Seattle, WA
Saltoro doesn't specifically accommodate vegans, but there are dishes that can likely be made vegan, such as the Braised Farro and the Roasted Cauliflower.
Mustard-horseradish vinaigrette, pistachio goat cheese, and citrus gastrique.
Calabrian chile, pine nuts, sultana-caper emulsion, and chile oil.
Olives, capers, red pepper flakes, white wine, and marinara sauce.
Tomato and balsamic reduction, sautéed seasonal vegetables, white beans, and fresh arugula.
Sautéed green beans, peppers, and baby red potatoes. Niçoise olives, mixed greens, and red wine vinaigrette.
Option to add grilled chicken breast, house smoked salmon, grilled prawns, calamari, or grilled halibut.
Mustard-horseradish vinaigrette, pistachio goat cheese, and citrus gastrique.
Mixed greens, Point Reyes blue cheese, almonds, and honey shallot vinaigrette.
Calabrian chile, pine nuts, sultana-caper emulsion, and chile oil.
Shoestring potatoes tossed with truffle-infused oil, fine herbs, Pecorino Romano, and house-made aioli.
No description available.
No description available.
No description available.
No description available.
Organic mixed greens, roasted grapes, Point Reyes blue cheese, fresh berries, and strawberry vinaigrette.
Selection of seasonal fruits.
Rotating flavor. Wonderful with a glass of Prosecco or La Fleurs Sauternes dessert wine.
Cooked to order. Served with Olympic Mountain vanilla ice cream. Try with a glass of Sandeman’s Ruby Port or a B4 you go.
Prosciutto di Parma, fried egg, vine-ripened tomato, fresh buffalo mozzarella, and balsamic glaze. Served with fresh fruit salad.
No vegan options.