Cadre

08/26/2026

08/15/2026

New on the menu this week at Cadre: Le Melon!

Our latest seasonal salad pairs ripe cantaloupe and bell peppers with crumbled feta, pickled blueberries, mint, and pepitas over a creamy shiso vinaigrette. Refreshing and surprisingly hearty, this dish hits all the right sweet-and-savory notes of late summer.

And much like these last balmy days of the season, it will be gone all too soon!

08/08/2026

We've been waiting all year for peak sweet corn season to arrive. Now that it's here, we're excited to add this sweet-and-savory maque choux to our menu!

A mélange of corn, onion, and bell pepper, maque choux is a sweet-and-savory Cajun dish heavily influenced by Native American cooking. Originally made with rendered bison or bear fat, the real key is using corn "milk." After removing the kernels, we grill the corn cobs before scraping them down with the back of a knife, leaving us a smokey, starchy liquid that thickens and flavors the dish.

Our version features fresh veggies sourced from Rising N Ranch & Co. Established in 2024, they are a family owned and operated farm in Juda, WI.

Come celebrate sweet corn season with us! It will be over before we know it!

07/30/2026

Let us introduce you to the American Wagyu chuck eye roll used in our Steak Frites!

Often called the “poor man's ribeye,” this cut comes from the shoulder, where the ribeye muscle extends past the 5th rib. It closely resembles a boneless ribeye, having a similar “eye” shape and a good marbling of fat. It's a moderately tender cut, though a bit firmer and chewier than a classic ribeye, due to the higher concentration of connective tissue towards the shoulder. Rich and flavorful, it's best cooked quickly over high heat to mid-rare or medium; overcooking past medium tends to make it tough.

Restaurant Week runs through this Saturday at Cadre, but seating is limited. Make your reservation now!

07/28/2026

Our Restaurant Week lemon olive oil cake is already a staff fave!

Served with blueberry compote and a scoop of mascarpone cream.

07/26/2026

Restaurant Week is here again, friends, and it's running at Cadre from Tuesday, July 28th through Saturday, August 1st!

We are offering another of our fun, three-course Prix Fixe menus, this time inspired by our most recent Pays region: Languedoc.

You can find details and view all of our menu offerings, along with the other great Madison restaurants participating, here: Cadre | MADISON MAGAZINE | channel3000.com https://share.google/rkHG4N4qCW8TfWrg4

Our books are already filling up, so reserve your table now!

07/02/2026

Friends! Cadre will be CLOSED on Friday, July 3rd, and Saturday, July 4.

We wish everyone a fun, safe, and cool holiday weekend!

07/01/2026

Proud to show our support for progressive Representative Renuka Mayadev, Assembly District 77! .mayadev

06/27/2026

Duck! Historically associated with Languedoc in the form of cassoulet and foie gras, the Moulard (or Mulard) is a sterile hybrid--a cross between a Pekin hen and a Muscovy drake. They are much-favored in French cuisine due to their large size, and their rich, dark meat.

Lately, we've been sourcing our duck from (which, if you haven't heard of, is worth a look up). It sits on 40 acres in Sullivan Co., NY, and has been lovingly tended by four generations of the Saravia family since 2000.

Brought to us via , we've used tenderloins of Moulard--coated in a blend of powdered nori, mushroom, and parsley--to create this mosaic roulade. Served with stinging nettle mustard, pickled mustard seed, and chili crisp aioli on a slab of grilled sourdough miche, this unique dish is on offer at Cadre for a limited time.