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

S O U P S + S A L A D S
SPRING PEA SOUP puree of peas, fresh mint and spring onions 6
GAZPACHO concasse of tomatoes accompanied with fresh vegetables and herbs 6
STRAWBERRY SALAD boston bibb, strawberries, mandarin oranges, candied pecans with orange citrus vinaigrette 8
HOUSE SALAD spring mix, carrots, onions, tomatoes and seasonal cheese with Italian-balsamic mixture 6

T A P A S
small plates perfect for one or for sharing
FORMAGGIO DI CAPRA baked goat cheese and tomato sauce, chive oil served with crusty bread 9
3 GARLIC BUTTERKASE FONDUE butterkase cheese, renards pretzel bread with herbs and garlic 11
BRAISED PORK BELLY & KIMCHI crispy pork belly, spring mix, kimchi and sweet chili sesame viniagrette 12
TENDERLOIN SLIDERS house ground filet tenderloin, butterkase, horseradish aioli served with pomme frites 11
ALBONDIGAS local pork meatballs with marscapone cheese and mint chiffonade 10
WISCONSIN ARTISANAL BOARD prosciutto, seasonal cheese, rhubarb chutney, apples 15
CHORIZO & MUSSELS steamed in chorizo-chicken broth and herbs served with grilled country style rye bread 8
BLOODY MARY EMPANADAS local pork wrapped in pastry dough with seasonal cheese and bloody mary aioli 9
TUNA & HASH cilantro yogurt sauce, sweet corn, caramelized onion, and zucchini hash 12
BRUSCHETTA roma tomatoes, fresh basil, Wisconsin mozzerella, 25 year balsamic served on crostini’s 6
BLACK TRUMPET SHRIMP black trumpet mushrooms, bacon and onion ragout, soy cream sauce reduction 13
GOAT CHEESE & BACON EGG ROLLS house made mini egg rolls with sweet and sour sauce 6
CHICKEN FRIED SHRIMP shrimp, goat cheese crema, sweet chili sauce and scallions 13
WHITE TRUFFLE PIZZA crimini mushrooms, roasted garlic sauce, Wisconsin mozzarella, white truffle oil 10

E N T R E E S
all entrees served with renards tuscan rolls, EVOO & balsamic
SALMON BATATA honey glazed salmon, vegetables, sweet potato puree, frisee salad 23
CHICKEN MARSALA oven roasted chicken cutlet, roasted garlic mashed, mushroom & marsala demi-glace 15
CHICKEN POMODORO pan fried with cherry tomatoes, fresh mozzarella, market vegetables 19
LOBSTER ORECCHIETTE prosciutto, butterkase, chives, sweet peas and lobster 24
PESTO LINGUINE linguine pasta in a flavorful pesto cream sauce with sun-dried tomatoes 16
MERCADO PASTA parmesan, white wine, garlic, seasonal market vegetables 15
8OZ FILET MIGNON MEDALLIONS caramelized onions, mushrooms, garlic mash, demi-glace 29
10OZ CHOICE FLANK STEAK marinated, roasted garlic mash, stout beer & crimini demi-glace 23

D E S S E R T
all house made
CREAM BRULEE whipped cream, mint, and berries 7
JAR OF MISU tiramisu classically prepared with espresso soaked lady fingers and sweet cream mascarpone 8
WARM CHOCOLATE CAKE served dark chocolate ice cream and anglaise sauce 7
ORGANIC SUMATRA COFFEE by the cup 2

rare – very red, cool center | medium rare – red, warm center | medium – pink

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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