SALT Restaurant & Bar
Recently voted OpenTable Diner's Choice for "Best Ambiance and Outdoor Dining" on the Westside
When it comes to Marina del Rey restaurants on the water, SALT is renowned. Seasonal ingredients are sourced locally to create a memorable dining experience in an inviting waterfront atmosphere. Creamy hummus is complemented with a touch of California avocado. Sweet, buttery Maine lobster sits on a bed of Udon noodles in a succulent brown butter sauce. Every classic enjoys a contemporary twist at SALT.
Blue Crab Dip
Flavorful and elegantly garnished, our Blue Crab dip is crave-worthy after a day on the water.
Brunch with a View
Enjoy brunch with a marina breeze, picture-perfect views, served with a mimosa in hand!
Seafood Specialty
Start your dinner with the locally sourced Big Eye Tuna or choose from our selection of refreshing appetizers
SALT Brunch Favorites
Tried, true, and plated to perfection. Elevate your day with our favorite locally sourced dishes.
Full Service Bar
Signature cocktails, craft beers, and champagne brunches. Also enjoy daily happy hour from 2pm - 4pm.
Hours
Dinner:
4 pm – Close , Daily
Happy Hour:
2 pm – 4 pm, Daily
Brunch:
7 am – 2 pm, Daily
Bar:
10 am – Close, Monday – Thursday
9 am – Close, Friday – Sunday
Dinner | Intro
Add shaved white Alba truffles to any course | 25
Katsu style sweet potato | 18
SMOKED TOMATO AIOLI, YUZU, CABBAGE SLAW
Steamed mussels | 24
LOBSTER BROTH, COCONUT, RED CURRY
Caramelized onion dip | 16
VARIATIONS OF ALLIUM, SMOKED TROUT ROE, HOUSE CHIPS
Blue crab dip | 19
RADISH, SWEET CHILI, WONTON
Bao buns | 18
LACQUERED SMOKED PORK BELLY, PICKLED RAISIN, ATCHARA, BANG-BANG SAUCE (3PC)
Caesar salad | 15
GRANA PADANO, TOASTED BUCKWHEAT, SMOKED CURED EGG YOLK
Add Grilled Chicken | 9
Baby gem lettuce | 18
PANCETTA, CUCUMBER, PETIT BASQUE CHEESE, SUN KISSED TOMATO VINAIGRETTE
Beef tartare | 18
FERMENTED CHILI, CHICHARRON, ‘SPECIAL SAUCE’
Grilled spanish octopus | 20
HAZELNUT ROMESCO, PICKLED PINEAPPLE, BLACK GARLIC
Big eye tuna | 19
YUZU KOSHO, YUKON GOLD POTATO, FERMENTED PLUM
Beet carpaccio | 18
LAURA CHENEL GOAT CHEESE, ORANGE, HONEY BLOSSOM VINAIGRETTE
2 year aged acquerello risotto | 20
CAULIFLOWER MOUSSE, PARMESAN, PESTO OIL, BLACK TRUFFLE
Dinner | Main
Berkshire pork chop | 44
HOJA SANTA, GREEN CHORIZO SUCCOTASH, PIQUILLO PEPPER, MOLE
English pea ravioli | 33
MUSHROOM CONFIT, CHERRY TOMATO, GOAT GOUDA, PRESERVED LEMON
Cavatelli | 29
SEA BEAN, FENNEL, CHINESE BROCCOLI, SMOKED RYE
Alaskan halibut | 44
EDAMAME, CIPPOLINI ONION, LOBSTER CORAL
Big glory bay king salmon | 40
‘RATATOUILLE’, ZUCCHINI, CAPER-CORIANDER VINAIGRETTE
8oz filet | 60
BLUE CHEESE CRUST, MARBLE POTATO, ASPARAGUS
Brandt farms 32oz prime bone in ribeye | 135
WHIPPED ESPRESSO POTATO, ONION RING, MISO BUTTER, CHIMICHURRI BÉARNAISE
Dinner | Finale
Chocolate cremeux | 14
RASPBERRY, TOFFEE CRUNCH, HAZELNUT-PEANUT BUTTER GELATO
Key lime pie | 12
MERINGUE, BUTTER COOKIE CRUMBLE, PINA COLADA SORBET
Sweet corn crème brulee | 12
BLUEBERRY, CANDIED CHERRY BLOSSOM
Gelato & Sorbet | 4
Cocktails
The oogie boogie man shot | 15
TEQUILA, GREEN APPLE, SIMPLE SYRUP, LIME JUICE, FALERNUM
The jack skellington | 15
VODKA, PUMPKIN SPICE SYRUP, BAILEYS, FRANGELICO, HEAVY CREAM
Dark lychee lagoon | 15
PINEAPPLE CHARCOAL ACTIVATED INFUSED ABSOLUTE ELYX, LILLE BLANC, SOHO LYCHEE LIQUER, LEMON JUICE, SIMPLE SYRUP, RHUBARB BITTERS
The deadly nightshade | 18
BLEND OF HOUSE BARREL SELECT, JACK DANIELS BOURBON & KNOB CREEK RYE, GRAN CLASSICO, SWEET VERMOUTH, ANGOSTURA AND PEYCHAUD BITTERS
Lock, shock & barrel | 18
HOUSE BLENDED WHISKEY, DEMERARA SUGAR, ANGOSTURA BITTERS, ORANGE BITTERS
The leg lamp | 15
EL JIMADOR BLANCO, WHITE CRANBERRY AND ROSEMARY, DOUGLAS FIR LIQUEUR, COCONUT, LEMON JUICE AND PEYCHAUD BITTERS
Harry & marv are coming to town | 15
REAL MCCOY 5YR, BISCOTTI LIQUER, SPICE #2, LEMON JUICE, EGG WHITE
Berry spice + everything nice | 15
BEEFEATER GIN, ST GEORGE SPICED PEAR, BERRY SYRUP, LEMON JUICE TOPPED WITH ST MICHELLE DOMAINE BRUT
Matcha express | 15
ABSOLUT ELYX VODKA, CRUZAN COCONUT RUM, PINEAPPLE JUICE, LEMON AND ORGEAT TOPPED WITH "FEVER TREE GINGER BEER"
Brunch
Caramelized onion dip | 16
VARIATIONS OF ALLIUM, SMOKED TROUT ROE, CHIPS
Blue crab dip | 19
RADISH, SWEET CHILI, WONTON
Acai bowl | 15
ALMOND, CHIA SEED, COCONUT, LOCAL FRUIT, HOUSE GRANOLA
Smoked salmon bagel | 18
EVERYTHING BAGEL, HEIRLOOM TOMATO, ARUGULA PESTO, CREAM CHEESE
Buttermilk pancakes | 16
BLUEBERRY, CRÈME CELESTE, MAPLE SYRUP
Rise n’ shine | 16
TWO EGGS ‘ ANY STYLE’, HASH BROWNS, CHOICE OF BACON OR CHICKEN APPLE SAUSAGE, TOAST
French rolled omelet | 18
BOURSIN CHEESE, BUERRE BLANC, HERB SALAD
Breakfast sando | 14
SOFT SCRAMBLED EGG, GREEN CHORIZO, CHEDDAR, ATCHARA, CHIPOTLE CREMA, BRIOCHE BUN
Eggs in purgatory | 16
CHIPOTLE SOFRITO, CHINESE BROCCOLI, FERMENTED CHILI BUTTER, FETA, CRUSTY SOURDOUGH
Shrimp & grits | 19
HOUSE MADE CHORIZO VERDE, POACHED EGG, SHALLOT CREAM
Cobb salad | 18
AVOCADO, CUCUMBER, BLUE CHEESE, BACON, LEMON-DIJON VINAIGRETTE
Add Fried Chicken | 9
Caesar salad | 15
GRANA PADANO, TOASTED BUCKWHEAT, SMOKED CURED EGG YOLK
Add Grilled Chicken | 9
Baby gem lettuce | 18
PANCETTA, CUCUMBER, PETIT BASQUE CHEESE, SUN-KISSED TOMATO VINAIGRETTE
Chilaquiles | 17
OVER EASY EGGS, CHIPOTLE BLACK BEANS, SUNFLOWER SEED CREMA, CHILI MORITA, COTIJA
Rice bowl | 18
FRIED EGG, BEAN SPROUTS, PICKLED DAIKON, HOT CHILI, ‘BANG BANG’ SAUCE.
CHOICE OF: SMOKED PORK BELLY OR SALMON
Fried chicken sandwich | 16
LETTUCE, ONION, DILL PICKLE, REMOULADE
Bordelaise braised short rib reuben | 19
IPA SOAKED SWISS, SAUERKRAUT, THOUSAND ISLAND, RYE
SALT cheeseburger | 18
AMERICAN CHEESE, LETTUCE, BREAD & BUTTER ZUCCHINI PICKLES, CARAMELIZED ONION, LACTO-FERMENTED 'SPECIAL SAUCE'
Sides
Yogurt parfait | 9
Bacon | 6
Hash browns | 5
Chips | 3
Chicken Apple Sausage | 6
Grits | 5
Brunch Cocktails
‘SUNDAY’ BLOODY ‘SUNDAY | 12
CHOICE OF HOUSE INFUSED ABSOLUT ELIX, HOUSE BLOODY MARY
INQUIRE ON DAILY INFUSIONSMIMOSA ME | 12
SPARKLING WINE, ORANGE JUICE
MIMOSA FLIGHT | 45
CHATEAU STE. MICHELLE
CHOICE OF THREE JUICES:
ORANGE, CRANBERRY, GRAPEFRUIT, PINEAPPLE, MANGO, CHERRY, OR POMEGRANATEAdd Mixed Berries | 5
Add St. Germain Liqueur 50ml | 12
Add Chambord Liqueur 50ml | 10
AFTERNOON DELIGHT | 13
APEROL, LILLET BLANC, SPARKLING WINE
NOT YO AVERAGE CUP O’ JOE | 15
JAMESON, KAHLUA, ILLY COFFEE, KERRYGOLD IRISH CREAM, HEAVY CREAM, AZTEC BITTERS
Wine | Whites
Brut, Domaine Ste Michelle
Columbia Valley, Washington
Glass | 13
Bottle | 48
Brut, Gh Mumm Grand Cordon
Reims, France
Glass | 17
Bottle | 80
Brut, Vueve Cliquot ‘Yellow Label’
Reims, France
Glass | 23
Bottle | 110
Rose, Chateau Ste Michelle
Columbia Valley, Washington
Glass | 13
Bottle | 48
Riesling, Chateau Ste Michelle
Columbia Valley, Washington
Glass | 13
Bottle | 48
Sauvignon Blanc, Duckhunter
New Zealand
Glass | 11
Bottle | 40
Verdelho, Mollydooker "The Violinist"
McLaren Vale, Australia
Glass | 17
Bottle | 64
Chardonnay, Ferrari Carano
Healdsburg, California
Glass | 12
Bottle | 44
Wine | Reds
Merlot, L’ecole
Lowden, Washington
Glass | 13
Bottle | 48
Pinot Noir, Davis Bynum
Russian River, California
Glass | 15
Bottle | 56
Cabernet Sauvignon, Duckhorn ‘Decoy’
Napa Valley, California
Glass | 14
Bottle | 52
Cabernet Sauvignon, Austin Hope ‘
Paso Robles, California
Glass | 17
Bottle | 64
Cabernet Sauvignon, Tooth And Nail ‘Possesor”
Paso Robles, California
Glass | 15
Bottle | 56
Shiraz, Molly Dooker "The Boxer"
McLaren Vale, Australia
Glass | 20
Bottle | 76
Beer
PILSNER, SMOG CITY ‘PILS’ | 8
(TORRANCE, CA) ABV: 4.4%
LAGER, ESTRELLA ‘DAMM’ | 8
(SPAIN) ABV: 5.4%
BLONDE ALE, BEACHWOOD, FOAM TOP BLONDE | 8
(HUNTINGON BEACH, CA) ABV 5.5%
AMBER ALE, EEL RIVER BREWING | 8
(HUMBOLDT COUNTY, CA) ABV: 4.6%
PALE ALE, STONE BREWING ‘RIPPER’ | 8
(ESCONDIDO,CA) ABV: 5.6%
AMERICAN SAISON, BOULEVARD BREWING ‘TANK 7’ | 9
(KANSAS CITY, MO) ABV: 8.5%
HAZY IPA, GOLDEN ROAD, HEAL THE BAY | 9
(LOS ANGELES, CA) ABV: 6.8%
NITRO PEANUT BUTTER STOUT, BELCHING BEAVER | 9
(SAN DIEGO,CA) ABV: 5.3%
The Happiest Hour
EVERYDAY FROM 2PM-4PM
Beer | 5
craft cans
21ST AMENDMENT HELL OR HIGH WATERMELON WHEAT (SAN FRANCISCO, CA) ABV:4.9%CALIDAD LAGER (SANTA BARBARA, CA) ABV: 4.5%
draught
LAGER, ESTRELLA ‘DAMM’ (SPAIN) ABV: 5.4% ...michelada upcharge $3Wine | 6
noble vines collection Monterey California SAUVIGNON BLANC, 2018
CHARDONNAY, 2018
PINOT NOIR, 2016
CABERNET SAUVIGNON, 2017Cocktails | 8
GIMLET
MOJITO
GOLD RUSH
MARGARITA
Kids' Menu
Grilled cheese | 10
SOUR DOUGH BREAD, CHEDDAR CHEESE, HOUSE CHIPS
Grilled chicken | 15
ORGANIC CHICKEN BREAST, SEASONAL VEGETABLES
Grilled salmon | 18
SEASONAL VEGETABLES
Chicken fingers | 12
LIGHTY BREADED ORGANIC CHICKEN BREAST, HOUSE CHIPS
Pasta | 12
BUTTER, PARMESAN CHEESE
Cheeseburger | 14
Meet the Chef
A master of his craft, SALT's Executive Chef Peter Coenen understands that food tastes best when prepared at the height of freshness. Premium ingredients and minimalist plating establish a divine taste experience. Fusing global flavors and techniques, Chef Coenen redefines California coastal cuisine with refined rusticity in the heart of Marina del Rey.
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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