The commitment to serving food made with products at their peak flavor is exemplified on the daily menu. The chefs pull inspiration from many local Milwaukee markets throughout the seasons to create dishes which showcase the farmer’s bounty. Procuring the finest quality ingredients to enrich the menu is a ceaseless practice in the Sanford kitchen.
Inihaw na Pusit :: Grilled Squid and Garlic Rice, Pickled Vegetables, Calamansi Oil 10.
Chargrilled Morels with White Bean Ragu and Fiddleheads, Morel Vinaigrette 14.
Smoked Columbia River Salmon* with Black Radish and Snow Peas, Shiso, Peach Miso Reduction 12.
Grilled Pear and Roquefort Tart with Caramelized Onions and Walnuts 9.
Beef Kimchi Dumplings with Grilled Green Garlic Preserve, Kimchi Reduction 12.
Grilled Rare Marinated Tuna* with Cumin Wafers, Cilantro Dressing* 12.
Molasses Glazed Quail*and Cold Cured Foe Gras* with Grilled Belgian Endive and Black Currant Mostarda 18.
Warm Sweet Pea Soup with Cumin Almonds and Toasted Chili Yogurt 9.
Sinigang :: Tamarind Braised Beef Broth with Seared Eggplant and Radish Greens, Watermelon Vinaigrette 10.
Provincial Fish Soup with Rouille* 10.
Beet Salad with Candied Almonds and Hook’s “Spanchego” Crouton, Mint Garlic Dressing 12.
Field Greens with Serrano Ham, Aged Wisconsin Asiago and Brittle Pear Waters, Orange Parsley Vinaigrette 10.
Grilled Grouper* on Crab Hash, Pancetta Red Onion Vinaigrette 34.
Citrus Seared Alaskan Halibut* on Wild Mushroom Risotto Cake with Asparagus Nage 35.
Batangas Lomi :: Seared Swordfish* with Long Beans and Jalapenos, Marinated Pork and Chicken Livers, Soy Glaze 35.
Seared Sea Scallop and Grilled Octopus*, Roast Potatoes and Grilled Romaine, Mole Sauce 36.
Grilled Duck Breast* with Toasted Bulgur, Grilled Ramps and Green Almonds, Sumac Yogurt 34.
Chargrilled Loin of Elk* with Braised Lentils, Celery Root and Rapini, Spring Salsa Verde 36.
Fennel Dusted Beef Tenderloin* with Yukon Potato Puree, Grilled Escarole and Parmesan, Truffle Dressing 35.
Artisanal Cheese 18.
Pleasant Ridge Reserve
Black River Gorgonzola
Fresh Strawberries or Raspberries (2. supplement)
Combo of Pistachio and Lemon Ice Crams
Combo of Apricot and Fruit of the Cocoa Sorbets
Rhubarb Tart, Sour Cream Anise Ice Cream
Maple Speck Toffee Cake with Blueberry and Black Currant Compote, Bourbon Barrel Ice Cream
Bittersweet “Intentional” Hawaiian Vintage Chocolate Tart with Coffee Ice Cream
“The Drive In” Hot Fudge Toffee Nut Ball with Open Faced Milk Chocolate Ganache Toffee Bar
Warm Cherry Clafoutis, Tart Cherry Ice Cream
Banana Butterscotch Toffee Tart, Banana Rum Ice Cream
Macadamia Nut Tart, Coconut Ice Cream
Pear or Apple Tart, Vanilla Ice Cream
Orange Cream Brulee
Gratin of Fruits :: Pear, Apple, Cherry and Berries Topped with Macadamia Coconut Crisp