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5th annual Holiday Toy Drive Party

In Uncategorized on December 2, 2011 at 2:52 pm

Tomorrow, Saturday December 3rd is our 5th annual Holiday Toy Drive Party.  To kick off the holiday season we will be serving complimentary passed hors d’oeuvres between 5-6:30pm in the main dining room by the Christmas tree.  Rick Baumer will play holiday tunes on the guitar.  Please bring an unwrapped toy for The Connecticut Children’s Medical Center.


Card’s & Cocktails

In Uncategorized on November 9, 2011 at 4:17 pm

Tarot card readings have become incredibly popular, and involve a trained reader analyzing a deck of tarot cards, and using these results to help you understand your path and issues at present.  Maybe you want to know where a particular relationship is leading, what’s holding you back from that promotion at work, or what is in the way of achieving your goals, or maybe you are just curious what tarot card reading is all about. Erik has been practicing Tarot card reading using ancient Egyptian cards for over ten years. His  reading’s help you better understand for yourself your obstacles and where situations are headed.  Stop by the Saltwater Grille bar on a Monday evening and Erik will read your cards at no charge.

Live Music Every Saturday on the Patio

In Uncategorized on July 10, 2011 at 3:33 pm

Singer, pianist Mike Tedesco will be playing live every Saturday night now through August.  Make reservations for patio dining to enjoy light music from 5:00 until 8:30pm.  Mike plays current favorites by John Mayer and Dave Matthews, as well as classics by Frank Sinatra and Oscar Peterson.  Mike is 19 years old and lives in Torrington.  He has been playing the piano since the age of 9, studying both classical music and jazz music.  He is currently attending Hofstra University in Hempstead, Long Island as a jazz and commercial music major.  At the age of 16, Mike participated in and won the Northwest Connecticut Idol Competition.  Call 860.567.4900 for reservations Saturday, July 16th There is no cover charge.

If I Knew You Were Coming I’d’ve Baked a Cake

In The Kitchen, Uncategorized on March 27, 2011 at 7:34 pm

Have you ever eaten anything that you just could not stop thinking about? Something that you just had to have over and over again. Maybe a meal from your childhood, or a dish that you enjoyed at that trendy new restaurant. Sometimes in life you come across that one dish that is so good you want to tell the world. What better way to make sure everyone hears about it, why not sing about it.

Lots of great singers and song writers have expressed their love for foods with both tasteful and humorous versions of enduring melodies. Some great song writers use food names to portray the singers love for someone.  Like Van Morrison’s “Tupelo Honey” or Neil Diamond’s “Sweet Cherry Wine”.  Tunes like Don McLean’s “American Pie” and Warrant’s “Cherry Pie’ are nice but their only scratching the crust with synonyms like these. What we really want is a song that gives us a little more juice or a lot more meat if you know what I’m “Singing” about?

In the sixties James Brown taught us all a lesson in table manners by screaming out his love of food with his hit “Pass The Peas” only to be backed up with the sound of his soulful passion for snacks in “Mother Popcorn” and “The Popcorn Song”. Other groups showed us their love, like The Beatles who sang about “Glass Onions”, “Honey Pie” and even “Strawberry Fields Forever”. You can sweeten the taste of any hard rock song when you roll like the Rolling Stones with songs like “Brown Sugar”, or “Pass the Wine”.  During the eighties when dining at more sophisticated restaurants became vogue,  Boston’s own The Dead Kennedy’s sang about “A Growing Boy Needs His Lunch”, and “Soup Is Good for you”. Where would we all be if not for songs like “One More Cup of Coffee’ by Dylan or “Canned Ham’ by Norman Greenbaun or even “Cheeseburger In Paradise” by Jimmy Buffet?  The B52’s “Rock Lobster” and the smoky jazz version of “Peel Me A Grape” by Diana Krall will always make me hungry for more.

Now that I have worked up an appetite, this could be the best time for me to share my top ten “Menu” of delicious food melodies that have inspired me over the years to keep cooking….

#10…”Lime in The Coconut” By Harry Neilson, maybe one of the worst songs ever written but when it comes to curing a hangover all remedies are welcome.

#9…”Turkey Zenyatta with Tofu Wrap”. My own version of a gangster rap song teaching overweight inner city kids the importance of eating healthy.

#8…”Spoonful of Sugar” by Julie Andrews for the movie “Marry Poppins “in 1964

#7…”Beans And Cornbread” sung by Louis Jordan at every “Saturday Night Fish Fry”

#6”…Chicken Soup with Rice” Carole King warmed our souls with this delicious tune in the seventies.

#5…”The Eggplant Song” Michael Franks said when my baby eats her eggplant she cooks it 19 different ways.

#4…”All That Meat and No Potatoes” dinner was never the same after hearing this one from Fats Waller.

#3…”Escape the Pina Colada Song” Rhuppard Holmes Likes getting caught  in the rain, he’s not into health food but he does  like Champagne.

#2 “Alice’s Restaurant’ Arlo Guthrie brought the life of Alice and her Restaurant to the entire world one long ago Thanksgiving.

#1…”Savoy Truffle” The Beatles gave us Crème Tangerine and Montelimar, a ginger sling and a pineapple tart. “Yes you’ll have to have them all pulled out after the Savoy Truffle”

When you’re cooking up a storm in your kitchen and you need a little extra sugar, try singing about the food you love and everything will taste better.  And by the way my honorable mention on my top ten song menu goes to Eileen Barton for kicking it all off in 1950 with her tasty voice on “If I Knew you were coming I’d’ve Baked a Cake”.

Albe Galotta SWG Wine Cellar Master, Chef.




All Around the World Spring Wine Tasting… Part Three

In Sommelier Corner, Uncategorized on March 6, 2011 at 7:56 pm

2009  J.Lohr White Riesling Monterey County

As one of the Saltwater Grille’s favorite wineries almost the entire J. Lohr collection is featured on our wine list. There are quite a few different vintages of each varietal J.Lohr produces (Riesling, Chardonnay, Sauvignon Blanc, Merlot, and Cabernet Sauvignon) to choose from.  They also make a very unique red wine Valdiguie that is similar to Beaujolais.  The J. Lohr winery sponsored a room when we first opened and furnished it with magnum bottles as well as photographs of the vineyards taken especially for the Saltwater Grille.  If you take a right at our raw bar you can view all of the pictures, vineyard maps, and J. Lohr collection on display.

J. Lohr’s winemaker Jeff Meier describes the J. Lohr Riesling has having a “slight palate spritz.”  Interestingly the Gruner Veltliner (my other pairing for the raw bar course) has a tinge of bubbles as well.  These are by no means sparkling wines but they have a sort of zingy quality to them that makes them…well.. Spring!  So it is quite fitting they should both be featured in this Spring Wine tasting.

The goal of the estate collection by J. Lohr is to create a consistent quality and wine flavor profile year after year.  This Riesling has been on our list by the glass for over four years now and that has proven to be true.  Flavors of pink grapefruit, apricot, honey, and pear make this a fun wine that goes well with many fish dishes, shellfish, and poultry.  There is a touch of Orange Muscat added to the Riesling blend that adds a floral quality and an even smaller touch of the Gewurztraminer.   The wine is aged in stainless steel and produced in Monterey County.

Brett Clugston, SWG Sommelier

View the complete “All Around the World Spring Wine Tasting” Menu here

Call 860.567.4900 for reservations.  $32 per person includes three courses, three wines, and tasting notes.  Limited time offer March 22nd through June 17th.

What if winter lasts forever?

In Uncategorized on February 23, 2011 at 2:40 am

It’s only mid February and we still have plenty of winter ahead of us.  Snow banks are still pretty high around our town. Since I have lived in New England all of my life, I find it wise to be prepared for cold nights and even frost as late as April. Never wanting to be caught with an unexpected snowfall, and not having that right something to keep me warm, I find these few choices always do the trick. Remember to stock up on some basic supplies long before the cold sets in and you too can weather the storm with a smile.

Hot coffee drinks and even hot chocolate drinks with a little added flavor are my favorite way to enjoy a New England night covered in a fresh white blanket of new fallen snow. When the chill is in the air I always warm things up with one of these three creations:

First on my list is an old standby “The Irish Coffee”.   Start with a 16 oz. tempered glass and add 1&1/2 oz. Jameson’s Irish Whiskey, then 1oz. dark crème de cocoa, 12 oz. hot fresh brewed strong coffee. Top with 1&1/2 “ fresh whipped cream and garnish the cream with a drizzle of green crème de menthe. This drink can be made stronger if you like but the way it is here, it’s been getting the job done for over 100 years, so you might want to stick with it the way it is.

For the hot chocolate lovers on the chilly east coast, my new favorite is called a “Hot Chocolate Bonbon”.  Same 16 oz. tempered glass with 1&1/2 oz. Grand Marnier, 1 oz. Bailey’s Irish Cream, and 1 oz. Anejo Tequila. Top this one with 1&1/2 “ of homemade fresh whipped cream and a dusting of bitter-sweet chocolate shavings for garnish. A straw is needed to enjoy this winter wonder mint.

Thinking of the islands and far off warmer places is a good mindset to be in when preparing this treat.  “The Jamaican Coffee”, using an aromatic type of brew like a 100% Kona coffee works well on this recipe. Same 16 oz. glass filled with 1&1/2 oz Meyer’s dark rum, 1&1/2 oz Tia Maria liquor, 12 oz. of the hot Kona coffee and top with fresh whipped cream that is whipped with 1oz. dark Crème de cocoa for extra flavor. This has been my go to hot winter warmer for years, sometimes I have to forgo the fancy whipped cream for the canned kind, but either way it works well.

Don’t expect every bartender to make these recipes the same way if you are ordering them while out, so tell them just how you like it and I am sure they will be happy to make it for you. Best way to make sure you get what you want on that blustering March night, stock up, be ready and make your own. Light the fire and whip up a hot winter warmer and sit back and wait for spring to arrive. That is if winter ever ends!
Chef and Wine Master SWG Albe Galotta

A very bubbly start to 2011…

In Uncategorized on December 26, 2010 at 9:43 pm

The raw bar at the Saltwater Grille will be open all weekend long serving freshly shucked Blue Point Oysters, Jumbo Shrimp Cocktail, and Rhode Little Neck Clams.  Hailed to be some of the best oysters Connecticut has to offer, on par with the oysters at NYC’s famous Grand Central Oyster Bar, the Saltwater Grille oysters are the perfect pairing for your New Years Eve Champagne, sparkling cocktail, or glass of Chardonnay.

Most crisp white wines will pair well with chilled shellfish but Chardonnay and Champagne seem to be the most classic pairings.  Chardonnay happens to be one of the main grape varietals used in the signature Champagne blend (the others being Pinot Noir and Pinot Meunier).  On the Saltwater Grille wine by the glass list (a new personal favorite of mine) is Kim Crawford’s un-oaked New Zealand Chardonnay.  For $10 a glass Kim Crawford’s Chard is in a category of it’s own when tasted up against two other by the glass Chardonnay pours: Sonoma Cutrer $12 a glass (California toasty, oak aged) and Louis Jadot $9 a glass (pristine, crisp, Burgundian style). Being un-oaked provides the opportunity for the Kim Crawford Chard to exhibit an abundance of fruit flavors, specifically apple and pear.  It is easy drinking and pairs well with a wide variety of dishes from chicken, to salads, to shellfish, and of course oysters.

As the in house sommelier I recommend the 2005 Schramsberg Blanc de Blancs sparkling wine from California on the Saltwater Grille list for $60 a bottle.  Made in the traditional Methode Champenoise style this is a “splurge pick” for your special New Years Eve dinner.  Also on the wine list is our house Domaine Ste Michelle Sparkling Wine at $34 per bottle.

Parisienne Southside Royale


In the mood for a cocktail to toast to 2011?  We will be serving an array of festive Champagne infused cocktails all weekend long for you to choose from. Try the Parisienne Southside Royale (St. Germain, Tanqueray 10, Lime Juice, Simple Syrup, and Champagne) for a semi dry, floral sparkler.  Or the brightly colored Razz Champagne Cocktail (made with Raspberry Puree and Stoli Razz Vodka , topped with sparkling wine and garnished with raspberries.   The Pear Bellini is another great choice made with our own pear puree and sparkling wine.

Toasting to a delicious 2010 at the Saltwater Grille and many more to come.  Cheers! Brett Clugston, SWG Sommelier

Christmas Eve Menu…

In Uncategorized on December 23, 2010 at 3:47 pm

inspired by the feast of the seven fishes


∙ Connecticut Clam Chowder cup 6~ bowl 9~

∙ Daily Bisque cup 6~ bowl 9~

∙ Spicy Mango and Lime Shrimp 15~ bean sprouts, scallions

∙ Wild Mushroom and Goat Cheese Tartlet 12~ baby arugula, yellow tomato

∙ Christmas Eve Escargots Royale 14~

∙ Angel Hair Pasta 13~ shallots, green peas, parmesan cream

∙ Steamed Little Neck Clams and Mussels 18~ white wine garlic butter

Oysters Rockefeller 15~

∙ Frito Misto 16~ crispy scallops and smelts, tobiko remoulade

House Smoked Trout 15~ chef’s fruit preserves

Feast of the Seven Fishes Sampler featuring seven favorites from the sea 28~
snow crab, fried smelt, fried calamari, steamed lobster claw, smoked trout, grilled shrimp, and steamed mussels
served w/ horseradish cream & drawn butter

~Raw Bar~

Chilled Seafood Assortment 28~
featuring seven selections from our raw bar (serves 2-4)
two oysters, two clams, two shrimp cocktail, two lobster claws, lump crab, tuna tartar, and smoked salmon

raw bar items served on crushed ice with cocktail and mignonette, seven pieces order

∙ Blue Point Oysters ½ shell 15~
∙ Jumbo Shrimp Cocktail 17~
∙ Rhode Island Little Neck clams ½ shell  14~


Saffron Coconut Curry Seafood Simmer 34~ featuring seven fishes
mussels, lobster, lump crab, snow crab, sole, shrimp, and scallops, served with steamed texmati rice

∙ Crispy Skin Long Island Duck Breast 31~ clementine cranberry jam, wild rice, escarole

∙ 14 oz grilled New York Sirloin 32~ melted maytag blue cheese, crispy spiced shallots, garlic mashed potatoes

∙ 7 oz. Rosemary Cumin Crusted Lamb Chops (2 per order) 32~ mint jelly, goat cheese potato cake

∙ Grilled Centercut Swordfish 31~ san marzano tomatoes, capers, black olives, crispy fried onion rings

∙ Grilled Colossal Shrimp 29~ organic zucchini, casino bourbon butter

∙ Baked Stuffed Lobster Tail 37~ lump crab, sautéed broccoli rabe

∙ Seafood Spinach Linguini 31~ lump crab, jumbo shrimp, little neck clams, light tomato garlic herb clam broth

∙ Fresh Made Butternut Squash Ravioli 24~ sweet apple sausage, parmesan sage broth, New England Spice, crumbled goat cheese

∙ Petite Filet Mignon and Maine Lobster Tail 38~ steak sauce, drawn butter, garlic mashed potato

∙ Maine Lobster Tail and Grilled Shrimp 38~ lemon olive oil, drawn butter, garlic mashed potato

∙ Chicken Paillard, Fried Eggplant 23~ Herbed Ricotta, Housemade Sundried Tomato, Pesto Drizzle

∙ Saltwater Lemon Sole 27~ lemon caper broth, texmati rice, grilled zucchini

∙ Panko Fried Lemon Sole and Butterfly Shrimp 29~ warm coconut curry dip, texmati rice

all entrees served with a saltwater endless salad bowl

~side dishes~

Crispy Scalloped Potatoes

Creamy Spinach Rockefeller

Sautéed Broccoli Rabe, Garlic, EVOO

all side dishes serve 2-4 people 9~ each

Christmas Eve at the SWG, A New Tradition.

In Uncategorized on December 22, 2010 at 2:39 am

Litchfield County has long been regarded as a historic community of rolling hills and New England charm, rich in history, and deep in family tradition. Holiday dinners and family get together seem to be the focus during the winter months spent in this area. Enjoying a wonderfully cooked meal with all the family’s favorites is always high on everyone’s wish list. With Christmas Eve and Christmas Day back to back warranting two large and lavish meals in such a short time, many families have taken up the new tradition of dining out at a comfortable, family friendly, local restaurant. With 2010 being the third year the Litchfield Saltwater Grille will be serving its festive and gourmet, home cooked, Christmas Eve dinner, locals are starting to make this their place.

The SWG Christmas Eve dinner starts at 3:00 pm with its special holiday menu inspired by the “Feast of the Seven Fishes”, along with many of your regular menu favorites.  Chef Albert and his staff have planned a menu with something that everyone is going to enjoy and no one has to do any work.  The perfect place for large or small groups or even a holiday dinner for two next to our fireplace

Great family dinners are easy when one of our professional staff members starts your table off with an array of home cooked traditional appetizers hot from our kitchen. Spicy Mango Shrimp and fresh fried crispy Calamari always brings smiles. Next a chilled display of Littleneck Clams and Blue point Oysters on the half shell along with a platter of iced down jumbo Shrimp Cocktail with our spicy cocktail sauce and tangy seafood mignonette. Find room for one more appetizer and try the Baked Feast of the Seven Fishes. This creation includes seven favorites from the sea, Snow Crab, Clams, Calamari, Lobster, Trout, Mussels, and Shrimp, topped with lemon seafood butter and white breadcrumbs then baked.  Non seafood offering such as “to die for” wild mushroom and goat cheese tartlets, along with angel hair pasta with green peas and Parmigianino cream round out the choices. This year the Grille has a great Managers Special Selection Wine List that has a wonderful selection of fun wines at a 25 plus % discount.

Christmas Eve entrees span the world with many different offerings.  Crispy skin Long Island Duck Breast with Clementine Cranberry jam, Rosemary Cumin crusted Lamp Chops and New York Sirloin with Maytag Blue Cheese and fried shallots are some of the meatier choices. To keep with the seafood theme the Saltwater Sole and the Grilled Swordfish are always a hit.  Chef Albert’s new twist on the Feast of the Seven fishes this year is a simmering dish of Shrimp, Squid, Sole, Lobster, Lump Crab, Mussels and Snow Crab Claws in a saffron Coconut Curry sauce. Grilled Shrimp, Crab stuffed Lobster Tails, and even Butternut Squash Ravioli are offered in some very festive presentations.

What would Christmas Eve be without the best Homemade Desserts around, just like mama made. Chocolate lovers tend to stick with our homemade Chocolate Mousse, while other adventurous diners try the Banana Cream Pie or the lighter than snow, Crème Caramel. Traditionalists enjoy our New York Cheese Cake with the Bing cherry sauce or the Almond Chocolate Cheese Cake.

This turned out to be a great way for the whole family to enjoy spending time eating, talking and being with each other, while not having to spend all day in the kitchen. The Litchfield Saltwater Grille will be serving Christmas Eve Dinner from 3pm to 9pm, so please make your reservations now and start making the SWG your NEW family tradition. The SWG will be closed on Christmas day so all our staff and owners can enjoy the day at home with their families. Merry Christmas to all and to all a good night….

Albe Galotta, Chef and Cellar Master





5 Things not to give your boss for Christmas…

In Uncategorized on December 11, 2010 at 8:38 pm

1) Expensive over the top items.  A thoughtful $20 item such as a really nice bottle of olive oil is much more appropriate.

2) Political Items.  You never know where peoples sensitivities lie so it would be best to stay away from any items expressing a certain political view.

3) Money. A gift card to a place you know your boss really likes is a much better option.

4) Personal Items like perfume, after shave, or clothes.  Something related to his or her hobby such as a set of nice golf balls will work well much better.

5) “Promise Note Gifts” Offers to take your boss out to lunch or dinner at a later date are not a great idea.  A tangible holiday card with a nice note signed by you and your co workers will be much more appreciated.

Call 860.567.4900 to order “A Gift in Good Taste” to The Litchfield Saltwater Grille.  We will even mail the gift certificate directly to the recipient for you!

Or take your boss out to lunch before Christmas.  The Litchfield Saltwater Grille is offering a special festive lunch special (for a limited time) at $22.  View the complete details here…