Cadre

09/23/2026

Did you know it's Negroni Week?

From 21–27 September, Campari and Imbibe Magazine bring together bars and restaurants from all over the world to celebrate the classic cocktail and support charitable partner Slow Food. The Slow Food Negroni Week Fund supports educational scholarships, innovation awards, and grants for hospitality professionals.

Dancing Goat Distillery has also generously made a donation on our behalf to the 15/10 foundation, which helps shelter dogs with medical needs get the care they need to be more adoptable.

Cadre's offering for 2026 is our tasty "French Breakfast Negroni." A stepped build of Berens Old Fashioned Brandy, Campari, and State Line Coffee Liqueur accented with Xocolatl Mole Bitters and a cheeky candy cigarette, it's already a hit with our regulars.

09/23/2026

Friends, Cadre will be CLOSED this Saturday, 26 September.

But never fear: you can still come see us out at the Madison Mallards Duck Pond for True North Food & Music Festival! Chef Evan and the gang will be serving up some amazing goodies, along with our sister hot spot, Lola's Hi/Lo Lounge.

Tickets are still available for only $15 in advance, a portion of which goes to support two important local charities: DAiS and Camp Hometown Heroes. Snag yours now at https://www.truenorthfest.com/.

We hope to see you there!

09/17/2026

We're back again with more American wagyu! This time we're serving up a bavette cut from , located in Muscoda, WI. Paired with heirloom tomatoes and our wonderfully unique take on wedge fries, this dish is hearty, fresh, and sure to hit the spot for steak enthusiasts.

09/03/2026

It's prime time for peaches right now, and we're taking full advantage while we can.

Our peach melba features honey-roasted peaches, vanilla ice cream on a bed of almond crumble, raspberry coulis, thyme syrup and almond tuile. It's summertime in a spoon.

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.