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 & 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
Image

shared plates

Image

oyster plate

five raw east-coast oysters, chive oil, wagyu beef tallow, pickled shallot crumble | 15

fromage

marieke “foenegreek” gouda (60-day aged, raw cow’s milk cheese), with herbed-sarvecchio cracker, raspberry-basil jam, tarragon-sorrel 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

persian cucumbers

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

snap peas

blanched blue moon farm sugar snap peas,  daikon, white bean-miso puree, mint, chives, lemon vin | 12

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
Image
MAKE A RESERVATION

entrées

Image

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

Image

dessert

Image

pacojet ice cream

seasonal | 4

crème brûlée

brandy old-fashioned crème brûlée, cherry couilis, candied orange, angostura meringue, vanilla biscotti | 11

millasson

custard cake with greenbarn farm strawberries, strawberry jam | 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: July 8th, 2025