New Spring Menu At The Statehouse Ushers In New Attitude
Composed plates anchored in the best of the Midwest combine with creative twists on the classics.
The Edgewater’s Executive Chef Juan Martinez unveils a new spring menu at The Statehouse, our flagship restaurant, to showcase a more casual atmosphere and the best of the Midwest—just in time for sunset seating on the restaurant’s lakeside terrace. The new Modern Midwestern menu offers approachable, inspired fare showcasing unique ingredients, innovative cooking techniques and carefully sourced products.
Chef Martinez recently came to The Edgewater last fall from Aspen Skiing Company and was inspired by Wisconsin’s culinary traditions and products. His new breakfast, lunch, Sunday brunch, and dinner menus are designed to appeal to Madison area diners, as well as Edgewater resort guests.
New dishes that exemplify Chef Martinez’s culinary approach and favorite ingredients include:
A “Fit & Fresh” offering partners with The Edgewater Spa to promote Wellness on the Water, enticing Madison residents and resort guests to try items like a freshly juiced Green Power Juice with organic kale, green apple, celery, cucumber and ginger ($7) or a Yogurt Parfait with house-made granola and fresh seasonal berries and local honey ($7).
Also new is a “Benedict” selection that includes three offerings: Rosemary Ham, poached egg, hollandaise ($14); Poached Lobster, Tarragon Hollandaise ($16) and Roasted Tomato, wilted spinach, cheese fondue ($12).
A Monte Cristo with French toast combines ham, turkey, swiss, cheddar and house-made preserves ($14) and a new take on The Statehouse Breakfast Sandwich—spicy sausage, fried egg and charred tomato ($14)—offer flavorful options to start the day, and both feature favorite breads from Madison’s beloved Stella’s Bakery.
Power lunching at Madison’s Place received a makeover showcasing salads and sandwiches. Standouts include the Quinoa & Kale Salad with butternut squash, apple, marcona almonds, dried Door County cherries, sheep’s milk cheese and a cider vinaigrette ($14) and a Steak Salad featuring roasted seasonal vegetables, parsnip chips and balsamic vinaigrette topped with grilled hanger steak ($16). The Porchetta is not to be missed ($15). This quick favorite showcases garlic spiced pork belly and loin from Heritage Berkshire sourced out of Iowa, arugula and red pepper mostarda on a toasted baguette. A Lunch Trio of Wisconsin grilled cheese sandwich (1 year aged cheddars from Cedar Grove and Hooks), tomato bisque and organic greens ($15) rounds out the menu offering a little something for everyone.
Two popular starters include a Chilled Smoked Trout Dip ($16) and Grass Fed, Midwestern Beef Tartar from Organic Prairie in La Farge, WI which features caper, shallot, quail egg, house-made potato crisps and a hint of truffle ($18). The Midwestern Surf & Turf offers a twist on this dinner tradition, with day boat scallops, crispy pork belly, celery root puree, a red wine reduction and quince compote ($28). But perhaps one of Chef Martinez’ best-kept secrets is the Potato Gnocchi made with braised Wisconsin-farmed rabbit, morel mushroom and arugula ($14). Here a handmade potato dumpling combines rich, earthy tastes that offer a hint of game flavor without overpowering the palate.
Chef Martinez trained at the Culinary Institute of America in Hyde Park, NY. He began his career in Michigan more than 20 years ago and has a passion for fresh and seasonal food. He also is fond of making his own pasta, and says the menu will always include one or two fresh pasta dishes.
Chef Martinez has worked at the Four Seasons Boston; the Greenbrier in West Virginia; The Little Nell in Aspen and the Aspen Skiing Company where he oversaw the operation of multiple restaurants.
For reservations call 608.535.8230.
Published on Apr 06 2018