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Appetizers Soupe a L`Oignon en Croute Duck confit, gouda, puff pastry 12

Insalata Proscuitto, roasted pears, boiled egg, chopped greens, caramelized shallot, honey and mustard vinnaigrette 13

Candied Salmon Bean salad, lemon crème fraiche, root vegetable and pancetta chips 14

Tartare and Calamari AAA Tenderloin, chive, chipotle aioli, lemon 15

Lobster Nori roll, tempura, fresh horseradish ponzu, avocado 14

Scallops Corn puree, pulled pork, pickled jalapeĂąo relish 16

2 Wild Bears Slider: Black plum am, brie Sandwich: Pulled shank, apple slaw, mustard pickle 14

Land AB AAA Angus Striploin Roasted garlic whipped potatoes, bacon butter, crispy onions, carrots,greens veal demi 35

AAA Beef Tenderloin Parmigiano potato pave, bacon, grilled kale, chantrelle demi 42

Smoked Duck Breast Stewed white beans, kielbasa, squash puree, pearl onions, cranberry gastrique 36

Lamb Shank Roasted corn polenta, autumn sausage fricasse, blue cheese crumble 31

Double Pork Chop Grainy mustard spaetzle, apple fennel slaw, maple Jus 33

Sea Corn Flour Crusted Cod Braised pork belly, peas pudding, butter cabbage, brussel leaves, beet blood 26

Salmon NL cold water shrimp arancini, confit tomato, asparagus, chardonnay beure 31

Garden Seasonal vegetarian selection available nightly on request

Chef Nathan Hornidge Sous Chef Jason Whittle

Madison's NOV 2013 Menu  
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