Friday night specials! 8/22




Happy Friday! We’ve been slaving away in a 105 degree kitchen all day to bring you these delicious specials:

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!

Saturday market specials!




Happy Market Saturday! Specials tonight:

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!

Friday specials!


It’s Friday, and we’re bring back an old favorite for corn fest, and doing a little preview of Johnson St.

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!

Saturday night specials! Market day



We love Saturdays at Sal’s. First, it’s market day. Then we get to make you all kinda of delicious things from the best local ingredients available.


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!

Friday! 8/8 – Fresh Line Caught Sockeye Salmon, Jalapeño Asesino, Scratch made desserts.

78salmon jalapeno asesino Friday night Specials


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, August 2nd! Scallops, Jalapeño Asesino and more!

jalapeno asesino scallop puree polenta cake

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!


Friday Night! Fresh sea scallops from Sea to Table!

chorizo boucheron fridaycapopizza

scallops polenta cake

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!

Wednesday night!



kwwf MJS chefchat_ShinjiMuramoto.jpg


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!




Saturday Market Specials!

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Saturday Market Specials!

Salad: Organic Harmony valley amaranth and mixed greens tossed with cucumber sorrel dressing, Landmark Creamery Petite nuage she eps milk cheese, chioggia beets, sun gold tomatoes.

Plate to Share: Emerald Meadows Farm green beens, dragon beans, sautéed with garlic, calabrese chilies, and pancetta, finished with roasted sweet corn and chioggia beets.

Pie: Market Pie – Organic zucchini, summer squash, sweet onion, sun gold tomato, broccoli, garlic, jalapeño, mixed bell peppers, farmer johns smoked gouda, finished with sarvecchio and diced squash blossoms.

Dessert: Local honey semifreddo with a currant and raspberry sauce.


Enjoy the day! And eat good food!

Friday night Specials!

flamkutchen friday small plate sockey salmon


It’s friday, you’re hungry. We’ve got you covered with fresh sustainable seafood, pizza and a small plate special!

To share: Nami Moon Farms Chicken Tinga, tostadas with tomato and onion in a roasted harmony valley patty pan squash, with sour cream, guacamole, and house made tortilla chips.

Entree: Seared Sea to Table fresh line caught sockeye salmon from Kenai, AK, over stir fried local summer vegetables, shiitake mushrooms, dragon beans,in a chili lemongrass miso broth, and finished with sorrel butter.

Pie:  Shaved rosemary cured ham with fresh thyme, farmer johns smoked gouda, ricotta, mushrooms and caramelized onion.

Dessert: Nichole’s local honey semifreddo with tuile cookie and fresh raspberry sauce.


See you soon!