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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

MAKE A RESERVATION

small plates

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restoratif

perpetual broth of
chicken bones, green garlic, lemongrass, turmeric,
served with sourdough miche | 5

bread & butter

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

soup du jour

vitruvian farms heirloom tomato bisque, herbed miche crouton, sarvecchio crumble, chive oil, szechuan peppercorn | 12

house salad

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

blueberry salad

petite greens and arugula, kohlrabi, blueberries, fresh ricotta, honey-thyme balsamic vinaigrette | 12
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shared plates

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oyster plate

five raw east-coast oysters with compressed watermelon,
pickled shishito, watermelon cordial, black sesame  | 15

fromage

landmark tallgrass reserve (cow’s milk), with herbed-sarvecchio cracker, black currant-basil jam, alpine amaro mustard | 9

chevre cheese curd

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

escargot

garlic butter-poached snails
with parsley, lemon,
and sliced baguette | 11

esquites

sauteed sweet corn, serrano pepper, red onion, spicy mayo, cotija, cilantro, lime  | 12

charred carrots

with fresh savory, persian cucumber and crumbled feta, served over sesame purée with dill vinaigrette and smoked almonds | 12

beef carpaccio

cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, pickled baby radish, purple daikon radish, fried fingerling potatoes, mizuna | 18
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MAKE A RESERVATION

entrées

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daube

beef-braised in white wine with herbes de provence, stewed tomatoes, cauliflower, rainbow chard, cherry tomatoes, sweet corn, and polenta | 32

Moules frites

mussels in a broth of white wine, french thyme, wild leek served with pommes frites | 20

seared scallops

served in cauliflower bisque with purple cauliflower, salad of green beans, heirloom cherry tomato, pine nuts, and nasturtium vinaigrette | 35

bouillabaisse

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

pasta provençal

sfoglini regenetti, pesto rosso, roasted fennel, lacinato kale, nicoise olive, tomato concasse, capers, cedar grove donatello | 28
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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

gateau basque

basque-style cake with fresh blueberries, 
whipped lemon curd, and sumac | 10

peach doughnut

donut peach doughnut served with
sweet corn crème anglais and blueberry gastrique | 12
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: September 15th, 2023