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.


Sake Cured Bay Scallop and Trout Roe on Strawberry Wild Flower Gel, Ginger Cream  13.

Tea Egg* with Soba Noodles, Black Tea Ramps and Preserved Ramp Greens, Black Tea Reduction  11.

Timbale of Smoked Salmon* with Buckwheat Blini, Apples and Beets, Horseradish Mousse  12.

Ravioli of Braised Veal, Kale and Smoked Tomato, Brown Butter and Parmesan  12.

C Grilled Pear and Roquefort Tart with Caramelized Onions and Walnuts  9.

C Grilled Rare Marinated Tuna* with Cumin Wafers, Cilantro Dressing  12.

Molasses Glazed Quail* with Roasted Matsutake Mushrooms and Mustard Greens, Spruce Broth  16.

Roasted Pheasant Sausage and Seared Foie Gras* with Grilled Apples and Celery Root, Brandied Blackberry Preserve  16.


Roasted Parsnip Soup with Truffle Thyme Brown Butter  9.

Lemongrass Shellfish Soup with Seared Shrimp and Asian Pear  10.

C Provincial Fish Soup with Rouille*  10.


Pickled Blueberry Salad with Kohlrabi, Herbed Yogurt Cheese Crouton, Blueberry Reduction  12.

Field Greens with Serrano Ham, Aged Wisconsin Asiago and Brittle Pear Wafers, Orange Parsley Vinaigrette  10.


C  Grilled American Sturgeon* on Crab Hash, Pancetta Red Onion Vinaigrette  35.

Spiced Sea Scallops* with Braised Goat and Bulger Stuffed Cabbage, Turnips and Pistachios, Goat Apricot Broth  36.

Seared Black Bass* on Tarragon Mascarpone Risotto Cake with Peppered Shallot Jam, Fennel Broth  36.

Scottish Salmon* with Salsify, Candied Kumquats and Black Olive, Roasted Orange Purée  34.

Heritage Pork Loin* with Wild Mushrooms, Brussels Sprouts and Pumpkin, Toasted Milk  33.

Grilled Duck Breast* with Ale Poached Pears and Roasted Baby Parsnips, Mustard Ricotta  34.

Chargrilled Loin of Elk* with Bolognese Cannelloni, Roasted Carrots, Arugula Pesto  36.

Fennel Dusted Beef Tenderloin* with Yukon Potato Purée, Grilled Escarole and Parmesan, Truffle Dressing  35.

Artisanal Cheese 18.

Pleasant Ridge Reserve
Black River Blue

Dessert 10.

Fresh Strawberries or Raspberries (2. supplement)

Combo of Pecan Walnut and Quatre Épices Ice Cream

Combo of Apricot and Fruit of the Cocoa Sorbets

Cranberry Walnut Tart, Vanilla 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