Our Menus
Among the Most Exquisite Places to Eat in Amelia Island
Experience a curated expression of seasonality, technique, and coastal inspiration at Salt, where thoughtfully crafted offerings showcase premium ingredients, refined flavors, and artful presentation.
Our Menus
Appetizers
CAVIAR
Sevruga 1 oz. 215
Classic Osetra 1 oz. 195
OYSTERS 24
½ Dozen East Coast Oysters
GARDEN SALAD 23
Seasonal Greens and Vegetables, Quince Vinaigrette
TUNA 28
Yuzu Kosho, Miso Emulsion
Add Caviar - 55
DUCK 32
Confit Duck Legs, Celery Root Rémoulade
OCTOPUS 34
Chickpea - Black Sesame Purée, Urfa Aioli
SCALLOP 36
Corn Purée, Cilantro Chimichurri
PASTA 36
Tagliatelle, Truffle Butter
Main Course
HALIBUT 70
Baked in Butter, Braised Chicory, Shrimp au Poivre
MONKFISH 58
Seared, Grits, Okra, Sauce Étouffée
SNAPPER 58
Seared, Ginger - Bok Choy, Jasmine Rice, Lemongrass and Coconut Sauce
WAGYU 98
Japanese Eggplant, Mushrooms, Gochujang Emulsion
BEEF CHEEK 70
Braised Wagyu Cheek, Italian Butter Bean Stew
BEEF TENDERLOIN 72
Grilled, Mashed Potatoes, Cipollini - Bacon Jus
Add-on Seared Foie Gras 25
CELERY ROOT 48
Slow Cooked Celeriac with Orange
Lounge Menu
CAVIAR
Sevruga 1 oz. 215 | Classic Osetra 1 oz. 195
OYSTERS
½ Dozen East Coast Oysters 28 | Baked Trio of Oysters, Andouille 15
BEEF TARTARE Hand Cut Tenderloin, Dijon, Egg Yolk 25
SNAPPER Tartare, Green Pepper-Lemongrass Emulsion 21
ENDIVE Cashew, Yuzu Vinaigrette 14
PASTA Orecchiette, Wagyu Ragu 26
DUCK ON TOAST 3 each, Confit Legs 18
CHEESE Chef ’s Selection with Traditional Accompaniments 28
Chef's Tasting Menu
TUNA Seared Yellowfin, Yuzu Kosho, Miso Emulsion
Ridge, Grenache Blanc, Napa Valley
SCALLOP Lightly Seared, Corn Purée, Cilantro Chimichurri
Frog’s Leap “Shale and Stone” Chardonnay, Napa Valley
HALIBUT Baked in Butter, Braised Chicory, Shrimp au Poivre
Gran Moraine, Pinot Noir, Yamhill - Carlton
WAGYU Japanese Eggplant, Mushrooms, Gochujang Emulsion
Post & Beam by Far Niente, Cabernet Sauvignon, Napa Valley
MOCHA Profiterole, Praline Namelaka, Espresso Ice Cream
Michele Chiarlo “Nivole” Moscato d’Asti
Dessert
BAKLAVA 26
Pistachio and Goat Cheese Crémeux,
Crème Fraîche Ice Cream
STRAWBERRY & LYCHEE 26
Vanilla and Lime Génoise, Strawberry Mousse,
Lychee Consommé, Rose Ice Cream
CHOCOLATE PASSION FRUIT 24
Chocolate Flowerless, Chocolate Mousse, Passion Fruit,
Almond Caramel Crunch, Brown Butter Ice Cream
APRICOT SOUFFLÉ 26
Salted Honey Anglaise, Mascarpone Ice Cream
SORBET 24
Mango Sorbet, Coconut Gelee, Textures of Blackberry
CHEESE 28
Chef’s Selection of Cheese and Condiments