Sonoma Restaurant
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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

TASCA TASTING PLATES
3 items—$16 • 5 items—$5 • 7 items—$34
   
Queijo Fresco-Cheese

Queijo do São Jorge-Cheese

Fried Sonoma Goat Cheese

Serra da Estrella-Cheese

Pate of Sardines

Boquerones-White Anchovies

Polvinhos-Baby Octopus

Smelts in Escabeche

Pig’s Feet Terrine
Pig’s Ear and Parsley Salad

Serrano Redondo-Ham

Linguiça-Sausage

Morcela-Blood Sausage

Lomo- Smoked Pork Loin

Tripe Stew a Porto

Tremoco-Lupini Beans

Herb Marinated Olives

Picles-Marinated Vegetables
   

STARTERS

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
Wood oven seared, Japanese sweet potato puree, leek confit, molho cru 15

SAUTÉED VEAL SWEETBREADS
Leek-fennel slaw, anise scented demi-glace 13

BOLINHOS de BACALHAU
Cod cakes, cilantro alioli, Moroccan black olive coulis 12

SARDINHAS ASSADAS
Flash baked whole Monterey Bay sardines, warm onion “cebolada” 13

PAN ROASTED MUSSELS "Na Cataplana”
Out of our wood oven, tomato-lobster fumet, chouriço, cilantro 15


SOUPS & SALADS

HEIRLOOM TOMATO SALAD
Chickpea purée, marinated cucumber, Quiejo Fresco, almonds and Moroccan black olives 12

SALAD OF ROMAINE HEARTS AND TOMATO CONFIT
Anchovy dressing, corn bread croutons, São Jorge cheese 9    add white anchovies 2

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


MAIN PLATES

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS
Wood oven roasted, on a bed of grilled yellow corn with collard greens and molho cru 25

CALDEIRADA-PORTUGUESE FISHERMAN'S STEW
Sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet 25

PORK TENDERLOIN “RECHEADO”
Olive, fig and almond stuffing, topo cheese potato “croquettes,” port wine sauce 23

BACALHAU no FORNO
Traditional baked casserole of north atlantic salt cod, potatoes, onions and olives 23

PASTA WITH SEARED DAY BOAT SCALLOPS
House-made herb fettuccini, roasted red bell peppers, chouriço, fennel pollen 21

CERTIFIED ANGUS NEW YORK STEAK “ESPETADA”
Tradional polenta or piri piri fries, esparregado, bay laurel scented demi-glace 28

FROM THE GARDEN
Wood oven roasted seasonal vegetables, baked polenta, tomato 19

SEARED CALIFORNIA LAMB TENDERLOIN, GOAN STYLE
Esparregado, baked seasonal vegetables, balchão sauce 26

FEIJOADA COMPLETA
Brazilian national dish, stewed beef, pork, smoked sausage, black beans 23


SIDE DISHES

Grilled yellow corn     Piri Piri fries     Sautéed collards     Seasonal vegetables  6
Roasted Fingerling potatoes     Herbed rice     Baked polenta   


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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LUNCH

TASCA TASTING PLATES
3 items—$16 • 5 items—$25 • 7 items—$34
   
Queijo Fresco Cheese

Queijo do São Jorge Cheese

Fried Sonoma Goat Cheese

Serra da Estrella-Cheese

Pate of Sardines

Boquerones - White Anchovies

Polvinhos-Baby Octopus

Smelts in Escabeche

Pig’s Feet Terrine
Pig’s Ear and Parsley Salad

Serrano Redondo - Ham

Linguiça - Sausage

Morcela-Blood Sausage

Lomo - Smoked Pork Loin

Tripe Stew a Porto

Tremoco-Lupini Beans

Herb Marinated Olives

Picles-Marinated Vegetables
   

SOUPS & SALADS

TODAY'S SEASONAL SOUP 6

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

PIRI PIRI CHICKEN SALAD
Wood oven seared chicken breast, butter lettuce, smoked bacon, cilantro 12

HEIRLOOM TOMATO SALAD
Chickpea purée, marinated cucumber, Quiejo Fresco, almonds and Moroccan black olives 11

SALAD OF ROMAINE HEARTS AND TOMATO CONFIT
Anchovy dressing, corn bread croutons, São Jorge cheese 9    add white anchovies 2


STARTERS

CHOURIÇO CRUSTED DAY BOAT SCALLOPS
Wood oven seared, Japanese sweet potato puree, leek confit, molho cru 15

BOLINHOS de BACALHAU
Cod cakes, cilantro alioli, Moroccan black olive coulis 12

SARDINHAS ASSADAS
Flash baked whole Monterey Bay sardines, warm onion “cebolada” 13

SAUTÉED VEAL SWEETBREADS
Leek-fennel slaw, anise scented demi-glace 13

PAN ROASTED MUSSELS "Na Cataplana”
Out of our wood oven, tomato-lobster fumet, chouriço, cilantro 15


SANDWICHES
with a choice of Piri Piri fries, cole slaw or greens
Add Applewood smoked bacon, São Jorge cheese, Jack cheese or avocado  1.50

B.B.Q. PULLED PORK SANDWICH
Slow roasted pork shoulder, melted onions and a chipotle-port wine BBQ sauce   11

DUNGENESS CRAB PITA "MELT"
Dungeness crab-corn salad, melted Sonoma jack cheese, 13
(Try with added bacon and avocado)

APPLEWOOD SMOKED BLT
Bacon, romaine, sliced tomato and avocado on wheat bread 11


MAIN PLATES

“FISH & CHIPS”
Cassava floured fillets of local cod, pan fried, piri piri fries, mixed greens 12

ARROZ á VALENCIANA
Paella-like portuguese classic, linguiça, chicken, shellfish, saffron rice 14

PACIFIC WILD CAUGHT BLUE NOSE SEA BASS
Wood oven roasted, bed of grilled yellow corn, collard greens, molho cru 25

PORK TENDERLOIN “RECHEADO”
Olive, fig and almond stuffing, São Jorge cheese potato “croquettes,” port wine sauce 23

BACALHAU no FORNO
Traditional baked casserole of North Atlantic salt cod, potatoes, onions and olives 23

PASTA WITH SEARED DAY BOAT SCALLOPS
House-made herb fettuccini, roasted red bell peppers, chouriço, fennel pollen 21

FROM THE GARDEN
Wood oven roasted seasonal vegetables, baked polenta 19

FEIJOADA COMPLETA
Brazilian national dish ~ Stewed beef, pork, smoked sausage, black beans 23


SIDE DISHES
Grilled yellow corn     Piri Piri fries     Sautéed collards     Seasonal vegetables
Roasted fingerling potatoes     Herbed rice     Baked polenta  4.95

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
Passionfruit mousse with mango, warm fig bread pudding with muscatel caramel sauce, frozen pineapple mousse 10
(pair with Muscatel de Setubal)

CHEESE THE ONE
Queijo do São Jorge and Achadinha Cheese Company Broncha with accoutrements 11
(pair with Ultra-Premium Selection)

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Menu selections and prices subject to change.

 
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