SALT Cafe Menu, Shreveport Aquarium Concert Series

Perch on a patio overlooking the Rouge River and bite into exclusive dishes and savor tasty cocktails at SALT Café.

The SALT Café is located inside the Shreveport Aquarium at 601 Clyde Fant Pkwy in downtown Shreveport.

The riverside restaurant offers a privileged view and an escape from the real world inside an aquatic and botanical paradise.

“We love to create a dining experience. I want to remove you from everything that hurts you, worries you and stresses you out, ”said Jason Coffel, Managing Director. “It shouldn’t be a stressful environment. We are in an aquarium by the river with a beautiful garden with a fountain. “

The dining room is open to the public from 11 a.m. to 5 p.m. Wednesday through Sunday with lunch and brunch menus available. The café stays open until 9 p.m. Thursday for performances of the Jam on the Red concert series.

Lunch and dinner menus include sandwiches, burgers, flatbreads, salads, house specials, and kids’ meals – and daily specials are available. The brunch menu shines with its own seasonal specialties.

Chef Libby Smith has crafted menus with familiar dishes but prepared with distinct differences to spice up the dining experience.

“Our food, I like to call it ‘fine dining with fries’,” Coffel said. “Our food is exceptional. Our leader is remarkable. But we want to sell it at an affordable price. “

The catch

SALT is an acronym for “Sea, Air, Land, and Time”.

Aquarium and restaurant staff educate guests on conservation and actively take action to reduce the amount of waste that can be harmful to the land, sea and its inhabitants.

“It goes back to everything we throw here ends up in the ocean one way or another,” Coffel said. “You throw a plastic bottle or a plastic cup, it goes into a crushing station and they grind it into microplastics and then they release it. When they release it, it ends up in the ocean every time. is full of these microplastics from water bottles and plastic cups. “

SALT Café uses biodegradable serving supplies and take-out containers.

The restaurant refrains from using plastic cups, instead serving drinks in Greenware cups – made from plants, not petroleum. Paper straws are used instead of plastic straws. The take-out containers are made of sugar cane and the take-out utensils are made of bamboo.

“It gives us the opportunity to tell our story. And that’s the main reason we exist at Shreveport Aquarium – it’s to be able to make a difference because every person can do it,” said Coffel. “Over time, humans can have a huge impact on the ocean, whether good or bad … Anyone can make a difference, no matter how small it is.”

Serving seafood also supports conservation, he said.

“Fishing and eating seafood is part of conservation, otherwise it would be overwhelming,” Coffel said.

SALT Café sets standards for sustainable harvest and wild capture in the United States

The ingredients are fresh and sourced locally from farms in the area including Mahaffey Farms and Smith Family Farms. The seafood is fresh, wild-caught, and sourced from vendors in Louisiana and purchased in the Gulf, he said.

“Everything is bought locally, so when you order here, you are supporting local farmers and businesses,” Coffel said. “It’s from real sources – you won’t find shrimp from compromised sources. “

Learn more about Salt Café’s sustainable model at saltshreveport.com/locally-sourced.

View on the patio

The SALT Café dining room opens up to the exterior in a courtyard that enhances the dining experience.

Don’t let the southern sun spoil the fun – the shaded patio is equipped with misters to cool guests down.

String lights meander through the tree landscaping and botanical garden, which includes a decorative fountain.

The Jam on the Red concert series has helped make it a social hangout destination. The weekly live music concert series was only supposed to run until spring, but was extended indefinitely due to its popularity.

Jam on the Red is 5:30 p.m. to 9 p.m. every Thursday.

The live music series features acoustic ensembles performed by regional musicians performing genres such as southern rock, country, jazz and pop.

Past performers have included AJ Haynes (lead singer for the Seratones) and Beaux Atkins. Upcoming artists are Haley Brooke (August 22), Magnolia Mae (August 29) and Daniel Goodwill (September 5).

For a full music program, visit shreveportaquarium.com/jamonthered.

For the holidays, the project of an art market and other festive events is underway.

The cafe and courtyard are available for private events, as well as the aquarium dome on the Bayou arboretum, the classroom and meeting room, and the contact cove where guests can party with the stingrays. .

“We want to be a place of events. I want the business people of downtown Shreveport to be able to come here and have lunch and have business meetings, but be able to walk around in a relaxed environment.

The venue is available for weddings, baby showers, family reunions, corporate events, cocktail parties and more.

To learn more about Shreveport Aquarium and SALT Café, visit shreveportaquarium.com, saltshreveport.com, call (318) 383-0602 or email [email protected].

To receive 10% off an order at Salt Cafe, sign up for SMS updates by sending “aqua” to 31996.

Highlights of the menu

• Kitchen sink burger. Two stacked half-pound beef patties loaded with bacon, pulled pork, Swiss cheese and grilled onions.
• Vegetarian tacos. Spicy walnut meat topped with apple pico salsa and avocado cream nestled in a homemade soft flour tortilla.
• Mac & Cheese with seafood. Gulf grouper and shrimp with pasta in a “silky” cheese sauce and sprinkled with Panko breadcrumbs.

Highlights of the cocktail

• Hawaiian blue. A popular choice – the tropical cocktail is made with blue Curacao, orange vodka, rum, and sour pineapple juice.
• Bend over. A soothing libation is made with lemon vodka, limoncello and grenadine served over ice.
• Strawberry Bellini. A special Jam on the Red – the refreshing drink is similar to a mimosa, except that it consists of mashed strawberries and champagne.