Hours, Location & Reservations
Book your Sardine reservation on Resy

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



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 note that Sardine offers a limited number of online reservations via Resy. If you cannot find your ideal time or guest count, please give us a call: 608-441-1600

Hours, Location & Reservations 608-441-1600

Upcoming Events

Slow Food UW Spring Gala Sunday, April 22

CHEFS WILL COLLABORATE TO SERVE A FIVE-COURSE DINNER WITH SELECTED WINES INSPIRED BY THE SPRINGTIME CUISINE OF SOUTHERN FRANCE

APPETIZERS, DINNER, WINE AND SILENT AUCTION

all proceeds support South Madison community projects

$120 per person

$80 students & Slow Food alumni

Tickets and more information available at Slowfood-UW.org

Menu

Hors D'oeuvres (Shinji Muramoto muramoto)
served during cocktail hour 6:00 - 6:45 pm
wine service with dinner


1st Course  (Jonny Hunter underground food collective)
Parker House roll with green garlic, lettuce,
sherry dipping sauce

2nd Course  (Francesco Mangano osteria papavero)
petit nuage, roasted tomato tart,
spring vegetable salad, citrus vinaigrette

3rd Course  (Giovanni Novella fresco)
stuffed zucchini blossom with ricotta,
smoked buffalo mozzarella, parmesan served with petite kale, shaved fennel salad, topped with onion blossoms and hazelnut terra

4th Course  (John Gadau & PHillip Hurley sardine)
housemade lamb merguez sausage, french lentils, petit nuage, pickled radish
and
rotisserie leg of lamb, mint coriander pistou, roasted carrots, turnips, cabbage, sweet Peas
with
salad of local arugula, parmesan, lemon, olive oil

Dessert  (Francesca Hong morris ramen)
sorrel granita, toasted rice marshmallow, whipped coconut