| Lunch | Dinner | Dessert |
| Bar & Happy Hour | Lounge | Wine & Cocktail |


DINNER
printable menu


APPETIZERS

Spinach Artichoke Dip
Fresh Spinach & Artichoke, Mixed with Cream Cheese Served with Warm Tortilla Chips
8.00

Steamer San Juan Clams
Manila Clams Steamed with Garlic, Fresh Herbs, White Wine, Olive Oil & Butter
9.00

Cajun Prawns
Lime Cream Sauce with Garlic Baguette
10.00

Chilled Gulf Prawns
Served with Cocktail Sauce & Lemon
11.00

Crispy Calamari
Served with Garlic Aioli
9.00


back to top




SOUPS

House Made Clam Chowder
Cup 5.00    Bowl 6.00

Soup of the Day
Cup 4.00    Bowl 5.00


back to top



SALADS

Caesar Salad
Romaine, Parmesan, & Croutons tossed in a Caesar Dressing
7.00

Add Bay Shrimp or Blackened Chicken 6.00
Add Grilled Salmon 8.00


Crab & Shrimp Louie Salad
Fresh Crab & Bay Shrimp Over Field Greens, Black Olives, Diced Tomatoes, Hard Boiled Eggs & Avocado. Served with Our Homemade Thousand Island dressing
14.00

Black & Blue California Steak Salad
Blackened Steak Grilled Medium Rare, Sliced Thinly, and Nestled Atop a Field of Greens, with Avocado & Tomatoes. Served with Blue Cheese Dressing
14.00


back to top



CHICKEN & PASTA
All entrees come with fresh vegetables, your choice of garlic mashed potato, twice baked potato or rice pilaf

Chicken Marsala
Tender Breast of Chicken Topped with Sautéed Mushrooms, Marsala Wine & Cream Sauce
14.00

Rhode Island Chicken
Breast of Chicken with Artichoke Hearts & Mushrooms, in a Beer Sauce
15.00

Bow Tie Primavera
Garden Fresh Vegetables Sautéed in Olive Oil with Garlic, Fresh Basil, & Plum Tomatoes, Topped with Shredded Parmesan
14.00

Jambalaya
Andouille Sausage, Chicken, & Sautéed Prawns in a Zesty Tomato
Sauce with Green Peppers & Onions, Served over Rice
14.00


back to top

SEAFOOD
All entrees come with fresh vegetables, your choice of garlic mashed potato, twice baked potato or rice pilaf

Salmon al Limon
Pan Seared Wild Sockeye, Topped with a Lemon Butter Sauce
16.00

Wild Caught Sockeye Salmon
Stuffed with Bay Shrimp & Topped with a Sauvignon Blanc Dill Sauce
18.00

Classic Garlic Shrimp Scampi
Wild Gulf Prawns Sautéed with Fresh Garlic, Parsley, White Wine & Sweet Butter
19.00

Deviled Prawns
Julienne Onions, Peppers, & Mushrooms with a Spicy Mild Tomato Sauce
19.00

Breaded Prawns
With a Mango Chutney Sauce
18.00

Clam Linguine
Manila Clams, Fresh Basil, White
Wine, & Garlic in a Sweet Butter Sauce
14.00

Seared Scallops
Pan Seared with a Beurre Blanc
Sauce
19.00

Bacon Wrapped Scallops
Grilled Scallops Wrapped in Bacon with a Beurre Blanc Sauce
20.00

Northwest Seafood Fettuccine
Sea Scallops, Salmon & Prawns, Tossed in a Parmesan Garlic Cream Sauce, Finished with Diced Tomatoes & Fresh Herbs
18.00

Alaskan Cod - Fish & Chips
Served with House Tartar Sauce
13.00

Beer-Battered Alaskan Halibut
- Fish & Chips
Served with House Tartar Sauce
18.00

Maine Lobster Tail
1/2 lb. Lobster Broiled with Herbs &
Served with Drawn Butter
32.00


back to top

STEAKS
All entrees come with fresh vegetables, your choice of garlic mashed potato, twice baked potato or rice pilaf

Topped with Your Choice of Caramelized Onions or a Demi-Glaze

Rock Salts Famous Prime Rib
Slow Oven Roasted and Served with Au Jus & Horseradish
8 ounc - e 16.00
12 ounce - 20.00

Add Prawns for 1.00 each
Add 8 oz. Lobster Tail to any Steak
20.00

Filet Mignon
Rock Salt’s Most Tender Cut
28.00

Rib Eye Steak
Our Famous King Cut
26.00

New York Steak
10 oz. Grilled to Order Grilled to Perfection
22.00

Cheese Burger
1/2 lb. Misty Isle Ground Chuck Patty or Vegetarian Garden Patty, on a French Roll, with Lettuce, Onions, Tomato, Pickles, & Swiss cheese
11.00


back to top



FRIDAY & SATURDAY SPECIAL

Halibut Newport
Baked Halibut Topped with Bay Shrimp, Dill, Sour Cream & Cheddar Cheese
20.00

Sides:
Sautéed Mushrooms
Fresh Vegetables
3.00 ea


back to top



**Add a Side Salad for 3.00 or a Caesar Salad for 4.00 to any entree

Eating raw or undercooked meats, poultry, eggs, fish, or shellfish may increase your risk of food borne illness