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 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 - pistachio, pork and prune pate, proscuitto 6
- Small Plates
- Baby Romaine Salad
  
  12
  
  with crispy soft-boiled egg, proscuitto, roasted tomato, carrot, radish and ranchovy dressing
- Grilled Poached Pear
  
  12
  
  with house-made ricotta, pistachio butter, frisee, bourbon barrel maple vinaigrette and rosemary soil
- Beef Tenderloin Carpaccio
  
  14
  
  with black truffle vinaigrette, parsnips, frisee, and Sarvecchio parmesan
- 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 San Marzano tomato, guanciale, pecorino, and chopped parsley
- Sweet Potato Agnolotti
  
  21
  
  with smoked apple cream, bacon lardons, caramelized shallot, pine nuts and fried sage
- Roasted Poblano Bucatini
  
  24
  
  with sauteed scallops and bass, sauce vin blanc roasted cauliflower and garlic breadcrumbs
- Large Plates
- Roasted Duck Breast
  
  26
  
  with beet, orange and fennel pollen glaze, crispy duck confit, beet puree and a frisee, shaved fennel and mandarin salad
- Miso Glazed Salmon
  
  25
  
  with wild mushrooms, bok choy, mushroom broth, yuzu pickled radish and spring onion oil
- Braised Beef Short Rib
  
  28
  
  with polenta, roasted rainbow carrots, smoked carrot oil, braising jus and parmesan crisp
- 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
- Poundcake
  
  10
  
  with goat cheesecake ice cream and dark chocolate ganache

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