Summer is almost upon us and with it comes the bountiful harvest of the fabulous farm fresh vegetables that appear upon the plates of many dishes offered at restaurants who strive to present the freshest ingredients available. One such establishment is Fresh Salt, located within Saybrook Point Inn on Saybrook Point.
We had the opportunity to attend the gathering where Executive Chef Leslie Tripp of Fresh Salt introduced their summer menu to its staff. The menu focuses around the ingredients becoming available with the summer harvest that they get from Cecarelli Farms in Northford, CT.
“The Raw Bar” new offerings include the Fresh Salt Smoked Salmon “Pizza”: smoked salmon sitting on top of a grilled flatbread accompanied by dill, crème Fraiche, lime, avocado, cornichon, and diced hard boiled egg.
“Today’s Crudo” will vary daily depending upon what fish is available for that day. It is simply prepared with fresh lemon juice, avocado, extra virgin olive oil, and sea salt.
Seafood Ceviche is a mixture of shrimp, scallops, poblano, apricot, miso, and shaved scallions resting on top.
For summer, Fresh Salt decided to turn their hot pea soup into a Chilled Pea Soup with a chuck of lobster tail, bacon cream, whole fresh peas, and pea tendrils.
Moving onto the Main Course area of their menu, where the majority of the change are the vegetables being served with the meat. One entirely new entree is the Parma Crusted Atlantic Halibut: a piece of mild halibut has been grilled with a crust of parmesan cheese resting on top of spinach-ricotta gnocchi, English pea sauce, and a summer braise of fava beans, snap peas, corn, and carrots
Replacing the pork chop, is the Cast Iron Roasted Prime Pork Tenderloin. Beautifully roasted sliced pork tenderloin with potato and cheese pierogis, smashed peas, flash sauteed radishes, Lingonberry jam, and Lingonberry pork jus.
For a pasta dish Fresh Salt is offering Summer Hand Cut Fettuccini, the house made fettuccini is mixed with peas, asparagus, fava beans, tomatoes; with the vegetables coming fresh from the farm. The fettuccini is topped with black pepper, parmesan sauce and a poached egg.
The cocktail menu 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. Such as:
Karma Cosmorita: Karma Silver Tequila, CT Made Ripe Bar Juice Cosmorita Mix Rimmed with Black Hawaiian Sea Salt
Foggy Harbor Raspberry Mist: CT Made Foggy Harbor Vodka, Fresh Muddled Mint and Raspberries, CT Made Ripe Bar Juice Agave Lemon Mix
Belvedere Blueberry Sparkler: Belvedere, Fresh Muddled Mint and Blueberries, Lemon Juice, Prima Perla Prosecco
Chef Tripp said the dessert menu will be changing around July 1st.