Daily Menu

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.

Mini Cabrie
Tallgrass Reserve
Pleasant Ridge Reserve
Black River Gorgonzola

Dessert 10.

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