One philosophy.
Ten fires.
Chef Elena Marchetti’s menu, interpreted by ten kitchens — never copied by them. Filter by how you eat; Marina can answer the rest.
Wood-Fire Grouper
The dish Elena built the group on — order it while the oak fire is at its best.
Raw Bar
Inlet Raw Bar Tower
Oysters, clams, Gulf shrimp, stone crab — for the table
Gulf Shrimp & Citrus Crudo
Blood orange, finger lime, olive oil
Stone Crab Claws
Cracked to order, mustard sauce
Yellowfin Tuna Crudo
Avocado, cucumber, sesame, yuzu
Oysters Saltline
Half dozen, champagne mignonette
From the Fire
Wood-Fire Grouper
Charred citrus, fennel pollen, brown butter
Crispy Skin Snapper
Corn & crab chowder, chive oil
Oak-Grilled Ribeye
Dry-aged in house, bone-marrow butter
Charred Octopus
White beans, smoked paprika oil, grilled lemon
Half Chicken al Mattone
Brick-pressed, herb jus, grilled lemon
Garden
Citrus & Fennel Salad
Shaved fennel, orange, castelvetrano olives
Burrata & Grilled Peach
Basil oil, aged balsamic, sourdough
Grilled Vegetable Plate
Seasonal vegetables, romesco, herb oil
Corn & Crab Chowder
Sweet corn, blue crab, chive oil
Little Gem Caesar
White anchovy, sourdough crisp, parmesan
Desserts
Key Lime Pie
Torched meringue, lime zest — the way it should taste
Torched Basque Cheesecake
Burnt honey, sea salt
Chocolate & Olive Oil Torte
Flourless, whipped crème fraîche
Grilled Peach Sundae
Vanilla bean, amaretti crumble
Drinks
Saltline Spritz
Citrus, elderflower, soda — zero proof
Coastal Lemonade
Charred lemon, basil, sea salt
Cold Brew Tonic
Espresso tonic, orange peel
Sparkling & Still
Florida spring water, house sodas
Prices are the fictional Saltline’s own, shown for demonstration. Menus shift with the boats and the market.