C Salt Dinner Menu

 

 RAW BAR

 

* Local Oysters – 3ea.

Daily Selection of Regionally Sourced Oysters

Served with Yuzu Mignonette,

House Made Cocktail Sauce & Horseradish

4 Oyster Minimum

 

* Large Shrimp Cocktail – 3.50ea.

U-10 Shrimp with Fresh Lemon

House Made Cocktail Sauce & Horseradish

No Minimum

 

 * Red Crab Lump Crab – 5.50ea.

2oz of Red Crab Meat Mixed Lightly with Yuzu Aioli

with Fresh Lemon

No Minimum

 

* Raw Bar Platter – 50

6 Oysters, 6 Shrimp Cocktail, &

6oz Red Crab Cocktail Served with Appropriate Accoutrements

  

* Oysters and Bubbly – 80

12 Local Oysters with a Half Bottle of Lanson Brut Rose Champagne

 

{Raw Bar Card Presented By Your Server}

 

 

STARTERS

 

Crispy Thai Calamari – 13

Baby Spinach, Mango, Grapefruit, Cashews, Hot & Sour Vinaigrette

 

*“Pokē Style” Tuna Tartar - 16

Diced Tuna with Sesame, Soy, Lime, Togarashi,

Sliced Avocado with Seaweed Salad,

Wonton Chips,and Lime Cilantro Aioli

 

Sesame Hoisin Wings - 13

Ten Lightly Breaded Crisp Chicken Wings with

Chef’s Signature Sesame Hoisin Sauce

 

* Pork Belly “Bites” – 13

Braised Pork Belly with Sweet Soy Glaze,

Crushed Peanuts, and Micro Greens

 

Crab & Kim Chi Pancake - 13

Red Crab Meat and Kim Chi Mixed in a

Savory Pancake with Gochujang Aioli

 

* Honey Szechuan Brussels Sprouts - 13

Wild Mushrooms, Shaved Scallion and Sesame Peanuts

 

* Scallops NOT Wrapped In Bacon – 32

U10 New Bedford Sea Scallops, Candied Pink Peppercorn Slab Bacon,

and Red Onion Marmalade (Serves Two)

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SALADS

 

* Unusual Romaine Salad – 13

Hearts of Romaine, Blue Cheese Crumble,

House Made Blue Cheese Dressing, Hard Egg,

Applewood Bacon & White Anchovies

 

* Roasted Beet Salad - 16

Roasted Red Beets, Goat Cheese,

Orange Supremes, Candied Walnuts & Balsamic Fig Jam

 

- Add Protein -

 Salmon + 13 / Sea Scallops + 20

Filet Mignon + 27 / Grilled Tuna + 22 

 

ENTREES

 

* Grilled #1 Sushi Grade Tuna - 34

Served Rare with Crispy Jasmine Rice Cake, Sesame Stir Fried Baby Bok Choy,

Wasabi Vinaigrette, Soy Syrup, Pomegranate Syrup, Lime & Cilantro

 

* Pan Seared New Bedford Sea Scallops – 33

Cauliflower “Risotto” with Pancetta, Wild Mushrooms, Baby Spinach,

Parmesan & Roasted Garlic Butter   

 

 * North Atlantic Pan Seared Salmon – 28

Thyme & Honey Roasted Baby Yukon Potatoes,

Caramelized Brussels Sprouts, Cipollini Onions

Topped with a Spicy Basil Gremolata

 

 

 * 12oz Berkshire Frenched Pork Chop - 29

Prepared Medium with Thyme & Honey Roasted

Baby Yukon Potatoes,

Sautéed Wild Mushrooms, Chorizo & Baby Kale

 

 Braised Short Ribs - 32

5hr Braised Short Ribs in a Red Wine Demi

with Whipped Potatoes, Organic Baby Carrots

Wild Mushrooms & Roasted Cipollini Onions

 

 

THE CAPE'S HIDDEN STEAK HOUSE

Selections

 

*Elite Prime 10oz Sirloin - 32

Sautéed Haricot Verts with Roasted Garlic Butter

 

* 16oz “5 Star” Bone-In Grilled Ribeye - 35

Grilled Asparagus with C Salt

 

* 6oz USDA Prime Filet Mignon - 36

Wild Mushrooms & Organic Baby Carrots

 

* 14oz Milk Fed Frenched Veal Chop - 39

Served with Truffle Creamed & Parmesan Spinach

 

* Preparation Économique – M.K.

Chef’s Daily Preparation of a High Quality,

Modestly Priced Cut of Meat, Game, or Fish

 

 

 

Sauces

Choose One

 

Cabernet Demi-Glace

* Blue Cheese Butter

* Local Horseradish Cream

* Charred Red Onion Steak Sauce

* Spicy Basil Gremolata

* Aged Balsamic Rubio  

 

 

 

C Salt Starchy Sides

 

* Chefs Whipped Potatoes – 7

Chorizo Mascarpone Mac & Cheese – 10

* Thyme & Honey Roasted Potatoes – 7

Hand Cut Truffle Frites – 8

* Whipped Potatoes – 5

Jasmine Rice Cake(1) – 4

Cauliflower Risotto - 10

Please notify your server of any food allergies

 

*Items marked with "*" may be made Gluten Free with modification

 

While they may be shared, we ask that Starters & Salads not be split by the kitchen.  Entrees may be split for a $3 surcharge.

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 telephone: 774/763-2954

© 2020 by C Salt Wine Bar & Grille. All rights reserved.