From the Farm to the Table Series
by admin on 02/08/11 at 4:24 pm
The Event Series Continues! Each month, Madison Originals restaurants feature a signature dish, all using the same ingredient. Featured dishes will be available all month long! Wisconsin Cheese is February’s ingredient. Visit one or all of the restaurants, then log on to post your comments.
Blue Marlin: Pan Seared Sea Scallops with Sharp Cheddar Risotto, Pickled Green Beans, Cider Jus
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Brasserie V: Wisconsin Cheeseboard $16/$25
Your choice of three or five Wisconsin cheeses, accompanied with locally-made Potters Artisan Crackers and Madison Sourdough bread, mixed olives and toasted nuts
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Bunky’s Cafe: ”Baked Cheese” appetizer….. it’s a Middle Eastern Akawi (acowee) cheese that we serve warm w/sauteed tomatoes and green peppers, and a side of warm garlic bread.
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Captain Bill’s: Shrimp and Crab Croquettes with Roelli Horseradish Cheddar cheese. Served with Spiced Creole Remoulade.
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Cilantro Bar and Grill: Queso fundido -melted cheese and a mix of roasted poblano strips onions and oregano, served with home made tortillas and pickled vegetables
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Liliana’s Restaurant: Hooks tilston and Nueskes stuffed chicken roulade with Fresh arugula salad, roasted sarvecchio crusted New potatoes with carr valley menage mornay.
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Old Feed Mill: Baked Macaroni and Cheese, made with Grand Cru Gruyere from Roth Kase, and Hooks 5 year Cheddar. All melded perfectly together with a garlic cream, bread crumbs atop, and baked.
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The Roman Candle (All Locations): Pizza with a twist, thick crust, garlic butter base, spinach, roma tomatoes and extra cheese cut into strips.
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