The dinner menu at the Saltmarsh Inn changes daily and features one fixed set of dishes. This keeps things interesting for both the customers and chef and also allows us to serve wonderful food with our small kitchen and staff. Given our style and limitations, we offer no vegetarian, vegan, kosher, gluten-free or no-salt menu items. For those on such diets, the closest options available are in Newburyport or Ipswich, a short and scenic ride either north or south.
Dinner is served from 5:00 to 8:00 pm, seven days a week. Breakfast, from 6:00 to 8:00 am, consists of: coffee/tea, toasted blueberry or corn muffins with butter and fresh fruit salad. We don't do lunch.
A recipe from the day is included after each menu. They are simply a list of ingredients with the preparation, braise, saute, ceviche, salad, etc., noted. Clearly, this won't suit some cooks. It should, however, be sufficient for professional or advanced home cooks. Bon appetit!
May 1 ... Fresh fettucine w/ EVO/butter, Parmesan, garlic, pine nuts, parsley; spring greens/pea salad, caviar-deviled eggs.
Caviar-deviled eggs ... Hard-boiled eggs, caviar, salt cod, aioli, celery, parsley.
May 2 ... Roasted wild-hunted Maine venison, wild mushroom ragu, wild rice & chestnuts, foraged fiddleheads.
Pilaf ... Wild rice, quinoa, crumbled roasted chestnuts, onions, garlic, chicken stock, parsley.
May 3 ... Pork pot hat pie, stewed turnip greens & roots, red velvet cake w/ whipped cream, plain or bourbon lemonade.
Greens ... Turnip greens, turnip roots, onions, garlic, hot peppers, smoked ham hock, white wine, soy sauce, Tabasco, S&P.
May 4 ... Shrimp & lobster bisque, six-lettuce & lovage chopped salad, spider cakes (biscuits), apple brown Betty.
Bisque ... Lobster, shrimp, onions, fennel, celery, bay leaves, thyme, parsley, orange zest, garlic, EVO, saffron, white wine, tomatoes, cream, peppercorns, Pernod, lemon juice.
May 5 ... Roasted eggplant lasagna, spring garden salad w/ asparagus, garlic bread, Verdicchio wine.
Lasagna ... Eggplants, EVO, ricotta, Parmesan, shallots, fresh rosemary, tomato sauce, lasagna noodles, hard-boiled eggs, smoked mozzarella.
May 6 ... Congregational Church supper 'glorifried' chicken, mashed potatoes w/gravy, string beans, Sam Adams Boston Lager.
String beans ... Green & wax string beans, roasted w/ EVO, shallots, salt, finished with fresh-ground black pepper & toasted sliced almonds.
May 7 ... Fideos (Spanish pasta) w/ mussels & chorizo, seasonal greenhouse salad, Comte gougeres, Rhine wine.
Gougeres ... Delicate, delectable cheese puffs, made with nutty French Compte cheese, can't be resisted. Recipe: Bon Appetit, October 2013.
May 8 ... Oysters Rockefellar, codfish & miso soup, arugula & sorrel salad w/ lemon & tahini dressing, creme Anglaise.
Salad ... Arugula, sorrel, Romaine lettuce, grape tomatoes, EVO, lemon juice & zest, sherry, tahini.
May 9 ... Baked manicotti, spring greens salad w/ lemon & walnut vinaigrette, vegetable consomme, Chianti.
Salad ... Dandelion greens, spinach, wild onions, sorrel, bib lettuce, EVO, lemon juice, finely ground walnuts.
May 10 ... Warm clam & apple salad, fresh pasta w/ EVO, Parmesan & pine nuts, peppermint-frosted chocolate devil's food cake, cider.
Clam & apple salad ... The clam and apple are Rowley's signature foods. They sustained our ancestors in every season and feed us today. This recipe, developed by chef Herbert Morris at the Saltmarsh Inn, combines both deliciously. Steamed clams, shelled with neck skins removed and coarsely chopped; apples, peeled, cored and chopped. Chopped grilled chorizo, andouille, loukanikio, or linguica sausage (or cherry bell peppers); garlic, romaine lettuce, crumbled chestnuts. Vinaigrette: EVO, apple cider vinegar, finely ground walnuts, Dijon mustard, S&P, apple cider & clam broth reduction.
May 11 ... Skate wing schnitzel, orzo, rice & pine nut pilaf, avocado, arugula & asparagus salad, sailor's duff w/ satin sauce.
Skate ... Bread crumbs, eggs, flour, parsley, chives, tarragon, S&P, skate wings, EVO, unsalted butter, capers, lemon juice, Dijon mustard.
May 12 ... Toulouse-style cassoulet, snap pea & spinach salad w/ orange vinaigrette, Cotes du Rhone 2010 wine.
Salad ... Sugar snap peas, baby spinach, EVO, orange juice & zest, rice vinegar, garlic.
May 13 ... Crab cakes w/ aioli, dirty rice pilaf, sorrel soup, braised broccoli raab, caviar deviled eggs, white sangria.
Dirty rice ... EVO, ground pork, chicken livers, S&P, chili powder, chicken stock, onion, celery, garlic, jalapeno, oregano, rice, scallions, parsley, toasted pine nuts.
May 14 ... Monkfish in tomato-garlic sauce, chickpea stew w/ spinach & chorizo, limoncello gelato, Fransola 2003 Sauvignon Blanc wine.
Catalan chickpea stew ... Chickpeas, chicken stock, EVO, onions, garlic, rosemary, bay leaf, chorizo, spinach, S&P.
May 15 ... Lamb-stuffed cabbage w/ cherry bell pepper tomato sauce, purslane & pea salad, anadama crostini w/pinto pate, peach cobbler.
Pinto pate ... Puree all: Spanish EVO, chopped red onion, minced garlic, cooked pinto beans, parched & peeled green chilies.
May 16 ... Onion & bacon smothered pot roast in red wine, ramen noodles, shaved Brussels sprout salad w/chevre, Amaretto fruit salad.
Ramen ... For home cooks, use the quality dry ramen noodle packets sold at Whole Foods Market, but toss out the toxic seasoning packet.
May 17 ... Jambalaya, crawfish pie, file gumbo, good 'ol greens, Ponchartrain dirty rice pilaf or grits, King cake.
Greens ... Collards, smoked ham hocks, onion, garlic, ketchup, white wine, soy sauce, Tabasco, secret herbs & spices.
May 18 ... Sweet Italian sausage & Le Puy lentil stew w/ thyme, ramp, pea & fiddlehead salad, wine-poached pears.
Pears ... Dry red wine, sugar, orange juice & zest, ground cardamom, cinnamon stick, firm ripe pears, vanilla ice cream, almond biscotti.
May 19 ... Spaghetti Bolognese w/ fettuccine, chopped salad, Chianti Classico. Castello de Bossi, Italy, 2010.
Salad ... Chopped radicchio, curly endive, butter lettuce, arugula; EVO, lemon juice & zest, chopped shallots, S&P, crumbled blue cheese.
May 20 ... Sloppy Joes on toasted anadama buns, mac & four sharp cheeses, wedge salad, bluefish pate on toast, orange freezes.
Bluefish Pate
INGREDIENTS ...
1/2 pound bluefish fillets, skin-on and de-boned
1 cup hickory chips, soaked for an hour
extra-virgin olive oil
6 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon Cognac
1 tablespoon Worcestershire sauce
1/2 medium red onion, minced
1 lemon, juiced and strained
Kosher salt and freshly ground pepper
1 tablespoon parsley, chopped
1/4 cup chives, minced
Tabasco sauce
PREPARATION ...
1. Build a fire with a dozen briquettes in the corner of a covered charcoal grill. Spread and top the coals with the hickory chips when they're covered with ash and at a medium heat (hand at 5 inches for 5 seconds).
2. Brush the fish with olive oil and sprinkle well with salt and pepper.
3. Place the fish, flesh down over the coals. Cook covered for 4 minutes. Move away from the coals, re-cover and cook for about 6 minutes more or until the flesh is thoroughly opaque.
4. Remove from grill and allow to cool,
5. Flake the bluefish into a food processor, disposing of the skin.
6. Add the cream cheese, butter, Cognac, Worcestershire sauce and pulse until mixed.
7. Add the onions, half the lemon juice, parsley, chives and a pinch each of salt and pepper. Pulse again until mixed.
8. Taste and add more lemon juice, salt, pepper and Tabasco as needed. The consistency should divided the difference between a pate and a mousse.
9. Serve immediately spread on toast or crostini or cover and refrigerate for a day or so.
May 21 ... Applewood-grilled marinated flank steak, baked acorn squash, Waldorf salad; Reisling, Trimbach, Alsace.
Waldorf salad ... Romaine lettuce, grapefruit, ripe Bosc pear, tart green apple (Pippin), seedless grapes, dates, toasted pine nuts. Dressing: low-fat mayonnaise, nonfat yogurt, orange juice & zest, Cajun seasoning mix.
May 22 ... Salt & fresh codfish cakes w/ aioli, Boston baked beans, Brussel sprout slaw, chili/cheddar cornbread, mulled cider.
Boston baked beans ... Navy beans, saltpork, water, onion, ketchup, apple cider vinegar, Colman's dry mustard, light molasses, dark brown sugar, bay leaves, ground cloves, garlic, S&P.
May 23 ... Shark and bake, steamers with drawn garlic butter, German potato salad, devilled eggs, Amaretto fruit salad.
... Shark and bake. Photo: Scott Peterson, courtesy Bon Appetit.
Shark and bake ... a popular Trinidadian pocket sandwich made with blacktip shark, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. ... Virginia Burke, Bon Appetit, May 2006.
May 24 ... Orange beef & broccoli raab over basmati rice, miso & seaweed soup, fresh pineapple & coconut salad w/ chilis.
Misoshiro (miso soup) ... Dashi: kombu (dried kelp), katsuo-bushi (bonito flakes), wakame (dried seaweed); shiromiso (white miso), mizu (water).
May 25 ... Ratatouille, saucisson de Lyon, savory French rice, frisee salad w/ lemon vinaigrette, sour cherry clafouti.
Savory French rice ... Butter, onions, garlic, fresh thyme, S&P, rice.
May 26 ... Pork chops smothered w/mushrooms, parsnip & celery root puree, smoked white asparagus soup; claret, F. Coppola.
Pork chops ... Bone-in shoulder pork chops, flour, oil, onion, garlic, rosemary, thyme, dry white wine, chicken stock, lemon juice/zest.
Seaside Currents 5/26/14 ... Learn about the new New England culinary revolution rising from its old Yankee roots ... 'Gastronauts, Chart a Course for New England', by Sarah Karnasiewicz, the cover story in the May 24-25 'Off Duty' section of WSJ, the weekend edition of the Wall Street Journal, wsj.com.
May 27 ... Finnan haddie (smoked haddock chowder), watercress, sorrel & wild arugula salad, cheddar cornbread sticks.
Salad ... Foraged wild watercress, sorrel, arugula, fiddlehead ferns; EVO, apple cider vinegar, S&P, crumbled chestnuts.
May 28 ... Braised spare ribs w/white wine, garlic & anchovies, mashed potatoes, grilled zucchini, broiled tomatoes.
Spare Ribs ... 'High Braise' by Mark Bittman. New York Times Sunday magazine, pages 56-57. May 25, 2014.
May 29 ... Dublin Lawyer (Whiskey lobster), new potatoes w/parsley, simple salad, Sauvignon Blanc, Oyster Bay, New Zealand.
Dublin Lawyer ... A decadent centuries-old Irish classic. Dublin's lawyers were reputed to be both rich and full of whiskey, like this dish.
Saltmarsh Inn 5/30/14 ... Eggplant Parmesan, garlic bread, artichoke heart & shrimp salad; Argiolas, Costamolino, Vermentino de Sardegna, 2012.
Salad ... Artichoke hearts (meat of leaves saved for dressing), grilled shrimp, celery, shallots; EVO, lemon juice, Dijon mustard, S&P.
May 31 ... Peeky-toe crab, dogfish, razor clam & corn chowder, dandelion salad, lobster tamale deviled eggs, spider cakes.
Deviled eggs ... Hard boiled eggs, lobster tamale, Italian parsley, Hellman's mayonnaise w/garlic (a quick and easy aioli), S&P.
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