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!
July 1 ... Grilled Comte & Vermont extra-sharp cheddar cheese, applewood-smoked bacon, lettuce & tomato sandwiches on anadama.
Grilled cheese BLT ... Make a grilled cheese sandwich and pull it apart. Add bacon, lettuce, tomato slices, a smear of aioli and reassemble.
July 2 ... Charcoal grilled grass-fed London broil w/chimichurri, frites, asparagus, stuffed mushrooms, Cotes du Rhone 2009.
Chimichurri ... EVO, sherry vinegar, lemon juice, garlic, shallots, Italian parsley, basil, oregano, smoked paprika, red pepper, S&P.
July 3 ... Fresh inn-made pasta w/EVO & butter, Parmesan, garlic, parsley, pine nuts; Cobb salad, blueberry tarts.
Cobb salad ... Romaine & Boston lettuces, endive, watercress, bacon, avocado, tomato, veal cutlet, hard-boiled egg, chives, EVO, red wine vinegar, Dijon mustard, Roquefort.
July 4 ... Bacon-wrapped monkfish, creamed spinach, maple-sauteed carrots, Avancia 'Cuvee de O' Godello, Valdeorras, Spain.
Creamed spinach ... Spinach leaves, water, butter, onion, bay leaf, dried red chile, peppercorns, flour, salt, whole milk, whipping cream.
July 5 ... Wild venison ragout w/foraged hens of the woods mushrooms over homemade egg noodles; spinach, spring pea & sorrel salad.
Salad ... Baby spinach, shelled spring peas, sorrel leaves, spring onions; EVO, lemon juice, S&P, grated Comte.
July 6 ... Tempura soft-shell Maryland blue crabs w/sauce ravigote, low country dirty rice, La Cana Albarino white, Spain.
Sauce ravigote ... EVO, champagne vinegar, Dijon mustard, fresh tarragon & parsley, capers, shallots, gherkins, HB eggs.
July 7... Braised oxtail w/mushroom & onion gravy, Puy lentils, basil Caesar salad, strawberry clafouti, Rowley hard cider.
Lentilles du Puy ... French green lentils from the Auvergne with a nutty, mineral-rich flavor from the terroir of volcanic soil.
July 8 ... Sea bass with artichokes, succotash, tomato/cheddar bruschetta, apple cider sorbet, Vouvray.
Succotash ... Ham hock, water, S&P, butter beans, butter, cherry bell peppers, bacon, corn, okra, parsley.
July 9 ... Pork schnitzel, Italian heirloom corn polenta, asparagus w/stinging nettles, Nisia "old vines' Verdejo 2013, Spain.
Polenta ... Chicken stock, whipping cream, salt, Anson Mills Rustic Polenta Integrale, fresh corn kernels, butter, pepper, Parmesan.
July 10 ... Meatloaf w/gravy, warm potatoes & greens w/melted Cambozola, chili corn cornbread; Tempranillo, Volver, La Mancha.
Potatoes ... .Warm potatoes and greens with melted Cambozola. From the Wall Street Journal, May 30, 2014.
July 11 ... Grilled boudin, creamed collard greens, miso-glazed pan-fried catfish, cherry bell pepper & chestnut cornbread, Jax.
Boudin ... A southern Louisiana sausage of pork, alligator, crawfish or other seafood. Available from www.cajungrocer.com.
July 12 ... Bouillabaisse, toasted Comte baguettes, frisee salad w/Dijon vinaigrette; Gewurtztraminer, Alsace, France.
Frisee salad with Dijon vinaigrette ...
Frisee is a slightly bitter salad green, a small, crisp, curly-leafed endive, called chicoree frisee in France and one called chicory in the U.S.
INGREDIENTS
1 pound frisee leaves; washed, dried, trimmed and torn
1 bunch fresh chives, coarsely chopped
1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Sea salt and freshly ground pepper
1/2 cup extra-virgin olive oil
PREPARATION
1. Combine frisee and chives in a salad bowl.
2. Whisk vinegar and mustard together in a small bowl. Season with salt and pepper. Blend well.
3. Drizzle in oil, whisking steadily. Blend well.
4. Toss with frisee just before serving.
July 13 ... Pasta with mussels, chorizo, fresh peas; wilted kale w/tahini & preserved lemon salad, blueberry crumb cake.
Kale salad ... Kale, stemmed & quickly stir-fried; tahini, lemon juice, garlic, preserved lemons, Parmigiano-Reggiano.
July 14 ... Codfish cheeks in curried cream sauce on polenta w/fresh corn. Chardonnay, Wild Horse, 2011, Central Coast, California.
Polenta ... Ingredients: 1-1/2 cups polenta (fine stone-ground cornmeal), 6 cups water, 1 tsp salt. Preparation: Whisk polenta, salt, 1-1/2 cups water in saucepan over medium heat until simmering. Slowly whisk in rest of water. Reduce heat, cover and cook 30 minutes, stirring often, until creamy. Stir in kernels of steamed corn.
July 15 ... Steak au poivre, oven-baked potato & mushroom frites, Greek salad; Cabernet Sauvignon, Ty Canton 2009, Sonoma.
Greek salad. Epicurious. Reviews offer many good variations.
July 16 ... Broiled lamb chops w/English mint sauce, grilled monkfish w/French tarragon sauce, spring pea & fall parsnip puree.
Mint sauce ... Ingredients: large bunch of mint, pinch of salt, 4 tbsp boiling water, 4 tbsp white wine vinegar, 1 tbsp sugar. Preparation: 1. Strip the mint leaves from their stems, sprinkle with salt, chop finely. 2. Place in large jar, add sugar, pour in boiling water. 3. Let cool. Stir in the vinegar. Adjust seasonings to taste.
July 17 ... Steamers (steamed Rowley soft-shell clams), potato, corn & pancetta salad; lobster roe deviled eggs.
Potato, corn and pancetta salad. The Boston Globe, 'G', July 15, 2014.
July 18 ... Joe Booker stew, light green summer garden salad, peach shortcake.
Joe Booker stew. Epicurious.
July 19 ... Fettuccine w/shrimp, cherry tomatoes & basil; cucumber and pea salad, limoncello granita.
Salad ... Cucumber, skinned, seeded, chopped; peas, shelled; summer savory, Greek yogurt.
July 20 ... Grilled kielbasa & Dijon on toasted anadama w/x-sharp cheddar, kimchi coleslaw, sangria.
Sangria ... Muddle together: peaches, strawberries, oranges and sugar. Add red wine. Chill.
July 21 ... Ligurian fish stew, wilted purslane salad, white wine coolers or limeade. Purslane salad ... Purslane is a prolific summer garden weed. In 'Walden', Thoreau says, "I have made a satisfactory on several accounts, simply of a dish of purslane which I gathered in my cornfield, boiled and salted."
July 22 ... Grilled marinated flank steak, new potato salad, baked zucchini, sour cherry lemon bars.
Baked zucchini ... The Food Network.
July 23 ... Lemon monkfish ceviche w/ramen, smoked salmon w/goat cheese stuffed celery, strawberry gelato.
Celery ... Celery, goat & cream cheese, chives, smoked salmon. You see where this is going.
July 24 ... Goldenrod eggs over angel hair pasta, steamed day lily pods, rose wine/raspberry sangria.
Goldenrod eggs ... Bechamel sauce w/curry, hard-boiled egg whites w/yolks separated & sprinkled on top of dish.
July 25 ... Stuffed zucchini blossoms, chilled carrot & caraway soup, salt cod pate on crostini.
Zucchini blossoms stuffed with tomatoes and parmesan ... Bon Appetit, May 2000.
July 26 ... Maple-baked ham, three-bean salad, anchovy-stuffed mushrooms, Monkey Bay sauvignon blanc 2011, New Zealand.
Mushrooms ... Crimini mushrooms, sourdough bread crumbs, Parmesan, EVO, parsley, red wine vinegar, anchovies.
July 27 ... Saltmarsh Inn 7/27/14 ... Walnut & summer savory pesto over fresh house-made pasta w/pecorino romano, mocha mint granita.
Mocha mint granita ... from Stephen Cooks!
July 28 ... New England codfish cakes, Boston baked beans, cole slaw, Boston brown bread.
Codfish cakes ... Pierre Franey.
July 29Grilled pork chops, double-baked stuffed potatoes, mixed field greens salad, Cape Ann oysters on half-shell, stout.
Pork chops ... Herb, our chef, sometimes says, "When you've got good stuff, just step aside and let it shine." And for grilling - whether meat, fish or fowl - he prefers bone-in cuts (if not the whole animal) for their flavor, easiness and evenness of cooking. Let the chops reach room temperature then, on both sides, rub with a halved garlic clove, sprinkle with sea salt, freshly cracked black pepper and brush with extra-virgin olive oil. Grill over glowing coals (or a medium-hot gas grill) for 8 minutes or so per side. Let the chops rest 10 minutes after grilling, if you can wait.
July 30 ... Pasta puttanesca, Basque-style mussels, bitter greens salad.
Pasta puttanesca ... Recipe courtesy of Rachel Ray.
July 31Shellfish sampler: grilled oysters, shrimp scampi, clams casino, oysters Rockefeller, steamers; corn on the cob, green salad.
Clams casino ... was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island. Recipe.
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