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.

small plates

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restoratif

perpetual broth of chicken bones, fresh turmeric, rosemary, falernum, served with sourdough miche | 4

bread & butter

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

soup du jour

biersupp of knackwurst, hefeweizen, hook’s cheddar, aged swiss, cream, calville blanc d’hiver apple, rosemary miche croutons, red cabbage | 10

house salad

gem lettuce, shallot, beauty heart radish, sarvecchio cheese, red wine dijon vinaigrette | 7

lyonnaise salad

arugula, petite greens, bacon lardon, red gem potato, cider vinaigrette, poached egg | 11

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shared plates

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oyster plate

five raw rappahannock oysters with chamomile-quince mignonette | 15

fromage

hook’s douda gouda with herbed-sarvecchio cracker, peach bourbon jam, alpine amaro mustard | 9

peasant beets

oven-roasted red beets, swiss chard, goat butter, chèvre, sesame vinaigrette, toasted almonds | 12

escargot

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

chevre cheese curd

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

beef carpaccio

cates family farm beef tenderloin served seared and thinly sliced, watercress vinaigrette, peruvian sweet peppers, purple daikon radish, fried fingerling potatoes | 18

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entrées

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beef bourguignon

beef-braised in red wine, with pommes puree, vitruvian farms mushrooms, brussels sprouts, lacinato kale, carrot, beauty heart radish | 32

Moules frites

mussels in a broth of white wine, harissa, and black garlic, served with pommes frites | 20

quenelles de brochet

walleye pike dumpling in sauce nantua, with crawfish, roasted butternut squash, shaved fennel, anise vinaigrette, served with miche | 31

bouillabaisse

alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 30

seasonal pasta (v)

parisian gnocchi, brie cream, roasted delicata squash, brussels sprouts, mcintosh apple, brown butter, thyme, pickled mustard seed, golden raisin | 27

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dessert

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pacojet ice cream

seasonal | 4

crème brûlée

brandied crème brûlée, cherry couilis, orange chantilly, angostura meringue, almond biscotti | 10

verrine

white chocolate mousse, raspberry chantilly, dark chocolate pearls | 10

gateau basque

fluffy and airy basque-style cheesecake with whipped lemon curd and sumac | 10
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.