Restaurant Magnus

GENERAL INFORMATION:
Private dining in the Restaurant Magnus Tortuga Room combines expertly prepared food and professional service in a private setting – ideal for business dinner meetings, rehearsal dinners, birthdays and other special occasions.

PRIVACY: The Tortuga Room is completely private, (it has four walls with a door).
SIZE: The Tortuga Room seats up to 40 guests. For larger parties, we have options of booking our main dining room exclusively(up to 75 guests), or even the entire restaurant (up to 150 guests).
AVAILABILITY: The Tortuga room is available 7 nights a week.
CONNECTIVITY: The room is internet ready. Teleconferencing options as well.
TABLE ARRANGEMENTS: For business dinners, guests are always seated in such a way so that all attendees have a clear, unobstructed view of both presenter and screen.
FULL DINNER DINING OPTIONS: You are welcome to have guests order off our entire menu if you wish. Alternatively, for groups larger than 20 guests, we are happy to offer a three-course private dinner menu at $45 per guest. The private dinner menu includes: a soup/salad course, a choice among 4 entrees, a choice between two desserts, our house bread and dipping sauce plus soda, tea, or coffee.
WINE/BEVERAGE OPTIONS: Most often hosts will choose a red and a white option to be served with dinner. You are welcome to choose any option (open bar, wine/beer only, cash bar) that meets your needs and budget.
EXTRAS: We have extension cords, tables for your laptop/vhs projector,  power strips, large screen,  and internet and voice-conferencing connections all free-of-charge.
TAX and GRATUITY: Wisconsin sales tax is 5.5%, and an 18% gratuity will be added to your bill.  In the case of very large parties requiring exclusive use of the main dining room or booking out the entire restaurant the automatic gratuity is 20%.
FORMS of PAYMENT: Visa, MasterCard, American Express, Check, or Cash

ENTREES: Select up to four entrées from the following:
fennel-dill salmon
gravlax-fingerling potato salad, cucumber, fennel and horseradish vinaigrette
peppercorn cod
white cocoa-cauliflower puree, spinach and a citrus-roe-butter jus
chilled ahi tuna with mussels
caramelized red onion, parsnip and caper-almond butter
steamed rainbow trout with scallops and calamari
cucumber, blue potato, garlic mustard and horseradish-shellfish broth
truffled mushroom-potato crepes
smoked onion puree, pickled beet salad, hazelnuts and a mustard vinaigrette
caraway venison and venison carpaccio
gouda-egg flan, oyster mushrooms, arugula, and lingonberry sauce
coriander duck breast
lingonberry-horseradish glaze, red onion, blue potato, cauliflower, and orange-poppy seed butter sauce
pastrami kobe bistro steak
jarlsberg beer butter, fingerling potatoes, spinach and cardamom gastrique
cocoa wild boar tenderloin
wrapped in bacon, celeriac puree, wild mushrooms, pickled squash and fig molasses
cardamom chicken breast
jarlsberg-apple puree, leeks, cabbage, crispy chicken skin and red wine syrup

DESSERTS: Select two desserts from the following:
cardamom french toast
with peach mousse, macadamia nut praline and apricot syrup
veiled norwegian farm girls
cinnamon toasted bread crumbs layered with apple compote, strawberry preserves and vanilla bean cream
warm buttermilk biscuits
with white chocolate ice cream, whipped creme fraiche, fresh berries and elderflower syrup
mountain berry tart
with mascarpone, mountain berry preserves and a cadamom creme anglaise
scandinavian ice cream sandwich
swedish brown sugar cookies and nutmeg ice cream with magnus orange spiced soda
cinnamon-clove poached apple
stuffed with nuts and bleu cheese, wrapped in phyllo, with fig jam, mascarpone and balsamic
warm chocolate brownie
with vanilla semi freddo, caramel sauce, raspberry preserves and roasted almonds
magnus chocolates
assortment of four magnus made chocolates
trio of krumkakene
with assorted mousses

COCKTAIL PARTY OPTIONS:

Whether you’d like to add a cocktail party portion to the beginning of your groups dinner, or if you’d like to have the cocktail party be your entire event, there are many options to choose from. Click on the pictures for a full sized view of some Chef Nick’s party platters.

With this option you just leave all the details to us. Chef Nick will meet with you to discuss your likes and dislikes, budget, etc. then he’ll create a very nice assortment of hors d’ oeuvres and platters to your liking. Nick likes to get up to the Dane County Farmer’s Market regularly, and so is able to create from the freshest and best ingredients available.

Choose Your Own Appetizer Party:

Passed Canapé Options:
Walnut Cheese Puff (Profiterole)
Jarlsberg Cheese-Almond Tart
Gouda Flan with Caramelized Bacon
Shellfish Chowder Shooters with Garlic Toast
Gravlax “Club” Sandwich
Cabbage Spring Roll
Bacon Wrapped Hazelnut Sausage
Norwegian Sausages wrapped in puff pastry
Swedish “Cocktail” Meatball
Chicken Liver Pate “Crostini” with Jam and Mustard
Deviled Eggs with Smoked Salmon Mousse
Crispy Potato Pancake with Onion Marmalade and Sour Cream

(All canapes are 1.75ea.)

Platters Options:
European Cheeses with fruit preserves, mustard and crackers 90 Half/ 175 Whole
Goat Cheese Terrine with fruit preserves nuts and crackers 40
Mushroom-Nut Pate with bread, mustard and pickles 25 Half/ 45 Whole
Scandinavian Sausages with cabbage, pickles, mustard and horseradish 45
Country Chicken Pate with dried fruit, bread, mustard and pickles 35 Half/ 65 Whole
Chilled Smoked Beef Tenderloin with mustard sauce, horseradish, and garnishes 70
Anti Pasta Platter- cured meats, cheese, olives, marinated vegetables, and bread 65
Vegetable Platter- various vegetables prepared various ways 35
Steamed Mussels with garlic, aquavit and dill 40
Gravlax with garnishes and bread 95 Half/ 175 Whole
Herring with garnishes 60
Chilled Seafood “Cocktail” Platter- shrimp, mussels, scallops and oysters served with cocktail sauce, mustard sauce, dill mayonnaise, vinegar and lemon 95 Half/ 185 Whole

(A 1/2 tray is about 20 servings. A whole tray provides approximately 40 servings. Some items are available in one size only.)

Wine Pairings and Wine Tastings

For a truly spectacular dining experience, pairing selections from our wine list of over 120 wines with each course of your meal will make your event truly memorable. Restaurant Magnus also has access to some of the finest importers/cellars in Wisconsin for the connoisseur interested in horizontal or vertical tastings. Our in-house Chef du Cave and owner, Finn Berge, has prepared and presented 100′s of tastings and wine pairings and will be happy to assist you in your selections.