Salumi
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Cured Meats and Sandwiches in Seattle
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Our signature salami with traces of ginger and garlic
If you like Salami with a bit of heat
A salami with hints of cocoa, cinnamon, chipotle and ancho chiles
Olive tapenade mingles with layers of provolone, cotto and hot sopressata
Fennel salami with cracked black pepper, fennel salsa and goat cheese
Spicy cured pork shoulder, sliced paper thin, paired with our house made mozzarella
Grilled spicy eggplant, balsamic, house made mozzarella
An old family recipe. With provolone and tomato sauce on baguette
Salumi's version of classic Italian slow-roasted pork
Thyme-rubbed lamb and roasted red peppers
For when you just can't decide!
Mixed lettuces with tomatoes, chickpeas, provolone, salami and oregano vinaigrette
Fragrant and colorful, with cardamom, orange peel and red chili flakes
The sweet aroma of anise, plus a little pepper
Flavored with cracked black pepper, fennel and a touch of curry
A must have for Italian sandwiches. Ours is intensely red and has a slight kick from cayenne pepper
Simultaneously sweet, savory and a little spicy with cinnamon, cocoa and chilies
Our signature salami with a touch of ginger and garlic
Smoky flavor with a pleasing heat in the finish
(May thru October) Our traditional red wine salami
(May thru October) Just a hint of rosemary with peppercorns
(November thru April) A spicy combination of yellow and brown mustard seed plus chili flakes
(November thru April) Mild, but big on taste with the herby aroma of Oregano. It smells like an Italian kitchen
(November thru April) Studded with red and green peppercorn
Carved from the center of a pork shoulder, then rolled in chili flakes before it is stuffed and hung to air dry. A feast for the eyes and the palate
Often referred to as the "king of prosciuttos", this heritage breed prosciutto is aged for 9 months creating a delicate, buttery meat that practically melts on your tongue
Cured pork jowls, great for the chef and the secret ingredient in carbonara
Cured pork belly seasoned with pepper and rolled. Perfect as a bacon substitute
Beautiful selection of our cured meats with sliced baguette and olives
Assortment of salami sandwiches served in quarters (hot sandwiches not available)
Mixed lettuces with tomatoes, chickpeas, provolone, salami, oregano vinaigrette
Fragrant and colorful, with cardamom, orange peel and red chili flakes
The sweet aroma of anise, plus a little pepper
Flavored with cracked black pepper, fennel and a touch of curry
A must have for Italian sandwiches. Ours is intensely red and has a slight kick from cayenne pepper
Simultaneously sweet, savory and a little spicy with cinnamon, cocoa and chilies
Our signature salami with a touch of ginger and garlic
Smoky flavor with a pleasing heat in the finish
(May thru October) Our traditional red wine salami
(May thru October) Just a hint of rosemary with peppercorns
(November thru April) A spicy combination of yellow and brown mustard seed plus chili flakes
(November thru April) Mild, but big on taste with the herby aroma of Oregano. It smells like an Italian kitchen
(November thru April) Studded with red and green peppercorn
Carved from the center of a pork shoulder, then rolled in chili flakes before it is stuffed and hung to air dry. A feast for the eyes and the palate
Often referred to as the "king of prosciuttos", this heritage breed prosciutto is aged for 9 months creating a delicate, buttery meat that practically melts on your tongue
Cured pork jowls, great for the chef and the secret ingredient in carbonara
Cured pork belly seasoned with pepper and rolled. Perfect as a bacon substitute
Beautiful selection of our cured meats with sliced baguette and olives
Assortment of salami sandwiches served in quarters (hot sandwiches not available)
Mixed lettuces with tomatoes, chickpeas, provolone, salami, oregano vinaigrette
Our signature salami with traces of ginger and garlic
If you like Salami with a bit of heat
A salami with hints of cocoa, cinnamon, chipotle and ancho chiles
Olive tapenade mingles with layers of provolone, cotto and hot sopressata
Fennel salami with cracked black pepper, fennel salsa and goat cheese
Spicy cured pork shoulder, sliced paper thin, paired with our house made mozzarella
Grilled spicy eggplant, balsamic, house made mozzarella
An old family recipe. With provolone and tomato sauce on baguette
Salumi's version of classic Italian slow-roasted pork
Thyme-rubbed lamb and roasted red peppers
For when you just can't decide!
Mixed lettuces with tomatoes, chickpeas, provolone, salami and oregano vinaigrette
Fragrant and colorful, with cardamom, orange peel and red chili flakes
The sweet aroma of anise, plus a little pepper
Flavored with cracked black pepper, fennel and a touch of curry
A must have for Italian sandwiches. Ours is intensely red and has a slight kick from cayenne pepper
Simultaneously sweet, savory and a little spicy with cinnamon, cocoa and chilies
Our signature salami with a touch of ginger and garlic
Smoky flavor with a pleasing heat in the finish
(May thru October) Our traditional red wine salami
(May thru October) Just a hint of rosemary with peppercorns
(November thru April) A spicy combination of yellow and brown mustard seed plus chili flakes
(November thru April) Mild, but big on taste with the herby aroma of Oregano. It smells like an Italian kitchen
(November thru April) Studded with red and green peppercorn
Carved from the center of a pork shoulder, then rolled in chili flakes before it is stuffed and hung to air dry. A feast for the eyes and the palate
Often referred to as the "king of prosciuttos", this heritage breed prosciutto is aged for 9 months creating a delicate, buttery meat that practically melts on your tongue
Cured pork jowls, great for the chef and the secret ingredient in carbonara
Cured pork belly seasoned with pepper and rolled. Perfect as a bacon substitute
Beautiful selection of our cured meats with sliced baguette and olives
Assortment of salami sandwiches served in quarters (hot sandwiches not available)
Mixed lettuces with tomatoes, chickpeas, provolone, salami, oregano vinaigrette
Our signature salami with traces of ginger and garlic
If you like Salami with a bit of heat
A salami with hints of cocoa, cinnamon, chipotle and ancho chiles
Olive tapenade mingles with layers of provolone, cotto and hot sopressata
Fennel salami with cracked black pepper, fennel salsa and goat cheese
Spicy cured pork shoulder, sliced paper thin, paired with our house made mozzarella
Grilled spicy eggplant, balsamic, house made mozzarella
An old family recipe. With provolone and tomato sauce on baguette
Salumi's version of classic Italian slow-roasted pork
Thyme-rubbed lamb and roasted red peppers
For when you just can't decide!
Mixed lettuces with tomatoes, chickpeas, provolone, salami and oregano vinaigrette
