Craft beer week food and beer specials at Sal’s in Madison


Craft Beer Week continues at Sal’s in Madison tonight!
-We’ll be tapping the highly coveted Sump Coffee Stout by Perennial Artisan Ales! This will be paired with a pie: pulled pork, green pepper, figs, yellow onion, ricotta, and balsamic reduction.

– Weekened Featured Pie: “Gyro Pie” lamb, tomatoes, red onion, marinated feta, taziki, and chives

-Featured spring Small plate: wild rice with nettles and morels, asparagus, butter-poached red radish, fried burdock chips, Hook’s 2-Year Swiss cream sauce and rhubarb coulis

-Dessert: Rhubarb crumble cookies, strawberry coulis, preserved lemon mascarpone.
Stay tuned for the rest of the weekend’s Craft Beer Week specials!

Weekend special spring pie with Morel Mushrooms. 

Every year when spring rolls around we look forward to making a series of pizzas with morel mushrooms.   This weekend we’re featuring the first of the series!  

Foraged morel mushrooms sautéed with butter and fresh thyme, spring asparagus, Landmark Creamery Anabasque mornay sauce, Cracked pepper, watercress, finished with shaved anabasque. (Madison pie is the same except instead of using anabasque cheese, it gets pleasant ridge reserve) 

Happy spring! 

Tues/Wednesday pizza special and authentic dish for St. Patrick’s day!

Tuesday and Wednesday special! Get a large pie with one topping for just $15!  
And for St.Patrick’s day we will be offering sausages with colcannon potatoes until we run out! The bangers were made by our friend John Campbell who’s family has owned Campbell’s Butcher Siopa located at Aughnacliffe, Co. Longford, Ireland since at least the 1940’s. John has made these sausages with his authentic family recipe at Underground Butcher. We’re super excited about serving them on Thursday 3/17!

   
 

MACN Chef Week Weekend Special Pies from Chef Paul Short, and Chef Chris Ketarkus. 

  
Friday night at both restaurants we’re featuring a special pie by our friend Chef Paul Short, Culinary Arts Program Director at Madison College. 

  
His pie will feature his own Italian-style sausage, market greens, Roth Kase Grand Cru cheese, and garlic potatoes. 

Chef Paul will be at the Madison restaurant for service but we will be featuring his pie in sun prairie as well! 

Saturday Night Chef Christopher Ketarkus of 43 North  will be offering his own special pie at both restaurants.  Chris has opted to go Spanish with Romesco, Caramelized Red Onion, Aged Manchego, house made Spanish Chorizo, Arugula and Olive Relish.  We’re super excited for this one as we think Chris is one of the most talented chefs in the city. 

  
  
Chris will be working in th Madison restaurant Saturday night but how pies will be featured at both locations. 

  
Finally!  Don’t forget about Sunday Funday!  20 chefs, 20 international street food items, all you can eat, all you can drink one barrel beer, AND you can feel good about your ticket purchase because we’re trying to raise $20,000 for the CAC Double Dollars Market Program.   Whst that means is that folks who use the snap program at the same county farmers market can double their purchasing power up to $25.  It’s good for the folks who are receiving food assistance, and it is good for the farmers who provide the food.  

Chef Shinji Muramoto is bringing izakaya small plates to sun prairie tonight! 

  
Our good friend Chef Shinji Muramoto (43 North, Sushi Muramoto, Restaurant Muramoto) will be joining us in Sun Prairie this Saturday March 5th, and will be creating authentic Izakaya (Japanese Tavern) small plates at Sal’s for Madison Area Chefs Network MACN Chef Week. You don’t want to miss this experience! The menu will include Spicy Edamame, Beef Tongue and Trippa braised with miso, Seared Sea to Table Tuna Tataki, and Tskune, which is a traditional preparation that includes a skewered chicken patty served with poached egg.  
Patrick, John and Bill will be creating a dish with Pork belly, soba noodle and seaweed. We are making Japanese desserts that include purin, Coffee Jelly and Moche. all dishes will range from $4 to $8 so you can sample them all. Reservations are suggested, but not necessary. Come join us as we turn our corner of Sun Prairie into little Sapporo! (And yes, we’ll still be serving pizza!)

   
   

Our good friend Chef Shinji Muramoto (43 North, Sushi Muramoto, Restaurant Muramoto) will be joining us in Sun Prairie this Saturday March 5th, and will be creating authentic Izakaya (Japanese Tavern) small plates at Sal’s for Madison Area Chefs Network MACN Chef Week. You don’t want to miss this experience! The menu will include Spicy Edamame, Beef Tongue and Trippa braised with miso, Seared Sea to Table Tuna Tataki, and Tskune, which is a traditional preparation that includes a skewered chicken patty served with poached egg.  
Patrick, John and Bill will be creating a dish with Pork belly, soba noodle and seaweed. We are making Japanese desserts that include purin, Coffee Jelly and Moche. all dishes will range from $4 to $8 so you can sample them all. Reservations are suggested, but not necessary. Come join us as we turn our corner of Sun Prairie into little Sapporo! (And yes, we’ll still be serving pizza!)

Valentine’s Weekend!

Both restaurants will be offering a special three course valentines menu on Saturday and Sunday. Note: reservations are only required for the special 3 course menu.  We will also have a special pie available as well. 

 Sun Prairie: Available Saturday and Sunday and by reservations only so please call today. 608-318-1761

1st course: Seared scallops with pea puree, bacon, tobiko, and pea vines. 
2nd course: NY strip with mushroom risotto, roasted winter vegetables and a demi glaće.

Dessert: Dark chocolate cake with luxardo cherries, chocolate mousse, sassy cow creme fraiche and mint.

 Madison:  Available Saturday and Sunday and by reservations only so please call today. 608-238-6040

1st course: Seared scallops with pea puree, bacon, tobiko, and pea vine. 
2nd course: NY strip with mushroom polenta, roasted winter vegetables and a demi glaće.
Dessert: Dark chocolate cake with luxardo cherries, chocolate mousse, sassy cow creme fraiche and mint.