‘The Salt Line’ Adds New Cocktails and Bites for 2018 Spring

Capitol Riverfront’s The Salt Line has added new cocktails and dishes to its menu for spring. Beverage Director Donato Alvarez has revamped the cocktail menu, adding a number of new drink offerings.

Seedless Sour
Barr Hill Gin, Cap Corse Quinquina, watermelon, lime, and Berliner Weiss

the October Walk-off
Woodford Reserve, Bigallet China-China, Yzaguirre Rojo vermouth, bitters, and Pasubio vino amaro

Stiggins’ Fancy Daiquiri
Plantation Pineapple rum, King’s Ginger Brandy, lime juice, and toasted coconut

the French Tourist
Olmeca Altos Tequila, kummel, yellow chartreuse, lemon, and mint.

Passion Fruit Paloma (On Draft)
Tart passion fruit liqueur

Mint Condition (On Draft)
Mint julep meets Arnold Palmer with bourbon, Rujero Singani, chareau, and Morroccan tea

Executive Chef Kyle Bailey has also added an array of new menu items

Grilled Asparagus
with pickled oyster gribiche

Soy Garlic Green Beans
with toasted sesame seed

Crispy Farm Egg
with frisée and ruby streak, fingerlings, bacon crumbs, and grainy mustard vinaigrette

Crispy Skin Rockfish
with mussels, saffron-tomato broth, fennel, artichokes, roasted peppers, and house bread

The Salt Line. 79 Potomac Ave SE, Washington, DC 20003. (202) 506-2368.

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