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 5pm – 9pm.
Open Friday and Saturday Until 10pm.

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

farm house tomato bisque 6
roasted tomatoes, garlic, wisconsin cream, fresh herbs (GF)

soup du jour 6
daily inspiration from our chefs

house salad 7
spring mix, carrots, onions, tomatoes, cheese, Italian-balsamic vin (V, GF)

strawberry fields salad 9
strawberries, mandarin oranges, arcadian mix, seasonal cheese, citrus vinaigrette (V, GF)

goat cheese and bacon egg rolls 9
whipped goat cheese, bacon, wonton skins, sweet and sour sauce

chicken enchiladas 11
shredded chicken, oaxcan mole, queso blanco, cream fraiche, lime

chicken fried bussels sprouts 11
honey, sesame seeds, mint (V)

pork belly and kimchi 13
hoisin caramelized pork belly, kimchi, sweet chili vinaigrette

lamb dates 12
medjool dates, ground seasoned lamb, wrapped in bacon (GF)

bruschetta 9
roma tomatoes, fresh basil, wisconsin mozzarella, twenty five year balsamic, tuscan bread (V)

summer shrimp 15
granny smith apple, bacon, orange supreme, soy cream reduction

heritage empanadas 11
pastry dough, charred chipotle aioli, house made chorizo, garlic marinated tomatoes

papas bravas 8
fried potatoes, spicy aioli sauce, chives, queso blanco (GF)

mac truffle 12
cavatappi pasta, truffle oil, roasted crimini mushrooms, peas, wisconsin cheese (V)

pesto linguine 20
linguine pasta, pesto cream, sundried tomatoes, parmesan, chives (V)

shrimp and angel hair 25
roasted garlic, tomatoes, capers, gulf shrimp, angel hair pasta, brown butter, white wine

chicken saltimbocca 26
braised chicken, prosciutto, fried sage,
spinach and fresh mozzarella (GF)

flank steak 28
9oz rosemary & thyme marinated
choice, bacon sautéed brussels sprouts, sweet potato puree, and rosemary compound butter (GF)

buttermilk fried walleye 28
tabasco hollandaise, potato puree, garlic roasted vegetables

8oz filet mignon 34
roasted garlic mash, tellicherry peppercorn demi glace, chive butter, vegetables (GF)

creme brule 8
whipped cream and caramelized sugar

berry buttermilk tart 8
old world recipe, fresh berries, whipped
cream and lemon zest (V)

warm chocolate cake 9
served with berries, dark chocolate
custard, creme anglaise (V)

organic fair trade sumatra coffee 2
by the cup

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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