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 11am – 9pm.
Serving food from 11am until 9pm.
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
TOMATO BISQUE tomatoes, fresh herbs, vegetable stock, wisconsin cream 6
SOUP DU JOUR daily inspiration from our chefs 6
CAESAR SALAD crisp romaine lettuce, julianned carrots, aged parmesan, brioche croutons 7
HOUSE SALAD spring mix, carrots, onions, tomatoes, cheese italian-balsamic mixture 6

small plates perfect for one or for sharing
GOAT CHEESE & BACON EGG ROLLS whipped goat cheese, bacon, wonton skins, sweet & sour sauce 6
PORK BELLY & KIMCHI hoisin carmalized pork belly, spring mix, kimchi, sweet chili vinaigrette 12
GOAT CHEESE CURDS baked goat cheese curds, roasted tomato sauce, chive oil, parmesan bread 10
BEEF TARTARE choice tenderloin, sous-vide egg yolk, guacamole, capers, chorizo oil, toast points 11
MINIATURE TACOS three hard shells, eighteen hour braised pork, mole sauce, watermelon radish, seasonal salsa 12
CHICKEN FRIED BRUSSEL SPROUTS wisconsin honey, mint, sesame seeds, frisée 7
BLACK TRUMPET SCALLOPS black trumpet mushrooms, scallops, bacon-onion ragout, soy cream reduction 13
BRUSCHETTA roma tomatoes, fresh basil, wisconsin mozzerella, twenty five year balsamic, tuscan bread 6
LAMB CHORIZO EMPANADAS pastry dough, charred chipotle aioli, lamb chorizo, garlic marinated tomatoes 9
PAPAS BRAVAS fried potatoes, spicy aioli sauce, chives, queso blanco 7
LOBSTER, PANCETTA & PEAS wisconsin cheese sauce, cavatappi, lobster, pancetta, peas 14
SHRIMP COCKTAIL cold butterflied shrimp, lemon vinaigrette, horseradish, macerated tomatos, field greens 10
WISCONSIN ARTISANAL BOARD proscuitto, seasonal cheese, cumin-cherry chutney, apples, assorted nuts 15

all entrees served with renards tuscan rolls – evoo – balsamic
CHICKEN MARSALA airline chicken breast, garlic mash potatoes, mushroom demi-glace 19
OAXACA SALMON sweet potato puree, mole negro, bacon and roasted vegetables, fennel-jalapeno compote 26
HOISIN CHARRED TUNA winter daikon and carrot sesame salad, kimchi, sweet chili sauce 24
WHITE TRUFFLE SCALLOPS pomme puree, white truffle oil, sauteed vegetables, basil essence 27
PESTO LINGUINE linguine pasta, pesto cream, sun-dried tomatoes, parmesan, chives 16
MARINATED PORK STEAK roasted potatoes, vegetable milange, chimichurri viniagrette 24
9OZ FLANK STEAK marinated, roasted garlic mash, stout beer, crimini demi-glace 23
8OZ FILET MIGNON roasted garlic mash, mushrooms, 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
COOKIES & CREAM warm chocolate chip cookie, chocolate ganache, whipped cream, raspberries 9

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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