Cuisine Restaurant is a student operated training lab for MATC's Culinary Arts program. 

Fall 2024 Schedule

Cuisine Restaurant is open to the public. Reservations required, and can be made through Open Table. Due to class limitations, we will not be accepting take-out orders.

The restaurant is closed for Summer Break. Cuisine will reopen mid-September 2024.

Hours of Operation

Seating from 11:15 a.m. to 12:15 p.m.

Dates of Service – Tuesdays, Wednesdays & Thursdays

Sample Menu

Small Plates

Cream of Buttercup Squash, hydroponic greens and herbs, shaved cured egg yolks, parmesan cheese, champagne vinaigrette 5, v gf

House Salad, mixed greens, Duchess Bronzee pears, ClockShadow chevre, toasted walnuts, champagne vinaigrette 6, v gf 


Pan-seared Atlantic farm raised Salmon*, cippolini onion, mushroom and spring pea risotto, lemon beurre blanc 15, gf

Braised Pork Shoulder, Zestar apples, sauteed green beans, wild rice pilaf, radish microgreens 15, gf

Grain Bowl, brown rice and red quinoa pilaf, roasted sweet potato, red onion, dried cranberries, Clock Shadow chevre, toasted pecans, maple dijon vinaigrette 12, v gf

Grilled Top Sirloin Steak*, glazed Full Harvest Farm carrots and parsnips, Oven-roasted Red Prairie potatoes, Bordelaise sauce 16, gf

Desserts & Ice Creams

Cheesecake, strawberry sauce, cinnamon streusel 6, v

Ice Creams & Sorbets 4, v gf
Vanilla, Chocolate, Peanut Butter, Green Apple, Pineapple

Cuisine menu (pdf)

v - vegetarian
gf - gluten free

*Consuming undercooked or raw foods of animal origin may increase your risk of food-borne illness
Wisconsin sales tax of 8.4% will be added to your bill



Harvesting Fresh Herbs from MATC's Rooftop Garden

MATC Rooftop Herb Garden
Students picking herbs
student smelling freshly picked herbs
Student trimming herb plant
Student holding trimmed herbs
Student trimming herbs
Student looking at freshly cut herbs
Student holding herbs in cupped palms of their hands
Student inspecting freshly cut herbs
Student holding fresh cut herbs in outstretched hands
Student trimming herb plant
Two students holding herbs in outstretched hands
Instructor and Student collecting compostable material in compost buckets
Students trimming herbs in planter box
Two Students smiling and holding their freshly cut herbs