Browsing articles in "Events"

Annual Easter Brunch April 5th at Saltus

Mar 25, 2015   //   by Saltus River Grill   //   Events  //  Comments Off

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

Easter Brunch in Beaufort SC | April 5th 2015 | Saltus River Grill | Downtown Beaufort

High Elevation Wine Dinner | March 5th

Feb 23, 2015   //   by Saltus   //   Blog, Events  //  Comments Off

High Elevation Wine Dinner | Saltus River Grill | Beaufort SC

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

1st Course
2013 Pinot Gris
“Bagels and Lox” Salmon belly tartar with avocado, cucumber, dill, crème fraiche and bagel crisp crumble

2nd Course
2102 Pinot Noir
“Beet Carpaccio” with frisee, duck confit, herbed chevre, toasted walnuts and champagne vinaigrette

3rd Course
2012 Eruption
Braised beef short ribs with creamy polenta and black truffle jus

4th Course
Elevado Zin
Dark Chocolate terrine, salted caramel and hazelnut crumble

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

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