Dinner

BOARDS

Choose One 6 | Two 10 | Three 15
Chef’s Choice of Five 22

CHARCUTERIE
SUMMER SAUSAGE – Beef, Garlic and Black Pepper
WILD BOAR – Cloves and Juniper Berries
TARTUFO – Black Summer Truffles
STAGBERRY – Elk w/ Honey-Soaked Blueberries
Ndjua – Spicy Spreadable Salami

CHEESE
HOOK’S 5 YEAR CHEDDAR – Mineral Point, WI
HIDDEN SPRINGS WISCHAGO – Westby, WI
BANDAGE CHEDDAR – Blue Mounds, WI
ROELLI DUNBARTON BLUE – Shullsburg, WI
LACLARE FARMS SEASONAL CHEESE – Malone, WI

STARTERS

GRILLED STEAK BRUSCHETTA 10
Gorgonzola | Tomato | Caramelized Onion | Roasted Peppers

BACON-WRAPPED STUFFED DATES  9
Wischago | Chorizo
Pear Rioja Wine Reduction

AHI TUNA POKE* 11
Rum Pineapple Salsa | Plantain Chips | Avocado

SAUTEED CALAMARI AND ROCK SHRIMP 10
Spicy Nduja | Tomato | Basil | Shishito Peppers

SWEET CORN SOUP 7
Truffle Salt

CARROT GINGER SOUP  6
Coconut

SALADS

SUMMER MELON SALAD  9
Sheep’s Milk Feta | Arugula | Fleur de Sel
Mint | Pine Nuts | Champagne Vinaigrette

PANZANELLA SALAD 9
Grape Tomatoes | Market Vegetables | Toasted Bread
Kalamata Olives | Cucumber | Sheep’s Milk Feta
Lemon Basil Vinaigrette

PROVENCAL NICOISE 9
Bibb Lettuce | Saffron Poached Potatoes
Niçoise Olives | Haricot Verts | Radishes
Tomatoes | Beet Pickled Quail Eggs
Anchovy Tarragon Vinaigrette

CIRC WEDGE  7
Bibb Lettuce | Red Onions | Bacon
Cherry Tomatoes | Chive Blue Cheese Dressing

BABY LETTUCE SALAD  7
Marcona Almonds | Strawberries
Goat Cheese | Blackberry Balsamic Vinaigrette

ENTRÉES

GRILLED GRASS-FED NEW YORK STRIP* 40
Forest Mushrooms | Gorgonzola
Rosemary Potatoes | Market Vegetables

OVEN-ROASTED MEDITERRANEAN SEABASS 24
Romesco | Spinach | Potatoes | Olives
Spring Onions | Grilled Eggplant

GRILLED SALMON* 25
Asparagus | Pickled Onions
Warm Quinoa Tabbouleh Salad | Yogurt Raita

CHIMICHURRI GRILLED FLANK STEAK* 26
Charred Onion Mashed Potatoes
Black Beans | Sweet Corn Succotash

GRILLED NATURAL CHICKEN BREAST 19
Basil | Almond Pesto | Grilled Squash
Toasted Israeli Cous Cous

MOJO GRILLED BONE-IN PORK CHOP* 22
Sweet Corn Fritters | Plantains
Bacon Fried Green Beans

MADRAS CURRIED SPAGHETTI SQUASH 18
Roasted Zucchini | Tomatoes | Lion’s Mane Mushrooms
Crispy Middle-Eastern Chickpeas

SEARED DAY BOAT SCALLOPS* 26
Bacon | Shiitake Mushrooms
Golden Cauliflower Gremolata

PASTAS

Pastas are available in entreé and half sizes.
Entreé prices are listed in bold.

ASPARAGUS RAVIOLI  16/12
Dunbarton Cheese | English Peas
Pancetta | Oyster Mushrooms

PAPPARDELLE  18/11
Braised Rabbit Ragout | Chile Flake | Sar Vecchio

FETTUCCINI 16/11
Roasted Pulled Chicken | Herb Pine Nut Pesto
Sheep’s Milk Feta | Basil Tomato Relish

ORECCHIETTE 16/12
Grilled Rappini | Roasted Garlic
Preserved Meyer Lemon
Chile Butter | Bandage Cheddar

at The Madison Concourse Hotel and Governor's Club