Tonight's catch,cooked over wood.
Local fish, seasonal plates and a short wine list, cooked over wood a block from the water.
Short menu. Long prep.
We would rather cook twelve things well than forty things fast.
- 01Bought this morningFish from the boats, vegetables from two farms inland.
- 02Cooked over woodOne hearth, a lot of patience, nothing out of a bag.
- 03Changed when it shouldThe menu moves with the season, not the calendar.
“The kind of place you take people when you want them to like your town.”
“Ordered takeout on my phone, it was ready at the side door exactly on time.”
“The server talked us out of ordering too much. We came back the next week.”
Your table is waiting.
Book online in a few taps, or walk in and sit at the bar. Takeout is ready at the side door.
Tonight's menu.
Our menu changes with the season and the boats. Tell your server about any allergy and the kitchen will look after you.
To start
Good for sharing
Bread & cultured butter
$7Sourdough from Harbor Light, sea salt butter.
OystersLocal
$19Half dozen, mignonette, lemon. Ask what came in today.
Market greens
$14Shaved fennel, citrus, toasted seeds.
Crispy squid
$16Chili, lime and herb salt.
Mains
From the hearth
Catch of the dayMost ordered
$32Wood-roasted, brown butter, charred lemon.
Hand-cut pasta
$24Made this afternoon. Sauce changes weekly.
Hanger steak frites
$34Herb butter, twice-cooked fries.
Roast squash
$22Farro, brown butter, sage. Our main for vegetarians.
Brunch
Sundays 11am to 3pm
Crab benedict
$21Poached eggs, crab, lemon hollandaise.
Ricotta pancakes
$15Berries, maple, whipped butter.
Sunday roast plate
$24Whatever is roasting, with all the trimmings.
Before you come in.
Do I need a reservation?+
For the dining room on Fridays and Saturdays, yes. The bar is always walk-in.
Can you handle allergies?+
Yes. Tell your server and the kitchen will adjust. Most dishes can be made gluten free.
Do you host private dinners?+
Our back room seats twenty. Send us the date and number of guests and we will send a menu.
Book a table, or take it home.
Reservations run through OpenTable and takeout through Toast. Order by 8pm for pickup at the side door.
Pull up a chair.
On Causeway Street, a block from the water. Free parking in the town lot after 5pm.
Hours
Dinner Tuesday to Sunday- MondayClosed
- Tuesday5pm – 10pm
- Wednesday5pm – 10pm
- Thursday5pm – 10pm
- Friday5pm – 11pm
- Saturday5pm – 11pm
- Sunday11am – 3pm, 5pm – 9pm
Sunday brunch 11am to 3pm. The bar takes walk-ins every night.
A neighborhood restaurant with a fishing town's appetite.
Saltmarsh is a forty-seat dining room, a twelve-seat bar and a wood-fired hearth that never really goes out.
We buy from people we know by name, we cook what is good this week, and we never rush a table.
Chef Lena MoraesChef and owner
Planning something?
Birthdays, rehearsal dinners, the whole office. Tell us what you have in mind.
Thanks, we have it.
Lena or the team will reply within a day with options and a menu.