Hours, Location & Reservations

608-441-1600 | info@sardinemadison.com


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

Monday, May 30:  Closed


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.


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


Hors D'Oeuvres

Oysters on the half shell with mignonette Market Price
Soup du jour  6
Piccolo fritto with aïoli; changes daily  11
Grilled Lamb Sausage roasted Yukon gold potatoes, chilled yogurt, cucumber, mint salad 13
Charcuterie plate sopressata, coppa, saucisson, country patê, duck liver mousse, crostini, cornichons 16
Seared scallops salt cod brandade croquette, fennel confit, beurre blanc, olive, roasted tomato tapenade 17
Warm goat cheese and crostini with petite arugula salad  10
Moules frites Prince Edward Island mussels steamed in white wine, Pernod, cream, fennel, tomato, garlic, bay leaf, thyme, served with frites 14
Chicken liver toasts baby watercress, Door County currant compote 9
Beet-cured salmon fennel, radish, arugula, roasted beets, grapefruit vinaigrette  15


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
mixed radish & chicory fingerling potato, torpedo onion, Parmesan, chili flake, champagne-tarragon vinaigrette 9
Apple endive, arugula, torpedo onions, buttermilk blue cheese, crispy parsnips, creamy honey-cider vinaigrette, walnut and fig chutney 9
Sardine Caesar romaine, Bibb lettuce, croutons, anchovy, Parmesan 9


Moules Frites Prince Edward Island mussels steamed in white wine, Pernod, cream, fennel, tomato, garlic, bay leaf, thyme, served with frites 22
Pan-roasted Hake caramelized pumpkin, arugula with a toasted pine nut, sultana raisin, cured black olive salsa 27
Grilled salmon French lentils, sautéed spinach, portobello mushrooms, tomatoes, beurre blanc 25
Seared monkfish chile and chorizo braised white beans, heirloom tomatoes, calamari, mussels, crispy zucchini, persillade 26
Seared flounder potato purée, wilted spinach, shiitake mushrooms, beurre blanc 27
Roasted half chicken balsamic butter sauce, frites, petite frisée salad 22
Braised veal roasted fall vegetables, sautéed house-made noodles 26
Duck confit of leg and thigh, roasted celeriac, sautéed spinach, and bok choy, Door County cherry gastrique, toasted cashew nuts 25
Linguine shiitake mushrooms, Brussels sprouts, bacon lardons, chili flake, capers, toasted bread crumbs, olive oil 18
Orecchiette broccoli rabe, oven-roasted cherry tomatoes, roasted garlic, chile flake, niçoise olives, Parmesan 16
Grilled lamb chops creamed leeks, roasted parsnips, savory Door County plum jam 28
grilled pork chop lemon caper dressing, crispy fried fingerling potatoes, sautéed broccoli rabe 27
Steak frites grilled ribeye, compound butter, frites 25


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


Gianduja Crunch chocolate-hazelnut ganache on a crunchy feuilletine crust, caramel sauce, hazelnut brittle tuille  7
Pistachio ce cream sandwich chocolate sauce, chocolate rosette 7
Crème brûlée French vanilla bean  7
Genoise cake layered with raspberry coulis and Champagne sabayon  7
Apple tart Frangipane, caramel sauce 7
Sorbets changes daily  6