As the season slowly changes, The Salt Line has added new offerings to its dinner and beverage menus. Executive Chef Kyle Bailey drew inspiration from rustic flavors and a network of local watermen through the Dock to Dish program to warm Washingtonians up this season.
Bailey’s new dishes include scallop-stuffed acorn squash with roasted seasonal squash, sweet honey crisp apples, house made pancetta and pecans; chilled beet salad with roasted beets, fresh oranges and grapefruit, tarragon and pistachios; and crispy Brussels sprouts topped with fish sauce, sweet maple, sriracha and peanuts. Those seeking something heartier will enjoy eel parmigiana bucatini with confit tomato sauce, house-pulled mozzarella, artichokes à la barigoule, marjoram and fresh parmesan; or the new grilled beef tips now prepared with miso marinated tenderloin, seared sourdough dumplings, blistered broccoli, butter-roasted sunchoke and gouda fonduta.
Beverage Director Donato Alvarez has created unique cocktails to keep guests warm for the colder months including the Beet’s Knees with Barr Hill gin, Bitter Truth elderflower liqueur, caraway-beet cordial, lime, celery bitters, and Port City Optimal Wit, topped with a dragon fruit garnish; and the Pineapple Expresso with Plantation pineapple rum, Cap Corse Quinquina blanc, Aperol, and Rieger Caffé Amaro, all garnished with orange peel. Back by popular demand are the restaurant’s winter warmers to be enjoyed inside or in large-format thermoses on the outdoor patio complete with fire pits and blankets. Alvarez’s take on a hot toddy is made with proprietary Woodford Reserve, rainwater madeira and house-infused lapsang honey, garnished with thyme and clove-studded orange peel. His mulled cider is blended with organic cider, Bodegas Lustau Pedro Ximenez sherry and VSOP brandy, finished with fresh rosemary and a house-made honey crisp apple chip garnish. And Irish coffee is prepared with robust flavors – Jameson Irish whiskey, brown sugar, ME Swings coffee, and whipped cream spiked with Cathead Hoodoo Chicory Liqueur, all topped with grated nutmeg.
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