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
Ambassador of the Lowcountry – Chef Brian Waters & assistant Michael Jones aka “Skillet” demonstrating a Marinated Tuscan Kale Salad recipe with Shaved Baby Carrots, Farro, Crispy Shallots & Ginger Sesame Vinaigrette at the South Carolina State Fair!
For the Salad:
- 1 Bunch of Tuscan Kale, large stems removed & cut into 2 inch ribbons
-6 baby carrots or 1 large carrot, shaved very thin with a peeler
-1 cup of cooked farro
-2 large shallots, peeled & sliced very thin
-1 cup all purpose flour seasoned with salt & pepper
-1 quart vegetable frying oil
-Toasted sesame seeds
For the Dressing:
-3 garlic cloves
-1 lemongrass stalk, tough leaves peeled away
-1/4″ piece if ginger, peeled
-1/2 cup canola oil
-1/4 cup sesame oil
-1/3 rice win vinegar
-1/2 cup soy sauce
-3 tablespoons of honey
-1/4 cup water
For the Dressing:
Pound the garlic, ginger & lemongrass with a mortar & pestle into a smoothe paste. This can also be achieved in a food processor. Whisk all the ingredients into a glass jar & refrigerate until ready to assemble the salad.
For the Fried Shallots:
Put the vegetable oil into a heavy bottom 4 quart stock pot. Heat the oil to 325 degrees Fahrenheit. Use a frying or candy thermometer to monitor the temperature. Toss the shallots in the seasoned flour shaking off any excess & gently lower into the oil with a slotted spoon. Fry until golden brown & crispy. Drain on paper towels. Can be kept in an air tight container for 24 hours.
For the Marinated Kale:
Place the Kale into a large mixing bowl & lightly coat with 3 tablespoons of the dressing. Massage the greens with your hands for about 5 minutes. The kale should start to get bright & shiny in color and feel quite tender. Add the shaved carrots & another tablespoon or to of the dressing.
To Assemble Salad:
Divide the marinated kale & carrot among four bowls. Put 1/4 cup of cooked farro on top of each & drizzle with dressing. Top with crispy shallots, torn basil leaves & toasted sesame seeds.
Stay tuned for more events & news with Chef Brian Waters, Ambassador of the Lowcountry & the Saltus River Grill team.