Cuisine Restaurant is a student operated training lab for MATC's Culinary Arts program.
Schedule
Class sizes determine our availability as we are a student run restaurant. Our hours fluctuate with the number of students enrolled in the semester and some days we may not be open. Please do not hesitate to reach out to us direct via email at dixona7@matc.edu or by phone at 414-297-6697 to discuss future dining plans with us.
Due to small class size this quarter it is best to call Cuisine directly at 414-297-6697 or email dixona7@matc.edu for a reservation.
Cuisine Open Table reservation (link)
Hours of Operation
Seating from 11:00 a.m. to 11:45 a.m.
Dates of Service – Wednesdays & Thursdays
Note: Cuisine is closed for the summer, and will re-open for the Fall 2026 Semester.
Sample Menu
Small Plates
Moroccan Lamb Lentil Soup, Pinn-Oak Farm lamb, mint chermoula 5 gf
Farmer Salad, hydroponic tower greens, radish sprouts, pickled shallots and ramps, roasted Amy’s Acre beets, blanched asparagus dill, feta, lemon vinaigrette 6 v gf
Entrees
Snapper a la Meuniere*, thyme-roasted fingerling potato, sauteed Tuscan kale and leeks, brown butter, caper, lemon 16
Pan-seared Chicken Breast, chili-thai basil vinaigrette, roasted asparagus, roasted sweet potatoes 15 gf
Cider-braised Pastured Pork Shoulder with Port Wine, red cabbage and apple slaw, Meadowlark polenta 15 gf
Spring Pea Risotto, asparagus, hydroponic herb oil, lemon, parmesan cheese Half portion 8/Full 13 v gf
Grilled Hanger Steak*, oven-roasted Pinehold Gardens red and purple potatoes, sauteed Tuscan kale and spinach, Chasseur sauce, fried onion strings 17
Dessert
Black Forest Dome, cocoa crumble, verjus cherries, Whipped ganache, black cherry sorbet 6 v
Ice Creams and Sorbets 4
Chocolate, Caramel, Pistachio, Raspberry Sorbet, Black Cherry Sorbet v, gf
gf - gluten free
v - vegetarian
Cuisine Menu (pdf)
*Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Harvesting Fresh Herbs from MATC's Rooftop Garden
