Salute Resto + Bar

Small Plates

• Chef's Choice Salad

• Focaccia

  Served with olive oil, balsamic herb mix and roasted garlic

• Roasted Beet Crostini

  Feta mousse, toasted walnuts

• Parmesan Herbed Potatoes

  Served with a truffle aioli

• Shishito Peppers

  Blistered peppers with extra virgin olive oil, fresh lemon and coarse smoked sea salt

• Arancini

  Rice balls with truffle oil over a vegetable puree

• Polenta Frites

  Served with an artichoke rosemary aioli

• Brussel Sprouts

  Sauteed and topped with reduced balsamic vinegar and cheese

• Salmon Lettuce Wraps

  Pineapple salsa, pickled onions, lime crema and fresh avocado

• Lobster Stuffed Mushrooms

  Over a lemon dill sauce

• Mussels

  White wine, garlic, diced tomatoes and fresh basil

• Tequila Lime Chicken Skewers

  Served with house made tzatziki

• Calamari

  Served with an herbed white balsamic dip

• Blackened Ahi Tuna

  Seared tuna with a wasabi pea crumb and dressed greens

• Herbed Beef Medallions

  Served with a dark cherry reduction

• Seared Scallops

  In a white wine garlic butter sauce

• Lamb Lollipop

  Seared lamb chops with wilted greens

• Sea Bass

  Pan-seared, crispy-skinned barramundi over a fresh vegetable medley with lime and herbs

Flatbreads

• Roasted Vegetable

  Peak harvested vegetables and cheese

• Margarita Chicken Flatbread

  Tomato sauce, mozzarella, red onion, jalapeno and fresh cilantro

• Prosciutto

  Arugula with fig & goat cheese spread

Paninos

• Roasted Vegetable

  Peak harvested vegetables and cheese

• Assorted

  Cured meats, provolone cheese and a muffaletta spread

• Prosciutto

  Mozzarella, arugula and balsamic reduction

Kitchen Boards

• Kitchen Board for 2

  Variety of cured meats, cheeses, olives, fruit preserves, nuts, crackers & more

• Seafood Board

  A collection of fresh dishes from the sea, ask your server for details

Desserts

Ask Server About Dessert Flavours of The Week

• Cannoli

• Fresh Berry Parfait

• Hazlenut Ice Cream Crepe

• Cheesecake

• Creme Brulee