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!



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