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

Spring 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.

Hours of Operation

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

Dates of Service – Tuesdays, Wednesdays & Thursdays

  • April 16-18

April 16-18, 2024

Small Plates

Shrimp Bisque, cajun-spiced shrimp, chive 6, gf

Farmer Salad, hydroponic tower greens, tarragon, mint, dill, spring peas, fried shallots, shaved parmesan, lemon vinaigrette 5, v gf

Salt Roasted Beets, Springdale Farm beets, whipped house ricotta, arugula, toasted walnuts, balsamic, cured egg yolk, microgreens 6, v gf



Pan-seared Salmon, sautéed green beans, basmati rice pilaf, beurre blanc 15, gf

Pan-seared Chicken Breast and Thigh, herb butter orzo, sautéed kale and River Valley Ranch shiitake mushrooms, lemon beurre blanc 13

Saag Paneer, potato, cashew, and pistachio filing, Gwenyn Hill Farms spinach, jeera rice, garlic naan 12, v

Red Wine Braised Pastured Pork Shoulder, quinoa pilaf, glazed Springdale Farm rainbow carrot, jus 13, gf

Grilled Tri-Tip Steak Wisconsin Meadows, oven-roasted Pinehold Garden purple skin potato, grilled asparagus, Madeira sauce 16, gf

Desserts & Ice Creams

Dessert du Jour, 6, v

Ice Creams & Sorbets 4, v gf
Bananam, Coffee, or Caramel Ice Cream; Strawberry or Mango Sorbet

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