Salt House

Contemporary American cuisine with interesting ingredient combinations makes for a light, flavorful dining experience. House-pickled veggies and roasted beets topped with cured salmon and a side of mild horseradish sauce. For entrees, the lean New York steak arrives grilled perfectly medium-rare and nicely complemented by Chimay-braised cippolini mushrooms and fluffy mashed potatoes. The kitchen handles seafood well, too, with its satisfying seafood stew of mussels, shrimp and diced veggies benefiting from an aioli-infused broth.
2008 Citysearch.com





Bread service





Yellowfin Tuna – leeks, radish, truffle vinaigrette



Poutine – crispy potato, short rib gravy, bravo farms cheese



Baked Oysters – bacon, leeks, spinach



Beef Short Rib – green garlic, leeks, potatoes, short rib bordelaise






Fulton Valley Chicken – red cabbage, fingerlings, grain mustard poultry jus


Dayboat Scallops – smoked trout, parsnip-bacon cake, manilla clams





Chocolate Bread Pudding – cereal ice milk

Warm Sticky Bun – toasted pecans, cream cheese ice cream

Salt House Cookie Plate