We have some very good salts right now.
Flor de Sal d'Es Trenc : Harvested with traditional rakes from the Es Trenc beaches of Mallorica, dried in the sun, and blended by Michelin Star chef Marc Fosh. So far we've brought in Rosa (with rose petals and Sarawak and Sechuan peppers) and Olivas Negras (with roasted kalamata olives) and we're very impressed. The aroma alone is pretty unbelievable.
Beyond the Shaker : Beyond the Shaker has some really unique blends, like Chanterelle Vanilla, and Bamboo Jade. It's such an easy way to make dinner distinctive. We're not saying you're lazy, but we are. (Lazy, that is.)
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