Saturday is always our favorite day at Sal’s. It starts early at the Dane County Farmer’s Market on the square. While picking up produce at the Harmony Valley Farm stand, friends Tory Miller ( graze, l’etoile, sujeo, estrellon), shinji muramoto (restaurant muramoto, 43 north, sushi muramoto) and David heide ( Lilliana’s) showed up. Good things are coming to your plates today!
Multi-cultural mashup tacos tonight!
Chili and coffee braised goat with kale, Harissa, tzatziki sauce, onions, and shiso.
Come and get em!
And our pie is featuring Underground Meats lamb vindaloo salami, purple potatoes, kale, smoked Gouda, Korean chili flake, garlic and pea shoots.
Salvatore’s (both locations) will be closed on Easter Sunday this year so we can all spend time with family and friends. We will re-open on Tuesday with our regular hours. Enjoy the day!
Tonight we welcome friend Chef Tim Smith from Forequarter!
Tim’s pie: fermented 800 year old squash (sauce), black trumpet mushrooms, roasted sweet potato, lardo, pumpkin seed oil.
Small plate: Sea to Table spot prawn ceviche, w/fermented squash, Korean pear radish, grass oil.
Dessert by Lee Davenport:
Ground cherry upside down cake, w/ground cherry cream and tart cherry sauce.
And #macnweek continues! MACN Week, Isthmus
For more information on our events, and the events of our partner restaurant, please visit the Official Site of MACN week.
Happy Friday from Sal’s!
Tonight’s featured pie includes Sea to Table adobo style acadian redfish, red onion, roasted tomatoes, scallions, chili aioli, cilantro and corn shoots.
Dessert: Meyer lemon pudding cake with whipped cream and candied kumquats.
Have a great night!
Tonight at Sal’s on Johnson st.
Thai tacos: kafir like braised pork shoulder, butternut squash, shiitakes, long beans, finished with Thai basil, crispy fried noodles and ham pla pirk ( Thai spicy fish sauce)
Pie: Sea to Table olive oil poached albacore tuna, kalamatas, fresh thyme, roasted garlic, calabrese chili peppers, roasted red peppers.
Desserts: lee’s made her apple cheesecake tart with hard cider caramel and espresso chocolate mousse cakes with whipped cream.