Roulade of pork loin with a duxelle filling
Roulade of pork tenderloin stuffed with minced mushrooms, shallots, parsley and thyme served with an artichoke and potato gratin.
Tous nos dîners sont accompagnés de salade, dessert et café. Une option végétarienne est toujours offerte. $11.00 / $9.00 étudiant (full time college or k12 student).
Merci de réserver votre place (please scroll down).
Guest Chef Mark Rudin
Mark is a local, professionally trained chef with a resume that includes Madison restaurants like Ocean Grill and Steenbocks. With Betsy Piper’s retirement this May, Mark will be taking the helm in the kitchen. We’re very happy he’ll be on board and we invite you to meet him on two special occasions this semester: this dinner and Friday’s lunch, April 26.
If you would like to reserve now for more than one meal, please contact us and list the dates when you’d like to join us.
Reservations
Reservations are closed for this event.