House-punched fries, pizza seasoning, reggiano, buttermilk peppercorn dressing

Baked to order, topped with garlic butter & reggiano A great accompaniment with our Pasta dishes and mussels

Inspired from Spanish Croquettes, 14-hour smoked Beretta Farms Beef Brisket gets mixed into a creamy béchamel and fried to golden perfection. Served with tomato mayonnaise, pickles and green onions.

Mozzarella cheese gets smoked, battered, and fried. Set onto a bed of marinara, sauced with lemon mayonnaise & basil.

This dish is very unique to Saltrose . Our onions are pickled then battered & fried, until crisp. Set on a bed of our version of onion chip dip. Topped with everything bagel seasoning and green onions.

Inspired by Oaxaca. This dish has charred corn, cucumber, toasted pepitas, chili mayo, and topped with crispy pommes pailles to add crunch

Local seasonal rotating greens, grilled then sautéed in maple butter, sitting on a bed of Dijon vinaigrette. Topped with a crunchy almond dukkah.

Romaine lettuce tossed in house made caesar dressing, topped with reggiano, and pangrattato. Best served with our cured and smoked thick cut bacon.

Iceberg lettuce wedge layered with buttermilk ranch dressing. Topped with a fresh herb salad and toasted sunflower seeds. Best served with our cured and smoked thick cut bacon.

This dish is an elevated homage to Lil Ronnies Beachside BBQ. Cavatappi noodles made in house fresh daily, queso, topped with cheesy breadcrumbs.

Conchiglie noodles made in house fresh daily. Tossed in a butter emulsion with market vegetables kale, asparagus, and confit tomatoes. Topped with reggiano and pangrattato

Inspired by early childhood memories of time spent in the kitchen with Nan. This dish features house made spaghettini made fresh daily. Meatballs are made with fresh ground pork shoulder and Beretta Farms beef brisket. Set in a sauce of sunday gravy, a New Jersey inspired tomato sauce that gains texture from smoked and confit beef cheek trim as well as some broken up meatballs. The collagen from the meats emulsifies into this sauce, giving it beautiful texture and mouthfeel.

Inspired by Central Texas, our Beretta Farms Beef Cheeks are seasoned in coarse pepper and salt and then smoked on wood-fire. Rested overnight in beef tallow and then confit-cooked in beef tallow for 8 hours. These cheeks are then added to our house made strozzapretti noodles, topped with pecorino romano cheese, and fried pasta chips tossed in smoked paprika and salt.

Pickled Ginger, Tahini Miso Dressing, Vegetarian Furikake

Rossdown Farms half chicken is brined and then smoked over woodfire. Finished on the grill and served with jus, coleslaw, and fries

Salt Spring Island mussels, white wine broth, beef tallow vinaigrette, charred seasonal vegetables, served with fries. This dish can be made pescatarian removing the beef tallow vinaigrette.

Beretta Farms beef, ground fresh in house. Served on home-made scotch bun that's seared and brushed in butter and beef tallow. Tomato mayonnaise, house dill pickles, thinly sliced raw white onion topped with 2 slices of American cheddar. Served with fries.

Locally caught, wild Tofino Salmon, served with buckwheat and seasonal vegetables, sitting on a bed of dill yogurt sauce and lemon dressing. This is a refreshing summer forward dish

Locally caught Halibut served with polenta, Marinara, Salsa Verde and topped with crispy torn Bread

Locally caught Lingcod fish - beer battered with Phillips beer on draft. Served with tartar, slaw, and fries.

Coffee pastry cream, mascarpone mousse, cocoa craquelin, saviordi biscuit

Brown butter, cornmeal, sour cherry syrup, and honey mousse

Made with a kid-friendly marinara sauce

Cavatappi noodles with queso

American Cheese & Ketchup

Lingcod 1 piece