Follow up to “Spring” Menu – The Photos

Well we made it through another amazing Dinner service for the second [ Salt / Water ] Spring dinner menu.  Again the support was amazing from everyone who attended and those who couldn’t get seats, we will make it up to you all.

I took some lovely photos of the food this time, more than last time.  If anybody has any photos to share please email them to me and I will make sure you get some credit.

[ Pistachio ] course

pic of the [ Flower / Citrus ] course

Roasted and marinated beets, Malt “soil”, local goat cheese “sorbet”, local beet shouts, beet-balsamic reduction.

 

Below are some more links from my Instagram, please follow if what to see more pics of some lovely food. http://instagram.com/driftlessfood

[ Pistachio ]Pistachio cake with dark chocolate, toasted nuts, and meringue

[ Flower / Citrus ] Cauliflower puree, grapefruit segment, artichokes two ways, rose hip reduction, violets

The [ Flower / Citrus ] had to be my favorite course of all. Amazing tastes and so very beautiful. Recipe soon.

Some of the nice wine we had.

 

Many thanks,

[ Salt / Water ] staff

“SPRING” menu for April 7th Dinner

saltwater Spring Menu

Above is a link for the newest menu for the “SPRING” menu on April 7th, 2013.  We will be featuring both a Regular Menu and a Vegan Menu as well, for all our lovely and friendly Vegan guests.  The seating will be at 5:30 and 7:45 pm and the cost of the dinner will again be 38. for the Regular Menu and 35. for the Vegan Menu.  There will also be a possible Wine pairing as well, with details to come soon.  Please email Driftlessfood@gmail.com with your time and menu preferences.  Remember space will be limited and all reservations are on a first come and first served basis.  Again thank you all for your support and time.

[ Salt / Water ] staff

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