Fresh Salt Cuisine Series at Saybrook Point Inn: January 28th – February 25th

The Fresh Salt Cuisine Series is back with a bountiful evening of culinary delicacies and hand-picked wine and spirit pairings. Fresh Salt is located within the Saybrook Point Inn in Old Saybrook, CT. The evening is full of mouth watering dishes to handcrafted cocktails and artisanal wines, these dining events are an unforgettable opportunity to partake in a one-of-a-kind meal.

Each event in our Cuisine Series typically starts off with an array or cheeses and / or passed hors d’oeuvres, sometimes both, paired with custom wine or spirits, a cocktail hour with a featured drink, and a guest speaker. After tantalizing your palate, the featured wine or spirit can be ordered at special pricing through Seaside Wine in Old Saybrook.

Call 860-339-1327 to make a reservation for any of the Cuisine Series events.

The Fresh Salt Cuine Series is held every Saturday evening, starting January 28th until February 25th.

The Fresh Salt Cuine Series is held every Saturday evening, starting January 28th until February 25th.

On Saturday, January 28, the series kicks off with the Joel Gott Winery Dinner. Joel Gott’s West Coast wines will be paired with East Coast cuisine in an elegant five-course menu featuring Fresh Salt’s seasonal cuisine. Be sure to arrive at 6:30 pm for a cocktail hour with a featured drink during the reception followed by dinner at 7:00 pm.

During the evening special quest speakers: Jeremy Doyle, Joel Gott Winery and Robert Rustico, Sommelier for Connecticut Distributors Inc. will discuss the wines.

The Joel Gott Wine Dinner Menu:

Cheese table and passed Hors d’oeuvres including Lamb Meatballs Pops, Crabmeat Cannoli, and Lobster Arancini paired with Pinot Gris, Joel Gott, 2015, Willamette Valley, Oregon.

First Course: Duck Confit Taco with dark cherry – chipotle salsa, crumbled goat cheese paired with Sauvignon Blanc, Joel Gott, 2015, Napa Valley, California.

Second Course: Steel Head Trout accompanied by shiitake-leek tart and passion fruit – ginger sauce paired with Chardonnay, Joel Gott, 2015, Napa Valley, California.

Third Course: Sweet & Spicy Bacon Wrapped Filet Mignon with butternut squash ravioli and a Morel mushroom sauce paired with Pinot Noir, Joel Gott, 2014, Willamette Valley, Oregon.

Fourth Course: Olive Oil Poached Halibut accompanied by Valencia rice, roasted white asparagus covered with a fennel saffron sauce paired with Cabernet Sauvignon, Joel Gott, 2012, Napa Valley, California.

Fifth Course: Seven Sins Chocolate Cake, a chocolate cake with chocolate frosting, chocolate ganache and black cherry sauce paired with Grenache, Joel Gott, 2014, Napa Valley, California.

The cost is $115 per person, plus tax and service.

Saturday, February 4:

Laphroaig Scotch Dinner

The cocktail hour starts at 6:30 pm followed by dinner at 7:00 pm.

Special Guest Speaker Mike DePasqua of Beam Suntory will introduce you to Laphroaig scotch.

Cocktail Hour: Cheese Table and Hor D’Oeuvres. The cheese display includes Stilton and Roquefort cheeses. Hor D’Oeuvres include Scallops in a Blanket, Blueberry Venison Sausage, Sweet Potato and Smoked Salmon Canapé, Fig and Roquefort Bites. The Hor D’Oeuvres will be accompanied by a custom Laphroaig cocktail.

First Course: Scotch Egg “Inside Out”, a rabbit sausage cake, poached egg and ginger with cinnamon Hollandaise sauce paired with Laphroaig 10 Year scotch.

Second Course: Braised Pork Belly with bleu cheese grits dressed in chocolate that is paired with Laphroaig Quarter Cask.

Third Course: Chilean Sea Bass with roasted garlic, cannellini puree and pancetta beurre blanc accompanied by the Laphroaig Triple Cask.

Fourth Course: Wagyu top sirloin steak a pan-roasted center cut steak with rumbledthumps potato, baby zucchini, and roquefort brûlée paired with Laphroaig Lore.

Dessert is a blood orange chocolate tart served with hazelnut streusel and salted caramel sauce paired with Laphroaig Cask Strength and lighthouse blend coffee.

The cost is $125 per person, plus tax and service.

The Fresh Salt Cuine Series is held every Saturday evening, starting January 28th until February 25th.

Saturday, February 11:

Robert Mondavi Winery Dinner (Menu for this dinner has not been created as of yet.)

Saturday, February 18

Macallan Scotch Dinner

The cocktail hour starts at 6:30 pm followed by dinner at 7:00 pm.

Special guest speaker for the evening is Jeremy Fonicello, renowned Macallan Scotch Brand Ambassador.

Cocktail Hour: cheese table and passed Hors d’oeuvres. Hors d’oeuvres include Prosciutto-Basil Wrapped Shrimp, Crab Rangoon, Pork-Chive Sui Mei, and Roquefort-Pear Phyllo. These will be accompanied by a Macallan Specialty Cocktail.

First Course: Big Eye Tuna Tartar with toasted coconut, dry cranberry, and mango salsa paired with the Macallan Fine Oak 10-year.

Second Course: Scotch Braised Short Rib with smoked-potato puree, crispy Brussel sprouts, and short rib reduction paired with the Macallan 12-year Sherry Cask.

Third Course: Black Pearl Salmon accompanied by fregola sarda, fava bean, and roasted red prepper coulis paired with the Macallan Fine Oak 15-year.

Fourth Course: Herb-crusted Wild Boar Rack with sides of apple-potato dauphinoise, bacon-wrapped green bean, and a vanilla-hazelnut sauce paired with the Macallan 12-Year Double Cask.

Dessert: Seven Sins Chocolate Cake with chocolate frosting, chocolate ganache, and black cherry sauce paired with the Macallan Edition #2.

The cost is $125 per person, plus tax and service.

Saturday, February 25

Caymus Vineyards Dinner

The cocktail hour starts at 6:30 pm followed by dinner at 7:00 pm.

With guest speaker Dan Campbell, Regional Director of Wagner Family of Wines.

Hor D’oeuvres: Truffle Mac & Cheese, Curry Crab Cannoli, Brie & Tomato Jam Wonton, and Short Rib Stuffed Mushroom paired with Conundrum Sparkling from California.

First Course: Crudo Duet of scallops and bluefin tuna with blood orange, radish, tobiko, and avocado paired with California Conundrum White V. 2014.

Second Course: Steelhead Trout crusted with Marcona almond accompanied with sweet potato hash and ginger butter sauce paired with Mer Soleil Reserve Chardonnay, Santa Lucia Highlands, Monterey V. 2013 from California.

Third Course: Coconut and Coffee-Crusted Duck Breast with rutabaga dauphinoise and blackberry sauce paired with Emmolo Merlot V. 2013 from Napa Valley, California.

Fourth Course: Porterhouse Lamb Chop with polenta fries and goat cheese stuffed zucchini paired with Caymus Napa Valley Cabernet Sauvignon V. 2014.

Dessert: Overnight Chocolate-Raspberry Truffle Crème Brulée served on an almond dacquoise.

The cost is $115 per person, plus tax and service.

From past experience, do not fill up on Hors d’oeurves because you will need plenty of room for the five-courses of food and wine that is served.

Call 860-339-1327 to make a reservation for any of the Cuisine Series events.

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