Hey. You. You know, the person who loves cheese. How about a homemade Mac and Cheese special? Fresh pasta. Farmer johns smoked Gouda, Roth Kase Grand Cru, bacon, buttered toasty and seasoned bread crumbs. If this dish had arms it would hug you. (It would ask first. It’s that kind of macaroni) perfect comfort food For sharing this chilly weekend. Reservations are available and there’s room for walk ins!
Staying in? Try our Friday/Saturday family deal. Large specialty or build your own pie, (our large is their x tra large) five scratch made cookies, large house salad, 2 liter beverage. $29. That’s a steal. Order online at salstomatopies.com or call us at 318.1761. Can’t be combined with any other offer. Carry out and free delivery only. #dinner #goodeats #pizza #sunprairie
A 12″ pie with squid ink-infused black dough, pork belly, Pleasant Ridge Reserve, wood ear mushrooms, roasted pepitas, Young Earth Farms pumpkin sauce and finished with micro greens. There is pizza…and then there is Sal’s.
Stop in before they are all gone!
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
some one-of-a-kind specials for you in sun prairie!
Tonight’s pie is evocative of your aunt’s shrimp cocktail and cream cheese appetizer: marinated shrimp, preserved lemon, cream cheese, parsley, scallions, cocktail sauce and candied pine nuts.
Small plate: Pizza Chena, which is one of my all time favorite things to eat. Kind of an Italian holiday bread stuffed with soppressata, dry copa, pleasant ridge reserve, Romano, peperone, prosciutto, egg.
Dessert: cookie plate with house made caramels, chocolate macaroons, peppermint meringue, Viennese crescents.
Frozen grasshopper pie with shaved white chocolate.
What a beautiful night for dinner on our patio. Join us for:
Special Entree: house porchetta served with sautéed beet greens, chioggia beets, baby carrots, tomatoes, blue potatoes.
Pie: roasted squash, spring onion, asparagus, romesco sauce, squash blossoms and Underground Meats fiocco. Finished with micro greens.
Tacos: achiote marinated roasted lamb belly, papalo, tomato Arbol salsa, spring onions, micro pepper cress.
Sure it’s a rainy spring day, but our Saturday market offerings are pretty darn colorful!
Salad: Landmark Creamery Petite Nuage (a French style sheeps milk cheese) with local strawberries, micro arugula and shingoku, chioggia and gold beets from Roots Down Farm, snap peas, strawberry gastrique and violas.
Pie: Canopy Gardens Greenhouse sun gold tomato sauce with fennel and smoked paprika, Italian olive mix, summer squash, charred onions, garlic scapes and Underground Meats fiocco, finished with micro basil.
Wishing you a great Saturday, folks!
Saturday specials are ready for you!
Entree: tacos el tlaquache- seared flank steak, onion, cilantro, pineapple, with tomato Arbol salsa, and sebolitas,
Pie: a classic- house garlic Alfredo made with sassy cow cream, fraboni’s italian sausage, harmony valley broccoli rabe, calabrese chillies, garlic, local shiitake mushrooms, fresh basil.
Dessert: pumpkin creme brûlée with maple tuille, and whipped cream.
Have a beautiful night!
After a chilly day, nothing is better than a warm fall soup.
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!
House made Berkshire porchetta, organic JenEhr sweet red Carmen peppers, poblano peppers, garlic, ricotta, slow roasted tomato fresh fennel sauce. Finished with Vitruvian Farms baby watercress.
Special salad: French orange melon, cucumber, heirloom tomato, queso fresco, red onion, pepitas, fig balsamic reduction.
Dessert: chocolate stout cupcake, with chocolate ganache icing.