Madison Magazine is presenting Winter Restaurant Week starting Sunday, Jan. 25 and ending Friday, Jan. 30. Restaurant Week allows food lovers to sample some of Madison's finest restaurants for a price that won't break their budget.
During the week, participating restaurants will offer three special, fixed-price, three-course menus for just $25 per person (beverages, tax and gratuity not included). Some restaurants are also offering a three-course lunch menu for $15 in addition to the dinner special.
Madison's Restaurant Week was modeled after San Diego's highly successful Restaurant Week and is now an annual culinary celebration that allows the community to check out the diverse array of restaurants Madison has to offer.
No tickets, passes or coupons are required, but diners are strongly recommended to make reservations in advance.
To see which restaurants are participating and for more information, visit madisonmagazine.com/winterrestaurantweek. Stay tuned this week for profiles of featured restaurants in The Daily Cardinal.
Today's featured restaurant is the Blue Marlin:
Offering a four-course chef's tasting every night, Blue Marlin, 101 N. Hamilton St., offers a unique fine-dining experience indoors and out. The menu features primarily seafood dishes ranging from oysters in the half shell to seared sea scallops with a potato-parsnip-rutabaga gratin. The chef's tasting consists of four courses, each featuring seafood, seasonal ingredients and dessert, all for $42. Add a wine pairing to each course for an additional $16.
Experience all Blue Marlin has to offer during Restaurant Week. Pick and choose from several options per course to create a three-course meal of exotic and tantalizing cuisine.
Begin with an appetizer of sesame-encrusted tuna, shrimp cocktail or Spanish scallop and shrimp seviche. For a rich, soul-satisfying main course, try butter-poached scallops with Jerusalem artichoke risotto and port-cherry reduction sauce. Or try the seared salmon with grilled broccoli and cauliflower and creamy herb gnocchi. The pan-seared mahimahi is partnered with wild rice, sun-dried tomato, fennel confit and roasted garlic butter.
To find out what's for dessert, visit madisonmagazine.com/winterrestaurantweek. To learn more about Blue Marlin, visit thebluemarlin.net. Dinner is served from 5 to 10 p.m. To make reservations, call (608) 255-2255.
