Social Media Promotion: Portions Sponsored
New Chef de Cuisine
and
New Spring Menu
at
Fresh Salt at Saybrook Point Inn
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| Fresh Salt - Spring Menu 2018 |
Join me in welcoming Chef de Cuisine Lou-Anne Langlois, a Connecticut native, to Saybrook Point Inn's restaurant, Fresh Salt.
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| Chef de Cuisine Lou-Anne Langlois Photo Courtesy of Saybrook Point Inn |
Chef Langlois has designed several new dishes for the Spring Dinner Menu and we couldn't wait to sample some of her new creations. So, on a recent spring night, Wendy and Greg from Connecticut Lifestyles and the cowboy and I decided to take a ride to Old Saybrook and visit Fresh Salt!
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| Fresh Salt Entrance |
If you're not familiar with Fresh Salt, it's the main restaurant at the Saybrook Point Inn & Spa and is situated overlooking the marina and scenic Long Island Sound. Talk about a restaurant with a view!
Here are some of the items on the new menu!
For a fresh new salad there’s the Petite Candy Beet Salad, featuring Candy-Striped Beets, Beltane Farms Goat Cheese, Watermelon Radishes, Beet-Micro Bulls Blood Mix, finished with a Roasted Pistachio Dressing.
In the mood for an appetizer? Try the Hoisin Pork Belly Sliders, with Shaved Jalapeno-Lime Coleslaw, Pickled Onions, Tahini Aioli, Caramelized Onion Naan Bread.
While pondering our order, we started with some of Fresh Salt's signature cocktails before moving on to our appetizers.
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| Cocktails at Fresh Salt Saybrook Point Inn |
For appetizers, we sampled the Fried Oysters, Crispy Duck Wings, RI Clam Chowder, and the evening's special, Gazpacho. They were all so good, but you definitely must try those duck wings and fried oysters when you go!
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Five Spice Crispy Duck Wings
Sticky Sweet & Spicy Glaze |
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Fried Oysters
Fennel-Anjou Pear Salad, Horseradish-Lemon Dressing Chipotle-Lime Aioli |
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| Special of the Night Gazpacho |
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| Regional Rhode Island Clam Chowder |
As far as new entrees go, we heard the Grilled Grand Banks Swordfish Loin is quickly becoming a new favorite entree at Fresh Salt, served with a Green Bamboo Risotto, Baby Bok Choy, a Ginger Soy Glaze, topped with Grilled Pineapple-Scallion Salsa. So, of course the Cowboy tried that!
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Grilled Grand Banks Swordfish Loin
Green Bamboo Risotto, Baby Bok Choy Ginger Soy Glaze, Grilled Pineapple-Scallion Salsa |
They've got some great new pasta dishes too!
Try the Pan-Seared Stonington Driver Scallops with Fresh Tagliatelle Pasta, Asparagus Tips, Tasso Ham, Spring Onions, Roasted Shallot-Parmigiano Cream, Lemon Zest, and Fresh Chives. Arctic Char, served with Beluga Lentils, Shaved Brussels Sprouts, Bacon, Leeks, Blood Orange-Ginger Sauce, Meyer Lemon Oil, and a Baby Arugula-Blood Orange Salad is another not-to-be missed new menu item.
Of course, neither Wendy or I could resist the pasta dishes, so Wendy went with the Scallops and I went with the Carbonara. Both were absolutely incredibly delicious. The carbonara was creamy rich and sooo good! Wendy's scallops were so sweet and flavorful and the pasta was unbelievably good! Fresh Salt has it going on!
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Pan-Seared Stonington Diver Scallops
Fresh Tagliatelle Pasta, Asparagus Tips, Tasso Ham Cipollini Onions, Roasted Shallot-Parmigiano Cream Lemon Zest, Fresh Chives |
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Linguine Carbonara
Sweet Peas, Country Ham, Tomatoes Garlic-Cream Sauce, Egg Yolk |
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| A Creamy Forkful of Carbonara Fresh Salt-Saybrook Point Inn |
Greg was the evenings traditionalist and went with Fresh Salt's Filet Mignon, perfectly prepared and rested.
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Filet Mignon
Roasted Garlic-Chive Mashed Potato, Grilled Asparagus Connecticut Blue Cheese-Rosemary Butter |
Believe it or not we somehow found room for dessert - and there were also some new additions to the menu. We tried the Almond Crunch Sundae, the Brownie Sunday, the Berry Tart, and the Crème Brûlée.
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| Almond Crunch Sundae
Vanilla Gelato, Candied Almonds
Chocolate Sauce, Fresh Whipped Cream |
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| Fresh Berry Tart |
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Brownie Sundae
Fresh Whipped Cream Chocolate & Caramel Sauce |
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| Crème Brûlée. |
After dinner we explored the beautiful grounds of the Saybrook Point Inn and enjoyed the gorgeous sunset and cool saltwater breezes before saying goodnight to Fresh Salt after a wonderful meal.
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| Enjoying the beauty of the Saybrook Point Inn Bonnie from Home Place and Wendy from CT Lifestyles |
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| The Lighthouse Suite at Saybrook Point Inn |
Be sure that you visit Fresh Salt at Saybrook Point Inn and try some of the great offerings on their spring lunch, dinner, or breakfast menus!
You'll be glad you did!
Saybrook Point Inn
2 Bridge StreetOld Saybrook, CT 06475
860.395.2000
www.saybrook.com
About Saybrook Point Inn
Saybrook Point, is located along the scenic shores of historic Old Saybrook, Connecticut, where the Connecticut River meets Long Island Sound. The Main Inn includes a collection of 82 classically-appointed guestrooms, many featuring water views and private balconies. The Main Inn also hosts SANNO, a relaxing and restorative full-service spa, Fresh Salt, a casual fine-dining experience, an elegant ballroom with a variety of intimate gathering spaces, perfect for private parties, meetings and receptions, and The Health Club, which is a state-of-the-art fitness center. Saybrook Point also features two luxury guesthouses, the historic Three Stories and Tall Tales both offering exquisite guestrooms that convey the story of famous Old Saybrook residents. The pristine Saybrook Point Marina, is a landmark boating destination conveniently located at the mouth of the Connecticut River, serving as a focal point for the Inn and home to the lively outdoor Marina Bar. Located at the very end of the Marina dock, is the unique waterside Lighthouse Suite, featuring breath-taking views and is available for seasonal overnight stays. More information is available at www.saybrook.com.About Chef Lou-Anne Langlois
Chef Langlois is no stranger to the New England coastal cuisine scene. Some of her earliest memories are intertwined with the sweet aroma of her mother’s homemade, creamy béchamel sauce, with touches of cloves and nutmeg. Langlois, conveys the warm feeling that comes with a special home-cooked meal in each of her carefully crafted dishes. One of her specialties and personal creative culinary favorites is fresh seafood. Langlois has always placed an emphasis on ocean-to-table, as well as locally sourced ingredients, which is easily acquired at Saybrook Point. With her addition to the Fresh Salt culinary team, we look forward to her passion in the kitchen, as well as some new touches to Fresh Salt's classic New England menu
Disclaimer: Portions of our visit were sponsored by Fresh Salt's management and marketing team.
