Cuisine

cuisine_logo

 

Cuisine Restaurant is a student operated training lab for MATC's Culinary Arts program. 

Spring 2024 Schedule

Cuisine Restaurant is open to the public. Reservations required, and can be made through Open Table. Due to class limitations, we will not be accepting take-out orders.

Hours of Operation

Seating from 11:15 a.m. to 12:15 p.m.

Dates of Service – Tuesdays, Wednesdays & Thursdays

  • March 5


March 5, 2024

Small Plates

Portuguese Kale Soup, chorizo, potatoes, Pinehold Garden shallots 5, gf

Leafy Green Salad, Hillside hydroponics lettuces, roasted Autumn Frost squash, chevre, Swiss Gourmet apples, local maple syrup vinaigrette 5, v gf

Charcuterie, Driftless Provisions Finocchiona, Wisconsin Meadows landjaeger, Clock Shadow Creamery Capriko, house pickles, crackers 6

 

Entrees

Pan-seared Red Snapper mango salsa, basmati rice, mango beurre blanc 15, gf

Pan-seared Chicken Breast and Thigh, mushroom couscous risotto, crispy artichoke hearts, preserved lemon supreme sauce 12

Butternut Squash Ravioli, Pinehold Garden Butternut squash, crimini mushroom sage, brown butter 12, v

Pan-Seared Duck Breast, sauteed broccolini, whipped potato, orange caper gastrique 13, gf

Grilled Top Sirloin Steak, garlic whipped potato, sauteed spinach and kale, Bordelaise sauce 16, gf

Desserts & Ice Creams

Ice Creams,Sorbets, and Sherberts 4, v gf
Pineapple Sorbet, Exotic Fruit Sherbet, Banana or Peanut Butter Ice Cream


Cuisine menu (pdf)

v - vegetarian
gf - gluten free

*Consuming undercooked or raw foods of animal origin may increase your risk of food-borne illness
Wisconsin sales tax of 8.4% will be added to your bill

 

 

Harvesting Fresh Herbs from MATC's Rooftop Garden

MATC Rooftop Herb Garden
Students picking herbs
student smelling freshly picked herbs
Student trimming herb plant
Student holding trimmed herbs
Student trimming herbs
Student looking at freshly cut herbs
Student holding herbs in cupped palms of their hands
Student inspecting freshly cut herbs
Student holding fresh cut herbs in outstretched hands
Student trimming herb plant
Two students holding herbs in outstretched hands
Instructor and Student collecting compostable material in compost buckets
Students trimming herbs in planter box
Two Students smiling and holding their freshly cut herbs