RESERVATIONS: 608-258-8787 or magnus@chorus.net with date, number in party, time, last name and contact number.
UPDATED: 02/11/08

Private Dining

Dining in the Restaurant Magnus Tortuga Room combines expertly prepared food and professional service in a private setting. The Tortuga Room is ideal for evening business meetings and special occasions.

For private dining reservations, please contact Prentice Berge at (608) 258-8787 from 10:30 a.m. through 4:30 p.m. CST, Monday through Friday. It's best to make reservations for the private dining room a month or more in advance. Please reconfirm your private dining reservations seven or more days before the event. We accept inquiries by e-mail, but do not take reservations by e-mail.

Booking Information

Restaurant Magnus
120 East Wilson Street
Madison, WI 53703

Phone: (608) 258-8787; Contact: Prentice Berge
Facsimile: (608) 258-1340
E-mail: magnus@chorus.net
Credit Cards: Visa, MasterCard and American Express

• The Tortuga Room (private dining) seats between 20 and 40 guests. For larger groups of 50-180, our main dining room or the entire restaurant may be booked.
• The Tortuga room is available for all evenings Sunday through Thursday, and is offered at limited times on most Fridays and Saturdays
• The restaurant charges a $45 per person fee at a minimum of 20 guests.
• The $45 fee per guest includes bread, a choice of either soup or salad, an entrée, coffee, tea, soda and a dessert for each guest.
• Alcoholic beverages are charged by consumption, in addition to the $45 per person.
• In addition to the per person fees, an 18% gratuity is applied. (If a special event party where our main dining room or the entire restaurant is booked for an evening, we apply a 20% gratuity as logistics dictate a larger staff to accomodate and execute these evenings smoothly.)
• The Wisconsin sales tax rate is 5.5%.
• A screen, slide projector, and laser pointer are available at no charge with the room.
• The restaurant charges a $75 nonrefundable fee to reserve the room.
• Please select four entrées and two desserts from the Private Party Menu, displayed below. We will print menus specifically for your guests based upon your selections.
• If you would like wine served with the dinner, select the wine(s) from our Wine List. Arrangements for dinner wine pairings and wine tastings can be made with the restaurant's Sommelier, Finn Berge.
• Please note, the restaurant's menus (our current offerings will change again after July 31st) and wine list change frequently.

Private Party Menu Details and Options

From the information below, select the appetizers, entrées, and desserts that you would like offered at your private function. From your entrée and dessert selections, we will assemble and print menus specifically for your guests.

All dinners are served with:

BREAD: Focaccia, baked at Restaurant Magnus every day, with chimi-churi, a dipping sauce of onions, vinegar, olive oil, honey and fresh herbs

AND YOUR GUESTS MAY CHOOSE EITHER:

SOUP: Roasted sweet corn soup with jalapeno-corn relish and paprika oil.

SALAD: Mesclun greens and roasted beet salad with manchego cheese.

Entrée Selections

Select four entrées from the following:

CORIANDER ENCRUSTED HALIBUT
with toasted Israeli couscous, edamame, olives, zucchini, and tomato ragout..

ROASTED SALMON
with a shellfish mousse, sauteed sweet corn, asparagus, pancetta and a black bean sauce.

TAMARIND-MISO GLAZED AHI TUNA
Grilled ahi tuna with haricot verts, bok choy, shiitake mushrooms, fennel and a pear-jalapeno butter sauce.

SEARED SEA SCALLOPS
Seared sashimi grade sea scallops with crab-mango-haricot verts salad wrapped in rice paper with spicy peanut sauce.

PAN ROASTED CHICKEN BREAST
With chorizo, wild mushrooms, leeks, baby red potatoes, and sage demi glace.

ARGENTINEAN DIABLO STEAK
Seared Black Angus shoulder center cut steak with parsnip puree, wild mushrooms, haricots verts, oyster butter, and rioja demi glace.

GRILLED PORK TENDERLOIN
with baby red potatoes, sauteed stone fruit, poblano chiles, watercress and a sherry-chipotle butter sauce..

WILD MUSHROOM STRUDEL
With carrot gastrique and jicama-chayote squash salad.

CHILE RELLENO
Roasted poblano chile filled with Chihuahua cheese, wild mushrooms, carrots and green onions, a black bean-corn-jalapeno relish, and a butternut squash puree.

Premium Entree Options (for these add another $5/guest)

NEW YORK STRIP
Certified Angus Beef New York strip marinated and grilled with chimi-churri, grilled asparagus and herbed baby red potatos.

TRUFFLE SEARED LAMB CHOPS
With yucca puree, braised cabbage, fennel, baby beets and lamb jus.

Dessert Selections

Select two desserts from the following:

TRES LECHES DE ZARSAMORA
"Three Milks" infused cake with currants, strawberry coulis, vanilla cream and fresh berries.

CREPES OBERT
Granny Smith apples flambeed in brown sugar and brandy served in crepes with house made Indonesian vanilla ice cream.

PEANUT BUTTER CHOCOLATE BOMBE
Peanut butter mousse encased in Guayaquil dark chocolate and cookie crust, served with brandy caramel and Kahlua-chocolate sauces.

CINNAMON AND MAPLE CREME BRULEE
With vanilla cream and cookies.

KEY LIME PIE
A Florida lime custard dome on a spiced graham-cracker crust, with a cajeta cream and coconut-rum sauce.

FRESH FRUIT TART
With marscapone mousse, pistachio brittle and strawberry sauce.

Hors d'oeuvre Trays and Special Party Canapés

In addition to the four course private dinner, you may want to offer hors d'oeuvres during the reception and cocktail portion of your event. You may pre-order Tapas from the restaurant's regular Tapas Menu or the following hors d'oevre trays and special party canapés:

Hors d'oeuvre Trays

Each tray serves approximately 40 people. Half-sized trays are available.

• Hand-sliced smoked salmon with garnishes and bread - $180 or $90 half
• Hand-sliced gravlax salmon with garnishes and bread - $180 or $90 half
• Fruit and domestic cheeses with crackers - $160 whole or $80 half
• Fruit and Spanish cheeses with crackers - $250 whole or $125 half
• Meat (sliced salami, ham, etc.) and domestic cheeses with crackers - $150 whole or $75 half

Special Party Canapés

If you order canapés, request a minimum of one canapé per each guest.

• Chilled Giant prawn cocktail with Mexico City style cocktail sauce. $3.40 ea.
• Large grilled scallops wrapped with bacon, served with mango molho sauce - $3.00 ea.
• Salmon filled pastry boats with tobiko caviar and avocado. $3.00ea
• Sashimi (Ahi, Kona Kampachi, Salmon, etc.) Market Price. Subject to availability.
  
• Crostini with Seranno ham, fruit and brie cheese.$2.25ea
• Peruvian Bay Scallop Ceviche served on scallop shells. $3.00ea
  
• Melon wrapped with serrano ham - $1.00 ea.
• Vegetarian melange filled tartelettes $2.00ea.
• Cucumber slices topped with salmon caviar and sour cream - $1.25 ea.
• Yukon potatoes filled with smoked salmon, cream cheese and chives - $1.50 ea.
• Guaquil Chocolate covered giant strawberries $1.25 ea.

Hoping for something else? Just ask.

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.

Restaurant Magnus
120 East Wilson
Madison, WI 53703
(608)258-8787
magnus@chorus.net

RESERVATIONS: 608-258-8787 or magnus@chorus.net with date, number in party, time, last name and contact number.

Top