Dinner - Cadre Restaurant

small plates

chicken bones with lemongrass, lime, and basil eau-de-vie | 4

madison sourdough demi-baguette, with salted butter and escargot 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, blueberries, candied pecan, goat cheese ricotta, lemon-champagne vinaigrette | 9

braised beef, celery root puree, oyster mushroom, summer veggies, cabernet jus | 27

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

seared sockeye salmon over ratatouille, with baby fennel-cherry tomato salette, and sauce valois | 31

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 | 21

hook’s galway bay with sourdough-sundried tomato shortbread, sour cherry-pepper jam, dill mustard | 9

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

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