Thursday – October 19, 2017

Cuisine Menu

October 10-12, 2017

Download Menu (pdf)

*All Menu Items Available “To Go”*



Curried Seafood Bisque with sautéed shrimp, lemon grass, coconut milk, roasted red peppers, and cilantro puree, 5 wf

Tuesday – Cream of Celery Root with mushrooms, marsala cream, toasted hazelnuts, and lemon, 4 v wf

Wednesday – Chicken-Saffron Consommé with chicken and parmesan tortellini, small dice vegetables, and basil, 5

Thursday – Borlotti Bean with bacon, queso blanco, swiss chard, and jalapeno strings, 4 wf

Enjoy our complimentary bread service ~ Additional bread is available for $2 



Romaine Salad with grilled tomatoes, black beans, avocado, crispy tortillas, and creamy cilantro-lime dressing*, 5 v wf

Arugula, Spinach, and Red Cabbage with orange supremes, toasted almonds,** green onion, and sesame-soy vinaigrette, 5 v wf


Small Plates

Pheasant Terrine with cranberries and apricots, cranberry Cumberland sauce, pickled fennel, and grilled baguette, 6

Duck Chorizo Corn Dogs with pineapple salsa, 8 wf

Caramelized Onion, Mushroom, and Gruyere Tart with celery leaves and parsley salad, 7 v

Potato and Onion Kreplach with sour cream sauce, and honey-garlic carrots, 7 v


Large Plates

Red Wine Braised Rabbit with potato and bacon, parsnip and pine nut puree*, and roasted cherry tomatoes and patty pan squash with basil, 14 wf

Grilled Hanger Steak* with rutabaga, sweet potato, and cashew cream gratin,** bacon and garlic Brussels sprouts, port wine sauce, and foyot, 15 wf

Fresh Fish, Grilled, Poached, or Sautéed with braised kale, roasted butternut squash, rutabaga, and parsnip with mustard-dill butter, and lemon beurre blanc, 15 wf

Pan Seared Chicken Breast brined in thyme and white wine, with parsley and ricotta filled buckwheat crepes, garlic romano beans with romesco, and sauce ravigote, 14 wf




(Prepared by the Culinary Arts Baking & Pastry Class )

Tropical Fruit Bombe with coconut mousse, Tropical fruit sherbet, and coconut streusel, 5 v

Milk Chocolate Cremeaux with candied peanut crunch** dark chocolate ganache, and peanut butter ice cream**, 5 v wf

House Made Espresso or Praline Ice Cream, or Passion Fruit or Strawberry Sorbet, 3 v wf


If you have any food allergies please notify your server when ordering.

Please note that our kitchen does not have a dedicated allergen-free area.

*Consuming undercooked or raw foods of animal origin may increase your risk of food-borne illness

**Contains nuts

v Denotes an option that can be prepared vegetarian
wf Denotes an option that can be prepared without wheat


Wisconsin sales tax of 5.6% will be added to your bill

Ask your server about $1 parking in the BMO Harris Bradley Center Parking Structure


White Wine

Sauvignon Blanc – Decoy, Sonoma, 6

Chardonnay – Butter, California, 6

Prairie Fume – Wollersheim, 5


Red Wine

Cabernet Sauvignon – Hess Select,  North Coast, 6

Malbec – Trivento Amado Sur, Argentina, 5.5

Zinfandel Blend - Z. Alexander Brown, North Coast, 6



Capital Brewery Special Pilsner, 4.5

Furthermore Fatty Boombalatty Belgian, 4.5

Ale Asylum Madtown Nutbrown Ale, 4.5


Rishi Organic Teas

Loose Leaf Hot Tea, 1.75 (Black, Earl Grey, Tangerine-Ginger, Bancha (Green)

Rishi Organic Fair Trade Black Iced Tea,1.75



Anodyne Coffee, 1.75 (Cuisine House Blend & Decaffeinated Coffee)

Espresso, 2.5

Cappuccino, Café Latte, 3

Pepsi, Diet Pepsi, Mist Twist, Lemonade, 2



Fall Preview September 7, 2017

*All Menu Items Available “To Go”*


Download Fall 2017 Specials Menu (pdf)


September 12-14 — Pinn Oak Ridge Farms Lamb Fest

Featuring Braised Lamb Shoulder, Chops, and Small Plates


September 19-21 — Seafood Fest

Featuring Butter Poached Lobster Tail, Scallop and Shrimp Small Plates and Oysters Rockefeller


September 26-28 — Carnivore Fest

Featuring Prime Rib, Grilled Hanger Steak, and Jeff Leen Farms Braised Beef


October 3-5 — Maple Creek Farms Pork Fest

Featuring Braised Pork Shoulder, Grilled Chops, and Small Plates


October 10-12 — Game Fest

Featuring Braised Rabbit, Pheasant Terrine, and Duck Sausage