classic menu
le pays menu
at the bar
wine
events
musings

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

MAKE A RESERVATION

small plates

Image

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

deviled goose egg

½ hard boiled winterfell acres goose egg, foie gras mousse, puffed beef tendon, sourdough miche toast points | 11

fennel & grapefruit salad

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

shared plates

Image

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

boudin blanc

house made white sausage served over lentils and mirepoix with moutarde au violette, fines herbes | 15

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
Image
MAKE A RESERVATION

entrées

Image

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

ravioles du dauphiné

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

Image

dessert

Image

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

meyer lemon tart

with forced rhubarb jam, sliced almonds, sorrel | 11
MAKE A RESERVATION
Image
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: April 4th, 2025