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
Spanish Chorizo | Smoked Paprika w/ Garlic
Duck Prosciutto | Dry-Cured and Thinly Sliced Breast
Ndjua | Spicy Spreadable Salami

CHEESE
Hook’s 5 Year Cheddar | Mineral Point, WI
Hidden Springs Wischago | Westby, WI
Bleu Mont Bandage Cheddar | Blue Mounds, WI
Roelli Dunbarton Blue | Shullsburg, WI
LaClare Farms Seasonal Cheese | Malone, WI

STARTERS

French Onion Soup 8
House-Made Croutons
Grand Cru Gruyere

White Bean Chicken Chili 8
Avocado | Crème Fraiche
4 Year Cheddar | Cilantro

Seared Crab Cakes 11
Creamy Salsa Verde
Red Pepper Chimichuri

Zàatar Roasted Cauliflower 6
Lemon | Tahini | Parsley

Steamed PEI Mussels 9
Fennel | Garlic | White Wine
Parsley | Toasted Sourdough

Balsamic Roasted Carrots
and Parsnips 7
Sage Goat Cheese
Fried Parsnips | Fig Balsamic

Grilled Steak Bruschetta 11
Gorgonzola | Tomato
Caramelized Onion
Roasted Peppers

Sautéed Calamari and
Rock Shrimp 11
Spicy Nduja | Tomato | Basil
Shishito Peppers


SALADS

Pecan Pie 8
Young Arugula
Prailine Pecan | Blue Cheese
Maple Bourbon Vinaigrette
Buttered Pie Crust Croutons

Shaved Apple and Kohlrabi 8
Hazelnuts | Blood Orange
Brown Sugar Cider Vinaigrette

Brussels Sprouts Salad 8
Brussels Sprout Leaves
Pickled Red Onion | Aged Parmesan
Smoked Almonds | Carrot Ribbons
Balsamic Drizzle

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

ENTRÉES

Grilled Grass-Fed New York Strip* 40
Forest Mushrooms | Gorgonzola
Sour Cream and Chive Mashed Potatoes

Grilled Angus Hanger Steak* 23
Garlic Rosemary Smashed Potatoes
Seasonal Vegetables
Brandy Whole Grain Mustard Cream Sauce

Cider Brined Bone-In Pork Chop 23
Apple Pear Compote | Brioche Stuffing
Roasted Winter Squash Purée

Braised Lamb Shank 28
Natural Lamb Risotto | Cherry Demi
Roasted Root Vegetables

Maple Chicken Breast 19
Sweet Potato | Shaved Brussels Sprouts
Chorizo | Caramelized Onions

Seared Day Boat Scallops* 26
Bacon | Shiitake Mushrooms
Melted Leeks | Celeriac Potato Purée

San Franciscan Style Cioppino 23
Mussels | Clams | Crab Cake | Calamari
Shrimp | Tomato Broth | Toasted Sourdough

Roasted Crab-Stuffed Salmon* 25
Root Vegetable and Leek Potato Cake
Spinach | Roasted Garlic Cream

Madras Curried Spaghetti Squash 19
Tomatoes | Lion’s Mane Mushrooms
Crispy Middle-Eastern Chickpeas

CIRC Burger* 18
Seared Pancetta | 4 Year Cheddar
Camembert | Bibb Lettuce
Crispy Cippolini Onions
Roasted Garlic Truffle Aioli

PASTAS

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

Smoked Chicken Roulade 19
Mushrooms | Winter Greens
Ricotta | Mozzarella
Fontina Cream Sauce

Pumpkin Ravioli 16/11
Toasted Walnuts | Sage
Fenugreek Gouda Cream

Campanelle 16/10
Lamb Sausage
Fennel | Tomato
Fresh Sheep’s Milk Cheese

Strazzopreti 18/12
Short Rib | Mushrooms
Sweet Peppers | Roasted Garlic
Gorgonzola

at The Madison Concourse Hotel and Governor's Club