Hours, Location & Reservations

608-441-1600 | info@sardinemadison.com

Hours

DINNER: Monday-Thursday 5pm to 10pm, Friday & Sat 5pm to 11pm, Sunday 5pm to 9pm

BRUNCH: Saturday & Sunday 9:00am to 2:30pm

BAR: Monday - Friday bar opens at 4pm, Saturday & Sunday bar open all day

CLOSED at 3:00 PM, Sunday, February 5 (Open for Brunch Service 9 AM - 2:30 PM)

Location

617 Williamson Street, Madison, WI 53703

Sardine is located in the large, historical Machinery Row building on the corner of John Nolen Drive and Williamson Street. The parking lot is located between Machinery Row and Lake Monona. Sardine's front door is directly off of our parking lot, lakeside.

Reservations

Please call 608-441-1600 After 1:00 PM Monday - Friday, Or after 8:00 AM Saturday and Sunday

Hours, Location & Reservations 608-441-1600

Dinner

Hors D'Oeuvres

Oysters on the half shell with mignonette Market Price
Soup du jour  6
Piccolo fritto green beans, onion, fennel, lemon, niçoise olives, saffron aïoli  11
Charcuterie plate a variety of locally cured meats, duck liver mousse, country pâté, crostini, pickled vegetables 16
Warm montchevrÉ goat cheese oven roasted cherry tomatoes, niçoise olives, crostini, arugula  10
Plateau du Fromage  15
Moules Frites white wine, Pernod, cream, fennel, tomato, garlic, bay leaf, thyme  14
nami moon farm chicken liver toasts baby greens, Door County cherry compote 10

Salades

House Greens mixed greens, Bibb lettuce, shaved shallots, crispy chickpeas, beets, sieved egg, champagne-tarragon vinaigrette 7
Warm duck confit and friseÉ haricots verts, tomato, crispy potato, warm bacon lardon vinaigrette, poached egg 12
Citrus, beet and endive salad shaved fennel, shallots, goat cheese crème, crushed pistachios, Meyer lemon vinaigrette 9

Petit Plats

roasted mushrooms and speck fresh herbs, walnuts, Gorgonzola, toasted bread crumbs, walnut oil, red wine vinegar 13
grilled octopus chick pea, leek and tomato ragout, green olive pistou, toasted bread crumbs  14
Lamb meatballs tomato-adobo sauce, goat milk yogurt 11

entrées

spit - roasted Poussin Yukon Gold potatoes, lemon-garlic chicken reduction, watercress 24
Cassoulet leg and thigh of duck confit, braised lamb shoulder, Toulouse garlic sausage, braised white beans, bread crumbs, walnut oil 27
house-made cavatelli shiitake mushrooms, Brussels sprouts, Parmesan, butternut squash coulis  18
Seared salmon French lentils, sautéed spinach, portobello mushrooms, tomatoes, beurre blanc 25
grilled pork tenderloin braised cabbage, bacon lardon, roasted apple, fingerling potato, pomegranate and cider gastrique 27
Moules Frites white wine, Pernod, cream, fennel, tomato, garlic, bay leaf, thyme  22
PAN ROASTED HADDOCK caramelized endive, roasted fennel, potato purée, à la minute sauce of toasted pistachios, orange, and white wine, watercress 26
Steak frites grilled ribeye, compound butter, frites 26

Garnitures

Cauliflower gratin • Haricots verts • Broccoli rabe • Spinach • Braised French lentils • frites each 5

Dessert

gateau au chocolat chocolate almond ganache, whipped cream, mint 9
COBBLER raspberries, pear, pistachio ice cream  8
butterscotch pot de creme chantilly cream, smoked Maldon sea salt 8
Lemon meringue tart fresh raspberries  8
Sorbets changes daily  6
Plateau du fromage  15