Quivey's Grove Stone House - Fuld menu

Chefs nightly special, always made from scratch with lovingly simmered stocks, the old fashioned way

Chopped romaine with Roth Kase Buttermilk Blue Cheese dressing, garlic croutons, and applewood smoked bacon

Greens, radicchio, endive, escarole, and Napa cabbage, tossed with raspberry walnut vinaigrette

Traditional English moist cake baked in a steamer served with Ellie's Mom's sauce with ground walnuts

Baked fresh daily with an oatmeal crumb crust, served warm with vanilla ice cream

Bavarian chocolate cream over caramel and pecans, a Quivey's original, now a favorite

Mushrooms stuffed with Westphalian ham, served with Madeira cream sauce, honors the US President whose name was given to a patch of Wisconsin wilderness in 1836, the year of his death

Roth Kase raclette cheese melted and served with Bavarian Weisswurst, boiled potato, and pickled vegetables, honors Chester Hazen, who built the first cheese factory in Wisconsin in 1864

Duck and dried cherries in phyllo, served with port wine sauce, celebrates Robert Gorst, founder of a utopian commune in Dane and Green counties in 1850

A taste of our unique appetizers, to be shared around the table

Cheese pastry baked with onions, leeks, scallions, cheese, and cream, commemorates the founder of a Mormon community on Beaver Island in 1847 where he declared himself king

Breaded veal cutlet, stuffed with ham and raclette cheese, pan sautéed in butter, with mushroom sauce, served with red potatoes smashed with garlic butter, cream, and fresh herbs, and honeyed carrots, honors the Madison mayor, who in his 1861 inaugural, s

Semi-boneless roast half duck with a port wine cherry sauce, served with wild rice, and fried apples, honors Westport poet, Ella Wheeler Wilcox, who coined the oft repeated phrase, Laugh and the world laughs with you, weep and you weep alone.

Delicate crepes with a goat cheese, spinach, and roasted red pepper filling, served in tomato cream sauce, with Parmesan potato and sweet ginger and honey glazed carrots, honors Aldo Leopold, Wisconsin's champion naturalist

Boneless short rib braised in red wine, served on garlic mashed potatoes, with oven roasted root vegetables and pan juices, honors Governor Barstow, who gracefully resigned when the Wisconsin Supreme Court invalidated his 1856 election because of votes fr

Oven roasted rainbow trout filets with a crispy smoked trout crust, served on sautéed spinach with fennel cream sauce, with roasted red potatoes, honors the 250 Dutch immigrants who went down with the steamer Phoenix in Lake Michigan on November 21, 1847

Sauteed pork tenderloin on spatzle with mushroom sour cream sauce, served with braised sweet and sour red cabbage, honors Gottlieb Heileman, who emigrated to La Crosse, Wi in 1857, and established the City Brewing Company in 1858, which became the G.Heile

Our chefs weekly steak special, featuring the finest beef and accompaniments, honors Professor John Sterling, the sole U.W. faculty in 1849, who also ran a second-hand furniture store to supplement his yearly salary of $500

Rack of lamb with a served with oven roasted mushrooms and onions in red wine sauce, and garlic mashed potatoes, honors John Nolen, the father of urban planning, whose recommendations in Madison: A Model City (1911) were largely rejected

Cracker crumb crusted Lake Superior filets, pan fried in butter, with house-made tartar, parmesan potato, and carrots with honey butter, honors the first commercial vessel on Lake Superior, named for John Jacob Astor, the wealthiest man in America at the

Sautéed pork tenderloin medallions with sage cream sauce, served with rösti potatoes and sautéed apples commemorate Nelson Dewey, elected first Governor of the state in 1848

Syrah braised lamb shoulder, rich and meltingly tender, served with pan roasted carrots, onions, turnips, rutabaga, with garlic mashed potatoes, and pan juice reduction, honors John Nolen, the father of urban planning, whose recommendations in Madison: A

Sautéed blend of mushrooms in fennel cream sauce, served in crepes with wild rice and sautéed apples, honors Aldo Leopold, Wisconsin's champion naturalist