Marinated skewers of filet mignon, chicken and pork tenderloin. Grilled and served with peanut sauce and cucumber ribbon.
Sauteed with olive oil, fresh garlic, parsley, vermouth, cracked black pepper, kalamata olives and crumbled feta cheese, grilled garlic bread to dip.
Half dozen cedar key clams, traditional style
Sauteed in a citrus butter cream sauce.
Topped with alaskan king crab, brie, smoked gouda and manchego cheeses, then broiled.
In a white wine, garlic, basil, saffron broth with plum tomato, basil and lemon zest.
In mushroom caps with fresh herbs and garlic butter
Lightly fried with a Thai chile citrus sauce.
Seared tataki tuna with wasabi, japanese sesame seaweed salad, pickled ginger, and sake-soy dipping sauce
Red onions, neuske bacon, grape tomatoes, maytag blue cheese dressing
Beefsteak tomatoes, mozzarella, basil, house vinaigrette, and balsamic drizzle.
Bacon and eggs.
Goat cheese croutons and aged balsamic.
Candied pecans and citrus vinaigrette.
Coldwater lobster, shrimp, alaskan king crab, oysters, clams, and mussels
Lobster, shrimp, broccoli, red peppers, mushrooms, with quill pasta in a light sherry cream sauce.
Sea scallops with a citrus butter cream sauce over linguine with toasted almonds. Nueske bacon wrapped add 3
Grilled chicken, asparagus, sundried tomatoes, adobo broth, cilantro coulis & Manchego garni.
King crab meat and asparagus, topped with bearnaise sauce.
Long bone-in ribeye served by the ounce
Filet mignon and lobster tail.
Crowned with king crab meat, grilled asparagus and topped with bearnaise sauce.
Wood-fire grilled, with asian influences of soy-ginger and pomegranate
Roasted red pepper and mushroom laced loaf. Topped with garlic mashed potatoes, a rich demi glace, and crispy onion straws.
Ham, mozzarella and fresh spinach. Champagne mushroom sauce.
Mild red curry spices cooked in coconut milk with carrots, zucchini, bell pepper and basil. Served with rice.
Made with fresh squeezed lime juice and a hand pressed lorna dune crust.
Rich vanilla bean french custard with a caramelized crust and chambord chantilly cream
Chef barry's daily creation.
Served with raspberry coulis
Served upside-down with a bourbon pecan crunchy crust, working cow homemade vanilla bean ice cream and whipped cream
Served warm with an orange sabayon sauce
Served with working cow homemade vanilla bean ice cream and passion fruit sauce
Bailey's irish cream, licor 43 and grand marnier
Amaretto, frangelico and tuaca
Irish whiskey, and a splash of green creme de menthe
Tia maria, cognac and dark rum
Menu for Salt Rock Grill provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.