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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 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 | 9

fennel & grapefruit salad

vitruvian farms petite mix, shaved fennel, grapefruit, shallot, toasted fennel seeds, torn mint, parsley, honey-sumac vinaigrette | 10
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shared plates

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oyster plate

raw east-coast oyster, apple mignonette, bacon fat, tarragon oil  | 3 ea.

fromage

hoard's creamery “belaire” (cows milk), with sarvecchio cracker, strawberry jam, herbs de provence mustard | 10

chevre cheese curd

clockshadow creamery goat cheese curds, chili honey, pickled radish, bleu cheese, parsley | 12

marinated olives

mixed whole cerignola, castleveltrano, &nicoise olives, calabrian chile, sundried tomato, fresh ricotta, grilled baguette | 14

peasant beets

oven-roasted beets, swiss chard, chèvre, goat butter, sesame vinaigrette, toasted almonds | 15

gratin dauphinois

badger flame beets, yukon gold potatoes, rush creek reserve crema, breadcrumb, pickled shallot | 16

beef carpaccio

thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, biquinho pepper, daikon, fried fingerling potato chips, micro arugula | 18

escargot

garlic butter-poached snails
with parsley, lemon,
and sliced baguette | 12
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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, turnips, cauliflower | 36

bouillabaisse

alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 34

bouillabaisse

alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth and fennel, fingerling potato, tomato, and rouille | 35

morue rôtie au beurre de montpellier

pan roasted ode cod, tatsoi, heirloom potato, grilled lemon, herb compound butter | 36

moules a la bretonne

fresh mussels steamed in cider jus with oyster mushrooms, thyme, bay leaf, onion, served with pommes frites | 25

autumn pasta

house-made cavatelli, kuri squash, brown butter, kale, brandied cranberries,     herbed goat cheese, sunflower  | 30

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dessert

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pacojet ice cream

seasonal | 4

crème brûlée

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

panna cotta

fennel seed panna cotta, barnard farm stanley plums, pistachio and seed brittle, plum syrup | 12

chocolate tarte

chocolate custard, graham cracker crust, door county cherries, crème fraiche | 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: Nov 11th, 2025