Place Category: American, Catering, Contemporary American, and ContinentalPlace Tags: Chef Owned and Operated and Take-Out
Chef and Owner Abraham Salum is a graduate of New England Culinary Institute in Montpelier, Vermont; and continued his education by working in kitchens in France, Belgium, Mexico and the United States. His vision is to create a restaurant that sets standards, rather than follows them. Salum is committed to becoming a food and beverage destination that is celebrated by its guests, distinguished by food that is extraordinary, and an attentive professional staff that is well educated on cuisine and wine.
Salum Restaurant Lunch Menu
Menu and prices subject to changeApril 2020. Complimentary bread service upon request
Small Plates
Home Made Country Pâté 16.00
Dijon Mustard, Cornichons and Toasted BaguetteTexas Goat Cheese 16.00
Roasted Elephant Garlic and Extra Virgin Olive OilFried Green Tomatoes 16.00
Crab Meat Stuffing and Roasted Red Pepper RemouladeMussels
Belgian Style Beer, Pommes Frites and Garlic Aioli
App 16.00 Main 26.00Soup of the Day
Cup 4.50 Bowl 6.00Roasted Chickpea Hummus 14.00
Paprika Oil and Crudités
Salads
Salum House Salad 10.00
Field Greens, Balsamic Dijon Vinaigrette, Red Onions and Spiced PecansSerrano Caprese 12.00
Tomato, Fresh Mozzarella, Serrano Ham, Balsamic and Olive Oil or PestoCobb Salad
Avocado Ranch, Creamy Maytag Blue or House Vinaigrette
Chicken 12.50 Shrimp 14.50Caesar Salad 12.00
Spanish White Anchovies and Parmesan Crisp
Sandwiches
Classic Club Sandwich 16.00
Ham, Turkey, Bacon, Cheddar, Tomato, Lettuce and MayoTuna Melt 16.00
Tuna Salad, Provolone Cheese, Pickles, Grilled Onions, Lettuce and TomatoGrilled Vegetable Sandwich 16.00
Grilled Zucchini, Squash, Carrot and Portobellos with Fresh Spinach with Pesto Cream Cheese Spread on Whole Grain BreadFried Chicken Wrap 16.00
Lettuce, Tomato, Onion and Cheddar with Home Made Ranch DressingBuild Your Own Burger 18.00
With Lettuce / Tomato / Onions / Pickles / Marinated Portobello / Apple Smoked Bacon / Prosciutto / Blue Cheese / Cheddar / Brie / Gruyere / Mozzarella / Add Mayonnaise / Mustard / Pesto / Roasted Garlic Mayonnaise / Home Made Pommes Frites / Vegetable Fries. Gluten Free Buns and Beyond Meat Vegan Patty available upon request
Entrées
Grilled Verlasso Salmon 18.00
Couscous Tabbouleh Salad and Spiced Oregano VinaigretteChicken Fricasse 16.00
Mushrooms, Potatoes, Onions and Bacon in a Creamy White Wine SauceFarfalle with Italian Sausage 18.00
Mushrooms, Caramelized Onions and Spinach in a Parmesan Tomato SauceGrilled Culotte Steak 20.00
Cabernet Demiglace and Home Made Pommes FritesBeer Battered Fish and Chips 24.00
Grilled Wedge Salad 16.00
Grilled Shrimp, Pancetta, Tomatoes, Onions and Blue Cheese DressingSalum Restaurant Dinner Menu
Menu and prices subject to changeApril 2020. Complimentary bread service upon request
Small Plates
Home Made Country Pâté 16.00
Dijon Mustard, Cornichons and Toasted BaguetteTexas Goat Cheese 16.00
Roasted Elephant Garlic and Extra Virgin Olive OilDuck Rillettes 16.00
Brioche Crostini, Strawberry Pink Peppercorn JamFried Green Tomatoes 16.00
Crab Meat Stuffing and Roasted Red Pepper RemouladeMussels
Belgian Style Beer, Pommes Frites and Garlic Aioli
App 16.00 Main 26.00Soup of the Day
Cup 4.50 Bowl 6.00Roasted Chickpea Hummus 14.00
Paprika Oil and CruditésChorizo Stuffed Piquillo Peppers 18.00
Spanish Chorizo, Potatoes and Manchego Cheese with Parsley Garlic OilOysters Kilpatrick 19.00
Balsamic, Worcestershire, Smoked Bacon and Tabasco
Salad
Salum House Salad 10.00
Field Greens, Balsamic Dijon Vinaigrette, Red Onions and Spiced PecansSerrano Caprese 12.00
Tomato, Fresh Mozzarella, Serrano Ham, Balsamic and Olive Oil or PestoGrilled Wedge Salad 12.00
Pancetta, Tomatoes, Onions and Blue Cheese DressingCaesar Salad 12.00
Spanish White Anchovies and Parmesan Crisp
Main Courses
Grilled Verlasso Salmon 36.00
Couscous Tabbouleh Salad and Spiced Oregano VinaigretteAustralian Rack of Lamb 44.00
Dijon Truffle Crust, Mushroom Bread PuddingSeafood Paella 36.00
Shrimp, Scallops, Calamari and Mussels with Spanish Chorizo and Saffron RiceGrilled Beef Tenderloin 45.00
Caramelized Shallot Mashed Potatoes and Brandy Black Peppercorn DemiglaceGrilled Bone-In 28 oz Akaushi Rib Eye 99.00
Pommes Frites, Green Peppercorn Demiglace and AsparagusCaper Mustard Crusted Cod 34.00
Brussel Sprout and Potato Sauté with Lemon Butter SauceGrilled Lobster Tail 46.00
Corn, Baby Heirloom Tomatoes and Avocado Salad with a Passionfruit Lime VinaigretteChicken Fricasse 30.00
Mushrooms, Potatoes, Onions and Bacon in a Creamy White Wine SauceFarfalle with Italian Sausage 30.00
Mushrooms, Caramelized Onions and Spinach in a Parmesan Tomato SauceBeer Battered Fish and Chips 24.00
Build Your Own Burger 18.00
With Lettuce / Tomato / Onions / Pickles / Marinated Portobello / Apple Smoked Bacon / Prosciutto / Blue Cheese / Cheddar / Brie / Gruyere / Mozzarella / Add Mayonnaise / Mustard / Pesto / Roasted Garlic Mayonnaise / Home Made Pommes Frites / Vegetable Fries. Gluten Free Buns and Beyond Meat Vegan Patty available upon request
Sides
Shallot Mashed Potatoes 8.00
Couscous Tabbouleh 9.00
Home Made French Fries 8.00
Brussel Sprout Sauté 8.00
Chef Abraham Salum
Executive ChefWith Lebanese, Italian and Spanish heritage, Abraham Salum grew up in Mexico City. In 1989 Abraham left Mexico for the United States where he attended and graduated from the New England Culinary Institute in Montpelier, Vermont. After completing his formal culinary education, he decided to continue honing his skills by working in kitchens in Provence, France and Brussels, Belgium before returning to his native land of Mexico and the resort town of Cancun. In 2000 Abraham returned to the United States and began work in San Antonio, Texas as the Executive Chef at the Havana River Walk Inn. In 2001, Dallas, Texas called and Abraham joined Parigi Restaurant as the Executive Chef and later partner. In 2005, Abraham opened his namesake restaurant, Salum, to rave reviews in the trendy area of Uptown in Dallas. A highlight for Abraham was becoming a US Citizen in 2010 as he celebrated the fifth anniversary of Salum and opened Komali Restaurant to showcase the contemporary Mexican cuisine he grew up with.
Abraham’s vision is to create restaurants that set standards, rather than follow them. Chef Salum is committed to overseeing an overall culinary experience that is celebrated by guests, distinguished by extraordinary food, and staffed by attentive professionals well educated on cuisine and wine. The recipient of numerous local accolades, Abraham was invited to cook at the famed James Beard House in New York in Oct., 2011 and was invited to return in Nov., 2013 with a Mexican menu.
Abraham is honored to have been invited to attend several culinary festivals and engagements as a guest Chef, including Prazeres da MESA in Brazil, The Punta Mita Golf and Gourmet Classic, The Mayakoba Masters of Food, Wine and Golf and The World Residences at Sea.
Active in his community, Abraham and Salum Restaurant actively support the Dallas Opera, USA Film Festival, Dallas Resource Center, Crystal Charity Ball, The Dallas Theater Center, Booker T. Washington High School for the Performing and Visual Arts, and many more worth while causes.