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—$17 • 5 items—$26 • 7 items—$35
   
Queijo Fresco-Cheese

Queijo do São Jorge-Cheese

Fried Sonoma Goat Cheese

Achadinha Cheese Company – Broncha

Pate of Sardines

Boquerones-White Anchovies

House-Smoked California Sturgeon

Pig’s Feet Terrine

Braised Pork Belly – Madeira Glaze
Spicy Fried Pig’s Ears

Serrano Redondo-Ham

Linguiça-Sausage

Morcela-Blood Sausage

Escargot in Garlic Butter

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 16

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

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

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

HEIRLOOM TOMATO SALAD
Chickpea purée, marinated cucumber, Quiejo Fresco, almonds and 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 6 roasted fingerling potatoes • Portuguese mac & cheese • herbed rice • piri piri fries


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 split plate charge


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LUNCH

TASCA TASTING PLATES
3 items—$17 • 5 items—$26 • 7 items—$35
   
Queijo Fresco-Cheese

Queijo do São Jorge-Cheese

Fried Sonoma Goat Cheese

Achadinha Cheese Company – Broncha

Pate of Sardines

Boquerones-White Anchovies

House-Smoked California Sturgeon

Pig’s Feet Terrine

Braised Pork Belly – Madeira Glaze
Spicy Fried Pig’s Ears

Serrano Redondo-Ham

Linguiça-Sausage

Morcela-Blood Sausage

Escargot in Garlic Butter

Tripe Stew a Porto

Tremoco-Lupini Beans

Herb Marinated Olives

Picles – Marinated Vegetables
   

TODAY'S SEASONAL SOUP 7

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

HEIRLOOM TOMATO SALAD
Chickpea purée, marinated cucumber, Quiejo Fresco, almonds and Moroccan black olives 13

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

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

RISSÓIS – WILD PRAWN TURNOVERS
Wild prawn-béchamel filling, charred red pepper gastrique, fennel and herb salad 15

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

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

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

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

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

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

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

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

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 6
roasted fingerling potatoes • Portuguese mac & cheese • herbed rice • piri piri fries

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 brûlée, 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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