Sunday, April 21st, 2019


10:00am - 2:00pm

Serving Easter Brunch, Limited Dinner Menu, and Easter Specials




2:15pm - 8:00pm

Serving a Limited Dinner Menu and Easter Specials


Reservations are strongly recommended by calling (774)763-2954

or by clicking here



Easter Brunch Selections


* Cast Iron “Over Easy” - 18

Sautéed wild mushrooms, red pepper, spinach, smoked cheddar cheese,

two over easy eggs, brunch potatoes and English muffin


* Pork Belly, Brussels & Eggs – 20

Braised pork belly in sweet soy glaze with shaved Brussel Sprouts, two Sous Vide eggs,

brunch potatoes and English muffin  


* Steak & Eggs – 35

Grilled 6oz filet mignon with grilled asparagus, house made steak sauce,

two eggs over easy, brunch potatoes and English muffin


Korean Pork Benedict - 21

Braised Korean style pork butt, caramelized onions, two Sous Vide eggs, classic hollandaise

on house made biscuits with brunch potatoes


Berry “Pancake” Bread Pudding - 17

Baked pancake with fresh berries, topped with crushed candied walnuts & maple yogurt


Fried Egg BLT - 15

Pan de mie toast, two eggs over easy, Applewood bacon, mustard aioli, greens,

tomato and brunch potatoes


Chicken and Waffles - 18

Buttermilk fried chicken breast atop a crispy waffle with applewood bacon,

jalapeno honey and scallion


* Corned Beef Hash - 21

House made corned beef, vegetables, shredded gold potatoes served with two sous vide eggs,

hollandaise and English muffin





Raw Bar Selection

Presented by the server a selection of oysters, shrimp cocktail & crab served with various accompaniments


*“Pokē Style” Tuna Tartar - 16

Tuna tarter mixed with sesame, soy, ginger and scallion poke sauce with avocado, lime,

wontons and lime cilantro aioli


Crispy Thai Calamari - 13

Baby spinach, mango, grapefruit, cashews tossed in hot & sour vinaigrette


Sesame Hoisin Wings - 13

Ten lightly breaded & crispy chicken wings with Chef’s signature sesame hoisin sauce


* Pork Belly “Bites” - 13

Braised pork belly seared and glazed in sweet soy reduction with sesame peanuts


 * Charred Octopus Panzanella - 18

Garlicy croutons, grilled chorizo, baby gold tomatoes, pickled red onions, pickled jalapeno,

micro greens, yuzu, evoo & salsa verde




* Roasted Salad - 16

Baby arugula, roasted beets, blood orange, candied walnuts, goat cheese & balsamic fig jam   


* Add Protein

Pan Seared Atlantic Salmon + 13

Pan Roasted Chicken Statler + 12 / Grilled Sushi Grade Tuna + 22


Entrée Selections


* Grilled Lamb Loin Chops – 35

Two grilled lamb loin chops with roasted Yukon gold potatoes, organic baby carrots,

English pea puree and aged balsamic reduction


 12oz Grilled Frenched Pork Chop - 29

24hr brine, grilled & brick oven roasted pork chop with parsnip puree, grilled broccolini

and Cape Cod coffee roasters demi


* Togarashi Dusted Atlantic Salmon – 28

Roasted Yukon gold potatoes, French beans, roasted garlic, cippolini onions and

lemon saffron cream   


* Grilled #1 Sushi Grade Tuna - 34

Served rare with sesame baby bok choy, crispy jasmine rice cake,

soy syrup, pomegranate syrup, wasabi, lime and cilantro


 Chicken & The Egg - 29

Pan Roasted Chicken Statler Breast with sautéed tasso ham, wild mushrooms, thyme, baby arugula, parmesan cheese,

aged balsamic, evoo, egg yolk and pappardelle pasta 


 * Grilled Petite Filet Mignon - 35

6oz petite filet mignon, baby potatoes, wild mushrooms, grilled asparagus & house made steak sauce



Please notify your server of any food allergies.

FDA Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish,

or eggs may increase your risk of foodborne illness


 * Indicates Item is, or can be modified to be, Gluten Free






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 telephone: 774/763-2954

© 2019 by C Salt Wine Bar & Grille. All rights reserved.