Monday – March 19, 2018

Cuisine Menu

February 28 – March 1, 2018

Download Menu (pdf)

*All Menu Items Available “To Go”*



Seafood Bisque with shrimp, arugula pesto, and brandy cream reduction, 5 wf

Tuesday – Duck and Miso Consommé with tofu, morel mushrooms, and julienne vegetables, 5

Wednesday – Cream of Parsnip with caramelized parsnips, toasted pumpkin seeds, and white truffle oil, 4 wf v

Thursday – Cream of Tomato with crème fraiche, sherry, and basil, 4 wf v



Butter head lettuce and red cabbage with chervil, red onions, goat cheese, roasted cashews**, and fig-ginger-balsamic dressing*, 5 wf v

Romaine and Arugula with goat cheese, oranges, toasted almonds**, and creamy garlic parmesan dressing*,  5 wf v


Small Plates

Pheasant Terrine with orange and apple, pistachio** garlic crackers, roasted pistachios, and orange sauce, 6

Duck Sausage Flatbread with basil pesto, spinach, artichokes,
red onion, and feta, 7

Fried Spring Rolls with lemon poached shrimp, pickled carrots, shallots, and red peppers, and cilantro-lime cocktail sauce, 8


Large Plates

Rabbit Braised in Red Wine with bacon and mushrooms, parsnip and turnip puree, and grilled eggplant and bell peppers, 14 wf

Grilled Hanger Steak* with butternut squash gratin, sautéed zucchini and onions, and mushroom and red wine sauce, 15 wf

Fresh Fish, Grilled, Poached, or Sautéed with risotto alla Milanese, roasted Brussels sprouts, and beurre citron or béarnaise*, 15 wf

Sautéed Chicken Breast with pan roasted baby red potatoes with garlic and rosemary, rainbow carrots with fresh thyme, and mushroom and garlic cream sauce, 14 wf



(Prepared by the Culinary Arts Baking & Pastry Class )

Tropical Fruit Bombe with passion fruit, lychee, and mango cream, coconut mousse, coconut streusel, and tropical fruit sherbet, 5

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

Praline or Caramel Ice Cream, or Raspberry or Cherry Sorbet, 3 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 $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