Restaurant Week

Eldorado Grill

Dinner $25

 Eldorado Grill 

Hours
Sun-Thu: 4:30p-9p, Fri-Sat 4:30p-10p
744 Williamson St. Madison, WI 53704
www.eldoradogrillmadison.com
608.280.9378

 

DINNER ~ $25

 

Appetizer

Vegetable And Goat Cheese Empanadas vg
Flaky empanada dough filled with roasted zucchini, mushrooms, and goat cheese. Served with tomato-garlic relish and chipotle aioli.

Oaxacan Mole Tamales v
Corn masa stuffed with chicken in traditional mole sauce with cocoa and cinnamon, wrapped in a banana leaf, and steamed to order. Served with black beans, extra mole sauce, and sour cream.

Spinach and Beet Salad gs
Baby spinach, julienned beets, carrots, poblano peppers, tomatoes, and goat cheese with a sweet chili vinaigrette and candied pecans.

Entree

Vegan Chorizo and Sweet Potato Enchiladas v vg gs
Corn tortillas filled with sweet potatoes and vegan chorizo. Topped with Monterey Jack cheese, mole sauce, queso cotija, sour cream, and sesame seeds. Served with red rice and black beans.

K.W.'s Texas Smoked Brisket
Spice-rubbed brisket, slow-roasted and smoked tender for 12 hours. Sliced thin and served  with peach bbq sauce, house-made macaroni and cheese bites, blue cheese house slaw, corn cakes with chipotle butter, pickles, and onions.

Blue Corn Crab Cakes With Mango-Green Onion Relish gs
Fresh lump crabmeat combined with blue cornmeal, red onions, jalapeños, creme fraiche, horseradish, and Dijon mustard. Served with mango-green onion relish and smoked red pepper sauce and a smoked vegetable medley.

Dessert

Ancho Dark Chocolate Flan v
A smooth and creamy Mexican favorite made with milk, cinnamon, eggs, cream, sugar, vanilla, and dark chocolate. Served with Kahlua whipped cream.

Strawberry Tres Leches v
A light sponge cake soaked with a mixture of three kinds of milk, topped with fresh strawberries and Kahlua whipped cream.

Lemon Jalapeño Torte v
Fresh lemon juice with eggs, milk, sugar, and fresh diced jalapeño on a flaky crust. Served with whipped cream and a sprig of mint.

 

 

Sponsored By:

 


The Dining Guide

Sign-up for our event newsletter

This Week's Circulars