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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

MAKE A RESERVATION

small plates

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restoratif

perpetual broth of lamb bones, spring onion, black pepper,
served with sourdough miche | 5

bread & butter

madison sourdough demi-baguette, with salted butter and
ginger-lemon balm butter | 5

soup du jour

carrot bisque with green garlic confit, epice d’complet, and sarvecchio tuille | 10

house salad

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

lyonnaise salad

arugula, petite greens,
bacon lardon, red gem potato,
cider vinaigrette, poached egg | 11
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shared plates

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oyster plate

five raw east-coast oysters with
pineapple-rum, champagne vinegar, fresh basil | 15

fromage

cedar grove donatello with herbed-sarvecchio cracker, orange-rhubarb 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 red beets, swiss chard, goat butter, chèvre, sesame vinaigrette, toasted almonds | 12

pommes au gratin

yellow gem potatoes, emmental cream, broccoli leaf, black peppercorns, pea vine | 12

beef carpaccio

cates family farm beef tenderloin served seared and raw
with sarvecchio vinaigrette,
pickled baby radish, purple daikon radish, fried fingerling potatoes, mizuna | 18
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MAKE A RESERVATION

entrées

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beef bourguignon

beef-braised in red wine, with pommes puree, vitruvian farms mushrooms, baby turnips, carrot, beauty heart radish | 32

Moules frites

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

seared whitefish

pan-seared superior whitefish, french navy beans, sarvecchio broth, grilled scallion, shiitake mushroom, lacinato kale, meyer lemon aioli | 32

bouillabaisse

alaskan prawn, superior whitefish, crawfish, and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille | 30

seasonal pasta (v)

sfoglini cavatelli pasta with
put-by tomato pesto, wintered spinach, fennel,nicoise olive, almond, fresh ricotta,
fried capers | 27
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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

sunflower cake

rhubarb umeboshi-sunflower oil cake with sorghum-ricotta ice cream, red sorrel, and candied hazelnut | 12

gateau basque

fluffy and airy basque-style cheesecake with whipped lemon curd and sumac | 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: April 28th, 2023