Here are the details; hours, menu, etc!
Happy thanksgiving folks! Sal’s will be closed thanksgiving day, and reopen at 4pm on Friday so we can all spend the holiday with family and friends. Have a most enjoyable day!
Salad: spring mix,dry cherries, ricotta, pecans, apples, cucumber , pomegranate, balsamic fig reduction.
Pie: Smoked gouda, pork tenderloin, caramelized onions, apples, kale, figs, cranberry balsamic reduction.
Dessert: lemon polenta cake, cranberry relish, and buttered pecans.
Have a great Friday and stay warm!
Friday specials at sal’s are sure to warm you up!
Entree: 8 oz angus flank steak, churrasco style, over roasted local sweet Carmen and poblano peppers, roasted Wisconsin gold potatoes, finished with cilantro lime compound butter.
Pie: smoked Gouda, laQuercia prosciutto, harmony valley farm mustard greens, sun dried tomatoes, house made burrata, jalapeno pesto.
Dessert: Chocolate and vanilla panna cotta, dried cherry compote and maple tuille.
Saturday specials are ready for you!
Entree: tacos el tlaquache- seared flank steak, onion, cilantro, pineapple, with tomato Arbol salsa, and sebolitas,
Pie: a classic- house garlic Alfredo made with sassy cow cream, fraboni’s italian sausage, harmony valley broccoli rabe, calabrese chillies, garlic, local shiitake mushrooms, fresh basil.
Dessert: pumpkin creme brûlée with maple tuille, and whipped cream.
Have a beautiful night!
Entree: seared 8 oz flank steak, over celeriac mashed potatoes, with sautéed mushrooms and a lime cilantro compound butter.
Pie: Nami Moon farms chicken, red onion, black olives, fresh mozzarella, sun dried tomato pesto, and finished with fresh parsley.
Dessert: pumpkin creme brûlée, with maple tuille, and whipped creme.