Monday – July 23, 2018

Cuisine Menu

May 9-10, 2018

Download Menu (pdf)

*All Menu Items Available “To Go”*

 

Soups

Shrimp and Sweet Potato Bisque with sautéed shrimp, candied pine nuts, and basil chiffonade, 5 wf

Tuesday – Black Bean with garlic crema, blistered tomatoes, and candied jalapenos, 4 wf v

Wednesday – Pork Consommé with fennel, rosemary, pork confit, mushrooms, and mint, 5 wf

Thursday – Cream of Mushroom with roasted mushrooms, chives, and thyme, 4 wf v

 

Salads

Spinach and Belgian Endive with pineapple, cucumber, avocado, tomato, pepper jack cheese, and pineapple-yogurt dressing*, 5 wf v

Truffled Caesar Salad* with shaved parmesan, croutons, and candied lemon zest, 5 wf v

 

Small Plates

Pork Terrine Wrapped in Candied Bacon with pickled pineapple, pepper jack and oregano crackers, and Sriracha pineapple relish, 6

Mushroom Flatbread with onion, goat cheese, arugula, and a balsamic reduction, 7 v

Steamed Mussels with saffron cream, and basil toasted crostini, 8 wf

 

Large Plates

Maple Creek Farms Southern Braised Pork Shoulder with yam puree, and roasted okra, corn, kale, and tomatoes, 14 wf

Grilled Pork Chop with sweet potato, cauliflower, and bacon gratin, sautéed zucchini, mushrooms and red peppers, and sauce Chasseur, 15 wf

Grilled Top Sirloin Steak* with sweet potato, cauliflower, and bacon gratin, sautéed zucchini, mushrooms and red peppers, and sauce Chasseur , 15 wf

Fresh Fish, Grilled, Poached, or Sautéed with risotto with almonds, mint, and feta, broccoli with garlic and red chili, and orange beurre blanc, or béarnaise*, 15 wf

Sautéed Chicken Breast with lemon-herb quinoa, grilled asparagus and
red peppers, and sauce Aurore, 14 wf

 

Desserts

(Prepared by the Culinary Arts Baking & Pastry Class )

Warm Chocolate Souffle* with vanilla crème anglaise, 5 v

Vanilla Bean Cheesecake with brandied cherries and chantilly cream, 5

Peanut Butter or Chocolate-Banana Ice Cream, or Pineapple 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

 
Beverages

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

 

Beers

Capital Brewery Special Pilsner, 4.5

Furthermore Fatty Boombalatty Belgian, 4.5

Ale Asylum Madtown Nutbrown Ale, 4.5

 

Tea
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

 

Coffee

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

Espresso, 2.5

Cappuccino, Café Latte, 3

Pepsi, Diet Pepsi, Mist Twist, Lemonade, 2