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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 & cultured butter

whipped landmark creamery cultured butter,
madison sourdough miche, seasonal veg | 7

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

salade verte

winterfell acres arugula,
cherry tomato, daikon radish, dill, cracked pepper, shaved sartori montamore cheese, brioche crumb, fines-herbes-avocado dressing | 12

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, chive oil, wagyu beef tallow, pickled shallot crumble | 15

fromage

blakesville piedras (washed rind, sheep’s milk),with herbed-sarvecchio cracker,carrot marmalade, basil mustard | 9

chevre cheese curd

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

escargot

snails in garlic and parsley butter, served with sliced lemon and baguette | 14

cucumber salad

flyte farm cucumbers, chili flake, lemon ricotta, celery leaf oil, sunflower frico | 11

bibelaskas

pan-fried rosemary yellow gem potatoes with landmark creamery fromage blanc, shallot, ginger eau-di-vie | 15

saucisse et polenta

housemade ramp & morel mushroom pork sausage served with buckwheat-polenta potage , fiddlehead gremolata  | 16

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 | 35

bouillabaisse

alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 34

seared whitefish

wild-caught lake superior whitefish filet, served over butter beans cooked in sartori sarvecchio-whey with wild ramps, shiitake mushrooms, sarvecchio frico, meyere lemon aioli | 34

spring gnocchi

potato gnocchi, truffle blue cheese, sunflower pistou, spring radish,meyer lemon | 31

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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 fraises

cake with vanilla pastry cream, strawberry jam, orange-vanilla chantilly | 11

meyer lemon tart

with forced rhubarb jam, sliced almonds, sorrel | 11
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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: June 3rd, 2025