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La Salette Portuguese Restaurant

 

Portuguese Cookbook
Chef Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dishes of Portugal while encouraging the use of fresh local, seasonal ingredients.
360 pages, over 270 recipes.
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Menus

Dinner | Lunch | Dessert

DINNER


STARTERS

TASCA TASTING PLATE    
São Jorge cheese, linguiça sausage, house-smoked California sturgeon, lupini beans 16

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
wood oven seared, Japanese sweet potato puree, leek confit, molho cru   16

BOLINHOS de BACALHAU
cod cakes, cilantro aioli, Moroccan black olive coulis   13

PAN SEARED FOIE GRAS
smoked magret, quince coulis, malmsey Madeira glaze  18

PAN ROASTED MUSSELS “na CATAPLANA”
out of our wood oven, tomato-lobster fumet, chouriço, cilantro  15

BRAISED PORK BELLY
wood oven seared, smoked apple gastrique, frisee  13


SOUPS & SALADS

SALADA PORTUGUESA
chopped kale, linguiça, corn bread croutons, São Jorge cheese, anchovy vinaigrette 12           
HEIRLOOM TOMATO SALAD
chickpea puree, marinated cucumber, queijo fresco, almonds, Moroccan black olives   13

CALDO VERDE
Portugal’s national soup, potato thickened beef consommé, collard greens, linguiça  9


MAIN PLATES

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET
wood oven roasted, on a bed of grilled yellow corn with collard greens and molho cru 26
CALDEIRADA-PORTUGUESE FISHERMAN’S STEW
sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet 26

PORK TENDERLOIN “RECHEADO”
olive, fig and almond stuffing, São Jorge cheese potato “croquettes”, port wine sauce 25

BACALHAU no FORNO
traditional baked casserole of north Atlantic salt cod, potatoes, onions and olives   24

ARROZ de CAMARÃO
 wild prawns, arborio risotto rice, chouriço, roasted red bell peppers, peas, uni butter  25

BIFE com OVO à CAVALO
wood oven “grilled” New York steak, ragu of melted shallots and presunto, truffle fries, fried egg  30

FROM THE GARDEN
wood oven roasted seasonal vegetables, baked polenta   22

SEARED CALIFORNIA LAMB LOIN, GOAN STYLE
esparregado of sweet potato, baked farmers market vegetables, balchão sauce   27

FEIJOADA COMPLETA
Brazilian national dish, stewed beef, pork, smoked sausage, black beans   25


SIDE DISHES

grilled yellow corn • sautéed collards • baked polenta • farmers market vegetables
roasted fingerling potatoes • Portuguese mac & cheese • herbed rice • piri piri fries 6


At LaSalette restaurant we pride ourselves in preparing our menu items from scratch, including our farmers cheese, linguiça sausage, fresh bread, and desserts.  We support local farmers, fishermen and ranchers who produce their food in an environmentally and economically sustainable manner.

Gratuity of 18% will be added to parties of 5 or more.  Checks may be split evenly up to 4 ways per table.
$4.00 split plate charge.


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LUNCH


STARTERS

TODAY’S SEASONAL SOUP   7

TASCA TASTING PLATE
São Jorge cheese, linguiça sausage, house-smoked California sturgeon, lupini beans 16

HEIRLOOM TOMATO SALAD
chickpea puree, marinated cucumber, queijo fresco, almonds, Moroccan black olives   13

SALADA PORTUGUESA
chopped kale, linguiça, corn bread croutons, São Jorge cheese, anchovy vinaigrette 12

CALDO VERDE
Portugal’s national soup, potato thickened beef consommé, collard greens, linguiça  9

BOLINHOS de BACALHAU
cod cakes, cilantro aioli, Moroccan black olive coulis   13

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
wood oven seared, Japanese sweet potato puree, leek confit, molho cru   16

PAN ROASTED MUSSELS “na CATAPLANA”
out of our wood oven, tomato-lobster fumet, chouriço, cilantro  15

PAN SEARED FOIE GRAS
smoked magret, quince coulis, malmsey Madeira glaze  18

BRAISED PORK BELLY
wood oven seared, smoked apple gastrique, frisee  13


LUNCH SPECIALTIES

THE AZOREANA – MARINATED PORK SANDWICH
slow roasted pork shoulder, São Jorge cheese, cilantro alioli, Dijon mustard, dill pickle 12

 FRANCESINHA – CLASSIC PORTUGUESE “WET” SANDWICH
pork loin, ham, linguiça, cheese, fried egg, piri piri fries, secret tomato sauce  15

 “FISH & CHIPS”
cassava floured fillets of local cod, pan fried, piri piri fries, mixed greens  13

SPICY PIRI PIRI CHICKEN SALAD
wood oven seared chicken breast, butter lettuce, smoked bacon, avocado, red bell peppers, tomato, cilantro  12

ARROZ á VALENCIANA
paella-like Portuguese classic, linguiça, chicken, shellfish, saffron rice   16


MAIN PLATES

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET
wood oven roasted, bed of grilled yellow corn, collard greens, molho cru   26

BACALHAU no FORNO
traditional baked casserole of north Atlantic salt cod, potatoes, onions and olives   24

PORK TENDERLOIN “RECHEADO”
olive, fig and almond stuffing, São Jorge cheese potato “croquettes”, port wine sauce 25

FROM THE GARDEN
wood oven roasted seasonal vegetables, baked polenta   22

FEIJOADA COMPLETA
Brazilian national dish, stewed beef, pork, smoked sausage, black beans   25


SIDE DISHES

grilled yellow corn • sautéed collards • baked polenta • farmers market vegetables
roasted fingerling potatoes • Portuguese mac & cheese • herbed rice • piri piri fries 6


At LaSalette restaurant, we pride ourselves in preparing our menu items from scratch, including our farmers cheese, linguiça sausage, fresh bread, pasta and desserts. We support local farmers, fishermen and ranchers who produce their food in an environmentally and economically sustainable manner.

Gratuity of 18% will be added to parties of 5 or more.
Checks may be split evenly up to 4 ways per table.
$4 split plate charge


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DESSERT TRIOS & PORTS

CHOCOLATE FETISH
chocolate mousse with almond tuile, chocolate soufflé with ruby port gelée and bitter chocolate sorbet with caramelized banana    10
(pair with Ferreira Vintage 2003)

TRADITIONAL BUT ADVENTUROUS
arroz doce with madeira braised fig, malassadinhas with “ovos moles”, and almond ice cream sandwich with fig cake    10
(pair with Krohn Colheita 1987)

CARAMEL DESIRE
 cinnamon-vanilla bean crème brule, cobblestone road ice cream with coffee-caramel glaze, and “carameled apple” in a pecan “boat”    10
(pair with Ferreira Tawny 20 Year)

FRIGID BUT "HOT!”
 house-made ice creams and sorbets including apple-vinho verde sorbet, mango sorbet, vintage port ice cream and spicy piri piri-chocolate ice cream    9
(pair with Madeira Selection)

YOU’RE MY PUDDING
passion fruit mousse with mango, warm fig bread pudding with Muscatel caramel sauce, frozen pineapple mousse   10
(pair with Muscatel de Setubal)

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Menu selections and prices subject to change.

 
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