Salt Rock Grill > Salt Rock Grill MenuSeafood | Indian Shores Dinner Menu
Marinated skewers of filet mignon, chicken and pork tenderloin. Grilled and served with peanut sauce and cucumber ribbon.
Sautéed with olive oil, fresh garlic, parsley, vermouth, cracked black pepper, Kalamata olives and crumbled feta cheese, grilled garlic bread to dip.
Half dozen Cedar Key clams, traditional style.
Sautéed in a citrus butter cream sauce.
Topped with Alaskan king crab, brie, smoked gouda and Manchego cheeses, then broiled.
In a white wine, garlic, basil, saffron broth with plum tomato, basil and lemon zest.
In mushroom caps with fresh herbs and garlic butter.
Lightly fried with a Thai chile citrus sauce.
(Served rare) Seared tataki tuna with wasabi, Japanese sesame seaweed salad, pickled ginger, and sake-soy dipping sauce.
Wood grilling makes these crab legs a serious culinary experience. Served split with drawn butter.
Bluewater shrimp rolled in coconut. Served with an orange-ginger sauce.
Aztec corn with sautéed Nueske bacon. Cajun remoulade.
Long bone-in ribeye served by the ounce. Ask your server for details.
Filet Mignon and Lobster Tail.
Crowned with king crab meat, grilled asparagus and topped with Béarnaise sauce.
Wood-fire grilled, with Asian influences of soy-ginger and pomegranate.
Roasted red pepper and mushroom laced loaf. Topped with garlic mashed potatoes, a rich demi glace, and crispy onion straws.
Ham, mozzarella and fresh spinach. Champagne mushroom sauce.
Mild red curry spices cooked in coconut milk with carrots, zucchini, bell pepper and basil. Served with rice.
Bailey's Irish Cream, Licor 43 and Grand Marnier.
Amaretto, Frangelico and Tuaca.
Irish Whiskey, and a splash of green Creme de Menthe.
Tia Maria, Cognac and dark rum.
one big lobster.
Coldwater lobster, shrimp, Alaskan king crab, oysters, clams, and mussels.
Red onions, Neuske bacon, grape tomatoes, Maytag blue cheese dressing.
Beefsteak tomatoes, mozzarella, basil, house vinaigrette, and balsamic drizzle.
Bacon and eggs.
Goat cheese croutons and aged balsamic.
Candied pecans and citrus vinaigrette.
King crab meat and asparagus, topped with Béarnaise sauce.
Lobster, shrimp, broccoli, red peppers, mushrooms, with quill pasta in a light sherry cream sauce.
Sea scallops with a citrus butter cream sauce over linguine with toasted almonds.
Grilled chicken, asparagus, sundried tomatoes, adobo broth, cilantro coulis & Manchego garni.
Made with fresh squeezed lime juice and a hand pressed Lorna Dune crust.
Rich vanilla bean French custard with a caramelized crust and Chambord Chantilly cream.
Chef Barry's daily creation.
Served with raspberry coulis.
Served upside-down with a Bourbon pecan crunchy crust, Working Cow Homemade vanilla bean ice cream and whipped cream.
Served warm with an orange Sabayon sauce.
Served with Working Cow Homemade vanilla bean ice cream and passion fruit sauce.
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