Our Theme is Excellence.


Welcome to Treasury

Treasury restaurant is “casual fine dining” with a large marble bar running the length of the main floor in a unique historic former bank building. Half of the menu includes “tapas” (small plates for individuals or to share) with somewhat of a Tuscan flair but quite an eclectic selection. The remainder of the menu includes seasonal entrees with traditional selections of steak, poultry and seafood. The over all theme is excellence of food not available until now in this area. True food value, served professionally in a dignified yet casual and inviting atmosphere.

We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.

Hours & Location

114 Watson
On the Square in Downtown Ripon, Wisconsin
Call us at 920-748-2677.

Open Tuesday through Thursday 11am – 9pm.
Open Friday and Saturday Until 10pm.
Now Serving Lunch!

An Extensive Wine Selection
Private Dining in “The Vault”
Chef’s Table


S O U P S + S A L A D S
RED QUINOA SOUP regional herbs, tomato stock, organic kale, spicy sausage, carrots and quinoa 6
SOUP DU JOUR daily inspiration from our chefs using seasonal ingredients 6
HOUSE SALAD spring mix, carrots, onions, tomatoes, cheese italian-balsamic mixture 6
THE BLACK RIVER dried door county cherries, black river gorgonzola, marinated tomatoes, arcadian mix 7

small plates perfect for one or for sharing
CHICKEN FRIED BRUSSEL SPROUTS deep fried, coated in honey, frisee, mint, sesame seeds 7
GOAT CHEESE & BACON EGG ROLLS whipped goat cheese, bacon, wonton skins, sweet & sour sauce 6
MOLE ENCHILADAS shredded chicken, oaxacan mole, queso blanco, cream friache, lime 11
HOISIN PORK BELLY local pork belly, hoisin glazed, kimchi, arcadian, sweet chili viniagrette 12
LAMB DATES medjool dates, ground seasoned lamb, thai red curry sauce, fresh mint, smoked bacon 10
FORMAGGIO DI CAPRA baked goat cheese with marinara served with crusty bread 9
HERITAGE EMPANADAS pastry dough, charred chipotle aioli, house made chorizo, garlic marinated tomatoes 9
PAPAS BRAVAS CHORIZO fried potatoes, spicy aioli sauce, chives, queso blanco, chorizo 7
MAC TRUFFLE cavatappi pasta, truffle oil, roasted crimini mushrooms, peas, wisconsin cheese, bread crumbs 9
BRUSCHETTA roma tomatoes, fresh basil, wisconsin mozzerella, twenty five year balsamic, tuscan bread 6

all entrees served with renards tuscan rolls – evoo – balsamic
SOY HONEY SALMON roasted sweet potato with ginger-coconut, mirin sauce, fresh vegetables 20
BOERSON FARM CHOP braised heritage pork chop, wild mushroom risotto, boerson farm asparagus 22
CHICKEN SALTIMBOCCA braised chicken, prosciutto, fried sage, spinach and fresh mozzerella 19
BRAISED FLANK STEAK marinated choice flank, garlic roasted mash, sauteed vegetables, demi glace 23
CHICKEN MOLE slow braised herbed bone-out chicken thighs, charred vegetables, safftron rice, mole sauce 19
SHRIMP & ANGEL HAIR roasted garlic, tomatoes, capers, gulf shrimp, angel hair pasta, brown butter, white wine 21
SPAGHETTI italian sausage, house made marinara, monatamore cheese, basil oil, red pepper 14
8OZ FILET MIGNON roasted garlic mash, tellicherry peppercorn demi glace, chive butter, vegetables 29

all house made
CREME BRULEE whipped cream and caramelized sugar 7
JAR OF MISU tiramisu classically prepared with rum soaked lady fingers and sweet cream mascarpone 8
WARM CHOCOLATE CAKE served with berries, dark chocolate ice cream, creme anglaise 8

rare – very red, cool center | medium rare – red, warm center | medium – pink center | medium well – slightly pink | well – cooked through

Warning: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses. Alert your server if you have special dietary requirements

Executive Chef Patrick Isajiw

Executive Chef Patrick Isajiw

Much of the Treasury’s applause for culinary success should be directed toward Executive Chef Patrick Isajiw and his team. With a combined effort, they bring an impressive dining experience to each and every guest.

Patrick brings over a decade of experience gleaned from a wide range of culinary environments — both formal and informal. He worked his way from the dishroom as a teenager, to having mentors that include James Beard nominated chefs. Patrick has passed through some of the most prestigious Milwaukee area kitchens — Cafe Calatrava in the Milwaukee Art Museum, and Sanford Restaurant.

Patrick’s proud passion for the art, career, and joy of cooking is deep seated. He lives and breathes flavor. His colorful cuisine and bright palette can be described with two words; simply delicious. This simplicity is evident in his farm-to-fork philosophy for obtaining the best possible ingredients, for the best possible food.

When Patrick isn’t at the Treasury, he is often traveling, dining, or can be found playing a guitar.
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