Le Chardonnay
 
320 West Johnson Street
Madison, WI 53703
608.268.0372

Monday       Open for private groups of 15 or more. (call ahead to check availability) 
Tuesday 11am to 11pm (Moules & Frites all day, along with a limited dinner menu)
Wednesday 5pm to 11pm
Thursday 5pm to 11pm
Friday 5pm to Midnight
Saturday 5pm to 2am
Sunday  5pm to 9pm

 
Every Tuesday from 11am to 11pm
All You Can Eat Mussels & Fries (Moules & Frites) $14.95
 
 
First Course
 
Crab Cakes
Made with fresh crabmeat.  Served with jalapeno mayonnaise aioli.
9.50

 
Fromage de Chèvre
Goat cheese dipped in a sweet mango sauce and covered with toasted almonds 
complimented with fresh fruit.
8.00

 
Moules Marinières
Fresh Prince Edward Island mussels cooked in a saffron cognac cream sauce.
9.00

 
Potage du Jour
Our soups are homemade and changed daily.
Ask your server about “Le Potage du Jour”
4.50
 

Calamari à la Tunisienne
Fresh calamari sautéed with garlic and virgin olive oil.  Finished with Chardonnay wine and cumin.  Accompanied with a red wine tomato sauce.
10.00
 
 
Salade 4 Saisons
Organic baby spring mix tossed in our house vinaigrette.  Served with caramelized walnuts, dried Turkish apricots, fresh oranges and Gorgonzola cheese
11.00
 

 
Main Course
 
Served with a house salad

 
Beef Bourguignon
Beef tenderloin marinated in Burgundy wine and braised in our homemade beef stock with pearl onions, mushrooms, potatoes, and celery.
21.00
 

 
Dieppoise
Seared sea scallops, Black Tiger shrimp, PEI mussels and crabmeat cooked in a saffron cognac cream sauce. 
Served over Pappardelle pasta.
23.00

 
Agneau Tunisien
Boneless New Zealand leg of lamb cooked in a spicy Harissa tomato sauce. 
Served in a handmade clay pot.
19.00
 

Duck Ravioli
Homemade jumbo ravioli stuffed with duck meat and foie gras. 
Cooked in a coriander pepper cream sauce.
17.00
 
 
Bouillabaisse
Fresh mussels, tilapia, Black Tiger shrimp and Norwegian salmon
cooked in a light tomato saffron broth with carrots and celery.
22.00
 

Salmon Acqua Pazza
Fresh fillet of Norwegian salmon drizzled with a Chardonnay wine reduction sauce
enhanced with sun dried tomatoes, and olives.
Served with goat cheese infused mashed potatoes and fresh vegetables.
21.00

 
Chicken Veronique
 Grilled chicken breast topped with a sherry cream sauce and fresh grapes.
Accompanied with Anna Potatoes.
16.00
 

Pepper Farçis
Vegetarian
Bell pepper stuffed with a mixture of rice, grilled mixed vegetables and pine nuts.
Baked and served over baby spinach and red wine tomato sauce.
15.00