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Beaufort Restaurant Week JAN 25-31 Prix Fixe Menu

Jan 23, 2015   //   by Saltus   //   Events  //  Comments Off

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:

Beaufort Restaurant Week | Saltus River Grill

 

 

 

Annual Beaufort International Film Festival Dinner – Jan 22nd

Jan 12, 2015   //   by Saltus River Grill   //   Events  //  Comments Off

Beaufort International Film Festival | Saltus River Grill
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

1st Course
Sweet Potato Bisque

With House Made Sausage, Maple-Brown
Butter-Bourbon Glaze

2nd Course
“Oyster Stew” on the Half Shell

Local Oysters baked with Mornay Sauce, Fingerling Potaoes, Celery Onions & House Bacon

3rd Course
Braised Pork Belly

With Spoonbread, Braised Winter Greens
& Cider Jus

4th Course
Banana Pudding Creme Brulee

With Langues de Chat & Whipped Cream

Celebrate New Years!

Dec 29, 2014   //   by Saltus River Grill   //   Events  //  Comments Off

Saltus-New-Years-2014-2015

We invite you to celebrate the New Year with us! See the menu below:

Course 1
choice of:

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

Course 2
choice of:

Steak Tartare
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

Course 3
choice of:

Beef Wellington
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.

Course 4
choice of:

Assorted Artisanal Cheese Plate
fresh fruit and pickled fruit, honey, toasted bricohe

Dark Chocolate Terrine
salted caramel, toasted pistachio crumble

Profiteroles
almond choux pastry puff, coconut ice cream, warm chocolate ganache

Olive Oil Cake
honey lavender panna cotta, blood orange syrup

Ambassador of the Lowcountry at the SC State Fair

Oct 17, 2014   //   by Saltus River Grill   //   Blog  //  Comments Off

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!

Ambassador of the Lowcountry | Chef Brian Waters | SC State Fair Food Demonstration | Saltus River Grill
RECIPE:

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.

Beaufort’s Best Sushi is Half Price on Tuesdays!

Sep 9, 2014   //   by Saltus River Grill   //   Events  //  Comments Off

Beaufort Sushi | Saltus Half Price Sushi Tuesdays | Beaufort Restaurants | Saltus River Grill

Beaufort’s Best Sushi is Half Price on Tuesdays! All of our incredible rolls are made to order and this special lasts from 4pm-6:30pm every Tuesday. Come on by and enjoy!

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Restaurant Hours

Open for dinner Sunday - Saturday, 4 p.m. - until. Sushi and cocktails available at 4 p.m.