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 Maine Diver Scallops with delcata squash, and Chef Bolton’s famed Baked Alaska, in addition to several re-imagined newcomers. Starters include White Bean Soup with wild mushrooms; Crudo of Japanese Himachi with fennel, ruby grapefruit and pickled mustard seed; and Charred Spanish Octopus with roasted cauliflower, castelvetrano olives & toasted almonds. For entrées, expect warming plates such as Pan-Roasted Bass with autumn ragout and lobster sauce; Creekstone Aged Beef Ribeye with smoked potatoes & brussels sprouts; or Crystal Valley Chicken Breast with broccoli rabe and celery root puree. For dessert, guests can enjoy Baked Alaska or something more savory like an artisanal cheese plate.