Hours, Location & Reservations

608-441-1600 | info@sardinemadison.com

Hours

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

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

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

CLOSED: After 2:30 on Sunday, February 4th


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, red currant sauce 10

Salades

House Greens 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
chicories & sultana raisins Belgian endive, radicchio, spinach, shaved fennel, maple-glazed walnuts, chives, buttermilk gorgonzola dressing, orange zest  9
shaved heirloom carrots spiced carrot purée, parsley-hazelnut pesto 11

Petit Plats

ROASTED HEIRLOOM SQUASH summer sweet corn-mascarpone polenta, toasted almonds, blackcurrant-meyer lemon salsa verde  11
CITRUS MARINATED BEETS whipped ricotta, citrus suprèmes, fried beets 12
Lamb meatballs tomato-adobo sauce, goat milk yogurt, parsley 11

entrées

cassoulet braised leg of lamb and white beans, confit leg and thigh of duck, Toulouse sausage, veal jus, breadcrumbs, walnut oil  29
swiss chard ravioli heirloom squash brodo, roasted carrots, toasted pecans, Pecorino-Romano 20
Seared salmon braised French lentils, sautéed spinach, portobello mushrooms, tomatoes, beurre blanc 25
spit-roasted pork shoulder wood-roasted squash, grilled broccoli rabe, caramelized rutabaga, caper-chile-meyer lemon salsa• 27
Moules Frites white wine, Pernod, cream, fennel, tomato, garlic, bay leaf, thyme  22
Pan-Seared Whitefish wild rice, Spanish Chorizo, roasted red pepper and kubocha squash, petite arugula salad, pepitas 25
Steak frites grilled ribeye, maître d' butter, frites 26

Garnitures

Cauliflower gratin • Haricots verts • Broccoli rabe • Spinach • Braised French lentils • frites each 6

Dessert

gâteau au chocolat chocolate almond ganache, whipped cream, mint 9
CREME FRAICHE CHEESECAKE blueberries, cornmeal crust 8
butterscotch pot de creme chantilly cream, smoked Maldon sea salt 8
Lemon meringue tart fresh raspberries  8
House-Made Sorbet changes daily  7
Plateau du fromage  15