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 roasted garlic oil and giardiniera butter
- Fried Shitake Mushrooms
  
  11
  
  with herb buttermilk breading, black garlic aoili, micro greens and lime vinaigrette
- Wisconsin Cheese Board
  
  17
  
  three cheeses with seasonal preserves and garnishes, lavender
  almonds and toasted bread
  
  add: charcuterie - pistachio, pork and prune pate, proscuitto 6
- Small Plates
- Apple and Arugula Salad
  
  11
  
  with compressed honeycrisp apple, shaved fennel, fennel oil, chevre and brown butter vinaigrette
- Roasted Beets
  
  12
  
  with red wine poached pears, pistachio pesto, pear butter, farro crisps and smoked blue cheese
- Pork Belly
  
  14
  
  braised in chocolate porter and chiles, mole negro, caramelized turnips and wild crispy wild rice masa fritters
- Soup du Jour
  
  10
  
  rotating seasonal soup
- Pasta
- Spaghetti Pomodoro
  
  19
  
  with fresh cherry tomatoes, San Marzano tomato, mozzarella di bufala, basil and parmesan
- Sourdough Gnocchetti
  
  22
  
  with roasted chicken and porcini mushroom sugo, maple glazed walnuts, crispy kale and ricotta salata
- Butternut Squash Ravioli (V)
  
  21
  
  with brown butter cream, crispy celery root, pepitas and roasted delicata squash
- Roasted Poblano Bucatini
  
  24
  
  with sauteed scallops and bass, sauce vin blanc roasted cauliflower and garlic breadcrumbs
- Large Plates
- Roasted Chicken Roulade
  
  22
  
  with buttermilk biscuit, brussels sprouts, sweet potato, bacon, spicy sage honey and lemon chicken jus
- Mushroom Burger
  
  19
  
  with CDK beef, lion's mane and oyster mushrooms, caramelized shallot demi-glace, fenugreek gouda, Neuke's bacon, aioli, sesame seed bun and steak fries
- Braised Beef Short Rib
  
  28
  
  with polenta, roasted rainbow carrots, smoked carrot oil, braising jus and parmesan crisp
- Riverence Steelhead Trout
  
  25
  
  with butternut squash gnocchi, toasted almonds, sauteed green beans, hen of the wood mushrooms and lemon brown butter
- Brandywine Burger
  
  16
  
  with CDK beef, Hook's cheddar, lettuce, tomato, onion, pickle, aioli, sesame seed bun and steak fries
- Dessert
- Milk Chocolate Panna Cotta
  
  9
  
  with sugar cookie crumbles, and fresh mint ice cream
- Chocolate x 5
  
  10
  
  with buttermilk chocolate ice cream, sponge cake, and white chocolate mousse
- Lavender Brown Butter Cake
  
  10
  
  with caramelized plum ice cream, plum jam and toasted almonds

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