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, green garlic, lemongrass, turmeric,
served with sourdough miche | 5

bread & butter

madison sourdough french country loaf, with salted butter and cider-rosemary butter | 5

soup du jour

carrot bisque, dill, crème fraiche, puffed quinoa, braeburn apple | 12

house salad

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

lyonnaise salad

frisée, pork belly,
yellow gem potato, poached egg,
shallot, red wine vinaigrette  | 13

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shared plates

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oyster plate

five raw east-coast oysters with agave-passionfruit mignonette, fresh chervil | 15

fromage

edelweiss 5-year aged gouda,with herbed-sarvecchio cracker,  peach-blueberry 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

peasant beets

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

beef carpaccio

thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, pickled habanadas, purple daikon, fried fingerling potato chips, mizuna | 18

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entrées

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beef bourguignon

beef-braised in red wine with pommes purée, lion’s mane & king black trumpet mushroom, radish, baby turnip, and lacinato kale | 33

Moules frites

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

red snapper

cumin rubbed pan-seared red snapper fillet with heirloom carrot confit, fenugreek, shaved fennel, blood orange supremes, dill, and sunflower | 40

bouillabaisse

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

gnocchi

with rush creek reserve cream, brussels sprouts, purple daikon, fried shallot, fig, balsamic reduction | 30

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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 vanilla pastry cream, cranberry-mulled wine reduction | 10

tarte au chocolat

dark chocolate custard,
fernet branca-mascarpone whip
amarena & door county cherries | 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. Updated: January 25th, 2024