Sanford Restaurant Menu

Grilled Pear And Roquefort Tart

With caramelized onions and walnuts

Fried Milkweed Blossoms

With rapini mascarpone puree, salami vinnaigrette

House Cured Pork Sausage

With artichokes and black olive jam, lovage oil

Bolognese Ravioli with Roasted Chanterelles

Chili garlic brown butter

Grilled Rare Marinated Tuna

With cumin wafers, cilantro dressing

Cured and Seared Sockeye Salmon

With salmon roe and roasted carrots, dill licorice emulsion

Chilled Yellow Tomato Gazpacho

With basil cream and dandelion greens

Lamb Consomme with Shrimp Flan, Tomato and Dill

Provincial Fish Soup with Rouille

Field Greens with Prosciutto di Parma

Aged wisconsin asiago and brittle pear wafers, orange parsley vinaigrette

Grilled Purslane and Spring Onion Salad

With manchego, candied green olives and almonds, romesco sauce

Fresh Strawberries or Raspberries

Combo of Apricot and Vanilla Buttermilk Sorbets

Combo of Apricot and Vanilla Buttermilk Sorbets

Georgia Peach Tart

Sour cream anise ice cream

Bittersweet Intentional Hawaiian Vintage Chocolate Tart with Coffee Ice Cream

Maple and Speck Toffee Pound Cake

With oven dried peaches, bourbon barrel ice cream

The Drive In Hot Fudge Toffee Nut Ball

With open faced milk chocolate ganache toffee bar

Warm Cherry Clafoutis, Morello Cherry Ice Cream

Banana Butterscotch Toffee Tart

Banana rum ice cream

Macadamia Nut Tart

Coconut ice cream

Orange Creme Brulee

Orange Creme Brulee

Vanilla ice cream

Gratin of Fruits

Pear, apple, cherry and berries topped with macadamia coconut crisp

Grilled Red Grouper

On crab hash, pancetta red onion vinaigrettec

Samkeh Harra:Spiced Paillard of Salmon

With bulgar pilaf, cilantro and tomato

Lacquered Qu Lacquered Quail and Crisp Veal

Sweetbread with grilled peach and braised collards, peach kernel gastrique

Citrus Seared Alaskan Halibut

With nettle puree, wine potatoes and wild mushrooms, walnut brown butter

Fennel Dusted Beef Tenderloin

With yukon puree, grilled escarole and parmesan, truffle dressing

Seared Sea Scallops

With miso noodles and grilled baby bok choy, pickled apricot miso dressing

Chargrilled Loin of Elk

With maple polenta, balsamic grilled romaine, tart cherry reduction

Sauteed Soft Shell Crabs

With ramp kimchi and caramelized asian pears, hoisin glaze