Cadre Restaurant

aperol, mineral water, sparkling wine

fernet branca, mexican cola, amarena cherry

tre monti "anabla" frizzante pet nat, rum, pear, honey, lemon, spice

wollersheim "press house" brandy, angostura, cherries, orange, served: sweet or sour

blend of rye and brandy, demerara, bitters, absinthe, lemon twist

chopin potato vodka, dolin dry vermouth, olive brine, whole castelvetrano olive

overproofed dark rum, ginger beer, lime, bitters

black manhattan on a large rock, blend of rye and brandy, averna, bitters, orange twist

citadelle gin, lemon, simple, sparkling wine

bourbon, amaro nonino, aperol, lemon juice

citadelle gin, crème de violette, curaçao, lemon *clarified*

brandied creme brulée, cherry coilis, candied orange, angostura meringue, vanilla biscotti

blood orange supreme, gingerbread crumb, sorrel

small batch, seasonal flavors

nutmeg custard, powdered sugar, macerated rhubarb

thinly sliced cates family farm beef tenderloin served seared and raw with sarvecchio vinaigrette, biquino pepper, daikon, micro arugula, fried fingerling potato chips

house-made blood sausage, sautéed mutzu apple, caramelized onion, whole grain dijon, rosemary

whipped landmark creamery cultured butter, seasonal veg

clockshadow creamery goat cheese curds, pickled radish, parsley

snails in garlic and parsley sauce, served with sliced lemon and baguette

marieke "honey clover" gouda with sarvecchio cracker, black currant-blueberry jam, tarragon mustard

raw east-coast oyster, blood orange, horseradish crema, shallot

pickled beets and giardiniera, compressed fennel, house-made labna

This field blend of Pinot Noir has a palate that is light, peppery, bright, crunchy and red-fruited, with real pull. It is delicious and slightly rustic but infinitely fresh-faced. It would pair beautifully with our fromage plate, preserved vegetable salad, boudin noir, beef bourguignon, monkfish, and steak. ('23)

tempranillo, rioja ('15)

cabernet sauvignon, columbia valley, wa ('20)

criolla, mendoza, argentina ('23)

cotes du rhone blanc ('23)

muscadet cotes de grandieu, loire valley ('13)

white blend, marlborough ('24)

chardonnay, willamette valley ('23)

beef-braised in red wine with pommes purée, vitruvian farms mushroom, lacinato kale, turnips, cauliflower

alaskan prawn, superior whitefish, crawfish and mussels in saffron broth with fennel, fingerling potato, tomato, and rouille

cocoa pasta, smoked sweet onion, red daikon, kohlrabi, pickled shallot, bandaged cheddar, tarragon beurre blanc

7 oz pan-seared monkfish, red thumb fingerling potato, grilled fennel, rainbow carrot, sauce américane

fresh mussels steamed in cider jus with oyster mushrooms, thyme, bay leaf, onion, served with pommes frites

moulard duck breast, maitake mushrooms, roasted sunchoke, creamed spinach, put-by black currant gastrique

6 oz. coulotte cut wagyu steak, potato pavé, wilted winter spinach, aged red wine vinaigrette, beef demi-glace

dijon mustard, myrtle, fried shallot, fresh chive

gem lettuce, shallot, beauty heart radish, red wine dijon vinaigrette

bitter greens, braised bacon, sarvecchio crouton, dijon vinaigrette, soft poached egg, fines herbes

perpetual broth with chicken bones, coriander

cinsault, south africa ('25)

crémant de bordeaux ('22)