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, lemon vinaigrette, and crispy baguette
- Yellowfin Tuna Carpaccio **
  
  14
  
  with avocado puree, crispy pork belly, chili strawberry jam, pistachio pesto
- White Gazpacho
  
  11
  
  with grilled shrimp, green grapes, cucumber and smoked olive oil
- Romaine Salad (V)
  
  10
  
  with bibb lettuce, garlic bread crumbs, Spanish anchovy, shaved vegetables and tonnato Ceasar dressing
- Badger Flame Beets (V,G)
  
  9
  
  with roasted peaches, arugula, chevre, almonds and spiced honey vinaigrette
- Pasta
- Campanelle (*)
  
  18
  
  with Italian sausage, braised dandelion greens, cherry tomatoes, fennel pollen and breadcrumbs
- Rigatoni (*)
  
  22
  
  with braised short rib, caramelized onions, bacon and peas with porcini cream
- Spaghetti Pomodoro (V,*)
  
  16
  
  with vine ripe tomatoes, garlic, basil, arugula and parmesan
  add: sautéed shrimp 5
- Cresta di Gallo (V,*)
  
  17
  
  with aged cheddar cream sauce, roasted cauliflower, tomato and bread crumbs
- Large Plates
- Pan Seared Whitefish (G)
  
  21
  
  with summer vegetable succotash, Nueske's bacon, dill pickle remoulade and marinated cherry tomatoes
- Chanterelle Mushrooms (V,G)
  
  21
  
  with sweet corn risotto, grilled scallions, smoked onion vinaigrette
- Grilled Flat Iron Steak ** (*)
  
  28
  
  with crispy fingerling potatoes, arugula, salsa verde and parmesan
- Roasted Chicken (G)
  
  20
  
  with buttermilk polenta, roasted carrots, grilled peaches and lemon herb chicken jus
- 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 orange buttermilk creme Anglaise, candied pistachios

Brunch Menu

- Brunch Entreés
- Huevos Rancheros
  
  15
  
  braised beef short rib, with black bean puree, two eggs over easy, queso fresco, avocado, ranchero salsa and mixed greens
- Lemon Ricotta Pancakes
  
  9
  
  with strawberry jam, local maple and pistachio butter
- Mushroom Omelette
  
  14
  
  sugar snap peas, chives, Pleasant Ridge Reserve fondue served with mixed greens and fingerling potatoes
- Salmon Benedict
  
  15
  
  Poached eggs, smoked salmon, English muffin, heirloom tomatoes, arugula, charred onion and sweet corn hollandaise
- Multigrain Toast
  
  12
  
  with avocado, cucumber, tomato, smoked salmon and salsa verde, served with mixed greens
- Eggs Benedict
  
  13
  
  poached eggs, English muffin, bacon, hollandaise, roasted fingerling potatoes
- Brandywine Burger
  
  15
  
  1/2 lb CDK beef, hook's white cheddar, caramelized onion, sesame seed bun, aioli and fries
  add Nueske's bacon & organic duck egg 4
- BLT Sandwich
  
  12
  
  Nueske's bacon, sourdough toast, tomato, romaine lettuce, herb aioli served with fries
  add avocado 1
- Heirloom Tomato and Burrata
  
  12
  
  basil, olive oil, aged balsamic and arugula
- Brunch Sides
- Fingerling Potatoes
  
  5
  
  with caramelized onion
- Smoked Maple Glazed Bacon
  
  6
- Mixed Greens Salad
  
  6
- Toast with butter & Jam
  
  2
- Fresh baked Pastry
  
  4
  
  Changes weekly
- Brunch Kids Menu
  
  Comes with Beverage & Cookie
- Short Stack Buttermilk Pancakes
  
  6
  
  with maple syrup
- Scrambled Eggs, bacon & potatoes
  
  8
- Kids Cheeseburger & Fries
  
  8
- Grilled Cheese & Fries
  
  7
- Seasonal Veggies
  
  4
- Fresh Fruit
  
  4

(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

Brunch Entreés

Brunch Sides

Brunch Kids Menu