Saybrook Point Inn’s “Fresh Salt” Launches New Spring Menu

To accompany the warmer weather of Spring, Fresh Salt proudly presents their Spring Menu. But, don’t worry, some of their tried and true favorites are still available.

Chef d’ Cuisine Gese Rodriguez at Fresh Salt, within the Saybrook Point Inn and Spa, strives to present the freshest ingredients available in their spring menu, whether it is produce or seafood. Through the Local Food Commitment, they work hand in hand with local farmers and artisans to obtain high quality locally grown ingredients. These fresh ingredients are available daily for breakfast, lunch, and dinner.

To start off your meal, one may want to try the Coconut Martini. To follow the cocktail and before moving on to entrees, try either the new Broccoli-Avocado-Pistachio Soup, which can be served either chilled or warm or the Swiss Chard-Baby Kale Salad: Ruby Red grapefruit, apricots, parmesan-polenta crouton, Manchego cheese, dressed with a maple-muscatel vinaigrette

The new spring menu offers several choices of pasta dishes such Garganelli Carbonara, a combination of pancetta, sweet peas, spring squash, shiitake mushroom in a parmesan-broth sauce and topped with a poached egg. Or Ricotta Gnocchi with sautéed morel-chanterelle mushrooms, sweet peas, all in a Madeira reduction sauce. Closely out the “Spring” pasta is Rotelle Pasta with pine nuts, fava bean, radicchio, roasted cauliflower, Pecorino cheese in a white wine sauce.

If one you are in the mood for fresh seafood, the spring menu offers four new choices:Pan-roasted Cod Loin accompanied by crispy potato, Little Neck clams, and sweet pea-leek velouté (pictured below); Pan-seared Black Pearl Scottish Salmon with roasted cherry tomato-sweet pea fregola sarda; or Bacon-wrapped Monkfish combined with sugar pea risotto, and red cabbage coulis.

Roasted Swordfish Loin with quinoa, barley, spinach, and a passion fruit-ginger sauce.

New on the grill and oven portion of the menu:

  • Cast Iron-roasted Veal Loin: sweet potato-caramelized onion stack, and chanterelle mushroom sauce
  • 12 Oz. Prime N.Y. Sirloin: potato skin Napoleon, shallot confit, and port wine demi-glace
  • Free-range Natural Stuffed Chicken Breast: sundried tomato-spinach risotto filling, pancetta, and whole grain mustard-morel mushroom cream sauce
  • Filet Mignon: Chefs Daily Creation

To finish the evening off, try the Brownie Sundae: a perfect brownie resting on caramel sauce and topped with fresh whipped cream and cherry. There are several other “new Spring” offerings on the dessert menu for one to try.

If you find yourself near Fresh Salt on a Sunday, stop in and partake of their award winning brunch. Fresh Salt is more than just a restaurant; it is a place to relax with friends while enjoying a fine meal and experiencing the picturesque views of the Long Island Sound quietly intertwined with the Connecticut River.

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.

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