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
Chickpea - Black Sesame Purée, Urfa Aioli
Main Course
HALIBUT 70
Baked in Butter, Braised Chicory, Shrimp au Poivre
COBIA 68
Seared, Grits, Okra - Tomato Jus
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 Foie Gras 25
CELERY ROOT 48
Slow Cooked Celeriac with Orange
Lounge Menu
CAVIAR - Sevruga 1 oz. | Classic Osetra 1 oz.
OYSTERS - ½ Dozen East Coast Oysters
BEEF TARTARE - Hand Cut Tenderloin, Dijon, Egg Yolk
SNAPPER - Tartare, Green Pepper-Lemongrass Emulsion
ENDIVE - Cashew, Yuzu Vinaigrette
OYSTERS, BAKED - Trio of Oysters, Andouille
PASTA - Orecchiette, Wagyu Ragu
DUCK ON TOAST - 3 each, Confit Legs
CHEESE - Chef's Selection with Traditional Accompaniments
Chef's Tasting Menu
TUNA
Ridge, Grenache Blanc, Napa Valley
SCALLOP
Mer Soleil, Reserve Chardonnay, Santa Lucia Highlands, Monterey County
HALIBUT
Chehalem, Pinot Noir, Willamette Valley
WAGYU
Post & Beam by Far Niente, Cabernet Sauvignon, Napa Valley
APPLE SPICED CAKE
Michele Chiarlo “Nivole” Moscato d’Asti
Dessert
Desserts
BAKLAVA 26
CHERRY & CHOCOLATE 24
PROFITEROLE 26
SOUFFLÉ 26
ASSORTMENT OF SORBETS AND FRESH BERRIES 18
CHEESE 28
Cocktails
BANANAS FOSTER MARTINI 26
ESPRESSO MARTINI 26