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 Saturday 5pm – close.
Closed Sunday and Monday.
Serving food from 5pm until 10pm.

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

T R E A S U R Y R E S T A U R A N T
WINE BAR | GRILL | TAPAS

S O U P S + S A L A D S
BUTTERNUT SQUASH BISQUE roasted and pureed squash with fresh cream and fall spices 6
SOUP DU JOUR daily inspiration from our chefs 6
PEAR & GORGONZOLA spiced pecans with poached pears and gorgonzola accented with cranberry vinaigrette 8
HOUSE SALAD spring mix, carrots, onions, tomatoes and cheese with Italian-balsamic mixture 6

T A P A S
small plates perfect for one or for sharing
ALOO DUM french curry with roasted potatoes, cauliflower, and sunflower sprouts 10
BRAISED PORK BELLY & KIMCHI crispy pork belly, arugula, kimchi and sweet chili sesame viniagrette 12
FORMAGGIO DI CAPRA baked goat cheese and tomato sauce, chive oil served with crusty bread 9
ALBONDIGAS mangalitsa pork meatballs with marscapone cheese and basil chiffonade 10
WISCONSIN ARTISANAL BOARD proscuitto, seasonal cheese, rhubarb chutney, apples and cajun pecans 15
ITALIAN SAUSAGE house made sausage and marinara with broccoli raab and grilled toast points 11
ARRACHERA grilled flank steak with fire roasted salsa and black bean puree 15
3 GARLIC BUTTERKASE FONDUE butterkase cheese, renards pretzel bread with herbs and garlic 11
HERITAGE EMPANADAS local heritage pork wrapped in pastry dough with seasonal cheese and ancho chili aioli 9
GAMBAS AL AJILLO fresh shrimp sauteed with roasted garlic, evoo, spanish paprika and cognac 13
BRUSCHETTA roma tomatoes, fresh basil, wisconsin mozzerella, 25 year balsamic served on crostini’s 6
SHRIMP CEVICHE GORDITA’S citrus marinated shrimp, kimchi vinaigrette, sweet chili crema, wonton skins 12
GOAT CHEESE & BACON EGG ROLLS house made mini egg rolls with sweet and sour sauce 6

E N T R E E S
all entrees served with renards tuscan rolls, EVOO & balsamic
PAN SEARED SALMON sweet potato puree, rosemary pancetta vinaigrette, vegetables, scallions 24
CHICKEN GNOCCHI seared airline chicken breast with creamed pesto sauce and gnocchi 19
FRENCHED PORK CHOP fall pea risotto with fresh market vegetables and pork jus 24
PESTO LINGUINE linguine pasta in a flavorful pesto cream sauce with sun-dried tomatoes 16
FALL RISOTTO perfectly cooked arbario rice with squash, chives, goat cheese and pine nuts 15
SPAGHETTI BOLOGNESE ground tenderloin bolognese sauce, aromatic herbs and spices over spaghetti 21
12OZ CHOICE RIBEYE marinated, roasted garlic mash, stout beer & crimini demi-glace 25
8OZ FILET MIGNON MEDALLIONS roasted garlic mash, chive butter and market vegetables 29

D E S S E R T
all house made
PUMPKIN CREME BRULEE pumpkin spice, whipped cream and caramelized sugar 7
STRAWBERRY TART vanilla bean custard, whipped cream, and fresh berries 9
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 and creme anglaise 8
ORGANIC SUMATRA COFFEE by the cup 2

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.

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