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Dinner

Dinner

At Cadre, it's all about using the freshest seasonal ingredients from Wisconsin producers and combining them with French-inspired flavors to bring you an unforgettable experience! Our menu changes regularly so each time you come, you'll be able to discover something new.

Dinner

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small plates

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restoratif

perpetual broth with chicken bones, local ginger, lemongrass, coriander served with sourdough miche | 6

bread & butter

madison sourdough french country loaf, with salted & pomegranate-mint butter | 6

soupe au cheddar

cream-based soup made with 3yr white cheddar, alliums, white wine, garnished with mirepoix, new potato, and rosemary oil | 10

house salad

gem lettuce, shallot, beauty heart radish, sarvecchio cheese, red wine-dijon vinaigrette | 8

lyonnaise salad

frisée lettuce, duck confit, poached egg, dijon vinaigrette, fines herbes | 13

fennel & grapefruit salad

vitruvian farms petite mix, shaved fennel, grapefruit, shallot, toasted fennel seeds, torn mint, parsley, honey-sumac vinaigrette | 10
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shared plates

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oyster plate

five raw east-coast oysters, tarragon, blood orange mignonette | 15

fromage

roth gouda (cow’s milk cheese), with herbed-sarvecchio cracker, mulled cranberry jam, rosemary-sage mustard | 9

chevre cheese curd

clockshadow creamery goat cheese curds, chili honey, pickled radish, bleu cheese, parsley | 10

peasant beets

oven-roasted beets, swiss chard, goat butter, chèvre, sesame vinaigrette, toasted almonds | 14

beef carpaccio

thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, habanada pepper, daikon, fried fingerling potato chips, watercress | 18

escargot

garlic butter-poached snails
with parsley, lemon,
and sliced baguette | 12
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entrées

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beef bourguignon

beef-braised in red wine
with pommes purée, vitruvian farms mushroom, lacinato kale, turnips, cauliflower | 33

bouillabaisse

alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 33

marinière de valence

13oz pork ribeye marinated in koji, smashed yellow gem potato, rapini, boquerones, caramelized shallot, red wine jus | 35

ravioles du dauphiné

housemade ravioli, comté cheese filling, crème fraîche, green chartreuse, brown butter, apple, celeriac, chervil | 30

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dessert

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pacojet ice cream

seasonal | 4

crème brûlée

brandy old-fashioned crème brûlée, cherry couilis, candied orange, angostura meringue, vanilla biscotti | 11

gateau aux poires

cake with vanilla pastry cream, pear jam, marzipan, sliced almonds | 11

brie tart

schroeder käse triple cream brie tart, forced rhubarb jam, sorrel | 11
MAKE A RESERVATION
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MAKE A RESERVATION

Our menu is constantly changing based on the availability of fresh local ingredients.
While we try to keep the online menu up-to-date, it is subject to change without notice.
Updated: March 15th, 2025