Orchard Hard Cider | Estrella | Corona
Mango Cart | White Claw Mango | Truly Mixed Berry
WHITE WINE
Prosecco, La Marca
Glass | 14.00
Bottle | 52.00
Brut, Domaine STE Michelle
Glass | 14.00
Bottle | 52.00
Brut Rosé, Domaine STE Michelle
Glass | 14.00
Bottle | 52.00
Brut, Nicolas Feuillatte Grand Reserve
Glass | 25.00
Bottle | 90.00
Rosé, Whispering Angel
Glass | 15.00
Bottle | 56.00
Rosé, Fleurs de Prairie
Glass | 15.00
Bottle | 56.00
Riesling, Chateau Ste Michelle
Glass | 14.00
Bottle | 52.00
Pinot Grigio, Santa Margherita
Glass | 14.00
Bottle | 52.00
Sauvignon Blanc, Duck Hunter
Glass | 14.00
Bottle | 52.00
Fume Blanc, Robert Mondavi
Glass | 13.00
Bottle | 48.00
Chardonnay, Neyers
Glass | 14.00
Bottle | 52.00
Chardonnay, Trefethen
Glass | 16.00
Bottle | 60.00
Chardonnay, Rochioli
Glass | 17.00
Bottle | 64.00
Chardonnay, Outer Bound
Glass | 18.00
Bottle | 68.00
RED WINE
Merlot, Robert Hall
Glass | 12.00
Bottle | 44.00
Merlot, L’Ecole
Glass | 15.00
Bottle | 56.00
Pinot Noir, Belle Glos Clark & Telephone
Glass | 18.00
Bottle | 68.00
Pinot Noir, Sanford
Glass | 15.00
Bottle | 56.00
Cabernet Sauvignon, Bonanza
Glass | 15.00
Bottle | 56.00
Cabernet Sauvignon, Justin
Glass | 18.00
Bottle | 68.00
Cabernet Sauvignon, Austin Hope
Glass | 18.00
Bottle | 68.00
Tempranillo, Celeste
Glass | 15.00
Bottle | 56.00
Tempranillo, Faustino VII
Glass | 18.00
Bottle | 68.00
Zinfandel, Rabble
Glass | 15.00
Bottle | 56.00
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
WATERFRONT HIGH TEA
Mainsail Classic Tea | 55.00
Includes your choice of premium hot tea and the full menu
Siren Champagne Tea | 70.00
Includes your choice of premium hot tea, the full menu, and a welcome flute of Nicholas Feuillatte Champagne
Captain’s Highball Tea | 80.00
The ultimate High Tea experience includes your choice of premium hot tea, the full menu, a caviar canape?, and a delightful Hibiki Harmony Highball
BLENDED & HOT TEAS
London Fog
Earl Grey, Vanilla Syrup, Steamed Milk
Hibiscus Rose Latte
Carcadet Nuit D’Ete, Ginger Syrup, Steamed Oatmilk, Black Tea, Evaporated Milk, Brown Sugar
Jasmine Matcha Milk Tea
Salted Caramel Oolong, Demerara Syrup, Steamed Milk, Maldon Salt
DAMMANN FRERES PREMIUM HOT TEA OPTIONS:
English Breakfast, Earl Grey, Salted Caramel Oolong, Gunpowder Green, Tuareg, L’Oriental, Chamomile, Peppermint
Loose Leaf: Jardin Bleu, Carcadet Nuit D’Ete
FINGER SANDWICHES
Blue Crab Roll | Lemon Aioli
Cucumber Sandwich | Brioche, Creme Fraiche
Avocado Toast | Sourdough, Chili Flakes
Smoked Salmon | Cream Cheese, Dill
PETITE PASTRIES
Opera Cake | Mixed Berry Tart | Chocolate Brownie
OVEN FRESH
Tri Berry Scone | Lemon Poppy Scone | Butter Croissant
HIGHBALLS
Simply sophisticated, simply refreshing. Dating back to the 1800’s, and always in style, we know you’ll find the whole much more than the sum of its parts.
Crisp Soda, Lemon Squeeze, 14 oz. Glass
Choose Your Spirit
Hibiki Harmony 21
Nobushi 19
Hakushu 21
Suntory Toki 16
BUBBLES BY THE GLASS
Either a classic glass of bubbles or indulge further with your choice of seasonal fresh squeezed juices and purees, add $2/glass
CHATEAU STE. MICHELLE SPARKLING BRUT | 12.00
LA MARCA | PROSSECO, ITALY | 15.00
NICHOLAS FEUILLATTE GRAND RESERVE BRUT | 24.00
TEA INFUSIONS
Craft cocktails from inspired tea infused spirits
S.S. MINNOW | 15.00
Hibiscus Infused Copalli Rum, Orgeat, Curacao, Lime
THE BELAFONTE | 15.00
Chamomile Infused Sipsmith Gin, Bolivar Bitters, Pineapple Juice, Lime Juice, Ginger Beer
FIERY HUNTRESS | 15.00
Jardin Bleu Infused El Jimador Tequila, Matcha, Green Tea Honey, Ginger
SPIRIT FREE
A category unto their own. Non-alcoholic beverages designed to make you feel good
MINT GINGER SHAKERATO | 9.00
Green Iced Tea, Mint Syrup, Ginger
LAVENDER LEMONADE | 9.00
Fresh Lemonade, Lavender, Raw Honey
Orange Black Tea Soda
China Black Iced Tea, Fresh Orange, Club Soda
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Chateau Ste. Michelle
Domaine Ste Michelle Mimosa Flight | 45.00
Choice of three juices:
orange, cranberry, grapefruit, pineapple, mangoAdd ons:
St. Germain Liqueur 50mL +12
Chambord Liqueur 50mL +10
Coffee with a Kick
Breakfast of Champs | 16.00
bushmills, maple syrup, walnut bitters, coffee ice cube
Espresso Milk Punch | 15.00
mr. black coffee liqueur, jameson, illy espresso intenso, vanilla cream
Tito's Handmade Vodka
Hair of the Dog Flight | 55.00
Includes our house made bloody mary mix, garnish tray & your choice of:
Traditional Tito's
Thyme & Cucumber Infused Tito's
Mint & Lemon Infused Tito's
Cocktails
Aloe Can You Go | 16.00
Ketel One Botanicals, Aloe, Passion Fruit, Cucumber, Lime
Bay Breezy...Not So Much | 16.00
tito's vodka, st. germain, strawberry, mint, grapefruit
Drop It Like It's Yacht! | 16.00
lillet blanc, lychee, bubbles, raspberries
Froze Rosé | 14.00
chateau st. michelle rosé, lillet rosé, strawberry, lemon
10lb Mustache | 16.00
herradura blanco tequila, mango, green apple, chamoy
SALTy Dog | 16.00
del maguy vida, agave, lime juice, raspberry, grapefruit
Mai Tai? Your Tai! | 14.00
Cruzan Pacifica Select, Lime, Curacao, Orgeat, Sugar
Afternoon Delight | 15.00
the botanist gin, aperol, berry syrup
Beer
On Tap | 9.00
Pilsner | Smog City ‘Pils’ | abv:4.4%
Lager | Modelo Especial | abv:5.4%
Strong Blonde Belgium | Honey Hips | abv:8.3%
Golden Ale | Kona Big Wave | abv:4.4%
Amber ale | Pizza Port Chronic Amber Ale | abv:4.9%
Hefeweizen | Bootlegger Old World Heff | abv:5%
Pale Ale | Stone the Ripper | abv:5.7%
Hazy IPA | Heal the Bay | abv:6.8%
Double IPA | 4 Son’s the Great One | abv:9.9%
Coffee Oatmeal Stout | Modern Times Black House | abv5.8%Canned | 7.00
Corona, Mango Cart, Budweiser, Bud Light, Michelob Ultra, Truly Mixed Berry, White Claw Mango, Angry Orchard Hard Cider
Wine by the Glass
White
Brut, Domaine Ste Michelle 13/48
Columbia Valley, WashingtonBrut Rosé, Domaine STE Michelle 14/52
Columbia Valley, WashingtonBrut, Nicolas Feuillatte Grand Reserve 18/80
Champagne, FranceRosé, Chateau Ste Michelle 13/48
Columbia Valley, WashingtonRosé, Fleurs de Prairie 15/56
Provence, FranceRiesling, Chateau Ste Michelle 13/48
Columbia Valley, WashingtonPinot Grigio, Santa Margherita 14/52
ItalySauvignon Blanc, Mohua 13/48
New ZealandFume Blanc, Robert Mondavi 12/44
Napa Valley, CaliforniaChardonnay, Maison Louis Jadot Steel 17/64
FranceChardonnay, Duckhorn ‘Decoy’ 12/44
Sonoma County, CaliforniaRed
Merlot, Robert Hall 14/52
Paso Robles, CaliforniaPinot Noir, Belle Glos Clark & Telephone 18/68
Russian River, CaliforniaPinot Noir, Calera 15/56
Central Coast, CaliforniaCabernet Sauvignon, Bonanza 15/56
Napa Valley, CaliforniaCabernet Sauvignon, Austin Hope 17/64
Paso Robles, CaliforniaCabernet Sauvignon, Justin 18/68
Paso Robles, CaliforniaRed Blend, Conundrum 15/56
Napa Valley, CaliforniaZinfandel, Rabble 14/52
Paso Robles, California
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
HOURS
2 PM - 6:30 PM MONDAY - SATURDAY
20% OFF ALL LOUNGE FOOD
2$ OFF ALL LOUNGE DRINKS
BAR BITES
HAWAIIAN AHI TUNA POKE* | 22.00
yuzu ponzu sauce, macadamia, cilantro, wasabi wonton chips
HALF DOZEN OYSTERS* | 24.00
yuzu mignonette, classic cocktail sauce
JUMBO SHRIMP COCKTAIL | 28.00
classic cocktail sauce, lemon
AVOCADO HUMMUS | 18.00
olive oil, crudités vegetables, grilled pita
HASS AVOCADO TOAST | 16.00
sesame sourdough, feta, seeds, chili, olive oil
STEPLADDER CREAMERY SPICY CHEESE DIP | 16.00
grilled sourdough bread, ritz crackers
24 MONTH AGED PROSCIUTTO DI PARMA | 24.00
di stefano burrata, arugula, olive oil, saba, sourdough
CORN TORTILLA CHIPS AND GUACAMOLE | 16.00
chuy’s roasted tomato salsa
KENNEBEC FRIES | 12.00
ketchup (truffle oil & parmesan up-charge +10)
PAN FRIED BLUE CRAB CAKE | 22.00
old bay aioli
MEATBALLS AL FORNO | 19.00
basil, parmigiano-reggiano, sesame seed sourdough
FRIED CALAMARI | 18.00
spicy aioli, lemon, parsley
CARNITAS TACOS | 19.00
corn tortilla, cilantro, cabbage, lime, salsa molcajete
BUFFALO STYLE WINGS | 20.00
buffalo sauce, blue cheese, ranch dressing, celery
BLACKENED N.Z. LAMB LOLLIPOPS | 22.00
tzatziki sauce, roasted peppers
S.A.L.T. CHEESEBURGER | 20.00
brioche bun, cheddar, lettuce, onion, tomato, dill pickle, herb aioli,
fries or salad
COCKTAILS
CHAMOMILE RUM DAIQUIRI | 17.00
copalli white rum, italicus, lemon, chamomile infused simple
BEET EN GENERATION | 17.00
beet infused Helix vodka, lemon, ginger, simple
POINT WELL TAKEN | 16.00
jalapeno cilantro botanist gin, yellow chartreuse, st-germain, black pepper
DOUBLE INDEMNITY | 17.00
jack daniel’s single barrel rye, peychaud’s aperitivo, foro dry vermouth, carpano antica, orange bitters
WALKING IN LA | 17.00
jaja blanco tequila, pineapple juice, ancho reyes, lime juice, passion fruit, chamoy & tajin rim
THE SAILOR’S NEGRONI | 17.00
copalli cacao rum, carpano antica, pineapple infused aperol
S.A.L.T MARGARITA | 17.00
calirosa blanco tequila, lemongrass peppercorn agave, fresh lime, kaffir lime salt rim
ESPRESSO ‘TINI | 16.00
guillotine vodka, caffé borghetti coffee liqueur, vanilla infused simple, espresso
BANANAAA | 17.00
don q select rum, giffard banana liqueur, pineapple juice, lime juice, coconut water, bitters float
DEL REY SPRITZ | 17.00
cucumber infused hendrick’s gin, aperol, carrot juice, lemon, simple, champagne float
BAY BREEZY | 16.00
ketel one mint & cucumber botanicals, st-germain, liquid alchemist strawberry purée, champagne float
WINES BY THE GLASS
RED
pinot noir, intercept 15 | 68
pinot noir, calera 15 | 56
pinot noir, belle glos 18 | 68
cabernet sauvignon, bonanza 15 | 56
cabernet sauvignon, justin 18 | 68
merlot, rutherford hill 18 | 68
red blend, conundrum 15 | 56
red blend, tooth & nail possessor 16 | 60
zinfandel, oak ridge moss roxx 14 | 52WHITE & ROSÉ
brut, domaine ste michelle 14 | 52
brut, nicolas feuillatte grand reserve 25 | 90
brut rosé, domaine ste michelle 14 | 52
rosé, chateau ste michelle 15 | 56
rosé, studio by miraval 15 | 56
prosecco, chloe 14 | 52
chardonnay, decoy 12 | 48
chardonnay, sonoma-cutrer 16 | 60
riesling, chateau ste michelle 14 | 52
pinot grigio, santa margherita 14 | 52
sauvignon blanc, mohua 14 | 52
sauvignon blanc, robert mondavi 14 | 52
BALLER DRINKS
BARREL AGED
KNOB CREEK SB OLD FASHIONED | 20.00
house made demerara, bitters
JACK DANIELS SB RYE MANHATTAN | 20.00
antica, orange bitters
PACIFICA HOTELS PRIVATE SB FLIGHT | 40.00
maker’s mark sb, knob creek sb, jack daniel’s sb, old forester sb
BEER
DRAFT | 9.00
lager, modelo ‘especial’
mexico, abv 5%amber ale, pizza port chronic
california, abv 4.8%ipa, elysian ‘space dust’
washington, abv 8.5%ipa, stone ‘delicious’
escondido, ca, abv 7.7%pilsner, stella artois
belgium, abv 5%hazy ipa, ride on 10
santa monica, ca, abv 7.5%golden ale, big wave
hawaii, abv 4.4%stout, guinness
ireland, abv 4.2%seasonal, samuel adams
boston rotating tap handle... ask your server
BOTTLES | 7.00
bud light
stella artois
michelob ultra
corona
angry orchard cider
kona hanalei island ipa
RTD COCKTAILS
CANNED
cutwater | 8
drifter spicy margarita | 13
long drink gin cocktail | 8
cazadores margarita | 8
SELTZERS
happy dad seltzer | 8
truly seltzer | 8
white claw seltzer | 8
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
New Year's Eve Menu
$145 per person
December 31, 2022
To Start
GLASS OF BRUT CHAMPAGNE & BOULANGERIE DE PARIS EPI BAGUETTE
black truffle vermont cultured butter
First Course
choice of
HIRAMASA SASHIMI*
yuzu kosho | ponzu | micro shiso
MAINE LOBSTER BISQUE
brioche croutons | chives
ROASTED BUTTERNUT SQUASH BISQUE
pepitas | chives | black pepper | olive oil
Second Course
choice of
FARMERS MARKET LETTUCE SALAD
parma prosciutto | laurel goats’ cheese | banyuls vinaigrette
WINTER SALAD
endive | blue cheese | balsamic vinaigrette | toasted walnuts
Entree
choice of
MAINE DIVER SCALLOPS
brown butter | celery root puree | almonds | capers | lemon
6 OUNCE JAPANESE MIYAZAKI WAGYU A5
+ 80 up-charge
BRAISED BEEF SHORT RIB
butternut squash puree | pomegranates | pumpkin seeds
ROASTED PRIME RIB OF BEEF
roasted yukon creamer potatoes | red wine jus
Additions
SHAVED BLACK WINTER TRUFFLE
+ 32 up-charge
MAINE LOBSTER WHIPPED POTATOES
maine lobster | lobster gravy | chives + 26 up-charge
Dessert
choice of
BASQUE “BURNT” CHEESECAKE
saba
MINI ESPRESSO POT DE CRÈME
whipped cream | cookie crumbs
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Executive Chef's Brunch
$56 per person
Every Saturday & Sunday 10am-2pm
WELCOME
MIMOSA
domaine ste. michelle, orange juiceFIRST BITE
SALMON LOX CONE
red onion cream cheese, everything spice, chivesFRESH BOWL
FRESH LOCAL BERRIES
greek yogurt, granola, local honeyor
ACAI BOWL
coconut flakes, banana, chiaTOASTED
AVOCADO TOAST
sourdough, hass avocado, chili flakes, feta, seeds, nuts, olive oilREFRESHING
BERRY MULE
titos vodkaWITH EGGS
SMOKED SALMON BENEDICT
spinach, béarnaise, herb salad
or
FRENCH TOAST
brioche, vanilla cinnamon butter, maple syrup
or
McFLUFFIN
english muffin, sunny side up, cheddar cheese, bacon, avocado, spicy aioliLAST BITE
BLACK MARKET GELATO CONE
pistachio gelato, toasted pistachios
Limited Brunch Menu
TO START
YOGURT PARFAIT 12
greek yogurt, local berries, toasted oats, honey
FRUIT PLATE 20
farmers market fruit, saba, honey-poppy seed yogurt
AÇAÍ BOWL 16
almond, chia seed, coconut, local fruit, house granola
HAWAIIAN AHI TUNA POKE* 22
yuzu ponzu sauce, macadamia, cilantro, wasabi wonton chips
CHILLED JUMBO SHRIMP COCKTAIL 28
house cocktail sauce, lemon CRISPY
CALAMARI 18
spicy aioli, lemon
AVOCADO HUMMUS 18
olive oil, crudités vegetables, grilled pita
SOUP | SALADS
NEW ENGLAND CLAM CHOWDER 18
bacon, parsleyS.A.L.T. CAESAR SALAD 16
romaine, “croutons”, parmigiano-reggiano, caesar dressing24 MONTH AGED PROSCIUTTO DI PARMA 24
di stifano burrata, arugula, olive oil, saba, sourdoughGRILLED SALMON SALAD 28
field greens, shaved vegetables, seaweed salad, avocado, sprouts, sesame seed, ginger vinaigretteLOBSTER COBB SALAD 30
field greens, avocado, egg, tomato, blue cheese, bacon,
house ranch dressingadd chicken +9 | salmon +10 | shrimp +12 | lobster +12
MAINS
RISE ‘N’ SHINE 19
two eggs any style, breakfast potatoes, toast,
choice of: bacon, turkey bacon or pork sausageSTEAK ‘N’ EGGS 36
8 oz new york, 2 eggs your way, steak sauce, breakfast potatoesBUTTERMILK PANCAKES 19
blueberry, crème celeste, syrupFRIED CHICKEN ‘N’ FRENCH TOAST 26
brioche, vanilla cinnamon butter, maple syrupBREAKFAST BURRITO 20
chorizo, bacon, potato, roasted onions & pepper,
cheese, salsa molcajeteSMOKED HAM BENEDICT 20
spinach, béarnaise, herb saladFRENCH ROLLED OMELET 22
boursin cheese, beurre blanc, herb saladCARNITAS TACOS 19
corn tortilla, cilantro, cabbage, lime, salsa molcajeteGRILLED JIDORI CHICKEN SANDWICH 20
butter lettuce, b & b pickles, pimento cheese spread, fries or saladSHORT RIB BOLOGNESE RAGÙ 38
orecchiett pasta, parmigiano-reggiano, basilS.A.L.T. CHEESEBURGER 20
brioche bun, cheddar, butter lettuce, onion, tomato, dill pickles,
herb aioli, fries or saladadd avocado +3 | bacon +3 | fried egg +3
COFFEE, TEA, JUICE & WATER
ILLY INTENSO COFFEE & ESPRESSO
regular drip 5
espresso - single 5 | double 9
cappuccino - single 6 | double 9
latte - single 6 | double 9
ICED TEA 4
ARNOLD PALMER 4DAMMANN FRÈRES HOT TEA 5
chamomile-lemon | earl gray | english breakfast | gunpowder green | mint
JUICE 6
orange | grapefruit | pineapple | cranberry | apple | mango | guava
WATER
evian natural mineral small 4 | large 8BEER
ON TAP 9Lager | Modelo ‘Especial’ | Mexico, ABV: 5%
Amber Ale | Pizza Port Chronic | California, ABV: 4.8%
IPA | Elysian ‘Space Dust’ | Washington, ABV: 8.5%
IPA | Stone ‘Delicious’ | Escondido, CA, ABV: 7.7%
Pilsner | Stella Artois | Belgium, ABV: 5%
Hazy IPA | Ride on 10 | Santa Monica, CA, ABV: 7.5%
Golden Ale | Big Wave | Hawaii, ABV: 4.4%
Stout | Guinness | Ireland, ABV: 4.2%
Seasonal | Samuel Adams | Boston
Rotating Tap Handle... Ask Your Server
BOTTLES 7Bud Light | Stella Artois | Michelob Ultra |
Corona | Angry Orchard Hard Cider |
Kona Hanalei Island IPACOCKTAILS
MIMOSA FLIGHT | 65
bottle domaine ste. michelle brut, orange juice, guava juice, mango juice, pineapple juiceBLOODY TITO | 16
tito’s vodka, local bloody mary mix, tajinBRUNCH FASHIONED | 18
maker’s mark, frangelico, caffé borghetti coffee liqueur, vanilla simple, aztec chocolate bitters, cold brew, rosaluna mezcalDEL REY SPRITZ | 17
cucumber infused hendrick’s gin, aperol, carrot juice, lemon, simple, champagne floatBAY BREEZY | 16
ketel one mint & cucumber botanicals, st-germain, liquid alchemist strawberry purée, champagne floatESPRESSO ‘TINI | 16
guillotine vodka, caffé borghetti coffee liqueur, vanilla infused simple, espressoBEET EN GENERATION | 17
beet infused helix vodka, ginger, simple, lemonWINES BY THE GLASS
WHITE & ROSÉBrut, Domaine Ste Michelle 14 | 52
Brut, Nicolas Feuillatte Grand Reserve 25 | 90
Brut Rosé, Domaine Ste Michelle 14 | 52
Rosé, Chateau Ste Michelle 15 | 56
Rosé, Studio by Miraval 15 | 56
Prosecco, Chloe 14 | 52
Chardonnay, Decoy 12 | 48
Chardonnay, Sonoma-Cutrer 16 | 60
Riesling. Chateau Ste Michelle 14 | 52
Pinot Grigio, Santa Margherita 14 | 52
Sauvignon Blanc, Mohua 14 | 52
Sauvignon Blanc, Robert Mondavi 14 | 52RED
Pinot Noir, Intercept 15 | 68
Pinot Noir, Calera 15 | 56
Pinot Noir, Belle Glos 18 | 68
Cabernet Sauvignon, Bonanza 15 | 56
Cabernet Sauvignon, Justin 18 | 68
Merlot, Rutherford Hill 18 | 68
Red Blend, Conundrum 15 | 56
Red Blend, Tooth & Nail Possessor 16 | 60
Zinfandel, Oak Ridge Moss Roxx 14 | 52
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Valentine's Day 2023 Menu
$85 per person
Prix Fixe Menu
From February 10th – February 14th
First Course
choice of one
HAWAIIAN AHI TUNA POKE* | 22.00
yuzu ponzu sauce, macadamia nuts, cilantro, wasabi wonton chips
CHEF SELECTED HALF DOZEN OYSTERS* | 24.00
yuzu mignonette, classic cocktail sauce
CHILLED JUMBO SHRIMP COCKTAIL | 28.00
classic cocktail sauce, lemon
SALT CAESAR SALAD | 16.00
croutons, parmigiano-reggiano, caesar dressing
FIELD GREEN SALAD | 14.00
sunflower seed, fennel, radish, lemon vinaigrette
ROMAINE GREEK SALAD | 18.00
chopped romaine, red onion, kalamata olives, red bell pepper, cucumber, tomatoes, feta cheese, greek dressing
MAINE LOBSTER BISQUE | 18.00
chives
Second Course
choice of one
GRILLED SCOTTISH SALMON | 42.00
za’atar spice, cucumber tzatziki, herb salad
GRILLED BRANZINO | 38.00
sweet peppers, salsa verde, herb salad
BRAISED BEEF SHORT RIB | 45.00
butternut squash puree, pomegranates, pumpkin seed
HALF ROASTED JIDORI CHICKEN MARSALA | 46.00
asparagus, mushrooms, marsala chicken jus
8 OUNCE PEPPER STEAK | 58.00
filet mignon, bacon, scallion, peppercorn, red wine jus
6 OZ JAPANESE MIYAZAKI WAGYU A5 | 144.00
(60 upcharge for prix fixe)
Third Course
choose one
ESPRESSO POT DE CREME | 14.00
whipped cream, cookie crumbs
OLD-FASHIONED DARK CHOCOLATE CAKE | 14.00
chocolate sauce
BASQUE “BURNT” CHEESECAKE | 14.00
berries, saba
BLACK MARKET GELATO & SORBETS | 4.00
mango | coconut | raspberry
bourbon vanilla | dark chocolate | pistachio
sea salt caramel |espresso
Specialty Cocktails
YOU FLOAT MY BOAT | 20.00
ste. michelle domaine brut, lemon juice, simple, strawberry infused gin, served in a champagne flute
*cocktail comes with a polaroid photo for you to keep
BEET MINE | 18.00
beet infused vodka, lemon juice, ginger syrup, simple, served up
MELT MY HEART | 18.00
jalapeno infused tequila, grapefruit, rosemary simple syrup, lime juice, served on large heart stamped ice cube
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Easter Sunday Buffet Brunch
Sunday, April 9th
$125 for adults | $55 for kids under 10 years
Easter Seating 1: 10am-12pm
Easter Seating 2: 1pm-3pm
CHILLED SEAFOOD
oyster on the half shell
shrimp cocktail
snow crab claws
mignonette, cocktail sauce, dijonnaise, lemon, tabasco, seaweedPASTRY DISPLAY
croissant, pain au chocolate
raspberry danish
chocolate muffin, blueberry muffin, banana nut muffin
butter, jams, honeyBAGEL DISPLAY
plain, everything, sesame seed, smoked salmon, capers, red onion, cucumber, dill, cream cheese whipped
FRUIT DISPLAY
pineapple, watermelon, cantaloupe, honeydew, oranges, grapes, apples, mango, papaya, kiwi, strawberry, blueberry, raspberry, blackberry, yogurt
HUMMUS DISPLAY
hummus, babaganush, lebnah
olives, crudites
pita breadCHEESE & CHARCUTERIE DISPLAY
imported | domestic cheese
imported | domestic charcuterie
cornichons, mustards
dry fruit, nutsBREAKFAST
chicken apple sausage
bacon
breakfast potatoes
smoked ham benedict
french toastEGG STATION
eggs, egg whites
onions, peppers, tomatoes, spinach
cheddar, mushrooms, ham, bacon, butterSALADS
caesar salad
greek salad
tomato salad
wedge saladCARVING STATION
brisket
roasted atlantic salmon
honey glazed ham
steak sauce, creamed horseradish, tzatzikiDESSERT STATION
tiramisu
carrot cake
cheesecake
cinnamon churros, dulce de leche
chocolate chip cookies
brownies
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Christmas Eve & Christmas Day
Celebrate Christmas Eve with us on December 24th from 4pm-10pm.
Regular Brunch Menu: 7am-2pm & Bar Bites Menu: 2pm-10pm
Limited a la carte Menu available as well.
Celebrate Christmas Day with us on December 25th from 11am-8pm.
Regular Brunch Menu: 7am-11am & Bar Bites Menu: 11am-10pm
Curated Menus by Executive Chef Garee Battad
Christmas Eve Dinner
Prix Fixe Menu | $80
Sunday, December 24, 2023 | 4pm-10pm
First Course
select one
HOLIDAY HONEY CRISP SALAD (veg)
mixed farmers market lettuce, honey crisp apples, spiced pecans, cranberries, blue cheese, apple cider vinaigrette
CREAM OF CHESTNUT SOUP
smoked applewood bacon lardons, spiced walnut
Second Course
select one
KING SALMON
crème of parsnip puree, roasted squash, tomato conserva, herbed salad
MAPLE GLAZED HAM
pomegranate, aged balsamic, japanese sweet potato, brussel sprouts
BRAISED BONELESS SHORT RIB
napa valley cabernet demi, oven roasted baby squash, root vegetables, cherry tomatoes, roquette, parmigiano reggiano
SUPPLEMENT ADDITIONAL | $22
LOBSTER TAIL
Third Course
select one
CHOCOLATE ALMOND BUTTER CAKE
berries, chantilly cream, marcona almonds
CHRISTMAS SUGAR COOKIES (veg)
3 each
Christmas Day
Prix Fixe Menu | $75
Monday, December 25, 2023 | 11am-8pm
First Course
select one
HOLIDAY HONEY CRISP SALAD (veg)
mixed farmers market lettuce, honey crisp apples, spiced pecans, cranberries, blue cheese, apple cider vinaigrette
MAIN LOBSTER BISQUE
crème fraiche, chives
Second Course
select one
KING SALMON
crème of parsnip puree, roasted squash, pomegranate, herbed salad
MAPLE GLAZED HAM
pomegranate, aged balsamic, japanese sweet potato, brussel sprouts
BRAISED BONELESS SHORT RIB
napa valley cabernet demi, oven roasted baby squash, root vegetables, cherry tomatoes, roquette, parmigiano reggiano
SUPPLEMENT ADDITIONAL | $22
LOBSTER TAILThird Course
select one
CHOCOLATE ALMOND BUTTER CAKE
berries, chantilly cream, marcona almonds
CHRISTMAS SUGAR COOKIES (veg)3 each
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Happy New Year
Celebrate New Year's Eve with us on December 31st from 4pm-10pm
Celebrate New Year's Brunch with us on January 1st from 7am-2pm
Curated Menus by Executive Chef Garee Battad
These menus have been thoughtfully crafted, drawing inspiration from traditional New Year’s Eve dishes across diverse cultures. We wish you a prosperous and joyful New Year!
New Year's Eve Dinner
Main
BLACK EYED PEAS SOUP | 14
tomatoes, collard greens, pork lardon
NEW YEAR’S EVE SALAD | 15
mixed farmers market lettuce, pomegranate, radish, spiced pecans, blue cheese, apple cider vinaigrette
SALMON SOBA | 45
atlantic salmon, saikyo miso, buckwheat noodles, scallions, beach mushrooms, sesame, ginger citrus dressing
OAXACAN MOLE TAMALES | 35
chocolate, jidori chicken thigh meat, chiles, queso fresco, salsa verde
Dessert
CHOCOLATE MOUSSE CAKE | 14
white and dark chocolate mousse, sponge cake, chocolate shavings, berries
New Year's Eve Brunch
Brunch
MORNING LOAF DUO (veg) | 14
banana nut and carrot breadLOBSTER FRENCH OMELETTE | 36
shallot beurre blanc, pork lardon, garden salad
SHAKSHUKA (veg) | 24
farm eggs, feta, olives, tomatoes, spinachSMOKED SALMON AVOCADO TARTINE (veg) | 21
mushrooms, tomatoes, radish, cilantro, yuzu marmaladeSTEAK AND EGGS | 41
petite filet, bearnaise sauce, asparagus, potatoes, farm eggsFRIED CHICKEN N' FRENCH TOAST | 22
candied pecans, pomegranate seeds, berries, chantilly cream, creme anglaise
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Stag's Leap Wine Cellars Dinner
Part of the Meet Your Makers series, sit down with the makers behind Stag's Leap Wine Cellars and enjoy three exquisite wines expertly paired with a delightful dinner.
Date: Thursday, December 14th | 7pm
Purchase tickets on Eventbrite.
Wine Selection
- Artemis, Cabernet Sauvignon, 2020
- Karia, Chardonnay, 2021
- Hands of Time, Red Blend, 2019
First Course
Roasted Beet Salad
burrata, berries, candied pecans, fennel, roquette
Second Course
Petit Boneless Short Rib
cabernet jus, root vegetables, pomme puree
Third Course
Toffee Date Cake
caramel, chantilly cream, walnuts
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Cheers to 2023!
Prix Fixe | $80 per person
Limited a la carte menu available as well.
Executive Chef: Garee Battad
First Course
select one
NEW YEAR’S EVE SALAD
mixed farmers market lettuce, pomegranate, radish, spiced pecans, blue cheese, apple cider vinaigrette
MAIN LOBSTER BISQUE
crème fraiche, chives
Second Course
select one
SALMON SOBA
atlantic salmon, saikyo miso, buckwheat noodles, scallions, beach mushrooms, sesame ginger citrus dressing
BRAISED BONELESS SHORT RIB
napa valley cabernet demi, oven roasted baby squash, root vegetables, cherry tomatoes, roquette, parmigiano reggiano
SUPPLEMENT ADDITIONAL
LOBSTER TAIL $22
Third Course
select one
CHOCOLATE ALMOND BUTTER CAKE
berries, chantilly cream, marcona almonds
BREAD PUDDING SOUFFLE
crème celeste, caramel, spiced pecans
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions. Please note while we attempt to accommodate most dietary restrictions, there may be instances where we cannot meet certain limitations.
Executive Chef’s Brunch
Every Saturday & Sunday from 10am-1pm join us for a brunch experience of culinary delights, paired with mimosas and berry mules. $56 per person.
Fresh, Seasonal Fare
Count on timeless dishes, classic preparations, and the only the best ingredients at SALT.
Drinks with a View
Soak in panoramic marina views any time of day, with a drink in hand of course.
Bar & Lounge
Indulge in our signature cocktails, craft beers, and thoughtfully curated wine selection. Join us for daily happy hour from 2-6:30pm, where you can enjoy $2 off drinks and a 20% discount on our delectable bar food offerings.
Private Dining
Treat your guests to contemporary Californian cuisine right on Marina del Rey’s scenic harbor with outdoor private dining. A relaxing, vibrant atmosphere sets the tone for a memorable event, where sustainable cuisine is complemented by sapphire waters and Pacific breezes.
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