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| - I find myself making a reservation for four or more at least twice a year at Mariner's Inn. The von Reutenbergs continue to set a very high standard in the realm of supper club dining, and are, arguably, the best establishment to patronize for dinner during Madison Magazine's Restaurant Week.
Their clam chowder is very good: creamy, seasoned and perfect for dipping their house rolls into! The surf (petite lobster tail) and turf (7oz top sirloin, I think) have never disappointed us. The steaks have always come prepared to the proper requested doneness.
They had a new entree this time, Filet of Romance (or something named similarly), that my wife and father-in-law had. Basically a petite filet of tenderloin topped with a Rosemary skewer of broiled quarter-sized sea scallops and sauce béarnaise. Though I'm not super crazy about tarragon, I thought that it was a well-composed dish, and the steak was melt-in-your-mouth tender.
Desserts are classics at Mariner's: Betty Lou's cherry cheesecake, a decadent chocolate mouse, and key lime pie (because why not have something tropical to take your mind ever so briefly away from WI's winter?). All were good!
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