Available a la carte, prix fixe, or via a chef tasting, the menus at Saul are inspired both by the season’s bounty, as well as the products and ingredients sourced from the restaurant’s long-standing artisanal purveyors. Guests will find a number of old favorites, including the Whole Roasted Squab with bulgar, roasted carrots, and spiced yogurt, and Chef Bolton’s famed Baked Alaska, in addition to several re-imagined newcomers. Starters include Celery Root Soup with Greek bottarga and tarragon; Fluke Crudo with uni, ruby grapefruit and shiso; and Roasted Squash with Anjou pear, chicory and maple vinaigrette. For entrées, expect warming plates such as Long Island Striped Bass with fennel, mussels and saffron; Canadian Porcelet with polenta, broccoli rabe, pine nuts and currants; or Venison Striploin with rutabaga and cranberry-walnut bread pudding. For dessert, guests can enjoy items like Apple Confit with cranberry and spiced ice cream; or something more savory like an artisanal cheese plate.