Sample Dinner Menu | The Salt Exchange

We recommend you select 3-4 dishes for a complete dining experience.

starters

native mushroom “tapenade” with tellegio bruchetta • 7.25

wild maine mussels with white wine, butter, leeks, bacon, and grilled bread • 8.50

beausoleil oysters with mignonette and lemon • 15.00 / 5

all-natural beef tartare • 10.00

wild mushroom and dill • 8.75

casco bay cioppino with local crab, fish, and shellfish in a spicy tomato based broth • mkt

arugula salad, pleasant hill gardens strawberry, chevre, spiced pistachios, and champagne vinaigrette • 11.00

frissee and endive salad, great hill blue cheese, roasted red pepper puree, and saba dressing • 9.75

pigeon hill bay crab with crostini, citrus supreme, and pickled cucumber • 11.00

local bluefin crudo with sea beans and heirloom tomato • 12.00

foie gras torchon with fresh strawberry, fresh peach puree, chocolate soil, and crostini • 17.00

1/2 maine lobster risotto with fresh peas, celery, crispy fried onion and lobster broth • 21.00

local dayboat bluefin tuna with black rice, heirloom tomato, purple artichoke, shimeji mushrooms • 24.00

(a portion of the proceeds from this dish supports G.M.R.I. in their continued efforts for sustainable fishing)

braised chicken leg with israeli couscous, pearl onions, concassé, mango chutney • 17.00

pork tenderloin with bacon-sage-potato hash, local rainbow chard, and dijon sauce • 16.00

1/3 lb hamburger featuring archer angus grass-fed beef with lettuce, tomato, grilled onion marmalade, italian tellagio cheese, and bacon • 13.00

pineland farm hanger steak with frisse, lardons, poached egg, confit potato, and browned butter-cider vinaigrette • 18.00

archer angus petite filet with roasted russian fingerlings, fresh morels, locally foraged mushrooms, and demi glace • 24.00