You are invited to our Annual Easter Brunch 10am-2pm on April 5th in downtown Beaufort, SC, featuring an incredible Saltus menu!
$23 per person | $10 kids | $5 Bloody Marys & Mimosas
Reserve your table today: 843-379-3474
Join us for the High Elevation Wine Dinner set for March 5th!
We’re showcasing incredible wine from Brassfield Estate – like the famous red Eruption being served at the recent Vanity Fair post Oscars party!
March 5th | Dinner at 6:30PM | Reservations: 843-379-3474
2013 Pinot Gris
“Bagels and Lox” Salmon belly tartar with avocado, cucumber, dill, crème fraiche and bagel crisp crumble
2102 Pinot Noir
“Beet Carpaccio” with frisee, duck confit, herbed chevre, toasted walnuts and champagne vinaigrette
Braised beef short ribs with creamy polenta and black truffle jus
Dark Chocolate terrine, salted caramel and hazelnut crumble
Celebrate Beaufort’s first ever Restaurant Week and get a taste of Saltus River Grill, January 25th-31st. Choose from our signature soups, take a bite out of one of our wonderful entrees and finish with a classic Saltus dessert.
See the Prix Fixe Menu below:
Join Saltus River Grill for the Annual Beaufort International Film Festival Dinner! Hurry, before we’re sold out!
January 22nd | Cocktails at 6PM | Dinner at 7PM | Reservations: 843-379-3474
Sweet Potato Bisque
With House Made Sausage, Maple-Brown
“Oyster Stew” on the Half Shell
Local Oysters baked with Mornay Sauce, Fingerling Potaoes, Celery Onions & House Bacon
Braised Pork Belly
With Spoonbread, Braised Winter Greens
& Cider Jus
Banana Pudding Creme Brulee
With Langues de Chat & Whipped Cream
Signature Crab Bisque
dry sherry, citrus tobiko, chives
Ambrose Family Farms Salad
salanova greens, pickled red onions, spiced pecans, goat cheese croquettes, and white balsalmic vinaigrette
Brandied Mushroom Bisque
shiitake and oyster mushrooms, Parmesan crisp, white truffle oil
Wood Grilled Caesar Salad
grilled hearts of romaine, white anchovy, brioche crouton, creamy garlic dressing
house ground raw beef tenderloin, shallots, capers, cornichons, mustard, sriracha, quail egg yolk and house made potato chips
French Kiss Oysters on the Half Shell
fresh cold water oyster with champagne and blood orange sorbet and fresh mint
Cider Braised Pork Belly
white sweet potato puree, brown butter, cider jus, crisp granny smith apple “slaw” with celery, pickled mustard seeds and apple cider vinaigrette.
Caramelized Sea Scallops
Parisienne style herb gnocchi with butternut squash, roasted mushrooms, brown butter and fried sage
puff pastry wrapped beef tenderloin with house pate & mushroom duxelle, creamed spinach and black truffle demi glace
Pan Seared Market Fish
hoppin’ johns with speckled and green butter beans cooked in ham hock broth, buttered Carolina gold rice
Poached Cold Water Lobster
saffron orrichette, wilted rainbow chard, fennel confit, sauce vin blanc, shaved parmesan
Braised Duck Leg
creamy stone ground grits, wilted collard greens, onions, house bacon, and duck pan jus.
Assorted Artisanal Cheese Plate
fresh fruit and pickled fruit, honey, toasted bricohe
Dark Chocolate Terrine
salted caramel, toasted pistachio crumble
almond choux pastry puff, coconut ice cream, warm chocolate ganache
Olive Oil Cake
honey lavender panna cotta, blood orange syrup