Now that summer has arrived with its harvest of wonderful farm fresh vegetables which will appear in many dishes offered at Fresh Salt. Fresh Salt, within the Saybrook Point Inn and Spa, strives to present the freshest ingredients available in their summer menu.
Chef d’ Cuisine Gese Rodriguez uses a simple approach with a focus on quality to inspire Fresh Salt cuisine from the fresh seasonal ingredients of Connecticut. The new summer menu offers the seasonal harvest in pasta dishes such as “Beggar’s Purse”: fresh pasta filled with pear, Taleggio, Robiola, Ricotta, English peas, asparagus, and cherry tomatoes in a white wine sauce. Or Cavatappi Primavera with broccoli, asparagus, cherry tomato, oyster mushroom, yellow pepper, and olive oil in a white wine sauce.
One can please their palate with Fresh Salt’s fresh seafood and day boats including Pan-roasted All-Natural Black Pearl Salmon served with Roasted Cauliflower, Local-grilled Peach, Couscous, Passion Fruit Beurre Blanc, and Lemon Sea Salt, Pan-Seared Cod served with Mushroom Risotto, Spinach Cherry Tomatoes Blistered in White Port, and Idaho Trout from the Snake River Canyon served with Crushed Almonds, White Wine-Butter Sauce Sweet Pea and Corn Risotto.
From the grill and the oven come Fresh Salt’s Free Range All-Natural Half Chicken served with Edamame-Mashed Potato, and Yellow Beans in a Rosemary-Limoncello Sauce, as well as the Grilled French-Cut Pork Chop served with Roasted Peruvian-Purple Potato, Grilled Corn, Passion Fruit-Barbecue Sauce and Smoked Hickory Sea Salt.
We had the opportunity to visit Fresh Salt and quench our thirst and hunger with offerings from their summer menu. As it was a pleasant evening, we choose to sit on the patio.
The cocktail menu, similar to last summer’s, has transitioned from the bold, full-bodied cocktails centered around fall and winter flavors to the light and refreshing cocktails for those warm, lazy, hazy days of summer.
We decided to sip the following:
Hot Karma Margarita: Karma Silver tequila infused with smoked chipotle chili peppers, Ripe Bar Juice cold pressed margarita mix with a Black Hawaiian Sea Salt rim.
Fresh Saltini: Svedka vodka, St. Germain, fresh mint, champagne, and muddled blackberries or raspberries.
Key Lime Martini: Van Gogh vanilla vodka, lime juice, pineapple juice, with a graham cracker crumbs rim.
As we were enjoying the evening and our cocktails, Peter, the head bartender, told us about what he will be unveiling on July 4th and he even let us be the one of the few that has had the privilege of sampling it before the unveiling. Let me tell you it was amazing straight up. He starts this of yet unnamed nectar by aging a small wine oak barrel with high quality bourbon, once it has aged enough, he replaces the bourbon with Karma Silver tequila and smoked chipotle chili peppers and lets it age for the equivalent of 1.5 years. The end result is spicy camel color nectar with tones of vanilla. One way we discussed that would be great is over a couple rocks with a rim of Black Hawaiian Sea Salt, maybe with a drop or two of fresh lime juice.
On to the food. Starting off with new items from the soup and salad and appetizers, we had:
Jonah Crab Salad with parsley, celery, watermelon, lemon, and mango aioli
Heirloom Tomato and Peach Salad consisting of local heirloom tomatoes, grilled peaches, and balsamic vinaigrette.
BBQ Pork Shanks smothered in a tamarind barbecue sauce accompanied by a carrot and celery salad.
Followed by the entrees of:
Swordfish Chop: ‘Mrs. Tag’ Style with Olive Oil, Garlic, Lemon Zest, Italian Parsley Fine Bread Crumbs, Parmesan- Spinach Risotto, Sautéed Zucchini
Fresh Salt Style Cioppino: Shrimp, Scallops, Calamari, Mussels, Swordfish Tomato, Saffron Essence, Capellini, Crusty Ciabatta, Parmigiano over a bed of angel hair pasta
Pan-roasted All-Natural Black Pearl Salmon with roasted Cauliflower, Local grilled Peach, Couscous Passion Fruit Beurre Blanc, Lemon Sea Salt.
21 day aged, 8 oz. Filet Mignon with shoestring pomme frites, charred romaine heart, demi glaze, and Colbert butter.
The evening was finished off with coffee and dessert, which were:
Chocolate Trio for 2: Chocolate Cheesecake Raspberry – caramel Tart, and Chocolate Mousse with a Salted Caramel Center.
Passion Fruit Pannacotta topped with Stewed Rhubarb and whipped cream.
Baked Alaska: Chocolate Cake, Espresso Gelato, Torched Meringue in a Chocolate -Vanilla – Espresso – Caramel Sauce.
Each and every item we tried was full of fresh local, seasonal ingredients showcasing the thought placed in preparing a balanced and tasteful dish.
Fresh Salt serves breakfast Monday – Thursday: 7:00 am-10:00 am, Friday & Saturday: 8:00 am – 10:00 am and Sunday: 7:00 am – 10:00 am. Brunch on Sunday from 10:30 am – 2:00 pm. Lunch is offered Monday – Saturday 11:30 am – 2:00 pm. Dinner is available Monday – Thursday: 5:30 pm – 9:30 pm, Friday & Saturday: 5:00 pm – 10:00 pm, and Sunday: 5:00pm – 9:30 pm.