Dinner - Cadre Restaurant

Takeout | Dine-in
April 16th - 18th

small plates

duck leg stewed in tomatoes, served with miche | 11

housemade sausage of pork & oysters served with crackers, mustard, quail egg, & pickles | 9

warm purée of carrot with pêche de vigne, garnished with fried artichoke leaves & tobiko | 9

pork blood sausage with yukon potatoes, arugula, & pickled shallot | 15

mussels in broth of smoked ramps and savagnin jura, served with miche | 17

charred chèvre cheese cake with cherries, orange, and cognac crème chantilly | 10

perpetual bone broth | 3

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

rotating seasonal soup | market price

gem lettuce, shallot, beauty heart radish, bandaged cheddar, red wine dijon vinaigrette | 7

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

smoked whitefish, shrimp mousse, kale | 14

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

fingerling potato, endive, pickled rhubarb, blood orange supreme, ramp soubise | 23

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