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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 | 6

bread & butter

madison sourdough french country loaf, with salted & peach-honey butter | 6

soup du jour

heirloom tomato bisque with cheddar sourdough crouton, tomatillo crème fraîche, habanada pepper | 10

house salad

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

smashed potato salad

fingerling potato, compressed cucumberwarm sesame dressing, summer herbs | 13
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shared plates

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oyster plate

five raw east-coast oysters dressed with watermelon mignonette | 15 

fromage

uplands pleasant ridge reserve (cow’s milk),with herbed-sarvecchio cracker,  blueberry-lemon 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, habanada pepper, green 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, vitruvian farms mushroom, lacinato kale, cherry tomato, cauliflower | 33

Moules frites

mussels in a broth of white wine, genepy, and alliums served with pommes frites | 24

sockeye salmon

wild-caught copper river filet served over ratatouille with tomato aioli, shaved fennel,
corn salad, pernod vinaigrette  | 38

bouillabaisse

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

pasta provençal

casarecce pasta, oven dried tomato,roasted fennel, niçoise olive, caper,french green bean, tallegio crema | 29
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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 | 11

gateau basque

basque-style cake with  pumpkin pastry cream,vanilla chantilly, chocolate flakes | 11

sugar plum cake

barnard farms plums, caramelized plum sauce, vanilla-cardamon whip, served warm | 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: September 25th, 2024