Madison’s Dinner Menu

Appetizers

Seared Scallop Ceviche
Citrus Gelee, Sous Vide Fennel and Vanilla-Crème Fraiche Sauce
15

Painted Hills Beef Carpaccio
Olive Oil Mousseline, Cracked Pink Pepper and Micro Celery-Parsley Salad
12

Fried Low Country Crab Cakes
Pickled Cucumber Salad, Fennel Coulis and Fresh Horseradish
14

Corn Meal Breaded Oysters
Green Tomato Chutney and Micro Watercress
16

Steamed White Asparagus and Fried Quail Egg
Brioche Croutons and Coddled Egg Sauce
10

Pecan Crusted Cold Poached Foie Gras
Vidalia Onion Mousse and Vanilla Scented Pineapple Compote
16

Soups and Salads

Warm English Pea Soup
Peekytoe Crab Salad and Mint Cream
10

Baby Romaine Caesar Salad
White Anchovy Wrapped Capers and Toasted Parmesan
12

Roasted Maine Lobster Bisque
Bristol Sherry Cream
12

Saffron Mussel Veloute
Moroccan Style Crouton
12

Shaved Prosciutto and Heirloom Melon Salad
Aged Balsamic and Opal Basil
12

Entrees:

Wild Forest Mushroom Risotto
Crispy Risotto Crackers
26

Brown Butter Basted Painted Hills Filet
Caramelized Belgium Endive Tart Tatin, Wilted Young Spinach and Red Wine-Port Jus
36

Steamed Carolina Mountain Trout
Crushed Fingerling Potato Salad, Parsley-Champagne Vinaigrette and Fresh Horseradish Froth
26

Herb Crusted Rack of Lamb
Open Faced Morel and Sweet Pea Ravioli and Mustard Jus
38

Seared Striped Bass
Rice Wine Braised Baby Shiitake and Heirloom Fingerling Potatoes
28

Brandy Glazed Maine Lobster
Stewed Swiss Chard, Artichokes and Saffron-Lobster Consommé
42

Forty Eight Hour Braised Painted Hills Beef Short Rib
Vidalia Onions, Pureed Sweet Spring Beets, Crispy Confit Potatoes and Natural Jus
26

Black Truffle Stuffed Carolina Chicken Breast
Fava Bean and Hominy Ragout, Sweet Corn Emulsion
26

Slow Rendered Duck Breast
Apple-Cauliflower Crepe, Spring Swiss Chard and White Port Reduction
28

Grilled Kurobuta Pork Chop and Cider Braised Pork Belly
Watercress-Bacon Polenta
30

Entrées are served with choice of one side