Friday night and were makin’ pizza n’ stuff…
Tonight’s pie is the pizza puttanesca, herby marinated safe harvest prawns, Nueske’s bacon, green olives, shaved red onion, fried capers and red sauce
Our special entree this evening is Fox Valley pork and beef meatballs, creamy polenta and house made ricotta
Start off with our hand pulled burrata with roasted garlic and warm herb bread and finish with a chocolate creme brûlée with cocoa and orange biscotti
Open now and always in your heart…
Happy Thanksgiving, folks. Sal’s will be closed on thanksgiving day so we can all spend time with family and friends. We will re -open Friday at 3pm.
Thanks for understanding.
All of us at Sal’s.
We’re all super excited about Thanksgiving and not afraid to share it!
Tonight’s pie is topped with Underground Meats mortadella, green olives, shaved red onion and Romano cheese, perfect for an all turkeys eve
Gobble gobble, nom nom nom nom nom nom nom, that’s turkish for eat pizza and cook tomorrow…
And just a reminder, Sal’s will be closed on Thanksgiving so we can all spend time with family and friends. We will re-open at 3:00 PM Friday!
Not one but TWO special pizzas:
1. Underground Meats mortadella with jenehr farm leeks, green olives, extra virgin olive oil.
2. Blue crab, house Alfredo, braised spinach, herb pesto.
Fox valley Berkshire slow roasted pork loin, organic salsify from west star farm, arugula, and creamed local mushrooms.
Antipasto: house pulled burrata with chives and roasted garlic, served with crostini.
Have a great evening folks!
Friday before thanksgiving is the perfect time to visit Sal’s, and give thanks for some great local food only available in Sun Prairie. specials tonight-
Pizza: blue crab, house garlic Alfredo, and local sautéed spinach.
Entree : fox valley Berkshire pork and angus beef meatballs made with chestnuts, porcini mushrooms, capers, garlic and rosemary, served with porcini creme and polenta.
We also have our super delicious burrata available this evening.
Open now, for all your pizza dreams.
Herby pork roasts just came out, lavender and orange olive oil cake is baking in the oven, mm mmm
Tonight’s pie is topped with house made ricotta, garlic, scallion and anchovies
Hand pulled burrata with herb pesto and crostini to start
Tonight’s roast is served with creamy polenta and an apple, celery root and arugula salad
That lavender olive oil cake, aforementioned, will be topped with local honey and whipped Sassy Cow cream
Open now to feed you, and make you happy. Specials start at 5
Saturday night at Sal’s and we’ve got a few specials for ya…
House made meatballs with Fox Valley Berkshire pork and black angus prime rib, tomato sauce, house made ricotta, herb purée and shaved Sarvecchio cheese
Tonight’s pie is topped with Underground Meats mortadella, shaved red onion, green olives, local sheeps’ milk feta, Romano cheese, black pepper and fresh parsley.
Open now to show you some pizza love