Saturday – November 01, 2014

 

Cuisine Menu

Download Cuisine Menu (pdf)

 

October 30, 2014

Join Us For a Preview Lunch
(seating is limited)

Cuisine Restaurant is a student operated advanced training facility forMATC's Culinary Arts program. The restaurant allows students to gain practical experience in a high-end culinary environment.

We support local sustainable foods. Some of our partners include
Pinehold Gardens, Pinn-Oak Ridge Farms, Jeff-Leen Farms, Anodyne Coffee, and Maple Creek Farms.

 

Starters

Soup of the Day, 3
Shrimp Bisque, prosciutto fritter, 4
Fettuccine Pasta, roasted winter squash, arugula, lemon, sage, parmesan, walnuts**, 7
Savory Tart of Mushrooms, treviso, caramelized onions and gorgonzola cheese, 7
Mixed lettuces, Wisconsin apples, fennel, toasted walnuts**, hickory syrup-mustard emulsion, 4
Romaine Salad, radicchio, roasted root vegetables, onion straws, apple cider vinaigrette, 4


Large Plates

Jeff Leen Chicken, pan-seared breast, boneless leg with mousseline forcemeat, Parisienne gnocchi, kale, dried cranberries and pine nuts**, mushroom sauce, 13
Grilled Hanger Steak*, gratin of sweet and russet potato, kale, dried cranberries and pine nuts**, bordelaise & béarnaise sauces*, 14
Grilled Aqua Terra Char, mushroom risotto, baby broccoli, shallot, garlic and red pepper, beurre blanc sauce, 14
Braised Spanish-Style Hometown Pork, with tomato, peppers and sherry, braised white beans, house-cured bacon, baby broccoli, shallot, garlic and red pepper, 13

Desserts

Prepared by the Culinary and Baking and Pastry Arts Classes

Warm House Made Apple Strudel**, cinnamon ice cream, 4
Flourless Chocolate Cake, raspberry sorbet, 4
Vanilla or Cinnamon Ice cream or Raspberry Sorbet, 3

 

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

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