LUNCH & DINNER
chopped kale, linguiça, corn bread croutons, São Jorge cheese, anchovy vinaigrette 12
Portugal’s national soup: potato thickened beef consommé, collard greens, linguiça 9
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
BRAISED PORK BELLY
wood oven seared, smoked apple gastrique, frisee 13
PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET
wood oven roasted, on a bed of grilled yellow corn with collard greens & molho cru 26
FROM THE GARDEN
wood oven roasted seasonal vegetables, baked polenta 22
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
ALCATRA-PORTUGUESE POT ROAST
slow braised beef short ribs, farmer's market vegetables, parsley-sundried tomato topping 26
At LaSalette restaurant, we pride ourselves in preparing our menu items from scratch, including our farmer's 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.