Hours & Location

608-441-1600 | info@sardinemadison.com

Hours

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

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

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

Closed: Saturday, July 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 Tuesday - Friday, Or after 8:00 AM Saturday and Sunday

Hours & Location

Dinner

Hors D'Oeuvres

Soup du jour  6
Piccolo fritto with aïoli; changes daily  11
Seared scallops with leek, shallot, cabbage and lardon ragoût, mustard sauce, blackberry syrup 17
Charcuterie plate sopressata, coppa, saucisson, duck liver mousse, crostini, cornichons 15
Omelette fresh herbs, brie, petite salad 9
Warm goat cheese and crostini with petite arugula salad  10
Moules frites  14
Chicken liver toasts baby watercress, Door County currant compote 9
house-cured wild Sockeye Salmon with salad of hard boil egg, fennel, capers, radish, shallots, honey spiked Dijon mustard vinaigrette, toasted baguette 14

Salads

House mixed greens, Bibb lettuce, shaved shallots, crispy chickpeas, beets, sieved egg, champagne-tarragon vinaigrette 7
Warm duck confit haricots verts, frisée, tomato, bacon lardons, crispy potato, poached egg 12
Belgian Endive orange vinaigrette, roasted walnuts, herb and bread crumb salsa, Manchego cheese 11
Strawberry watercress, Bibb lettuce, arugula, green onion, whipped ricotta, poppy seed, rhubarb vinaigrette 9
Sardine Caesar romaine, Bibb lettuce, croutons, anchovy, Parmesan 9

entrées

Moules Frites  22
Grilled trout wilted spinach, fennel confit, roasted carrots, aïoli, persillade, salmon roe 27
Grilled salmon French lentils, sautéed spinach, portobello mushrooms, tomatoes, beurre blanc 25
Grilled yellowfin tuna summer preserved tomatoes, roasted eggplant, Carmen pepper, chickpea and spinach ragoût, Rouille, chives, crispy capers 27
Arctic Char brined and pan seared, crushed potatoes, leeks, haricots verts, crème fraîche and pickled shallots 25
Roasted half chicken balsamic butter sauce, frites, petite frisée salad 22
Duck confit and seared breast crispy purple rice, broccoli rabe, shiitake mushroom, scallion, Port glaze 28
Penne smoked salmon, roasted cauliflower, sweet peas, caper, lemon, olive oil, chile flake, garlic bread crumbs 18
Orecchiette broccoli rabe, oven-roasted cherry tomatoes, roasted garlic, chile flake, niçoise olives, Parmesan 16
House-made gnocchi bok choy, sweet peas, shiitake mushroom, farmers cheese, fresh herb butter 17
grilled pork chop lemon caper dressing, crispy fried fingerling potatoes, sautéed broccoli rabe 27
Braised beef cheeks in white wine and fennel, barley-parsley sauté, grilled asparagus, niçoise olives, garlic lemon butter 27
Steak frites grilled ribeye, compound butter, frites 25

Garnitures

Cauliflower gratin • Frites • Haricots verts • Broccoli rabe • Sautéed spinach • Braised French lentils each 4

Dessert

Gianduja Crunch chocolate-hazelnut ganache on a crunchy feuilletine crust, caramel sauce, hazelnut brittle tuille  7
PISTACHIO ICE CREAM SANDWICH chocolate sauce, chocolate rosette 7
Crème brûlée French vanilla bean  7
Genoise cake layered with raspberry coulis and Champagne sabayon  7
Lemon tart lemon curd, shortbread crust, chantilly cream  7
Sorbets changes daily  6