Friday – April 19, 2019

Cuisine Menu

April 9-11, 2019

Download Menu (pdf)

*All Menu Items Available “To Go”*



Seafood Bisque with apple wood smoked shrimp, orange zest, and anise crostini, 5 wf
Tuesday – Puree of Lentil Soup, 4 wf
Wednesday – Lamb Consommé with lightly pickled radish and cucumber, grape leaf caviar, mint and parsley chiffonade, and mini lamb meatballs, 5 wf
Thursday – Cream of Mushroom with crispy mushroom, bacon, and chiveswf 


Small Plates

Pate de Campagne, with pineapple and mango chutney, house made crackers, and pickled red onion, radishes, cucumber, and red peppers, 6

Shrimp and Asparagus Linguine with lemon, garlic, olive oil, and parmesan, 8 

Mediterranean Flatbread with arugula-basil pesto**, roasted tomatoes, red onion and peppers, and fresh arugula and feta cheese, 7 v



Farro and Spinach with toasted pecans**, apples, and strawberries, and lemon-mint dressing*, 5  v

Southwest Salad with iceberg and romaine, black beans, grilled corn, tomato, avocado, queso fresco, tortilla strips, and cilantro-lime vinaigrette, 5 wf v


Large Plates


Braised Pork Goulash with rosemary spaetzle and sweet and sour cabbage, 14 wf 

Pan Seared Chicken with rosemary roasted Yukon Gold, sweet potato, and celery root, green bean amandine, sauce allemande, and thyme oil, 14 wf

Grilled Sirloin Steak* with pommes Anna with potato, golden beets, Gruyere cheese, braised greens with apples and leeks, and sherry-mushroom sauce, 15 wf

Fresh Salmon Fillet*, grilled, butter poached, or sautéed with Arroz verde, grilled zucchini, eggplant, yellow squash and peppers, and citrus beurre blanc or béarnaise*, 15 wf



(Prepared by the Culinary Arts Baking & Pastry Class )

Cinnamon-Chocolate Bread Pudding with vanilla anglaise and caramel sauce, 5

Dark Chocolate Cremeaux with candied peanuts**, peanut butter streusel, and peanut butter ice cream, 5 

House Made Banana or Peanut Butter** Ice Cream, or Coconut or Apricot Sorbet, 4  wf v


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 parking in the Highland Parking Structure $2 with purchase and parking voucher – (not available on Special Event Days)


White Wine

Sauvignon Blanc – Decoy, Sonoma, 6

Chardonnay – Butter, California, 6

Riesling – Wollersheim, 5


Red Wine

Pinot Noir, Coppola Directors 6

Malbec – Trivento Amado Sur, Argentina 5.5

Cabernet Sauvignon – Josh, North Coast 6



Capital Brewery Special Pilsner    4.5

Revolution Belgium WIT   5

Ale Asylum Madtown Nutbrown Ale 4.5

McKenzies Black Cherry Hard Cider 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