Critiques, Cravings and Conundrums From the Madison Food and Dining Scene
Jan 16, 2011
12:50 PM
Small Dishes

Restaurant Week Fantasy

Restaurant Week Fantasy

I love Restaurant Week.  It’s a chance to sample some great food—maybe at places quite honestly I might not go to otherwise—and it’s a great deal. The formula is simple: Twice a year, 35 popular restaurants offer a three-course menu (with at least three choices for each course) on six nights for $25.  It occurred to me that means there are over 315 possible dinner menus you could put together for the week!  I assure you, between January 23 and 28 I’ll be working on it. But here’s a compilation menu—my perfect meal—picked from winter 2011 offerings.

 My Eight Course Restaurant Week Fantasy Menu

Hors d’oeuvre

Graze: Liverwurst Toast with pickled apples and mixed greens



43 North: Lobster Bisque with tarragon marshmallow and lobster crackling



Ocean Grill: Peppercorn-Crusted Scottish Salmon with root vegetable pancake, seared bok choy and miso hollandaise



Fresco:  Chicken Fresco with rosemary-garlic mashed potato, roasted carrot and parsnip, chicken butter sauce



Sardine: Camembert Croquettes with a sauté of winter greens, crimini mushrooms, butternut squash, brandied cherries and a coarse mustard-cider sauce



Harvest: Arugula Salad with radicchio, endive, Wisconsin aged Parmesan-style cheese, olive oil and balsamic vinegar



Quivey’s Grove Stone House: Wisconsin Artisanal Cheese Plate with lavender honey and port soaked figs.



Lombardino’s: Boca Nera”, a warm flourless chocolate cake topped with whipped cream


For a complete list of all of the participants and links to their menus, click HERE.

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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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