LATE NIGHT

Creative, locally sourced, American dining.

BEER

WINE

FIND US

(608) 665-3387

DINNER

 

 

 

 

 

 

 

 

 

 

THE BOARD | 18 *

house charcuterie, artisan cheeses, market vegetables, condiments, sourdough

(vegetarian option available)

 

FENNEL SALAD |  9

arugula, blood orange, fennel, fennel pollen, toasted hazelnuts

 

SHRIMP GUMBO | 5/9

andouille, cajun trinity, chocolate roux, lobster stock, rice

 

OYSTERS | 8*

3 served on the half shell, lemon, cocktail sauce

 

ASPARAGUS |  12

grilled, soft-boiled local cage free egg, asparagus salad

 

TUNA CARPACCHIO  | 16*

sushi grade, lemon, olive oil, spring herbs, arugula salad

 

 

 

 

RICOTTA GNUDI | 14

aged gouda celeriac broth, greens, fontina, yukon gold potato crisps

 

GRILLED SEA TROUT | 22*

spaghetti squash, braised kale, sweet chili citrus sauce

 

MARKET TENDERLOIN | Market Price*

7 oz. house cut beef filet, rotating preparation

 

SMOKED PORK SHOULDER | 18

bacon braised mustard greens, cheddar grits, vinegar bbq sauce, sweet potato crisps

 

ROASTED SUPERIOR WHITEFISH | 24 *

roasted potatoes, spring herbs, shiitake mushrooms, grilled lemon

 

SPRING CHICKEN | 25*

buttermilk marinated, grilled asparagus, mushroom leek gravy, spring herbs

 

ADD A HOUSE SALAD |  6

 

 

DESSERT

 

Vanilla Bourbon Cheesecake     $8

preserved apricot, mixed nut crust

 

Candy Cap Panna Cotta     $7

blood orange compote, pistachio, fennel pollen

 

Flourless Chocolate Cake     $7

raspberry coulis, whipped cream

 

Homemade Ice Cream     $4

ask about flavor!

 

 

*Eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with compromised immune systems. The cooking of such animal foods reduces the risk of illness.

LUNCH

 

 

 

 

 

 

 

 

 

THE BOARD | 12

house charcuterie, artisan cheeses, seasonal vegetables, sourdough, condiments

 

MARKET SALAD | 9

assorted vegetables, shaved parmesan, crouton, roasted garlic vinaigrette

Chicken 4  Duck 5  Steak 7  Cold Water Lobster Tail 10

 

SQUASH SOUP | 7

roasted pepita seeds, side of baguette

 

FLATBREAD | 10

rotating vegetarian and non-vegetarian options, served with mixed

greens & garlic vinaigrette

 

 

SANDWICHES

served with potatoes, greens, or quinoa salad

 

MUSHROOM MELT | 12

local mushroom ragout, caramelized onions, fontina, swiss

 

DUCK CONFIT | 11

caramelized onions, smoked provolone cheese, duck jus, rustic baguette

 

PAN-ROASTED TOP SIRLOIN | 12*

sautéed peppers, mozzarella, leaf lettuce, garlic mayonnaise, rustic baguette

 

CUBAN | 13

house smoked pork shoulder, Virginia ham, aged swiss, house pickle, mustard, mayo

 

BLT | 10

thick cut maple bacon, sliced tomato, leaf lettuce, chive mayonnaise, sourdough

 

SUPERIOR WHITEFISH | 12

roasted red pepper aioli, lemon brined cabbage, brioche bun

 

 

DESSERT

 

Pumpkin Cheesecake l 7

sweet brandy cream, Jim Beam caramel sauce, spiced nuts

 

Homemade Apple Cake l 7

cinnamon, brown sugar ice cream

 

   Chocolate Orange Cake l 7

chocolate genache, Jim Beam caramel sauce, candied orange peel

 

Homemade Cinnamon Brown Sugar Ice Cream l 4

 

 

*Eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with compromised immune systems. The cooking of such animal foods reduces the risk of illness.

BRUNCH!

 

 

BRUNCH PLATTER | 12

2 eggs to order, grilled ham, bacon, roasted potatoes, sourdough toast

OMELETTE | 11

rotating vegetarian and non vegetarian options, side of potatoes or greens

CHILAQUILES | 11

corn tortillas, salsa roja, two eggs, queso fresco, salsa verde

EGGS AND GRITS | 12

8 year Hook's cheddar grits, 2 eggs, arugula salad, sourdough toast

 

HAMILTON | 10

Pressed Cuban bread, eggs, ham, pork, swiss, red pepper aioli

 

THE BOARD | 12

house charcuterie, artisan cheeses, seasonal vegetables, sourdough, condiments

 

DUCK CONFIT | 11

caramelized onions, smoked provolone cheese, duck jus, rustic baguette

 

CUBAN | 13

house smoked pork shoulder, Virginia ham, aged swiss, house pickle, mustard, mayo

 

MARKET SALAD | 9

assorted vegetables, shaved parmesan, crouton, roasted garlic vinaigrette

Egg 2  Bacon 3 Chicken 4

 

CHICKEN TORTILLA SOUP | 7

 

Brunch Cocktails

Tito's Screwdriver 6

Cava Mimosa 7.5

Boozy Hazelnut Coffee 9

Peter Rabbit 8

Bloody Mary 8

 

 

White

Papet del Mas Cava, Catalonia, Spain   $7 | $24

 

Foris Pinot Gris, Rogue Valley, OR   $8 | $30

 

Joseph Mellot Sincèritè, Sauvignon Blanc, France   $9 | $33

 

McManis Chardonnay, River Junction, CA   $9 | $33

 

Leitz Riesling, Germany   $9 | $33

 

Rosé

Jean Luc Colombo Rose, Provence, France   $8 | $30

 

Red

Wine by Joe Pinot Noir, Oregon  $9 | $33

Bouchard Bourgogne Rouge, Burgundy, France  $12 | $43

 

Duxoup Gamay Noir, Dry Creek Valley, CA   $11 |  $39

 

Vaglio Malbec, Argentina $11 | $39

 

Scotto Family Cellers Zinfandel, Lodi, CA   $9 | $33

 

Dusted Valley "Boomtown" Cabernet, Columbia Valley, WA  $8 | $30

 

Raymond “Sommelier Series” Cabernet, California   $12 | $43

 

Coltibuono Chianti, Italy   $9 | $33

COCKTAILS

 

 

 

 

 

 

 

 

 

PETER RABBIT | 7

Pimm's No. 1, Local Basil, fresh squeezed lemon, cane syrup

 

SAZARAC| 10

Templeton Rye, absinthe, Peychaud's bitters, sugar cube, lemon peel

RUM SOUR | 7

Barbancourt 4 year rum, fresh squeezed lime, simple syrup

THE LAST WORD | 10

Death's Door gin, maraschino liqueur, green Chartreuse, lime, served up

 

SIDECAR | 10

Cognac, lemon juice, Cointreau, sugar, served up

 

BRANDY OLD FASHIONED | 7

Korbel, Angostura bitters, sugar cube, orange slice, Luxardo cherries, soda

 

MANHATTEN | 7

Bulleit Rye, sweet vermouth, Angostura bitters, Luxardo cherry

 

HOT APPLE CIDER | 8

Kirk and Sweeny 12 year rum, Fireball whiskey, Zu bison grass vodka

 

JUNIPER | 10

Death's Door gin, St. Germain, ginger beer, simple syrup

 

 

 

BEER

 

St. Bernardus Abt 12 | 7

Belgian Quadruple, 10.5%

 

Vintage Scaredy Cat | 5.5

Oatmeal Stout, 6%

 

Three Sheeps RCW IPA| 6

American IPA, 6.2%

 

BOTTLES

Ale Asylum Hopalicious | 5

APA, 5.7%

 

Surley Overated | 7

American IPA, 7.3%

 

Sixpoint Resin | 7

Double IPA | 9.1%

 

Tripel Karmeliet | 7

Belgian Tripel, 8.4%

 

Krombacher Pils | 5

German pilsner, 4.8%

 

Potosi Cave Ale | 5

English Pale Ale, 5.5%

 

Left Hand Milk Stout | 5

Sweet Stout, 6%

 

Lagunitas Little Sumpin | 5

American Wheat Ale, 7.3%

 

Founders Porter | 5

American Porter, 6.5%

 

Lake Louie Warped Speed | 5

Scotch Ale, 7.2%

 

Pabst Blue Ribbon | 2

American Lager, 4.74%

 

 

 

WINE

 

White

Papet del Mas Cava, Catalonia, Spain   $7 | $24

 

Foris Pinot Gris, Rogue Valley, OR   $8 | $30

 

Joseph Mellot Sincèritè, Sauvignon Blanc, France   $9 | $33

 

McManis Chardonnay, River Junction, CA   $9 | $33

 

Leitz Riesling, Germany   $9 | $33

 

Rosé

Jean Luc Colombo Rose, Provence, France   $8 | $30

 

Red

Wine by Joe Pinot Noir, Oregon  $9 | $33

Bouchard Bourgogne Rouge, Burgundy, France  $12 | $43

 

Vaglio Malbec, Argentina $11 | $39

 

Scotto Family Cellars Zinfandel, Lodi, CA   $9 | $33

 

Dusted Valley "Boomtown" Cabernet, Columbia Valley, WA  $8 | $30

 

Raymond “Sommelier Series” Cabernet, California   $12 | $43

 

Coltibuono Chianti, Italy   $9 | $33

 

 

RESERVE WINE

 

WHITE

2012 Schramsberg Blanc de blanc, Napa Valley, CA | 50

Pretty aromas of warm brioche and blanched almond lead

to straightforward flavors of apple, citrus and ginger.

 

 

2014 Cherrier Sancerre, Loire, France | 45

Abundant notes of freshly cut herbs, melons, wet stones and

citrus emerge from this medium-bodied Sancerre.

 

 

2013 Schloss Gobelsburg Gobelsburger Dry Riesling, Kamptal, Austria | 45

A rich, weighty Riesling. Fresh, bright fruit, but bone dry.

Lush, round, weighty, delicious.

 

 

2013 Calera Central Coast Chardonnay, CA | 45

Bright citrus fruit with some hints of mango and pineapple (just hints!). A soft, gentle smokiness and great, mouth watering acidity

 

 

2013 Seguinot-Bordet Chablis 1er Cru “Fourchaume”, Chablis, France | 80

A bright, refreshing style of Chardonnay. Great crunchy minerals show as a

firm backbone to the elegant lemon and lime fruit flavors

 

 

RED

2013 Willamette Valley Vineyards “Founder’s Reserve”

Pinot Noir, Willamette Valley, OR |  $70

Lush, round cherry fruit with soft spice and mouth-cleansing acidity.

A lovely, full-bodied Pinot.

 

 

2012 Bouchard Pere et Fils Beaune Clos de la Mousse, Burgundy, France | 110

Sweet cherry to dried cherry/leafy fruit flavors with brightness and soft tannins

 behind it all. Shows the gout de terroir one expects in Red Burgundy.

 

 

2011 Belasco de Bequedano “AR Guentota” Malbec | 60

A lush, round, medium plus weight malbec. Soft acid, plummy, round fruit on the palate.

 

2012 Chateau Pegau Cotes du Rhone-Villages “Cuvee Setier” | 60

Dried cherry, tobacco and earth with soft, sweet cherry dancing on top.

The acid is gentle behind this earthy Rhone wine.

 

 

2012 Ridge Vineyards Lytton Springs Zinfandel-blend,

Dry Creek Valley, Sonoma, CA | 85

Round, near to jammy cherry and blackberry fruit, with spice and gentle

acid supporting it all. A classic California Zin-based wine.

 

 

2012 Trust Cellars Cabernet Sauvignon, Columbia Valley, Washington | 80

A lush, full-bodied, Cabernet with medium plus tannins, cassis flavors

intermixed with cherry and soft wood tannins.

 

 

2012 Ramey Cabernet Sauvignon, Napa Valley, CA | 110

Our biggest red in the house. Rich, round, cherry and cassis flavors dominate.

The tannins start soft and then build.

 

 

Happy Hour / Late Night (3PM-6PM, 11PM-1AM)

 

 

 

 

 

 

 

DRINK SPECIALS

 

$3 Tullamore Dew Shots

$6 Select Martinis

standard, apple, chocolate, sidecar, cosmo, lemon drop

$2 Off Glass Wine

$2 Off All Beer

$2 Off Cocktails/Shots

 

LATE MENU

 

Spiced Peanuts l 4

arbol chile, brown sugar, salt

 

Heritage Maple Bacon on a Stick l 3

on the grill

 

The Board 11 l 18

house charcuterie, three cheese, condiments

 

Duck French Dip l 10

baguette, caramelized onion, smoked provolone, duck jus

 

Cuban l 11

house smoked pork, ham, swiss, house mustard, pickle, mayo

 

Grilled Flatbread l 9

rotating vegetarian and non-vegetarian options

 

Oysters l 7

three oysters on the half shell, cocktail sauce, lemon

 

Nigiri 7 l 12

3/6 pieces chef's choice, sriracha sesame sauce

 

Smoked Chicken Wings 5 l 9

3/6 house smoked and confited wings, house bbq or hot sauce (choose 1)

 

DESSERT

ask your server for today’s selection

101 N Hamilton St, Madison, Wisconsin 53703

 

{BRUCH COMING SOON!}

 

Please call 608-665-3387 or email hamiltonsonthesquare@gmail.com

for reservations

 

MONDAY-FRIDAY

Lunch 11am- 1am or later

 

SATURDAY

Dinner 5-11

Brunch 10am- 1am or later

 

SUNDAY  

closed

 

Walk-Ins Welcome, Good For Groups and Outdoor Seating

We accept: Visa, Mastercard and Cash

Street and Parking Lot

 

Hamilton's is described in The Isthmus as "'approachable fine dining,' where patrons can take in fresh, locally sourced ingredients, craft cocktails, beer and wine in a comfortable setting." Being on the Square means it’s important for Hamilton’s to be hyper-local. At least 15 different cheese makers, farmers and food purveyors from the Greater Madison Area provide the ingredients for our menu.

 

The restaurant occupies a gorgeous sandstone building that was built in 1867 and is on the local register of historic places. It was named the Draper Brothers Block and housed the Matthew Hoven Meat Market from 1874 - 1941. The Historic Resources of Downtown Madison describes the building as "a vestige of the many smaller commercial structures that once existed in downtown Madison." The restoration of the native sandstone walls and the addition of antique glass lanterns contributes to what The Isthmus calls "a casual, lounge-like ambience."

 

THE OWNER

Hamilton's is owned by Josh Kregness. Josh was a longtime employee at The Library Cafe & Bar in Madison before becoming the kitchen manager at the Free House Pub in Middleton. When asked by The Isthmus why a restaurant on the Square, “This [space] really spoke to me because I’ve been a downtown boy my whole life. I went to UW, I grew up in the Madison area, I love it on the Square. I love the atmosphere, which wasn’t [around] here 10 years ago.”

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