Join us for a dry-aging master class and signature dinner!
Tuesday, April 16
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
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
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
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