Serving You Since 2006

Our Latest Feature

Salvatori’s Latest Featured Entrée

Coregone Arrabbiata

An 8 oz. pan seared cod fillet atop butter/parmesan polenta with a roasted red pepper Arrabbiata sauce, sautéed green beans, and topped with our homemade giardiniera.  Served with a side House or Caesar salad and focaccia garlic bread.

More information about this dish…

Polenta:

A traditional Italian side dish.

Creamy cornmeal flavored butter and parmesan.

Has the consistency of mashed potatoes.

Arrabbiata sauce:

Traditional tomato and red pepper sauce.

Giardiniera:

Spicy Italian condiment made with diced vegetables and hot peppers.

Made fresh in-house at Salvatori’s.

May be omitted from the dish.

† This Feature is available at both locations for a limited time.

Our Suggested Wine Pairing

Costamolino Vermentino di Sardegna

A white wine to compliment this light, yet spicy entree.

Pale straw yellow color with the aromas of citrus, white peach, and white flowers.  Balanced minerality with lively acidity.

Accolade:

Food & Wine executive editor Ray Isle recommends Argiolas Costamolino 2016, which he calls “a smooth, perfect summer white.” — 06/30/2017 CNBC [cite]

Winemaker’s Notes:

CLASSIFICATION

Vermentino di Sardegna DOC.

SOIL

Rolling hillsides, with variable grain size and chemical-physical soil composition.

GRAPE VARIETIES

Vermentino

CLIMATE

Mediterranean, mild winters, limited rainfall, very hot and windy summers.

VINIFICATION TECHNIQUE

Painstaking selection of the grapes, very light pressing with use only of first press wine. Cooling to 10-12 °C with natural settling. Fermentation at 16-18 °C for about 20 days. Stored at controlled temperature with brief aging on its fine lees.

TASTING NOTES

Colour: Straw yellow with light green tinges.

Nose: Subtle, intense and delicate, with good primary and secondary aromas.

Palate: Fresh and dry, sapid, with pleasant delicate and fine feel.

VIEW ALL WINERY SPECIFICATIONS HERE

† This wine is available at both locations for a limited time.