Join us for a dry-aging master class and signature dinner!

Tuesday, April 2
6:30 pm
Rare Steakhouse
14 West Mifflin St. Madison, WI 53703

Rare Steakhouse’s dry-ager-in-chief, Chef Marc Hennessy, will guide you through a demonstration and in-depth dry-aging conversation complete with what it is, how it’s made and delectable samples.

Go behind-the-scenes and tour Rare’s state of the art dry-aging cooler, the largest restaurant cooler in Wisconsin.

Begin the evening with hors d’oeuvres, followed by Rare’s signature meats, sides and wine pairings. Save room for dessert, coffee and a final q&a with Chef Marc Hennessy.

Family Style Menu

Appetizers

Dry aged autumn Olive Farms Pork Chicharron with Avocado Mint Mousse & Yellow Chili Spice

Hook’s 15 Year Cheddar with Kumquat Honey, Grilled Country Bread and Charred Grapefruit

Oysters Rockefeller

Entrees with Wine Pairings

Prime Dry Aged Rib Cap with Maitre D’Hotel Butter

Prime Dry Aged Delmonico with Rocoto Pepper Butter

Grilled Tiger Prawns with Green Mango Salad, Basil & Steak Sauce

Sides

Black Truffle Gnocchi with Black Trumpets, Truffle Cream & Sartori MontAmore

Grilled Asparagus with Peppadew & Kumquats

Dessert & Coffee

Bittersweet Chocolate Brownie with Walnuts & Vanilla Gelato

$160/person tax and service included