Cuisine Restaurant is a student operated training lab for MATC's Culinary Arts program.
Spring 2024 Schedule
Cuisine Restaurant is open to the public. Reservations required, and can be made through Open Table. Due to class limitations, we will not be accepting take-out orders.
Hours of Operation
Seating from 11:15 a.m. to 12:15 p.m.
Dates of Service – Tuesdays, Wednesdays & Thursdays
- April 16-18
April 16-18, 2024
Small Plates
Shrimp Bisque, cajun-spiced shrimp, chive 6, gf
Farmer Salad, hydroponic tower greens, tarragon, mint, dill, spring peas, fried shallots, shaved parmesan, lemon vinaigrette 5, v gf
Salt Roasted Beets, Springdale Farm beets, whipped house ricotta, arugula, toasted walnuts, balsamic, cured egg yolk, microgreens 6, v gf
Entrees
Pan-seared Salmon, sautéed green beans, basmati rice pilaf, beurre blanc 15, gf
Pan-seared Chicken Breast and Thigh, herb butter orzo, sautéed kale and River Valley Ranch shiitake mushrooms, lemon beurre blanc 13
Saag Paneer, potato, cashew, and pistachio filing, Gwenyn Hill Farms spinach, jeera rice, garlic naan 12, v
Red Wine Braised Pastured Pork Shoulder, quinoa pilaf, glazed Springdale Farm rainbow carrot, jus 13, gf
Grilled Tri-Tip Steak Wisconsin Meadows, oven-roasted Pinehold Garden purple skin potato, grilled asparagus, Madeira sauce 16, gf
Desserts & Ice Creams
Dessert du Jour, 6, v
Ice Creams & Sorbets 4, v gf
Bananam, Coffee, or Caramel Ice Cream; Strawberry or Mango Sorbet
v - vegetarian
gf - gluten free
*Consuming undercooked or raw foods of animal origin may increase your risk of food-borne illness
Wisconsin sales tax of 8.4% will be added to your bill
Harvesting Fresh Herbs from MATC's Rooftop Garden
