At Sanford, the menu begins with the ingredients. Our chefs look to local Milwaukee markets and the changing seasons for inspiration, creating dishes that highlight both the farmer’s work and the craft of the kitchen. Whether you’re enjoying the Four Course Menu, the Surprise Tasting Menu, or the Exploration Menu, each dish reflects a deep respect for seasonal cooking.

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 (The following is an example of our daily menu.)

FOUR COURSE MENU 95.

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Rush Creek “Khunon”, Brown Butter Onions and Golden Raisins, Khash Broth

Beef Basturma, Ramps and Cauliflower, Herb Labneh, Beer Vinegar Gastrique

Grilled Heirloom Carrots, Honey-Fermented Pomegranate, Sorrel Walnut Purée, Saffron Reduction

Seared Pear and Wisconsin “Roquefort” Tart with Caramelized Onions and Walnuts

Smoked Scottish Salmon with Curried Chickpea Salad, Scalded Spinach, Green Tomato Chutney

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Armenian Spiced Squash Soup, Ghapapma Fruit, Rice Crisps

Yellow Curry Shellfish Soup, Marinated Shrimp, Radish and Apple Chutney

Roasted Beet, Endive, and Field Greens Salad, Munster Cheese Crouton, Toasted Juniper Vinaigrette

Field Greens with Prosciutto di Parma, Aged WI Asiago, Brittle Pear Wafers, Orange Parsley Vinaigrette

Cumin and Orange Venison Stuffed Cabbage, Charred Ginger and Cumin Broth

Molasses Glazed Quail, Peperonata, Maple Mascarpone Polenta, Red Wine Reduction $6 Supplement

Cold Cured Foie Gras with Chakapuli, Plum Leather, and Pickled Plum $12 Supplement

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Roasted Sablefish with Gooseberry Remoulade, Chicory, Smoked Apple and Celeriac Purée

Seared Sea Scallops with Scalded Rapini, Smoked Tomato Jam, Roasted Shallot Balsamic Dressing

Citrus Seared Swordfish with Creamed Leak Orzo, Roasted Pears, Green Peppercorn Reduction

Grilled Duck Breast with Wild Rice Duck Confit Parcel, Huckleberry Preserve, Broth of the Forest

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

Chargrilled Elk Loin with Pineapple Braised Venison Rice Tamales, Smoked Coconut Reduction

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Blooming Clover Camembert, Apple Chutney and Pastry Crumble, Apple Blossom Preserve

Black Tea Cake with Citrus Marmalade and Poached Figs, Burnt Lemon Ice Cream

Poached Forelle Pear, Lemon Verbena Nougat Glacé

Pumpkin Baklava, Saffron Ice Cream

Pear or Apple Tart, Vanilla Ice Cream

Tart Cherry Clafoutis, Cherry Ice Cream

Macadamia Nut Tart, Coconut Ice Cream

“The Drive In” Hot Fudge Toffee Nut Ball with Open Faced Milk Chocolate Ganache Toffee Bar

Banana Butterscotch Toffee Tart, Banana Rum Ice Cream

Bittersweet Chocolate Tart, Coffee Ice Cream

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SEVEN COURSE SURPRISE TASTING MENU 125.

Limited to the Entire Table – Available Tuesday through Friday – Please Allow 3 Hours for this Experience
Optional Wine Pairing 60.

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GOOD STOCK FARM EXPLORATION MENU 70.

Available Tuesdays – Thursdays | March 10 – April 12

Inspired by Sarah and Justin’s time spent at Good Stock Farm, this menu reflects the meals shared there over the years — familiar dishes, favorite preparations, and the kind of cooking that happens when people gather often and eat together. Many of these have become favorites of the kids, the dishes requested again and again. Sandy’s cooking and Angie’s hospitality are at the heart of this exploration – rooted in warmth, generosity, and love.

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Roasted Beet, Endive, and Field Greens Salad, Munster Cheese Crouton, Toasted Juniper Vinaigrette

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Lacquered Sakura Pork Loin with Bavarian Lentil Stew

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Dried Blueberry and Oatmeal Pancakes, Vanilla Ice Cream