Chef Nora Ellison cooks the shoreline and the season over live fire — seven courses, a raw bar, and a cellar built for the coast.
Salt Meadow sits in a restored chandlery on Main Street, a short walk from the Connecticut River. One dining room, one open hearth, a raw bar at the end of the pass, and a cellar room downstairs.
The kitchen keeps a larder — cured, pickled, fermented, and preserved through the year — so the menu can follow the tides and the fields instead of a supplier's catalog. What lands on the boat and comes up from the farms decides the night.
"I'd rather cook one perfect scallop the day it comes off the boat than a long menu of things trucked in."
Nora cooked up and down the New England coast before opening Salt Meadow — time on the line at a river inn, a season at a Nordic hearth restaurant, and years spent learning to preserve a short growing season into a long one. The tasting menu is her calendar: what she's curing now, what just came in, what the hearth does best tonight.
— Nora Ellison, Chef & Owner
Our list leans cool-climate and coastal — Finger Lakes and New England alongside old-world Loire, Jura, and Germany. Every tasting can be paired glass by glass, and there's a considered zero-proof pairing for the table that isn't drinking.
A stone-walled room downstairs seats up to fourteen for a private tasting, a celebration, or a working dinner. Full buyouts of the dining room are available on select evenings. We'll build the menu with you.
Send a request and we'll confirm by email or phone. For parties of six or more, or the Cellar Room, tell us in the notes and we'll take it from there.