Over the River for Salt Creek Grille's New Menu

, just over the Navesink River from Middletown, is presenting a new menu with fresh, lighter fare, an emphasis on local farms and products.

The new direction was spearheaded by veteran restaurateurs and co-founder’s Tim McCune and Pete Truxaw. First rolled out at the Salt Creek Grille’s California sites — Dana Point and El Segundo — the menu has received rave reviews from both loyal guests and first-time patrons. The new offerings are now in place at both New Jersey locations in Rumson and Princeton.

The menu continues to center around the restaurant’s trademark natural, authentic Mesquite wood fired grille and award-winning wine list.

“We are very proud of our scratch kitchen approach which we feel lends perfectly to our ability to adjust to the changing palate of our guests and we do so with a fresher, local approach to our menu,” said McCune. "Our 'fresh, reinvented' direction finds its way to our recipes by way of lighter, yet flavorful ingredients, and an emphasis on local farms and products. It combines a mix of flavors unique to our menu,  all while staying true to the original grille concept created in our two original locations in Dana Point in 1996 and Rumson in 1998."

The new menu is the creation of consultant Chef Brian Black, formerly of the famed St. Regis Monarch Beach and the Montage Resort in Laguna Beach, along with Salt Creek Grille Company Chef Scott Green.

Rumson’s Executive Chef Bob Belt and Princeton’s Fabio Quiros both traveled to California to work with chefs Black and Green to gain a full understanding of the flavor profiles and presentations.

The new reinvented interpretations intentionally utilize a variety of cooking methods and foods that are healthier for guests and the environment. For example, the sauces now rely less on cream and butter and more on a time-consuming, yet healthier reduction process.

“Super foods” such as kale and whole grains, like brown rice, are now featured on the menu. The beef is all-natural and sourced from Creek Stone Farms and the chicken, which is organic and raised without antibiotics, is from Bell and Evans. Both of these sources adhere to sustainable farming practices.

The new menu reflects the best of contemporary casual and traditional cuisine at affordable prices combining new specialties with classic Grille favorites. The menu also boasts an extensive wine list and an array of seafood, chops, creative salads, classic side dishes and house-made desserts.

Several Salt Creek Grille signature dishes remain, such as the Bacon Wrapped Stuffed Shrimp and Grille's signature double-cut pork chop that Zagat’s has called “the best on the planet,” and the made-to-order chocolate ganache soufflé.

"This is the most significant menu change we have had with an effort and attention to detail unsurpassed by our culinary team," McCune said. McCune and Truxaw are as passionate about staying ahead of the curve and providing high-quality fresh products at affordable prices as they are for giving back to the community.

Some new meal include:

• Wood-fired, Smoked Ahi Tuna with Citrus, Shaved Celery, Red Grapes and Sherry Vinaigrette on Baby Greens ($14.95)
• Teriyaki Burger, using all natural Beef with Teriyaki  Sauce, Bacon, Roasted Red Peppers, Hot Mustard and Herb Salad ($14.95)
• Rock Shrimp Risotto with Corn and Basil ($15.95)
• Citrus Glazed Swordfish, Baby Tomatoes, Citrus Segments and Avocado Mousse ($24.95)
• Porterhouse Fusilli with Sliced All-Natural Filet and New York Steak, Seasonal Vegetables Over Locally Sourced Lucy’s Hand-rolled Pasta ($23.95)
• Coffee Encrusted New York Steak with Baby Arugula locally sourced Great Hill Blue Cheese, Oven Roasted Potatoes and Bourbon Caramel ($28.95)
• Grilled Vegetable Wrap with Baby Wild Arugula, Portobello Mushrooms, Heirloom Tomatoes, locally sourced Bijou Buttons Goat Cheese, Hummus with Sweet Potato Fries ($12.95)