OUR FOOD PHILOSOPHY
With innovative menus capturing cultural traditions as well as flavors you’ve never dreamed of, experience a culinary journey unlike anywhere else in the city.
For us, it’s not just about the food. It’s about creating dishes that bring people together. Our culinary team has mastered the skill of creating menus with a unique balance between familiar favorites and adventurous cuisine.
Utilizing locally raised meat, produce, and cheese is paramount to the Madison Club's culinary team. The strength of the farmer-to-chef connection allows the Madison Club to incorporate amazing, Wisconsin-grown ingredients that are picked fresh off the vine.
OUR RESTAURANTS
With two restaurants at the Madison Club, members have the choice of fine or casual dining. Whichever restaurant you choose, serving the finest food and drinks will forever be a priority, but servicing our members and their guests is our way of life.
There are dozens of places in Madison but what makes the Madison Club stand out? We know who you are, what you want, and what you need to make the best better.
CLEMINTINE’S & CHURCHILL’S LOUNGE
Clementine Dining Room
Welcome to our new dining room, with a new look, a new feel, and a new name. This is the perfect time to introduce Clementine, your new favorite dining destination, named after Churchill’s wife.
The Churchill name continues to hold a prominent place at The Madison Club, with the Churchill’s Lounge serving as a cherished gathering spot for our members. However, we also recognize the significant contributions of Clementine Churchill, and we felt it was her time to shine. Just as Churchill’s Lounge embodies the spirit and legacy of Sir Winston Churchill, Clementine represents the refined taste and elegance of his beloved wife.
What has not changed, however, is our food philosophy. Our menus will continue to impress with locally sourced ingredients incorporated into traditional classics and contemporary new concepts that will cater to a variety of tastes.
We look forward to welcoming you.
FIVE EAST LOUNGE & TAP ROOM
Five East Lounge & Tap Room: The jack of all trades.
Need a remote workspace during the week? Use Five East. Need a night out? Watch for pop-up dinners and trivia nights in the lounge. Need a chic and casual space with a private bar to host an event? Rent it out. Five East can be rented for birthday parties, anniversary celebrations, rehearsal dinners, poker nights, baby showers, retirement parties... really anything you desire!
If you’re looking to use Five East as a workspace and informal meeting space, click here for more information.
WONDERING WHAT MAKES US REALLY DIFFERENT?
Our Executive Chef, Adam Struebing.
Adam has been with us for over ten years but his passion for food started long before. From a young age, Chef Struebing watched and learned from his Sicilian grandfather in the kitchen. At age five, he discovered a taste for octopus. His family continued to foster his adventurous palate, and he learned to appreciate the unmatched quality of the freshest ingredients as just a child. This environment, along with the experience of eating wild leeks on the bluffs of Lake Michigan, inspired his choice to study food professionally
Now as an executive Chef, Adam continues to foster his palate by experiencing first-hand the variety of sustainable ingredients available here in Madison and Wisconsin as a whole.
Through his experiences both in the field and in the Club, Chef Adam focuses on incorporating both the freshest ingredients and our members’ tastes in mind when creating new dishes. For Adam, at the end of the day it’s about making our members happy.
& A LITTLE MORE ABOUT OUR CHEFS PHILOSOPHY
Last but not least, Chef Adam offers his very own cooking adventures!
Chef Adam invites members to join him behind the scenes to really get to know what makes him tick. Adam has been with the Club for over ten years but his passion for food started long before as you read above. Chef Adam has always looked at food as more than just placing ingredients on a plate – for him, food is something that brings people together. People who otherwise may be separated by age, culture, or profession can come together and enjoy a meal as a shared experience. As the Executive Chef at the Club, Adam is driven by the desire to provide these kinds of experiences for our members, and that drive is evident in his cooking style and philosophy. In order to provide an elevated and unique experience for our members, Chef Adam is constantly looking for inspiration. The best way for him to find it is by trying new things himself – whether that be traveling and eating in a new place, learning and studying about a new culture and its food, or just paying attention to things that happen in everyday life.
For the first time ever at the Club, Chef Adam takes members on ‘adventures,’ around Wisconsin to learn, find inspiration, and pay homage to the Midwest and its local ingredients.
To find upcoming adventures, see our events page.
Chef Adam doesn’t take partnering with vendors lightly… He makes sure they meet his “five-star standards.” Here Chef Adam is at James Lake Farms in Northern Wisconsin picking his very own cranberries to create canned cranberry salsa for our members! James Lake Farms grows five different fruit varieties across 189 acres of marsh beds, including 65 organic acres.
Did we mention we also have a Hydroponics machine so we are able to produce fresh, nutritious produce all year round? And that we’re the first in Madison to have a hydroponic growing system for our restaurant?
This system came about two years ago when Chef Adam began to explore innovative ways that the Club could serve fresh produce all year round.
Chef Adam grows a variety of herbs and lettuce to create unique and health-conscious dishes for our members all year long.
COCKTAIL SERVICE
Tuesday - Friday beginning at 2:00 PM
Saturday beginning at 4:00 PM
DINING SERVICE
Lunch Services: Tuesday - Friday 11:30 AM - 2:00 PM
Dinner Services: Tuesday - Saturday beginning at 5:00 PM
Happy hour specials on Wednesday and Saturday, see our FAQs page for details.