Pizza nights coming to Salt Lick

Salt Lick owner Scott Roberts is obviously passionate about barbecue. But he also loves showing off the wood-fired oven at his Salt Lick Cellars. The Driftwood restaurant is firing up the oven for the return of their Pizza Nights this month. Over three nights in April (13, 19 and 27) the tasting room and outdoor seating area adjacent to the restaurant will serve a variety of pizza. It is Salt Lick, so you can expect Mmoked BBQ Pizza, topped with burnt ends, pulled pork, and sausage; and a vegetarian-friendly Mushroom pizza with arugula, fontina and gruyère cheese. In addition to pizzas, the special dinner series will also feature wood-roasted meatballs and brisket-stuffed mushrooms. See the full menu below.

Reservations for pizza night can be made by calling Salt Lick Cellars  at 512-829-4013.

PIZZAS
THE ORIGINAL
Zesty red sauce, garlic, mozzarella, Parmesan – $9
MARGHERITA
Zesty red sauce, house mozzarella, basil – $9
FOUR CHEESE
Driftwood garlic sauce, pork fennel sausage, caramelized onion, ricotta cheese, mozzarella, Pecorino Romano, Parmesan – $12
MUSHROOM
Garlic & EVOO, mushrooms, Fontina, Gruyère, fresh arugula – $11
Add a sunny-side up egg for $2
BUTTERNUT SQUASH
Bacon, mozzarella, sage leaf, walnut, seasonal crème fraiche – $13
SMOKED BBQ
Zesty red sauce, mozzarella, Salt Lick burnt ends, pulled pork, Salt Lick sausage, roasted red peppers, red onions, garlic – $11

APPETIZERS
BRISKET STUFFED MUSHROOMS
$8
MEATBALLS
With polenta, pesto, mascarpone, zesty red sauce, basil – $9
CHEESE BOARD
With fruit and nuts – $14

 


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