madison's nov 2013 menu
DESCRIPTION
ÂTRANSCRIPT
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 jalapeño 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