Dinner - Cadre Restaurant

apps/sides

perpetual bone broth | 3

madison sourdough demi-baguette, with salted butter and escargot butter | 5

wild mushroom bisque with green garlic confit, lion’s mane mushrooms, tarragon | 8

gem lettuce, shallot, beauty heart radish, sarvecchio cheese, red wine dijon vinaigrette | 7

braised beef, celery root puree, oyster mushroom, spring veggies, cabernet jus | 25

market fish and mussels in saffron broth, fennel fingerling potato, tomato, and aioli | 23

seared halibut cheek, bok choy, gigante bean, pine nut, preserved lemon, basil vinaigrette | 30

mussels in broth of summerland brianna, served with pommes frites | 18

chevre dumpling, spring parsnip, pea cream, meyer lemon, beauty heart radish | 19

woolwich triple-cream goat cheese brie with seasonal jam and sourdough miche | 8

thinly sliced pork belly with compressed cucumber, pickled ramp, peruvian sweet pepper, spring radish, chive blossom | 12

clockshadow creamery goat cheese curds, chili honey, pickled radish, bleu cheese, parsley | 9

braised and fried duck wing, collard green, guanciale, orange glace, and amarena cherry | 12