Connecticut, Travel, Weekend

Spring Menu at Fresh Salt in Old Saybrook

This weekend, the Saybrook Point Inn invited me to attend a dinner at their restaurant, Fresh Salt, showcasing their new Spring menu.  Not only did PK and I get to experience their amazing food, we were also graciously offered a room for the night.  Coming out of this long winter a weekend getaway on the Connecticut coast line in gorgeous Old Saybrook was just what we needed.  When we arrived and got settled, our room was so cozy and had such picturesque views of the marina that it was hard to tear ourselves away.

The night was filled with delicious food and meeting my fellow Connecticut Bloggers, many of whom have previously stayed at Saybrook Point and have experienced Fresh Salt’s past menus.  They came back for a reason.  The food was absolutely incredible.  Normally a beer person, I stepped outside my comfort zone and had not one, but two of their champagne citrus punches.  The fresh lime in the cocktail was so refreshing I almost forgot that I had been standing in a field while it snowed earlier that same day.

PK and I started with the traditional calamari and colossal shrimp for appetizers.  Fresh Salt’s service was excellent and our food and drinks were brought out so quickly we didn’t even have time to touch the bread basket.  The theme of our night seemed to be changing things up because while I’m normally the seafood addict and PK opts for beef or veal, I ended up ordering the osso buco and PK the swordfish.  The meat literally melted off of the bone and the sauce drizzled across the mashed potatoes and veggies made this picky eater clean the plate of brussel sprouts and cherry tomatoes.  I had to recruit PK to help me finish, neither of us expecting we would have room for dessert.  We were wrong.  I managed to enjoy the tiramisu cheesecake while PK enjoyed the dairy-free coconut sorbet with peach syrup.  As you can imagine we all but had to be rolled out.  Towards the end of our meal head chef Gese Rodriguez and general manager John Lombardo came out to ask about our experience and greeted us with firm handshakes even Hank Hill would be proud of.  I wish it was acceptable to give them a hug, but I shook their hands and repeatedly thanked them for the best meal I’ve had as long as I can remember.

We slept like angels on a cloud and started the next morning out on the porch staring out at the lighthouse and marina, with actual gorgeous spring weather.  Before we headed back to Queens we wandered over to the docks and to gaze at the perfect New England coastal architecture that are the Saybrook Point guest houses.  If my future house is not a colonial with a widow’s walk, I’ve failed.

I think I’ve written enough about how much I enjoyed my stay, but I also feel like there aren’t enough words explain what a perfect weekend we had at the Saybrook Point Inn.  Next time I’ll need to remember my swimsuit so I can take advantage of Sanno, their onsite spa.  Enjoy the pictures and scroll down for the official press release from Fresh Salt on their Spring menu and how you can contact them to to experience the quintessential New England coastal inn for yourself.

Throughout midday, guests can start their meal with a selection of fresh spring salads including theThree Bean Salad with Butter Bean, Edamame Bean, Garbanzo Bean, Spring Lettuce, Pickled Red Onion, and Passion Fruit Vinaigrette ($13.95) or the Boston Lettuce-Trevisano Salad with Pickled Kumquat, Roasted Cherry Tomato Toasted Walnut, Goat Cheese, and Port Wine Vinaigrette ($13.95). Guests may also savor a variety of sandwiches served with house-made Kettle Chips including: Croque-Madame with Honey Ham, Mustard, Fontina, and Fried Egg on Sourdough Bread ($14.95) and Smoked Duck Panini with Manchego Cheese, Membrillo, Duck Breast, and Arugula on a Ciabatta Roll ($18.95). And for a hearty meal, guests will savor Fresh Salt specialties such as Seafood Risotto with Mussel, Scallop, Monkfish, Sweep Pea, Mushroom, Cherry Tomato, and Lemon-Parmesan Sauce ($20.95), Cajun Shrimp Tacos with Avocado Purée, Pickled Red Onion, Radish, Cotija Cheese, Roasted Red Pepper, Shaved Lettuce, Corn Tortilla, and Sriracha Mayonnaise ($22.95), and Open-faced Poached Salmon with Bacon, Kalamata Olive Tapenade, Baby Arugula, Pickled Onion, and Sour Dough Bread ($19.95).


For dinner, guests will begin with several delicious spring dishes including Broccoli-Avocado-Pistachio Soup ($7.95/$10.95), Burrata-Prosciutto Purses with Prosciutto-wrapped Burrata, Caramelized Fig, Melon Gazpacho, and Muscatel Glace ($15.95), and Veal-stuffed Shells Pasta with Braised Veal, Ricotta Cheese, Mozzarella, and Roasted-Tomato Puree ($15.95). And for the main course, guests will choose from a divine selection of fresh seafood including Pan-roasted Cod Loin with Crispy Potato, Little Neck Clams, and Sweet Pea-Leek Velouté ($29.95), Roasted Swordfish Loin with Quinoa, Barley, Spinach, and Passion Fruit-Ginger Sauce ($32.95), Pan-seared Black Pearl Scottish Salmon with Roasted Cherry Tomato-Sweet Pea Fregola Sarda ($29.95), and Bacon-wrapped Monkfish with Sugar Pea Risotto and Red Cabbage Coulis ($29.95). 


In addition, guests will enjoy Fresh Salt’s house-made pasta and vegan entrees including Garganelli Carbonarawith Pancetta, Sweet Pea, Spring Squash, Shiitake Mushroom, Parmesan-broth Sauce, and Poached Egg ($28.95),Cauliflower Steak with pan-roasted Cauliflower, Ratatouille Sauce, and Sautéed Escarole ($27.95), Rotelle Pastawith Pine Nuts, Fava Bean, Radicchio, Roasted Cauliflower, Pecorino Cheese, and White Wine Sauce ($27.95).


Fresh Salt is more than just a restaurant; it is a place to enjoy another’s company and experience the breathtaking views of the Long Island Sound – quietly intertwined with the Connecticut River. The venue’s fresh ingredients and vibrant tastes are available daily for breakfast, lunch, and dinner. And if guests are searching for an intimate evening, Fresh Salt offers light bites and handcrafted cocktails made to perfectly enhance an evening away. Reservations are recommended, and may be made by calling 860-395-2000.

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