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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

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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 lemongrass-chive butter | 5

soup du jour

zucchini-basil vichyssoises garnished with feta, pine nuts, microradish | 12

house salad

gem lettuce, shallot, beauty heart radish, sarvecchio cheese, dijon vinaigrette | 8

summer salad

greenbarn farm snap peas, persian cucumber, blueberries, champagne vinaigrette, housemade ricotta, garnished with crunchy rice noodle | 12
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shared plates

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oyster plate

five raw east-coast oysters with peach mignonette, chervil | 15 

fromage

emmi roth prairie sunset (cow’s milk),with herbed-sarvecchio cracker,  apricot-rosemary 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 | 12

shishito peppers

blistered vitruvian farms shishito peppers served over cauliflower romesco, garnished with preserved lemon, sarvecchio frico, scallion | 12

beef carpaccio

thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, peruvian sweet pepper, purple daikon, fried fingerling potato chips, mizuna | 18
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MAKE A RESERVATION

entrées

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beef bourguignon

beef-braised in red wine with pommes purée, vitruvian farms mushroom, lacinato kale, turnip, purple cauliflower | 33

Moules frites

mussels in a broth of white wine, genepy, and alliums served with pommes frites | 22

walleye

wild-caught pan-seared walleye fillet served with haricot vert, herbed blue gem potato, baby carrots, charred lemon, sauce soubise | 35

bouillabaisse

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

gnocchi

potato gnocchi in english pea cream with kohlrabi, cherry tomato, pea vine, shaved donatello sheep’s milk cheese | 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 lemon pastry cream,lemon curd chantilly,lavender sugar | 10

rhubarb crumble

 vanilla ice cream, feuilletine, macerated rhubarb | 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: July 18th, 2024