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 (V)
  
  8
  
  with spring onion Driftless cheese spread, roasted garlic oil and lemon brown butter
- Fried Goat Cheese Curds (v)
  
  12
  
  with oyster mushrooms, Calbrian chili honey, grilled lime aioli, kohlrabi and apple
- Wisconsin Cheese Board
  
  18
  
  three cheeses with seasonal preserves and garnishes, lavender
  almonds and toasted bread
  
  add: charcuterie - 6
- Small Plates
- Cucumber Salad
  
  10
  
  with Bulgarian feta cheese, pickled peppers, roasted shallot and dashi vinaigrette
- Roasted Peach Salad
  
  12
  
  with local greens, crispy bacon, Buttermilk Blue cheese, pecan and honey-marigold vinaigrette
- Burrata (V)
  
  14
  
  with heirloom tomatoes, sage ponzu sauce, avocado puree and sourdough croutons
- Soup du Jour
  
  10
  
  rotating seasonal soup
- Pasta
- Spaghetti alla Puttanesca
  
  23
  
  With sauteed shrimp, San Marzano tomato, capers, olives, anchovy and olive oil
- Sourdough Rigatoni
  
  25
  
  with lamb bolognese, ricotta salata, chili oil and fennel pollen
- Spinach Mafalda (V,*)
  
  21
  
  with porcini and sunflower pesto, basil, sautéed mushrooms and Pleasant Ridge Reserve
- Corn and Ricotta Agnolotti (V)
  
  22
  
  with smoked corn cream, grilled corn, and pickled poblano salsa, cilantro oil, popcorn crumble and parmesan
- Blue Crab Ravioli
  
  27
  
  with saffron Tempesta 'nduja cream sauce, sauteed spring vegetables, roasted tomatoes and garlic bread crumbs
- Large Plates
- Grilled Pork Chop
  
  27
  
  with green garlic sausage, Parisian gnocchi, onion soubise, ramps, whole grain mustard jus
- Pan Seared Whitefish
  
  25
  
  with farro and wil rice pancake, summer squash, red onion vinaigrette, dill creme fraiche, cucumber and smoked trout roe
- Niman Ranch Flat Iron Steak (*)**
  
  32
  
  with roasted corn, chanterelles, crispy polenta, kimchi aioli, fried kale and black truffle jus
- Brandywine Burger
  
  17
  
  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
- Brown Butter Cake
  
  10
  
  with poached rhubarb, almond, yogurt gelato
- 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