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American
Continental
Eclectic/Int'l
French
Mediterranean
Vegetarian
Contemporary Ethnic
Monday - Thursday
5:30 PM - 9:00 PM
Friday
5:30 PM - 10:00 PM
Saturday
5:00 PM - 10:00 PM
Sunday
Closed
Visa
Mastercard
Amex
Discover
Diners Club
Travelers Check
Personal Check
Gift Certificates
Handicap Access
Pre- Theatre
Reservations
Romantic
Smoke Free Dining
Valet Parking
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Sam's Menu 49.
A
Playful Interpretation of Classic Italian Dishes Inspired by Sandy’s
Father
Porchetta with
Peppered Celery and Pickled Shallots
Borlotti Bean Soup
with Escarole and Mussels
Seared Salmon
Spiedini with Green Olive Dressing
Gingersnap Cannoli
with Pistachio Ice Cream
Appetizers
Lamb Coppa*
with Pickled Fennel and Golden Raisins, Toasted Fennel Dressing 8.
Grilled Pear and Roquefort Tart with Caramelized Onions and Walnuts 9.
Grilled Rare
Marinated Tuna* with Cumin Wafers,
Cilantro Dressing* 12.
Sanford House Smoked Salmon and Kreplach, Scallion Cauliflower Cream and
Herb Salad 9.
Pork Belly “Pastrami” with Rye Crisp Salad, Horseradish Mustard Glaze
12.
Glazed Squab*
and Cold Cured Foie Gras on Kumquat, Radicchio and Green Olive, Burnt
Orange Vinaigrette 18.
Lobster Benedict
Seared
Serrano Wrapped Lobster and Poached Quail Egg, Lemon Herb Salad 19.
Soup
Provincial Fish
Soup with Rouille* 10.
Parmesan Broth with
Prosciutto and Grilled Scallions, Parmesan Flan 11.
Chilled Spring Pea
Soup with Crème Fraiche 9.
Salad
Slow Roasted
Tomatoes and Smoked Mozzarella with Field Greens, Parsley Anchovy
Dressing 12.
Field Greens with
Prosciutto di Parma, Aged Asiago and Brittle Pear Wafers, Orange Parsley
Vinaigrette 10.
Entrees
Sautéed Soft Shell
Crabs on Scalded Rapini, Caper Dressing 36.
Grilled Salmon*
with Creamed
Leeks and Orzo, Clam Peppercorn Sauce
31.
Seared Red Grouper*
on Crab Hash, Pancetta Red Onion Vinaigrette 32.
Citrus Seared Alaskan Halibut*
on Wild Mushroom Risotto Cake, Asparagus Nage 34.
Grilled Scallops*
and Shrimp*
with Almond Crisp, Glazed Turnips and Paprika Brown Butter 35.
Chargrilled Loin of Elk*, Cremini
Mushrooms and Rutabaga Dumplings , Red Wine Pear Sauce 36.
Seared Duck Breast*,
Ramps, Watercress and Brown Butter Turnips and Potatoes 32.
Asian BBQ Striploin of Beef*on
Crispy Noodles and Grilled Baby Bok Choy, Thai Curry Broth 34.
Chargrilled Strauss Veal Loin* and 17
Hour Veal Breast , Crispy Onion Potatoes, Tart Apple and Endive 36.
Slow Roasted Pinn-Oak Ridge Farms Baby Lamb, Moussaka and Preserved
Lemon, Avgolemono Custard 39.
Menu Surprise
Seven Course Chef’s
Choice 85.
Wine Pairings 40.
Limited
to the Entire Table, Available Monday through Friday
(Please Notify Your Server of Any Food Allergies Prior to Ordering)
Artisanal Cheese
18.
Cheese Slate – Local
Wisconsin Selections
Hidden Springs
Driftless
Pleasant
Ridge Reserve
Surchoix Grand Cru
Irish Gem
Black River Gorgonzola
Paired with Sanford Fruit Compote and Specialty Bread
Dessert
Menu
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Sanford
Recipes
Culinary
Classes
Chef
Bios
Sample
Menu
Photo Gallery
View
Sandy D'Amato's weekly column and recipe in the Milwaukee Journal
Sentinel Sunday Entree Section,
The
Kitchen Technician
Coquette
Cafe
Harlequin Bakery
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