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Liliana's News
March 26, 2010
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Greetings!
We've got some great things coming up that we want you to know about: - New Spring Menu - We'll be previewing our fresh new dishes all weekend, and will switch to our new menu next Monday.
- March Madness - Stay on top of the games while enjoying our great atmosphere, live music, food, and bar. $2 taps and more!
- Live Music - We've got lots of great live music all week long, and are introducing Blues By 5 this coming Monday.
- Easter Buffet
- Cooking Classes - New classes in April, including an intermediate class on April 11 and an introductory class on April 25.
- Liliana's Restaurant Blog and Twitter - New ways to follow us!
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 New Spring Menu
Spring is here!
We're very excited to be launching our new spring menu, and will be featuring our new items all weekend starting tonight.
On Monday we'll officially move to our new spring menu, so make sure to come in this weekend to try out our new dishes (or to say farewell to some of our winter favorites). Here's what's new:
New Spring Menu Items
Acqua Pazza
Maltagliata with
a mussel, clam, tilapia,
mahi-mahi, calamari, and prawn acqua pazza - $21
Sea Scallops
Pan seared sea
scallops with brown butter chive gnocchi,
red pepper coulis, sweet pea puree,
and broccoli rabe - $19
Sesame Tuna
"Carpaccio"
Black sesame
crusted yellow fin tuna Carpaccio,
with ginger slaw and crispy wonton - $13
New York Strip
Char broiled with Gorgonzola gratin�e
and tri-color roasted pepper salad - $22
Braised Veal
Braised veal with
caramelized onions, Nueske's bacon, foraged mushrooms, smoked potato puree and
wilted broccoli rabe - $22
Lamb Shank
Braised lamb
shank with root vegetable risotto,
wild mushroom ragout and lemon-mint
preserves - $18
Basil Orecchiette
Orecchiette with
basil broth, heirloom tomatoes, kalamata olives,
and cipollini mozzarella - $15
Mahi-Mahi
Pan seared
mahi-mahi with pesto Israeli couscous,
roasted vegetables, and yellow pepper
coulis - $19
Cajun Mussels and Clams Mussels and clams, saut�ed with shallots, leeks, chorizo,
and finished with
white wine, butter, and Cajun spices.
Served w/ toasted
baguette - $9
Blackened Catfish
Blackened catfish with spicy dirty
rice, broccoli rabe,
with red and yellow pepper coulis - $16
And starting Saturday,
Wild Mushroom Ravioli
House made wild
mushroom and Montrachet ravioli
with porcini cream sauce, heirloom tomatoes,
and
grilled asparagus - $17
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March Madness
The last four games of the Sweet Sixteen round are tonight, and on Saturday and Sunday we're on to the Elite Eight battles.
Come to Liliana's and sit at the bar, keeping
up with the games on TV while listening to live jazz, enjoying our special happy
hour food and drinks all night in the bar. Plus all of our tap beers are just $2 during the games! It's the best of all
worlds!
Or if you like, bring
some of Liliana's home with you with our great take-out specials and enjoy the
games at home.
Or escape the
moment-by-moment watching of the games and try some of our new spring menu items, and still be able to get up and check the scores between
courses.
Any way you do it, you'll be glad you
included Liliana's in your plans for this weekend!
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Live Music
There's nothing like live music.
We believe in it so much that we have live music almost every day at Liliana's, featuring some of Madison's best.
But as much as we love live music, we also know that it's just part of the reason you come to visit us. You also come for the great wines, food, cocktails, atmosphere, and conversation, and we never let the musicians get so loud that conversation is difficult.
Here's what's coming up over the next week or so:
See our calendar for the latest updates. Special event: Monday April 12 - West High School Jazz Ensembles |
Easter Buffet
Join us on Easter for a special Easter Sunday Brunch Buffet. We'll be sending out additional details soon, so watch your inbox!
We'll also be serving some great specials for Easter dinner in the evening.
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Cooking Class
The cooking classes at Liliana's provide a totally different experience from the
"cooking demonstration" style class you may have taken elsewhere. They are very
hands-on, and give you a chance to work with several different chefs at
different stations in a real commercial kitchen.
Find out more about our upcoming classes on April 11 and April 25 here.
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Blog and Twitter
We've just started our new restaurant blog! Follow us at http://lilianasrestaurant.blogspot.com/
 And follow us on http://twitter.com/LilianaTweets
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Hope we see a lot of you!
Sincerely,
Chef Dave Heide - 442-4444
Liliana's Restaurant
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