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
- Almond Stuffed Olives (V,*)
  
  7
  
  with ricotta, smoked tomato vinaigrette and grilled ciabatta
- Fried Cheese Curds (V)
  
  9
  
  with cauliflower, chili aioli, and buttermilk ranch
- Wisconsin Cheese Board (V)
  
  16
  
  three cheese with seasonal preserves and garnishes, lavender almonds and whole wheat crackers
  
  add: charcuterie 6
- Small Plates
- Honeycrisp Apple (V)
  
  8
  
  with Pleasant Ridge Reserve, kohlrabi, lemon vinaigrette, and crispy baguette
- Burrata Panzanella (*)
  
  14
  
  with roasted fall squash, croutons, speck and smoked poblano maple vinaigrette
- Honey Roasted Pear Salad
  
  9
  
  with Buttermilk Blue cheese, frisee, candied walnuts and aged balsamic vinaigrette
- Romaine Salad (V)
  
  10
  
  with bibb lettuce, garlic bread crumbs, Spanish anchovy, shaved vegetables and tonnato Ceasar dressing
- Roasted Beets (V,G)
  
  9
  
  with farro, crème fraiche, preserved plums, pecans, maple vinaigrette
- Pasta
- Campanelle (*)
  
  18
  
  with Italian sausage, braised dandelion greens, cherry tomatoes, fennel pollen and breadcrumbs
- Rigatoni (*)
  
  22
  
  with braised short rib, caramelized onions, parsnip, bacon with porcini cream
- Spaghetti Pomodoro (V,*)
  
  16
  
  with vine ripe tomatoes, garlic, basil, arugula and parmesan
  add: sautéed shrimp 5
- Ricotta Gnocchi (V,*)
  
  17
  
  with mushroom ragu, celery root, spinach, walnut pesto and Parmesan
- Large Plates
- Pan Seared Branzino (G)
  
  23
  
  with fregola, olives, fennel, capers, Calabrian chili vinaigrette and saffron aioli
- Roasted Duck Breast (G)
  
  26
  
  with parsnip puree, roasted brussels sprouts, braised duck arancini and huckleberry duck jus
- Grilled Flat Iron Steak ** (*)
  
  28
  
  with parmesan polenta, coffee roasted carrots, crispy shallots, smoked pepper demi-glace and pancetta
- Roasted Chicken (G)
  
  19
  
  with Cannelini bean puree, roasted cauliflower, spinach and salsa verde
- Brandywine Burger (**)(*)
  
  15
  
  1/2 # CDK farms beef, caramelized onions, Hook's 2 year white cheddar cheese, sesame seed bun, home fries, garlic aioli
  
  add: organic duck egg and Nueske's Bacon 4
- Dessert
- Olive Oil Cake
  
  8
  
  with strawberry rhubarb jam, crème fraiche and almonds
- Buttermilk Panna Cotta (*)
  
  8
  
  with blueberries, Meyer lemon cookies and whipped cream
- Flourless Chocolate Cake (G)
  
  8
  
  with vanilla crème anglaise and chocolate peanut crunch

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