Dinner service begins at 4 p.m. Wednesday through Sunday. Summer menu additions include a Pan Roast or Stew with choice of Shrimp, Crawfish, Oyster or Combination served with a Rich Tomato Cream Sauce, Brandy, Fresh Sauteed Vegetable as the Pan Roast, or Light Mushroom Cream Sauce, Fresh Herbs and Artichokes as the Stew. Enjoy classic sandwiches with a twist like Biloxi Prime Rib Cheesesteak, which joins the Classic Reuben, Club Sandwich, Buffalo Half Chicken, Asian Chicken Salad, Homemade Hummus and Chicken Wings as updates to the menu.
Salt & Ivy’s popular Chicken & Waffles entrée, as well as “woke up late” items such as Eggs Any Style, Ham & Cheese Omelet, the Ivy with two Eggs, New York Strip Steak and Breakfast Potatoes, all remain on the dinner menu this summer, along with favorites like Redfish Imperial with Lemon Butter Sauce, Yellowfin Tuna Steak and BBQ Shrimp and Grits.
On Tuesday nights, Salt & Ivy features the Fried Seafood Platter with Mississippi Farm-Raised Catfish, Shrimp, Oysters, Stuffed Crab, Hushpuppies and a Baked Potato, along with domestic beer specials. Friday nights are Prime Rib night, served with a Baked Potato, Fresh Vegetables, Au Jus and Horseradish Sauce, paired with red and white wines on special.
Breakfast and lunch are served Monday through Friday from 6 a.m. – 2 p.m., and dinner from 4 p.m.- midnight Sunday, Wednesday and Thursday and 4 p.m. until 1 a.m. Friday and Saturday nights. Champagne Brunch is offered from 6 a.m. – 2 p.m. on Saturday and Sunday. Express delivery is available Saturday and Sunday from 6 a.m. – 1 p.m. and 4 p.m. – 9 p.m. Reservations are strongly encouraged and may be placed by calling 888.952.2582. Book a table or submit a mobile order online at www.beaurivage.com
