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


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
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
Raspberry and roasted beets arugula, frisée, toasted walnuts, French breakfast radish, whipped goat cheese, cider vinaigrette 9

Petit Plats

Heirloom tomatoes and wood-roasted potatoes basil, olive vinaigrette, boiled egg, anchovy, saffron aïoli 12
caramelized plums and wilted dandelion greens lemon-honey vinaigrette, Landmark Creamery Petit Nuage cheese, toasted hazelnuts 11
Lamb meatballs tomato-adobo sauce, goat milk yogurt 11

entrées

Wood-Fire rotisserie chicken ratatouille, frites, chicken-balsamic butter sauce  24
Pan roasted duck breast creamed roasted cauliflower, grilled peach and petite arugula salad, duck jus 26
Linguine, sweet corn and oyster mushrooms fennel, sage, red chile flake, Parmesan cheese 17
Seared salmon French lentils, sautéed spinach, portobello mushrooms, tomatoes, beurre blanc 25
wood grilled pork chop Door County plum chutney, brocolli rabe, pork jus  27
Moules Frites white wine, Pernod, cream, fennel, tomato, garlic, bay leaf, thyme  22
Haddock and Salt cod brandade Crossroads Community Farm Carmen pepper piperade, broccoli rabe, fried sweet corn 27
Steak frites grilled ribeye, compound butter, frites 26

Garnitures

Sweet Corn • Cauliflower gratin • Haricots verts • Broccoli rabe • Spinach • Ratatouille • Braised French lentils each 5

Dessert

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