Small plate: (which is actually quite large) Porchetta two ways: Berkshire pork belly stuffed with savory herbs, fennel pollen and fraboni’s Italian sausage, and Mexican style with jalapeño, poblano and chorizo. Served over roasted summer vegetables with a tomato confit and butter sauce.
Pie: Berkshire pork carnitas, roasted poblano peppers, red Italian frying peppers, zucchini, red onion, jalapeño, French orange melon and sorrel sauce, finished with fresh Vitruvian Farms watercress.
Dessert: Nichole has created an almond cake w/ honey mascarpone, roasted apricots and fresh raspberries.
See you soon!
Salad: Vitruvian Farms mixed greens, ricotta, sliced almonds, French orange melon, door county apricots, heirloom tomato, with an herb de Provence vinaigrette.
Entree or shareable plate: fresh Sea to Table seared sea scallops, with local roasted summer vegetables, with a savory roasted tomato and smoked paprika beurre blanc.
Pie: adobo Berkshire pork carnitas and chorizo, red onion, heirloom tomato, roasted pineapple, farmer johns Colby caliente, finished with sour cream and fresh like, baby watercress, and radishes.
Dessert: door county cherry and ricotta strudel.
Have a great evening!
Salad: heirloom tomato, with house made fresh mozzarella, basil, fig and balsamic dressing, nasturtium
Tacos Campechano- Berkshire pork chorizo, Lundeen farm carnitas, poblano and mixed pepper, tomatillo salsa, cilantro, onion, Easter egg radish, organic French orange melon salsa. Served with sebollitas.
Pie: Berkshire chorizo, local sweet corn, jalapeños, roasted poblano and mixed bell pepper, red onion, harissa aioli.
Dessert: door county cherry, apricot and plum tarts served with vanilla gelato made with sassy cow cream.
Have a beautiful evening!
Tacos: You’re choice of Nami Moon Farms pulled chicken, or campechano style with Lundeen farm Berkshire carnitas, chorizo, both with onion, cilantro, pineapple, and house made salsa verde. Served with sebollitas and vitruvian radishes.
Pie: el conquistador! Roasted sweet corn with chorizo, jalapeño, roasted poblanos, onion and harissa sauce. It’s one of our seasonal favorites!
Dessert: lemon pana cotta with fresh raspberries.
Have a great evening!
Small plate: underground meats copa, with roasted harmony valley sweet corn, macerated black currants, pickled musk melon, Roth kase buttermilk blue cheese, Vitruvian Farms watercress and crostini.
Pie: Sea to Table fresh sockeye salmon, herbed ricotta cheese, smoked Gouda, capers, hard boiled egg, red onion, lemon Beurre blanc, fresh arugula.
Dessert: almond peach tart with local berries, candied almonds and vanilla gelato.
We can’t wait to see you!
Who’s got the freshest sustainable seafood in Sun Prairie? Check out our friday night specials!
Entree: Fresh Sea to Table seared line caught sockeye salmon, over miso roasted local zucchini, summer squash, green and yellow beans, leeks, shiitake mushrooms, radish, black cherry tomatoes in a miso lemongrass broth, finished with musk melon salsa and nasturtium.
Small Plate. Tostadas Carlito – Nami Moon chicken, onions, tomatoes, chipotle peppers, roasted poblanos, pico de gallo, house tortilla chips.
Pie: The Jalapeño Asesino – Lundeen Farm Berkshire pork carnitas, jalapeño pesto, sweet corn, chorizo, roasted poblanos, red onion, finished with an Emerald meadows farm melon habanero salsa and fresh cilantro. (Moderately spicy)
Dessert: Caramelized peach and almond tart, with vanilla gelato and emerald meadows farm raspberries.
Have a beautiful evening, folks, and we’d love to serve you good local food.
Saturday Night at Sal’s is deliciously local!
Small Plate: Fresh Sea to Table seared scallops with roasted local organic squash, carrot, and sorrel puree, house pickled vegetables, black cherry tomatoes, topped with a habanero muskmelon salsa.
Salad: Local tomatoes with fresh basil, sorrel, Landmark Creamery petit nuage sheep’s milk cheese, and crostini.
Pie: The Jalapeño Asesino! Pork Carnitas from Lundeen Farm in Columbus, WI, chorizo, with roasted poblanos, Alsum Farm sweet corn, red onion, jalapeño pesto, finished with habanero muskmelon salsa and fresh cilantro. (Moderate spice level)
Dessert: Raspberry currant polenta cake with raspberry currant sauce and local honey semifreddo.
Ready to make you dinner!
We’ve got a treat for you tonight!
Entree: Seared Sea to Table fresh seared sea scallops, over stir fried local green and yellow beans, rainbow carrots, zucchini, in a miso lemongrass broth, finished with musk melon habanero salsa, nasturtiums, and black cherry tomatoes.
Small plate: Local goat milk bucheron, with chorizo, zucchini and habanero salsa, served in cast iron with crostini.
Pizza: Hot capocollo, sopressetta, house giardiniera, kalamata olives, garlic and red sauce. Dessert: House made polenta cake with organic currants and raspberries, raspberry currant sauce and honey semifreddo.
Have a great night folks, and eat local!
Tonight, Wednesday. Chef Shinji Muramoto will be here at Sal’s making a ramen inspired pizza popular in his home town of Sapporo, Japan. A portion of the proceeds will benefit the Keep Wisconsin Warm Fund, which provides heating assistance to thousands of seniors and young families in Wisconsin. AND…the KWWF vintage ice-cream truck will be here selling all you can eat ice cream!!
So come on out for a fun and flavorful evening while supporting an excellent cause!