Tonight! Nami Moon braised chicken with farmer johns’s colby caliente, jalapeño pesto, roasted poblano and mixed bell peppers, finished with a mango habanero pesto and squash blossom. It’s moderately hot, but massively delicious!
Antipasto – Sustainable line caught Amberjack Ceviche, with tomato, cilantro, avocado, pickled garlic scales, sun golds, fennel fronds, squash blossom and fennel fronds.
Salad: Roasted organic beets from JenEhr Family Farm, Local purple mizuna, nasturtium, radish, chèvre, and strawberry sorrel vinaigrette.
Taco Campechano- Steak and chorizo with onion, pineapple, cilantro, and house tomatillo sauce, served with cucumber salad.
Pie: Spiced pork tenderloin, with Harmony Valley Farm purple mustard greens, hoisin, red chilies, shiitake mushrooms, pineapple, baby carrots, finished with a cucumber, radish cilantro salad, green onions and basil.
Dessert: Local honey semifreddo with roasted plumbs and apricots, sorrel.
Made with love….for you. Have a great evening!
Super excited about these specials tonight!
Ceviche: Line Caught sustainable Sea to Table fresh Amberjack, with avocado, pickled garlic scapes, Vitruvian farm Sorrel, fennel fronds, squash blossom served with crostini and jalapeño pesto.
Pie: Berkshire pork carnitas from Lundeen Farm in Columbus WI, roasted poblano, onion, neuske’s bacon, campechana sauce, finished with house guacamole and jalapeño pesto.
Entree: Black angus roasted beef tenderloin served with local snap peas, mixed beans, roasted potatoes, calabrese chilies, pancetta, and topped with a Sorrel Chipotle compound butter.
Dessert: Honey Semifreddo, made with Pure and Natural raw honey from Doug Jenks in Lake Mills, WI, roasted plums, apricots and garnished with Vitruvian Farms sorrel.
Have a great night!
Line caught fresh amberjack ceviche with pickled garlic scapes, jalapeño pesto, grape tomatoes, cucumbers, sorrel, with crostini.
Pizza: Lundeen farm Berkshire pork carnitas, with house BBQ sauce, neuske’s bacon, farmer johns Colby caliente, red onion, jalapeños.
Small plate: “tacos campechano”, roast pork loin, chorizo, pineapple, onion, cilantro, tomatillo salsa, served with a side of sebollitas.
Dessert: central waters stout chocolate cake and caramel trifle with house whipped cream.
What’s for dinner tonight?
How about the freshest seafood in town?
Sea to Table sustainable line caught amberjack ceviche, made with pickled garlic scapes and served with house made tortilla chips over Vitruvian Farms sorrel.
Small plate: Berkshire pork loin seared over a summer salad of local fennel, parsley, onion and citrus with Serrano tomatillo sauce and fried local shiitake and oyster mushrooms.
Pie: chorizo, Lundeen farm braised Berkshire pork carnitas, neuske’s bacon, roasted poblano peppers, sweet onion with jalapeño pesto and pico de gallo.
Dessert: central waters chocolate stout cake and caramel trifle with house made whipped cream.
Come get some!!
Market Small plate: roasted romanesco, snap peas, baby carrots, cipollini onions, garlic, crispy pancetta, served with a fried squash blossom, sarvecchio and lemon.
Pie: Harmony valley broccoli rabe, with canopy gardens grape tomatoes, house Alfredo, garlic, fraboni’s Italian sausage and red onion.
Dessert: praline semifreddo, with balsamic blueberries and caramelized onion.
Come see us in sun prairie!
Happy Fourth, folks! We’re open and we have some delicious things for you tonight!
Small Plate: Chili soy and garlic fried local shiitake mushrooms, snap peas, broccoli, garlic, scallion, baby carrots, cioggia beets, and crispy house made panetta over Vitruvian Farms mixed greens.
Pie: House pork carnitas, jalapeño pesto, red onion, roasted pineapple, jalapeño, neuske’s bacon, finished with lime, radish and cilantro.
Dessert: Nichole made a praline semifreddo, with balsamic blueberries and caramelized almonds.
Open now to serve you…
Antipasto: Roasted Pork, with soy sesame stir-fried local snap peas, baby carrots, spring onion, baby bok choy, shiitake and oyster mushrooms from Indian farm, roasted pineapple, radish, cilantro, served over organic baby mizuna and finished with house Salsa verde.
Salad – Amaranth, Vitruvian farms baby mizuna, goat cheese, carrots, spring onion, harmony valley yellow cucumbers, chioggia beets, with strawberry balsamic vinaigrette.
Pizza: Roast chicken with canopy gardens tomatoes, roasted poblano peppers, jalapeño, onion, local zucchini and summer squash, with a tomato arbol pepper sauce.
Dessert: House chocolate stout cake with chocolate ganache and Emerald Meadow Farm Strawberries.
Thanks to the good folks from the following farms and producers for making tonights menu possible: Emerald Meadows Farm, Vitruvian Farms. Harmony Valley Farm, Farmer Johns’ Cheese, Canopy Gardens Greenhouse, Indian Farm, Roots Down Community Farm and more…
We love creating specials at Sal’s from the areas best local ingredients! And tonight we have…
Antipasto: Underground Meats Coppa, Hidden Springs Ocooch Mountain aged sheeps milk cheese, over roasted local turnips, curried carrots, radish, charred spring onions and Vitruian Farms baby mizuna.
Salad: Vitruvian Farms mixed greens, Emerald Meadows snap peas, red onion, local tomatoes, strawberries, toasted pepitas, ricotta and cucumber vinaigrette.
Pie! Chili garlic and citrus marinated shrimp, emerald meadows farm broccoli rage, house made sassy cow garlic alfredo, sliced fresh garlic, calabrese chili peppers. A classic!
Dessert: House chocolate stout cake with chocolate ganache and fresh strawberries.
See you tonight!