We had dinner tonight at Quivey’s Grove, our fourth meal during Madison Restaurant Week. It’s a comfy restaurant, we’ve enjoyed the meals we’ve had there before, and the menu they published looked enticing.
For an appetizer, I asked for the roasted garlic and cauliflower soup served with parmesan cheese croutons. Very tasty. B enjoyed Wisconsin raclettes, a dish made of Roth Kase Raclette cheese, baby red potatoes, baby dill pickles and pickled onions. B loves her appetizers hot and gooey.
For the entree, I went for the lamb shank, an impressively large shank of lamb slowly braised in Wollersheim Domaine du Sac red wine until it was fall-off-the-bone tender, served with root vegetables in pan juices and a generous helping of rosemary garlic mashed potatoes. Very nicely done. B went for the Pork Trio: pork tenderloin medallions on caramelized apple with cider cream sauce, a pork shank lollipop (no, really, that’s what they said it was) glazed with honey mustard sauce on bacon and caraway kraut, and cottage pie made with braised pork cheek and mashed potatoes – sort of a tiny little shepherd’s pie served in what looked like a soup bowl.
I was especially looking forward to dessert: their published menu promised chocolate sauce cake, rich and gooey chocolate cake baked on chocolate sauce, upended in a bowl and served warm with vanilla ice cream. “Not so pretty, but just try to stop eating this!” they bragged. And that’s all they did, because chocolate sauce cake wasn’t on the menu when we got there. I had to settle for a so-so standby in vanilla flan. B’s dessert wasn’t on the published menu, either. It was some kind of whipped cream and chocolate sauce confection in a cocktail glass. Put up or shut up next time, Quivey’s.