Ring in the New Year at Salt & Iron!

SALT & IRON'S NEW YEAR'S ROCKIN' EVE MENU! 
$125/PERSON, CHOICE OF ONE ITEM PER COURSE.

1st course

Oysters & Caviar* - shigoku, kusshi, & kumamoto oysters, champagne foam, paddlefish polydon spathula caviar

Foie Gras - caramelized endive, grilled pear, bing cherry & balsamic reduction, micro greens

Shrimp* - garlic crostini, grilled landjaeger, basil leek pesto, citrus

Beet Salad - roasted red & golden beets, arugula, goat cheese, shallots, pistachios, raspberries, balsamic vinaigrette

2nd Course

Cauliflower - cauliflower puree, charred paprika cauliflower, red pepper emulsion, herb roasted persimmon, spicy pumpkin seeds, micro greens

Scallops* - pomegranate coulis, shaved fennel, charred little gem, pomegranate seeds

Crispy Pork Belly - mushroom risotto cake, demi-glace, micro greens

Crab Bisque - creamy seafood broth, brandy, aromatics, Dungeness & snow crab, herbed oil

3rd Course

Salmon* - cider glazed brussels sprouts, swiss chard, beurre blanc, parsnip chips, micro bulls blood

Filet Mignon & Lobster* - 6oz filet mignon, 4oz cold water lobster tail, garlic herb butter, whipped red potatoes

Black Cod* - smoke smashed potato, kiwi salsa, crispy shallots, avocado, micro cilantro

Farro Risotto - arborio rice, farro, shallots, gypsy peppers, asparagus, wild mushrooms, grana padano, chevre, herbs

4th Course

Pomegranate Mousse - champagne gelée, flourless chocolate cake, pomegranate seeds

Winter Fruit Trio - blood orange brûlée, mini passion fruit & madeleine mousse cake, lemon macaroon

D’Ambrosia Gelato - choice of mixed berry sorbet, vanilla, salted caramel, peanut butter, or chocolate gelato

FOR RESERVATIONS, CALL (425) 361–1112

Chefs Alex Marek, Kevin Favro, Shubert Ho, Colin Buchanan
*consuming raw or undercooked food can lead to foodborne illness