Weekend specials at Sal’s in Sun Prairie 

The sun is shining and it is Friday! And tonight we’ve got a Friday fish special for you that we will keep around for the weekend. Release The Kraken!  

The Kraken: red sauce, whole milk mozzarella, hand cut fresh fried calamari, fried capers and finished with micro greens. 

Banh Mi Sandwich (well, sort of) house made Japanese style pork roast, dynamite sauce, pickled carrots, jalapeños, cucumbers, arugula, on Batch Bakehouse Scali bread. You can order online for carryout or delivery at salstomatopies.com or call us at 608.318.1761.  
Have a great weekend!

Weekend specials in Sun Prairie! 

We’ve got a weekend special that hints of warmer days ahead, a new soup, a friday fish special, and a new weekend family deal. 
Pie: local blue potatoes, roasted red peppers, alsum sweetcorn, crimini mushroom, lemon thyme crema, Sartori Cheese MontAmore, arugula tossed in a citrus vinaigrette, chives. Vegetarian for lent, but you can add meat if you wish! 

Family deal: 16” specialty pie, or build your own with 4 toppings, a market salad, and herb and cheese bread for $29. Carryout and delivery only. Friday and Saturday. 

Salmon Entree: seared crispy skin salmon, with crossroads community farm blue potatoes, roasted tomatoes, leeks, in a lemon butter sauce with fried capers. 

New Soup! My mother’s Pasta e Fagioli. A slightly spicy tomato and cannellini bean soup with pasta and Italian sausage. Italian american comfort food at its best! 
Have a great weekend!

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.  

Super Bowl special party sandwich at Sal’s.  Pre-order only! 

The Super Bowl deserves a Super Sandwich! Available for pre-order now!  

Rosemary ham, Genoa salami, copa, mortadella, soppressata, provolone, giardiniera, arugula, red onion and a light vinaigrette dressing on an entire loaf of Batch scali bread. (You actually get two of these massive and crazy delicious sandwiches as part of the deal) just $58 and feeds 8-10. Sandwich is only available by pre-order by 5pm on February 4! 
This is the sandwich that makes other sandwiches hide in fear. 
We also have a wing and pizza special: get a large pie with any one topping, and 12 fresh  wings for just $25! (Sun prairie wings come with house pepper sauce and blue cheese, Madison wings are Korean style with ssamjang and house kimchi)  (No pre-order necessary-but you are welcome to do so) 
Madison: 608.238.6040 after 3:30

Sun prairie 608.318.1761 after 11am

Happy eating!

Specials for Friday! 

Both restaurants have created a slightly different version of a nicoise-style pizza: 

Sun prairie: Tonight’s special pie is inspired by a classic Niçoise salad: olive oil poached Sea to Table tuna, with tomatoes, hard boiled egg, red potatoes, green beans, kalamata olives, capers, finished with a tarragon Dijon vinaigrette and arugula. 

And Madison: Thank goodness it’s Friday! To start your weekend off, come on down and try our featured pie. This weekend it’s inspired by a Nicoise salad: Oil poached Sea to Table Albacore Tuna, hard boiled eggs, marinated artichoke hearts, kalamata olives, green beans, cherry tomatoes, and is finished with a light and refreshing lemon creme fraiche with cracked black pepper.


Fresh seafood on Johnson Street tonight! 

 Come on out to Sal’s Madison tonight and warm up with: 

Fresh Seared American Red Snapper from our friends at Sea to Table. Served with a sea scallop, Spanish rice stuffed bell peppers with queso fresco, sautéed purple kale, asparagus chickory, with a vino & naranja reduction.  Just $13 which is a steal for sustainable snapper!

The featured pie is a harvest special with house pancetta, young earth farm Brussels sprouts, black trumpet mushrooms, goat cheese, butternut squash sauce, with pepitas and roasted chestnuts. 

Or try our Korean style all beef hotdog with house kimchi, kewpie dynamite sauce, black sesame seeds, bacon and beauty heart radish. 

Stay warm out there!


Friday night specials!




Friday night specials!

Small plate: warm roasted JenEhr farm veggie salad with fennel, purple cauliflower, red Carmen peppers, onion, broccoli, and poblanos spiced with lemon, garlic and calabrese chilies, finished with sarvecchio and la Quercia prosciutto. Served with roasted bread.

Pie: Nami Moon Farms braised chicken, green tomatoes, red onion, chèvre, kale, a jalapeño sun dried tomato sauce, finished with fresh parsley.

Dessert: vanilla maple mousse with cinnamon sugar almonds and walnuts, finished with chocolate shavings.

Saturday seasonal specials!





After a chilly day, nothing is better than a warm fall soup.

Tonight’s specials:

organic tomato and fennel confit soup with Italian sausage, scallions, sarvecchio, and pancetta.

Small plate: roasted market purple and gold cauliflower, romanesco, sweet Carmen peppers, with onion, garlic, and crispy pancetta.

Pie: macerated honey crisp apples, fraboni’s Italian sausage, butter braised leeks, Gorgonzola, and Vitruvian arugula.

Dessert: tart Tatin, caramelized honey crisp apples, fresh thyme, bourbon cream.

Happy autumn, folks!