Dinner - Cadre Restaurant

small plates

beef bones, caramelized onions, ginger, padron peppers | 4

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

heirloom tomato bisque with roasted cauliflower, basil, chèvre crème fraîche | 8

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

petite greens, cucumber, charente melon, pumpkin seed oil, champagne-lime vinaigrette, quark cheese, spiced pepitas | 9

beef braised in white wine with tomatoes and herbes de provence, sweet corn polenta, basil pesto | 27

market fish and mussels in saffron broth, fennel fingerling potato, tomato, and aioli | 24

pan-roasted walleye with new potato, beech & maitake mushrooms, roasted mcintosh apple, swiss chard, cider-tarragon cream | 30

mussels in broth of summerland brianna and tomato, served with pommes frites | 19

russet potato and sweet spinach gnocchi, baby carrots, spring radish, lion’s mane mushroom, brown butter | 22

käse triple-creme brie with zucchini bread, apricot jam, dill mustard | 9

garlic butter-poached snails with parsley and sliced baguette | 11

grilled sweet corn with epazote, poblano peppers, mayonesa, cotija cheese, cilantro, lime, jalapeño | 10

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

brandade-stuffed squid with red pepper aioli, castelvetrano olives, zucchini chips, petite mustard greens, smoked almond | 13