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A Fresh Menu at Fresh Salt

Fresh Salt at Saybrook Point Inn & Spa in Old Saybrook, has announced its new spring menu. Chef d’ Cuisine Gese Rodriguez’s new dishes include for lunch a three bean salad with butter bean, edamame bean, garbanzo bean, spring lettuce, pickled red onion, and passion fruit vinaigrette; a Boston lettuce-trevisano salad with pickled kumquat, roasted cherry tomato toasted walnut, goat cheese, and port wine vinaigrette; a croque-madame sandwich with honey ham, mustard, fontina, and fried egg on sourdough bread; a smoked duck panini with Manchego cheese, membrillo, duck breast, and arugula on a ciabatta roll; a seafood risotto; and Cajun shrimp tacos. Dinner selections include burrata-prosciutto purses with prosciutto-wrapped burrata, caramelized fig, melon gazpacho, and muscatel glace; a pan-roasted cod loin; and pan-seared black pearl Scottish salmon. There are also several vegan entrées on the menu. Located at 2 Bridge Street, Old Saybrook, with views of Long Island Sound where it meets the Connecticut River, Fresh Salt can be reached at 860-395-2000.

—Pem McNerney