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
- Roasted Meatballs
  
  14
  
  with romesco sauce, frisee pickled ramp vinaigrette and smoked blue cheese fonduta
- Fried Cheese Curds (V)
  
  10
  
  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
- Steamed Mussels (*)
  
  13
  
  with tomato, caramelized fennel, leek, kombu butter and toasted baguette
- 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,*)
  
  9
  
  with creamy goat cheese, pistachio, citrus balsamic vinaigrette, and crispy ciabatta
- Pasta
- Four Cheese Ravioli (V)
  
  18
  
  with butternut squash, pistachio pesto, blood orange, brown butter and sage
  
  add: La Quercia Proscuitto 2
- Malloreddus (*)
  
  24
  
  with shrimp, crab, mussels, nduja, cuttlefish ink pasta, bread crumbs and saffron cream
- Whole Wheat Rigatoni (*)
  
  19
  
  with red wine pork shoulder ragu, parmesan and ricotta salata
- Spaghetti Pomodoro (V,*)
  
  17
  
  with roasted tomatoes, winter tomato sauce, olive streusel and Driftless cheese
- Ricotta Gnocchi (V,*)
  
  17
  
  with mushroom ragu, celery root, spinach, walnut pesto and Parmesan
- Large Plates
- Pan Seared Branzino (G)
  
  23
  
  with fregola, olives, capers, butternut squash, 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 heirloom 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
- Mocha Budino (*)
  
  8
  
  with banana whipped cream, Bourbon butterscotch sauce and butter pie crust
- Snickerdoodle Cookie
  
  8
  
  with Chai spiced sugar, marshmallow fluff and burnt milk ice cream
- Sourdough Cinnamon Crumb Cake
  
  8
  
  with Lavender buttermilk glaze and brown butter 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