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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

Lunch & Dinner | Dessert

LUNCH & DINNER


STARTERS

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

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


MAIN PLATES

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.


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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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