Legit Lunch: 'Buck-A-Shuck' Dollar Oysters, Gourmet Sandwiches At Saltaire

A visual guide to the Wine and Brine promotion and lunch now offered at the Port Chester restaurant.  



Saltaire Owner Les Barnes and Executive Chef Bobby Will are offering a special Wine & Brine promotion and lunch menu featuring gourmet sandwiches at reasonable prices.

The Wine & Brine special is offered in the restaurants bar room only, a beautiful renovated space, which features a large, horseshoe-shaped marble bar and cocktail tables. The special offers a chef’s selection of “Buck-a-shuck” oysters ($1 oysters), and “half a buck-a-shuck clams,” (50 cent little neck clams), and glasses of wine for $7-$8 and select beers for $4-$5; and a Bloody Mary oyster shooter for $7, or a Mexicana oyster shooters for $8. The oyster bar offers ten different oysters and the selection changes daily. If wine or beer is not your preference, try one of the mixologist’s inspired cocktails.

“We see this promotion as a way to help people try oysters they wouldn’t normally try,” Barnes said.

Saltaire, which has been open since August, 2015, after Barnes renovated the century-old grain warehouse on the Byram River, is now serving lunch. The lunch menu features gourmet sandwiches, served with pommes frites or a harvest salad, for a reasonable price of $14-$15.

Saltaire Oyster Bar and Fish House
55 Abendroth Ave
(914) 939-2425
www.saltaireoysterbar.com

Yellowfin Tuna BLT

Pepper-seared yellowfin tuna, smoked bacon, bibb lettuce, pancetta-sun dried tomato jam

New England Lobster Roll

Brown butter Hollandaise, pickled celery, fresh herbs

Grilled Seafood Sausage

Tarragon mustard, pickled cauliflower, cucumber-caper relish

Grilled Chicken Pressed Sandwich

Whipped goat cheese, fig chutney, sorrel verde

Rosemary’s Baby

Mezcal, grapefruit, chili rosemary

Oysters

Saltaire’s oyster bar is always stocked with 10 different types of oysters.

Saltaire Signature Sauces

Oysters are served with four sauces: apple cider mignonette, Saltaire house cocktail sauce; horseradish aioli; spicy pear and cucumber relish and sorrel verde salsa

 

 

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