Capitol Chophouse Chef Tony Lemens now offers a nightly set menu of three courses. These dinners highlight fine, locally produced meats, dairy products and vegetables. Last week’s menu began with a frisseé salad with country pâté, pickled shallots and crostini. The entrée was seared duck breast in a bourbon au jus served with sweet potatoes and bacon. For dessert, profiteroles filled with espresso ice cream; slathered with dark chocolates sauce. The cost was $45. Not cheap but a good value—you could easily pay more for a lot less.
A real deal is “Wine Not Wednesday” when on Wednesday all bottles of wine are 25% off. Returning with the Farmer’s Market will be the “Saturday Amuse” when all entrees come with a taste of the Dane County Farmer’s Market, depending upon what’s in season.
A real deal is “Wine Not Wednesday” when on Wednesday all bottles of wine are 25% off. Returning with the Farmer’s Market will be the “Saturday Amuse” when all entrees come with a taste of the Dane County Farmer’s Market, depending upon what’s in season.
I have to say, Capitol Chophouse seems to only improve with age and seems to have found its groove.
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