Want a snack? How about duck-sausage steamed bun with apricot-cardamom sauce, Maine mussels in herbed oil with white-beer mustard or local bean and veggie terrine with pickled shallots?
All of the above share space on the snack plate, one of the appetizers on Salt’s three-course $35 menu. The Montpelier restaurant’s options also include ultra-seasonal dishes such as fettuccine with ramp pesto, fiddleheads; and citrus-and-rosemary-oil-poached cod with sorrel broth.
Drooling? Click here to see the full menu or to make a reservation at Salt. It’s probably smart to hurry. Salt only has 16 seats.
This article appears in Mar 28 – Apr 3, 2012.
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