Johnny Delmonico’s Steakhouse

Wednesday, November 7th

 

$110 Per Ticket
Cocktails at 6 pm - Dinner at 7 pm

 

Food Fight Restaurant Group and Johnny Delmonico's Steakhouse invite you to indulge in a truly unique dining experience. Five of the Executive Chefs will be crafting a signature 5-course meal, designed to showcase their skills and the fall season’s flavors. Wine pairings will complement the four savory courses, and dessert will be served with Madison’s own Just Coffee Cooperative certified organic, fair trade coffee.

Guests will be greeted with a welcome cocktail of their choice and tasting trays of hors-d'oeuvres and Wisconsin cheeses, created by Chef Riah Kuenzi of Everly.

Each $110 ticket 
will include a welcome cocktail, hors-d'oeuvres, 5-course menu, wine pairings,
tax, gratuity, and complimentary parking in the building’s private underground parking lot. 

 

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The Menu:

Cocktail Hour
Cheese & Charcuterie Boards - Chef Riah Kuenzi, Everly

O'so 'The Big O' Wheat Ale
A gold medal-winning beer from O'so Brewing in Plover, WI that combines orange zest with malted wheat for a crisp, refreshing flavor.

Cherry Smash
Tito's Handmade Vodka, Luxardo Cherry, Lemon, Rosemary, Prosecco

Americano
St. George Bruto Americano, Cocchi Vermouth di Torino, Club Soda, Orange

Delmonico's Old Fashioned
Templeton Rye Whiskey, Luxardo Cherry, Orange, Angostura Bitters

First Course - Chef Cooper Booth, The Coopers Tavern

Pan Seared Scallop
Creamy Parsnip Polenta, Vanilla, Fresh Herbs 
paired with Chateau St. Jean 'Brut Cuvée' California Sparkling Wine


Second Course - Chef Sean Fogarty, Steenbock's on Orchard

Celeriac Panna Cotta
Black Truffle, Celery, Green Apple
paired with Pierre Sparr 'One' Alsace, FranceRiesling - Muscat - Pinot Gris


Third Course - Chef Giovanni Novella, Fresco

Squash Risotto with Butter-Poached Shrimp
Kabocha Squash Purée, Confit Butternut Squash, Toasted Walnuts, Parmigiano Reggiano
paired with Etude Carneros, California Pinot Noir

Fourth Course - Chef Tim Van Doren, Johnny Delmonico's Steakhouse

Herb Crusted Beef Tenderloin
Potato Gratin, Roasted Garlic Cream Sauce, Micro Mustard Greens
paired with Hamel Family Wines 'Isthmus ' Sonoma Valley, California Cabernet Sauvignon - Cabernet Franc

Fifth Course - Pastry Chef Sweet Lilly Jarrett, Cento

Olive Oil Cake
Lemon Curd, Candied Pistachios
paired with Fair Trade Organic Coffee from Madison's own Just Coffee Cooperative

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