Dinner Menu | Saratoga Springs, NY | Salt & Char


Join us for an exceptional dinner experience.


The Broadway Tower

Maine lobster, jumbo shrimp, seasonal oysters, salmon tartare, crab salad

$65 For 2 | $125 for 4

Raw Oysters

chef’s seasonal selection of east coast oysters


Jumbo Shrimp Cocktail

bloody mary cocktail sauce


Ahi Tuna Tacos

pickled mushroom, radish, saffron, nasturtium, ponzu, jalapeño


Wagyu Beef Carpaccio

tomato-caper vinaigrette, castelveltrano olives, roasted fennel, crispy anchovies, caperberries, crostini, espelette



David Burke Pastrami Cured Salmon Gravlax

pickled winter vegetable, mustard seed, preserved lemon, sorrel


French Onion Soup

gruyère puff pastry, sherry


Wedge Salad

smoked tomato, bleu cheese, bacon, shallots


Heirloom Tomato & Burrata Salad

maple roasted acorn squash, burrata fondue, pomegranate, pepitas, arugula, roasted tomato, crispy apple, balsamic


Lobster Bisque

DB lobster dumplings, arugula, tomato confit, preserved lemon, fennel


Kale & Romaine Caesar

angry croutons, parmesan crisps


Simple Green Salad

winter citrus maple dressings, rye croutes, spiced goat cheese


Clothesline Bacon

thick cut, candied, maple glazed


Duck Confit Potato Skins

chorizo, mascarpone, smoked wild boar bacon, tarragon


Calamari & Octopus

charred shishito pepper, cauliflower, confit pearl onion, chorizo



Organic Scottish Salmon

heirloom carrots, kale, radish, red beet-potato puree


Cavatelli Bolognese

san marzano tomato, dry aged beef & lamb


Twin Lobster Tails

northeast cold water


Broiled Branzino

crispy artichoke, parsnip puree, broccoli rabe, farro


Goat Cheese Risotto

gold beets, bitter greens, crispy shallots, leeks


Local Pasture Raised Chicken

celery root, leeks, butternut squash, polenta, taleggio fondue


Braised Short Rib

exotic mushrooms, salsify, butternut squash ravioli, foie gras demi




10oz Pepper Crusted Sirloin | $30

12oz Strip | $52

16oz Delmonico | $45

9oz American Wagyu Cap | $84


6oz Filet Mignon | $36

8oz Filet Mignon | $42

20oz Sliced Chateaubriand for Two | $87


18oz Kansas City Strip | $68

20oz T-Bone | $65

28oz Porterhouse | $95

Chef Selected Tomahawk | MP


B1 Bordelaise | $3

Béarnaise | $3

Au Poivre | $3

Chimichurri | $3


Mushroom & Pearl Onions | $9

Baked Potato | $9

Spinach Au Gratin | $9

Corn Pudding |$9

“Smashed” Fingerling Potatoes | $9

Roasted Brussel Sprouts | $9

Roasted Cauliflower | $9

Baby Heirloom Carrots | $9

Truffle Mac n’ Cheese | $9

Pommes Frites | $8


Onions & Bleu Fondue | $10

Butter Lobster | $18

BBQ Shrimp | $12

Foie Gras | $15

Join us for an exceptional dinner experience.

Culinary Director: Chef David Burke **

Saltage Patented Process US 7,998,517 B2

Our Executive Chef Chris Bonnivier strongly believes in supporting local agriculture. We would like to thank the following farms within our community for providing us with sustainable food.

Royalton Farms, Fresh Take Farms, Battenkill Dairy, Thomas Poultry Farm & Little Field Farms