Locally sourced. Seasonally inspired.

Dine-In | Carry-Out | Custom Catering | Private Events

BRUNCH NOW OFFERED EVERY SATURDAY 10:00 – 1:30

Tuesday Shareable Date Night

1 Bottle of Wine | 2 Small Plates | 1 Entree | 1 Dessert

$50.00

Housed in a historic building dating back to 1862 in downtown Cedarburg, Wisconsin. Brandywine, named after an heirloom tomato in memory of the owner’s mother who loved to grow the variety. Family-owned & operated restaurant focuses on Wisconsin influenced dishes with close-to-home ingredients. Featuring hand-made pasta, small plates & entrees inspired by the seasons with locally grown produce & meats.

Dinner Menu

- For the Table
- Marinated Olives
  
  8
  
  with sourdough foccacia
- Grilled Rosemary Sourdough Foccacia
  
  7
  
  with spring onion Driftless cheese spread, roasted garlic oil and lemon brown butter
- Fried Brussels Sprouts
  
  12
  
  with Carr Valley Bread Cheese, caramelized onion jus and chili aioli
- Wisconsin Cheese Board
  
  17
  
  three cheeses with seasonal preserves and garnishes, lavender
  almonds and toasted bread
  
  add: charcuterie - 6
- Small Plates
- Baby Romaine Salad
  
  12
  
  with crispy soft-boiled egg, proscuitto, roasted tomato, carrot, radish and ranchovy dressing
- Roasted Strawberry Salad
  
  10
  
  with rose poached beets, local spring greens, speck ham, black garlic crema, and pistachio vinaigrette
- Beef Tenderloin Carpaccio
  
  14
  
  seared rare tenderloin with watercress, radish, egg yolk, ciabatta and Pecora Nocciola cheese
- Soup du Jour
  
  10
  
  rotating seasonal soup
- Pasta
- Rigatoni
  
  19
  
  with walnut and pistachio pesto, arugula, Moody Blue cheese and smoked olive oil
- Cocoa Mafalde
  
  22
  
  with braised lamb, chanterelle mushrooms, huckleberries, and perigord black truffle
- Tagliatelle Bolognese
  
  21
  
  with a rich beef and pork ragu, tomato, herbs, cream and parmesan
- English Pea Agnolotti
  
  21
  
  with ricotta and pea filling, lemon cream, sugar snap peas, radish and herb gremolata
- Blue Crab Ravioli
  
  26
  
  with saffron Tempesta 'nduja cream sauce, sauteed spring vegetables, roasted tomatoes and garlic bread crumbs
- Large Plates
- Grilled Pork Chop
  
  26
  
  with green garlic sausage, Parisian gnocchi, onion soubise, ramps, whole grain mustard jus
- Miso Glazed Salmon
  
  25
  
  with wild mushrooms, bok choy, mushroom broth, yuzu pickled radish and spring onion oil
- Grilled Hanger Steak
  
  28
  
  with porcini dry rub, crispy polenta, roasted romanesco, salmoriglio aioli, porcini mushroom demi-glace
- Brandywine Burger
  
  16
  
  with CDK beef, Hook's cheddar, lettuce, tomato, onion, pickle, aioli, sesame seed bun and steak fries
- Dessert
- House-Made Ice Cream Trio
  
  9
  
  assorted flavors of ice cream made in house
- Pear Brown Butter Cake
  
  10
  
  with spiced pear caramel ice cream and toasted almonds
- Buttermilk Panna Cotta
  
  10
  
  with strawberry jam, mint pistachio streusel, olive oil ice cream

Brunch Menu

(G) gluten free (V) vegetarian (*) gluten free alternative available
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Locally sourced. Seasonally inspired.

Dine-In | Carry-Out | Custom Catering | Private Events

Tuesday Shareable Date Night

Menu

Dinner Menu

For the Table

Small Plates

Pasta

Large Plates

Dessert

Brunch Menu