Capitol Chophouse
9 East Wilson Street
Madison, Wisconsin 53703
Tel: 608-255-0165


Private Lunch at Capitol Chophouse

The Capitol Chophouse is now offering the private dining room for lunches Monday-Friday. This private room can accommodate up to 40 for lunch. Make your reservations now for your next lunch meeting or office party.

Starter

All sandwiches come with a small tossed salad with choice of dressing, (caesar salad comes with soup of the day)

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Entrée
All Sandwiches served with French Fries and Pickle Spear

Grilled Chicken and Pesto Bruschetta
Fresh mozzarella and tomatoes on garlic bread with pesto and asiago cheese

Capitol Grilled Cheese
Three cheese blend with tomato and applewood smoked bacon

Capitol Dip
Roasted & shaved prime rib of beef with au jus on a hoagie bun Topped with red pepper relish

Hearts of Caesar Salad
Grilled chicken breast and romaine lettuce tossed with our house made caesar dressing

~

$9.95 per person

Price includes room rental and parking in the attached Hilton Hotel underground parking ramp. Price does not include beverages. Minimum of 10 guests required.

For reservations, or questions, please call our Catering Sales Manager Sherri Sirna at 608.260.2395

Thank you for thinking of the Capitol Chophouse for your private dining needs. The restaurant has three private dining rooms available at both lunch and dinner for groups ranging from 4 to 40 people. Various menu options are available and below are a sampling of three of them. Prices and menu items are subject to change.

Prices do include both the room rental as well as underground parking in the adjacent Hilton Hotel parking ramp. Substitutions may result in additional costs.

Menu prices do not include tax, gratuity, or beverages.

For reservations or further questions, please contact Sherri Sirna at 608.260.2395



Large Private Dining Room


Alcove Private Dining Room



Small Private Dining Room



Dinner Menu A - Madison Menu | Dinner Menu B - Lake Monona Menu | Dinner Menu C - Capitol Menu
Dinner Menu A - Madison Menu - $40.00 per guest


First Course

Mixed Green Salad
Champagne Chive Vinaigrette


Second Course
All entrees served with Horseradish Smashed Potatoes and Asparagus

6oz Beef Tenderloin
With Mushroom Demi Glace

King Salmon Filet
Roasted on a Cedar Plank with a Pomegranate Cabernet Reduction

Roasted Chicken
Slow Roasted Leg and Breast of Free-Range Organic Chicken
Served with Thyme Chicken Jus and Roasted Root Vegetables

Vegetarian Pasta
Chef’s Daily Preparation

Third Course

Peanut Butter Bombe
Dinner Menu B - Lake Monona Menu - $55.00 per guest

Amuse

Chefs choice of Canapés


First Course

Wedge Salad
Cherry Tomatoes, Mushrooms, Bacon, Egg, Cucumber and Roth Kase Buttermilk Blue Cheese

Clam Chowder


Second Course
All entrees served with Horseradish Smashed Potatoes and Asparagus

16 oz. N. Y. Strip
Grilled Medium and topped with a Mushroom Demi Glace


18oz. Bone-In Ribeye Steak
Grilled Medium and topped with a Mushroom Demi Glace

King Salmon Filet
Roasted on a Cedar Plank with a Pomegranate Cabernet Reduction

Roasted Chicken
Slow Roasted Leg and Breast of Free-Range Chicken
Served with Thyme Chicken Jus and Roasted Root Vegetables

Vegetarian Pasta
Chef’s Daily Preparation


Third Course

Peanut Butter Bombe
N.Y. Cheesecake
Dinner Menu C - Capitol Menu - $75.00 per guest
Amuse

Chefs choice of Canapés


First Course

Mini Seafood Sampler
Jumbo Shrimp, Blue Point Oyster and King Crab with House Cocktail Sauce

Crab Cake
Roasted Red Pepper Vinaigrette and Creole Mustard Sauce


Second Course


Chefs Market Salad
Seasonal Preparation featuring locally grown ingredients served with our Champagne Chive Vinaigrette


Third Course
All entrees served with Horseradish Smashed Potatoes and Asparagus


6oz. Beef Tenderloin
Grilled Medium and topped with a Mushroom Demi Glace

16oz. N.Y Strip
Grilled Medium and topped with a Mushroom Demi Glace

18oz. Bone-In Ribeye Steak
Grilled Medium and topped with a Mushroom Demi Glace


16oz. Willow Creek Farm Berkshire Pork Chop
T-Bone of locally raise Pork served with Apple and Cinnamon Chutney


King Salmon Filet
Roasted on a Cedar Plank with Pomegranate Cabernet Reduction


Roasted Chicken
Slow Roasted Leg and Breast of Free-Range Chicken
Served with Thyme Chicken Jus and Roasted Root Vegetables


Vegetarian Pasta
Chef’s Daily Preparation


Fourth Course

Peanut Butter Bombe
N.Y. Cheesecake
Sorbet of the day

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Capitol Chophouse | Hilton Madison | Marcus Hotel & Resorts