Critiques, Cravings and Conundrums From the Madison Food and Dining Scene
Jan 24, 2010
01:50 PM
Small Dishes

My Restaurant Week

My Restaurant Week

Day 1, January 24

Dinner, Lombardino’s

SQUASH SOUP

SPAGHETTI ALLA BOLOGNESE

The slow-simmered meat sauce of Bologna – locally raised Cate’s Family Farm beef & Jordandal Farm ground pork, pancetta, tomatoes & white wine, topped with Parmigiano-Reggiano

LOMBARDINO’S TIRAMISU

Housemade ladyfingers dipped in Kahlua, coffee & amaretto layered with mascarpone mousse & shaved chocolate

$25

 

Day 2, January 25

 

Lunch: Osteria Papavero

INSALATA DI FARRO E PESTO

Cold salad of farro & pesto

PIZZA OF THE DAY

BUDINO DI CARAMELLO (BUTTERSCOTCH PUDDING)

$15

 

Dinner, Sardine

APPLE SALAD

With black currants, endive, cipollini onions, spiced pumpkin seeds, crispy butternut

squash & a coarse mustard-cider vinaigrette

CASSOULET

Duck confit, garlic sausage & braised lamb over braised white beans

GATEAU VICTOIRE

A dark chocolate mousse cake

$25

 

Day 3, January 26

 

Lunch, Liliana’s

CAESAR SALAD

BLACKENED CATFISH PO'BOY

BANANAS FOSTER

$15

 

Dinner: Kickshaw

STUFFED FINGER POTATOES

Hot baked fingerling potatoes filled with herbed chèvre & topped with a hearty strip of bacon & sweet Yuzu sauce

KICKSHAW VICE RIBS

German smoked lager braised pork ribs with homemade Sprecher root beer barbeque sauce.

Served with green beans, garlic whipped potatoes and braised red cabbage

WISCONSIN PEAR & APPLE ALMOND TARTLET

With homemade beer ice cream

$25

 

Day 4, January 27

 

Lunch, Capitol Chophouse

FRENCH ONION GRATIN

Crostini, swiss cheese, Ale Asylum nut brown ale

ITALIAN CHICKEN PANINI

Herbed breast meat, buffalo mozzarella, oven dried tomato pesto, fresh basil

BANANA BREAD PUDDING

Vanilla bean ice cream, dark rum caramel sauce

$15

 

Dinner: Eldorado

STUFFED ANCHO CHILE

Ancho chile marinated in spiced vinegar then filled with smoked pork and garnished with sesame vinaigrette, pickled red onions, corn relish & Morita chile oil

SOUTHWEST FISH PICATTA WITH CHIPOTLE AND CAPER LEMON BUTTER

Fresh fish filets, seasoned and egg washed. Pan-fried & topped with lemon chipotle butter sauce.

Garnished with avocado salsa, scallion purée, capers & fresh citrus. Served with black beans & red rice

JALAPEÑO KEY LIME PIE

Flakey pie crust filled with traditional key lime pie filling made in house with an extra kick of fresh jalapeño pieces

$25

 

Day 5, January 28

 

Lunch:  Johnny Delmonico’s

FRIED CALAMARI

With sweet chili glaze

CHINESE CHICKEN SALAD

Hoisin vinaigrette

MINI CRÈME BRÛLÉE

Traditional vanilla bean

$15

 

Dinner: Harvest

SALAD OF FIELD GREENS SHERRY

Walnut vinaigrette

BRAISED SHORT RIBS

With carrots and polenta

APPLE CRISP

And vanilla custard

$25

 

Day 6, January 29

 

Lunch: Inka Heritage

CEVICHE DE PESCADO INKA

Fresh fish in bite-sized pieces, marinated in lime juice, aji amarillo & aji rocoto, garnished with red onions, sweet potatoes & Peruvian corn (choclo) served in martini glass

MACHU PICCHU DE ARROZ CON POLLO

Aromatic cilantro rice with a light touch of beer, topped with tended grilled chicken & garnished with peas, red pepper, cilantro & creole sauce

TRES LECHES DE CHOCOLATE

Cocoa sponge cake, covered with delicious three milk, coconut, condensed milk & evaporated milk, syrup & a touch of pisco (Peruvian brandy) with one layer of lucuma mousse topped with chantilly cream

$15

 

Dinner: The Continental Fitchburg

ANTONIO'S ORIGINAL HOUSE SALAD

FETTUCCINE WITH LEMON PESTO & JUMBO SCALLOPS

Pan tossed in a lemon pesto sauce with zucchini & roasted red reppers

HOUSE MADE FLOURLESS CHOCOLATE CAKE

With raspberry Chambord sauce

$25

 

Day 7: January 30

 

Lunch and Dinner: Home

TUMS

PREVACID

ALLI

$44

 

If you would like to see all of the Restaurant Week options, please go here.  Reservations where taken are highly recommended.

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About This Blog

Dan CurdI found my interest in writing by accident. My training and first job was as a graphic designer. Unemployed, the only employment I could find in advertising at that time was as a copywriter. Somehow, I convinced Richard Newman & Associates to hire me. Later I learned they were desperate. Madison has been my home off and on since 1957 (nonstop for the past 31 years). I write about food, which I love. – Dan Curd

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