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