1047 Pearl St.
The philosophy at SALT is simple; a belief that the best food travels the shortest distance from farm to table, that menus should change with the seasons and that locally sourced ingredients, combined with European technique and innovative thinking make for a truly remarkable experience. Chef Bradford Heap and his staff have made a commitment to source local, organic and fresh ingredients whenever possible. The menu reflects this mind-set, simple, yet elegant and delicious. The wines, while sourced all over the world offer our guests some classic profiles, while introducing them to some new and exciting choices as well. A comfortable blend of neighborhood and fun. Enjoy!
Plum Tomato Soup - miniature haystack goat grilled cheese
First Fruits Honeycrisp Apple Salad - arugula, candied walnuts, shaved fennel, balsamic vinaigrette
Roasted Local Organic Beet Salad - frisee, hazelnuts, whipped goat cheese, tarragon, blood orange vinaigrette
Wood Roasted Cassoulet - white beans, duck confit, braised Tenderbelly pork & bacon,tomatoes, aromatics
Bouillabaisse - Sea bass, cod, mussels, garlic, fennel, red bell pepper, potato, saffron, rouille, grill bread
Potato Gnocchi Bolognese - pasture raised beef and pork simmered with tomato, cream and parmigiano
Pasture Raised Boneless Short Rib - seven hour braised, roasted root vegetables, spaghetti squash and escarole
Local Vegetable Tasting - Nightly selection
Beet & Carrot Cake - ‘haystack mountain’ chevre mousse, sauteed apples, bourbon cream
Dark Chocolate Caramel SALT Tart - espresso ice cream
Pear Crostata - vanilla bean mascarpone, almond custard, rhubarb coulis
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