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 Summer Vegetable Aioli with asparagus & quail egg ; Crudo of Japanese Himachi with black radish & spicy carrot sauce; and Charred Spanish Octopus with roasted cauliflower, castelvetrano olives & toasted almonds. For entrées, enjoy Pan-Roasted Salmon with asparagus & potato confit; Whiskey Hill Pork Tasting with sweet potatoes & guajillo chili sauce; or Crystal Valley Chicken Breast with soft polenta & roasted carrot. For dessert, guests can enjoy Baked Alaska or something more savory like an artisanal cheese plate.