Madison On Park Debuts New Dinner Menu And Refreshed Cocktail ListSee + Do The dinner menu debuts a dozen new dishes and four new cocktail options (and their cult-favorite Waffle Churro Sticks!)
University Heights’ gem, Madison on Park, recently unveiled a new dinner menu, along with a refreshed cocktail list, just in time for the holidays. The dinner menu debuts a dozen new dishes, including three shares, one salad, seven plates, and one dessert, while the cocktail menu offers four new craft cocktail options.
With an even greater emphasis on the restaurant’s Mediterranean fare, new menu item highlights include the Harissa Bolognese, which combines pappardelle with a house rose harissa, beef and lamb bolognese, mint, and Grana Padano; Greek Lamb Kofta, feta-stuffed spiced lamb skewers, mint & cucumber yogurt; Pan Seared Local Seabass with bell pepper, onions, garlic, tomatoes, olives, and lemon garlic mashed potatoes; and the Mediterranean Burger, a 1/3lb chargrilled Angus beef patty with cucumber tzatziki, Feta cheese, pico de gallo, and lettuce served on a brioche bun with waffle fries.
New cocktails range from Madison’s iteration on classic options, like the Grasshopper, made with creme de menthe, creme de cacao, and oat milk, with a cacao powder rim, to original creations from Madison’s Lead Bartender Danny Kuehner, including the Heavy Metal Drummer which combines Laird’s Bonded Apple Brandy, St. George Spiced Pear Brandy, lemon, Angostura, and a splash of Port.
Adding winemaker to his repertoire, Kuehner has produced and is pouring his second wine, under the name Colibri (genus of the hummingbird), a low intervention Grenache made in Valle de Guadalupe from organic grapes.
Keeping up with the changing seasons
To keep up with the changing seasons, Madison has also introduced several items that are perfect to warm up with, including a collaboration cocktail with local tea bar, Paru Tea Bar. Served in a glass Japanese teapot, the aptly named Paru Tea Bar Hot Toddy is brewed with Paru’s Okinawa Sugar Tea (aged Japanese red tea, Formosa Oolong, and Okinawan Black Sugar Crystals), and Suntory Japanese Whiskey, local honey, lemon, and star anise.
Dishes like the Cioppino with mussels, clams, halibut, jumbo shrimp, potato, and vegetable stew, Warm Tomato & Burrata, Osso Bucco, and Mussels & Toast are a perfect accompaniment to crisp winter evenings on Madison’s heated patio.
To round out the menu, Madison introduced their cult-favorite Waffle Churro Sticks, previously only available at brunch, to the dessert menu, inviting guests to indulge in a sweet treat to end the night.
All of this adds up to a perfect excuse for a night or two out at Madison during the holiday season! Madison’s full menu can be found here.
See you there, San Diego!