From Our Editors
Chef Xana Cook-Milligan peruses local famers’ markets in order to find the freshest seasonal ingredients to use for her menu at Salada Beach Cafe. Regular dishes include a housemade veggie burger, served with ketchup that’s also made in house. Diners also pass around tapas-style small plates, such as skewers loaded with honey-lime chicken or PEI mussels in garlicky white wine sauce. Cook-Milligan’s specials highlight the best market finds, often integrated into housemade pasta dishes or warm veggie salads.