Although it boasts more than 100 years of history, the Madison Club is anything but old-fashioned, thanks to its talented chefs. Daniel Fox and Jason Veal bring a passion for locavore practices and handcrafted artisanal products to this historical venue. You can get a taste of the duo's Wisconsin-focused cuisine at tomorrow night's Beard House dinner. Check out the menu below and click here to reserve your seat.
Hors d’Oeuvre
Crispy Pork Belly with Star Anise–Crusted Nairagi, Pineapple–Kumquat Marmalade, and Verjus Reduction
Petit Great Lakes Fish Fry
Housemade Wisconsin Cheddar Bratwursts
Wisconsin Beer–Cheese Soup with Popcorn Oil
Pairing: Death’s Door Gin Cocktails
Dinner
Fox and Veal Charcuterie Plate > Tête de Cochon with Seaberry Mustard and Hickory Nut Butter; Cherokee Bison Farms Bresaola with Micro-Arugula and Preserved Meyer Lemon Salad; and Goose Rillettes with Cured Guinea Hog–Wrapped Pickled Watermelon Rind
Pairing: Ale Asylum Ballistic IPA
Pairing: Ale Asylum Big Slick Stout
Pan-Seared Sea Scallop with Pork Jowl–Potato Mousseline, Truffled Herb Salad, and Chicken Jus
Pairing: Cambria Katherine’s Vineyard Chardonnay 2007
Pancetta-Wrapped Wild Sturgeon with Truffle–Foie Gras Boudin Blanc and Alsatian Choucroute Garnie
Pairing: Erath Pinot Noir 2008
Sarsaparilla-Smoked Squab Breast with Caramelized Cipollini, Pinot-Poached Pear, Gingered Spinach, and Pickled Sour Cherry–Squab Reduction
Pairing: Villa Creek Garnacha 2007
Citrus and Rose–Crusted Grass-Fed Lamb Loin with Vanilla–Parsnip Purée, Brussels Sprout Leaves, Pickled Crosnes, and Maitake–Lamb Reduction
Pairing: Antu Ninquén Mountain Vineyard Cabernet–Carménère 2007
Dark Chocolate–Beet Cake with Old Vine Zinfandel Ice Cream, Hazelnut–Chocolate Sauce, and Candied Beet Chips
Pairing: Terra d’Oro Zinfandel Port
Although it boasts more than 100 years of history, the Madison Club is anything but old-fashioned, thanks to its talented chefs. Daniel Fox and Jason Veal bring a passion for locavore practices and handcrafted artisanal products to this historical venue. You can get a taste of the duo's Wisconsin-focused cuisine at tomorrow night's Beard House dinner. Check out the menu below and click here to reserve your seat.
Hors d’Oeuvre
Crispy Pork Belly with Star Anise–Crusted Nairagi, Pineapple–Kumquat Marmalade, and Verjus Reduction
Petit Great Lakes Fish Fry
Housemade Wisconsin Cheddar Bratwursts
Wisconsin Beer–Cheese Soup with Popcorn Oil
Pairing: Death’s Door Gin Cocktails
Dinner
Fox and Veal Charcuterie Plate > Tête de Cochon with Seaberry Mustard and Hickory Nut Butter; Cherokee Bison Farms Bresaola with Micro-Arugula and Preserved Meyer Lemon Salad; and Goose Rillettes with Cured Guinea Hog–Wrapped Pickled Watermelon Rind
Pairing: Ale Asylum Ballistic IPA
Pairing: Ale Asylum Big Slick Stout
Pan-Seared Sea Scallop with Pork Jowl–Potato Mousseline, Truffled Herb Salad, and Chicken Jus
Pairing: Cambria Katherine’s Vineyard Chardonnay 2007
Pancetta-Wrapped Wild Sturgeon with Truffle–Foie Gras Boudin Blanc and Alsatian Choucroute Garnie
Pairing: Erath Pinot Noir 2008
Sarsaparilla-Smoked Squab Breast with Caramelized Cipollini, Pinot-Poached Pear, Gingered Spinach, and Pickled Sour Cherry–Squab Reduction
Pairing: Villa Creek Garnacha 2007
Citrus and Rose–Crusted Grass-Fed Lamb Loin with Vanilla–Parsnip Purée, Brussels Sprout Leaves, Pickled Crosnes, and Maitake–Lamb Reduction
Pairing: Antu Ninquén Mountain Vineyard Cabernet–Carménère 2007
Dark Chocolate–Beet Cake with Old Vine Zinfandel Ice Cream, Hazelnut–Chocolate Sauce, and Candied Beet Chips
Pairing: Terra d’Oro Zinfandel Port
