Madison n Park launches new dinner menu and refreshed cocktail list


See + Do

Saturday 20 November 20210

The jewel of University Heights, Madison on the park, is delighted to unveil a new dinner menu, as well as a refreshed cocktail list. The dinner menu launches a dozen new dishes, including three parts, a salad, seven plates and a dessert, while the cocktail menu offers four new options of handcrafted cocktails.

With an even greater emphasis on the restaurant’s Mediterranean cuisine, new menu highlights include Harissa Bolognese, which combines pappardelle with rose harissa, beef and lamb bolognese, mint and Grana Padano; Greek lamb kofta, spicy lamb skewers stuffed with feta, mint and cucumber yogurt; Seared local sea bass with bell pepper, onions, garlic, tomatoes, olives and lemon and garlic mashed potatoes; and the Mediterranean burger, a 1/3 lb grilled Angus beef patty with cucumber tzatziki, feta cheese, pico de gallo and lettuce served on a brioche bun with waffle fries.

The new cocktails range from Madison’s iteration on classic options like the Grasshopper, made with creme de menthe, creme de cacao and oat milk, with a cocoa powder rim, to the bartender’s original creations. Madison lead Danny Kuehner, including heavy metal drummer who combines Laird’s Bonded Apple Brandy, St. George Spiced Pear Brandy, Lemon, Angostura and a touch of Port. Adding the winemaker to his repertoire, Kuehner produced and pours his second wine, under the name Colibri (genus of the hummingbird), a low-intervention Grenache made in the Guadalupe Valley from organic grapes.

Adapt to the changing seasons

To keep up with the changing seasons, Madison has also introduced several great items to warm up, including a cocktail party with a local tea bar, Paru tea bar. Served in a Japanese glass teapot, the aptly named Paru Tea Bar Hot Toddy is infused with Paru Okinawa Sugar Tea (Aged Japanese Red Tea, Formosa Oolong, and Okinawan Black Sugar Crystals) and Suntory Japanese Whiskey. , local honey, lemon and star anise. Dishes like Cioppino with Mussels, Clams, Halibut, Jumbo Shrimp, Potatoes and Vegetable Stew, Warm Tomato & Burrata, Osso Bucco and Mussels & Toast go perfectly with chilly winter evenings on Madison’s heated terrace.

To round out the menu, Madison introduced their cult waffle churro sticks, previously only available at brunch, on the dessert menu, inviting guests to indulge in a sweet treat to end the night. Madison’s full menu can be found here.

See you there, San Diego!

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