We started with the heirloom squash bisque, with quince, a terrine of fois gras, and chamomile foam. The server brought the fois gras and quince over in a bowl and poured the bisque on top. The terrine was like a layer of silky custard at the bottom of the bowl, and I loved the combination with the squash and tried to get a little in each bite.
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Next was the salad of farm vegetables, edible dirt, and creamy goat cheese. This was possibly the winner in terms of presentation, and I loved the creativity (I’d never think of including dirt, but this worked)!
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Our third course was the scallops, which came with poached lobster, seared pork belly, and baby manila clams. The whole thing was served in a chowder sauce (a light creamy broth), and I loved the take on a classic New England style chowder.
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The next course was a sweet potato agnolotti served with brussels sprout leaves, celery route purée, locally foraged mushrooms, roasted cocoa bean, and shaved parmesan.
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Our final savory course was a hickory smoked beef sous vide served with truffle sauce and four types of salt (two volcanic and two sea salts).
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The first of the two dessert courses, the Yuzu parfait with huckleberries, was light and refreshing, a perfect palate cleanser.
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The final course of the evening was the perfect end to a fantastic meal: a chocolate torte, with peanut butter powder, peanut butter caramel, and caramelized bananas.
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I loved my latest meal at Salts and the food was just as good as I remembered. Next time I go back, I’ll make it a point to try the specialty – a whole roasted duck for two!
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