What’s for dinner you say? How about coming to Sal’s for:
Tonight’s entree: fenugreek and cinnamon roasted local pork tenderloin with calabrese chili and fennel roasted potatoes, wine poached apples and figs, broccoli rabe and goat cheese. Finished with a red wine reduction.
And our pizza: house cured uphoff farms kurabota pork belly, house garlic Alfredo, leeks, spinach, farmer johns smoked Gouda, roasted garlic and tomatoes.
Dessert: founders porter chocolate cupcakes with chocolate ganache.
See you soon!