Salts MenuFrench | Cambridge Main Menu
toasted hazelnut vinaigrette, local artisan chevre.
caramelized onions, berkshire pork, gruyere "ravioli", sour dough crouton.
burgundy snails, foraged mushrooms, steel cut oat "risotto", spring garlic .
sauce gribiche, easter egg radish, "jambon de bayonne", garden blossoms.
compressed cucumber, french breakfast radish, pea greens, shaved rye bread.
french white asparagus, artichoke, aged gouda, saffron, orange.
petite clams, spring peas, wild ramps, smoked ham, "chowder" sauce.
heirloom potato gnocchi, pickled beets, black truffle "caviar", dill emulsion.
petite garden carrots, baby zucchini, white asparagus, grapefruit, darjeeling tea.
salts farm sunchokes, horseradish gremolata, bone marrow custard, potato.
lavender honey glazed, roasted pears, heirloom carrots, petite farm turnips.
fresh honey comb, dried apricot, toasted almond "butter".
lychee gelee, raspberry, rose, green tea ice cream.
caramel poached pineapple, dark raisins, pineapple buttermilk sorbet.
vanilla mascarpone pana cotta, coffee cream, lady fingers, dark chocolate.
banana, miso, salts farm kabocha squash, peanut ice cream.
brown butter almond financiers.
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