Sanford Menu (Update 2025)
Welcome to Sanford, a culinary gem nestled in Milwaukee’s vibrant landscape, serving dishes that embody the essence of New American cuisine. The restaurant’s menu showcases a refined assortment of flavors and textures, where unique ingredients take center stage.
Begin your journey with decadent appetizers such as the Roasted Pheasant Sausage complemented by grilled apples or the exquisite Sake Cured Bay Scallop that melts in your mouth. For a rich experience, try the Ravioli of Braised Veal with velvety brown butter.
Transition to salads like the Pickled Blueberry Salad, which offers a delightful balance of tang and creaminess. The soup selections, featuring Roasted Parsnip Soup with truffle-thyme brown butter, cater to those seeking comfort.
Every dish tells a story, blending local ingredients with expert techniques, making every visit to Sanford a memorable experience.
Appetizers
C Grilled Pear & Roquefort Tart
C grilled pear and Roquefort tart with caramelized onions and walnuts.
Roasted Pheasant Sausage & Seared Foie Gras
Roasted pheasant sausage and seared foie gras with grilled apples and celery root, brandied blackberry preserve.
Tea Egg
Tea egg with soba noodles, black tea ramps and preserved ramp greens, black tea reduction.
Sake Cured Bay Scallop & Trout Roe
Sake cured bay scallop and trout roe on strawberry wild flower gel, ginger cream.
Ravioli of Braised Veal, Kale & Smoked Tomato
Ravioli of braised veal, kale and smoked tomato, brown butter and Parmesan.
Molasses Glazed Quail
Molasses glazed quail with roasted matsutake mushrooms and mustard greens, spruce broth.
Timbale of Smoked Salmon
Timbale of smoked salmon with buckwheat blini, apples and beets, horseradish mousse.
C Grilled Rare Marinated Tuna
C grilled rare marinated tuna with cumin wafers, cilantro dressing.
C Provincial Fish Soup
C provincial fish soup with rouille.
Roasted Parsnip Soup
Roasted parsnip soup with truffle thyme brown butter.
Lemongrass Shellfish Soup
Lemongrass shellfish soup with seared shrimp and Asian pear.
Soup
Salad
Field Greens
Field greens with serrano ham, aged Wisconsin Asiago and brittle pear wafers, orange parsley vinaigrette.
Pickled Blueberry Salad
Pickled blueberry salad with kohlrabi, herbed yogurt cheese crouton, blueberry reduction.
Fennel Dusted Beef Tenderloin
Fennel dusted beef tenderloin with yukon potato puree, grilled escarole and Parmesan, truffle dressing.
Seared Black Bass on Tarragon Mascarpone Risotto Cake
Seared black bass on tarragon mascarpone risotto cake with peppered shallot jam, fennel broth.
Heritage Pork Loin
Heritage pork loin with wild mushrooms, brussels sprouts and pumpkin, toasted milk.
C Grilled American Sturgeon on Crab Hash
C grilled American sturgeon on crab hash, pancetta red onion vinaigrette.
Spiced Sea Scallops
Spiced sea scallops with braised goat and bulger stuffed cabbage, turnips and pistachios, goat apricot broth.
Scottish Salmon
Scottish salmon with salsify, candied kumquats and black olive, roasted orange puree.
Char-Grilled Loin of Elk
Char-grilled loin of elk with bolognese cannelloni, roasted carrots, arugula pesto.
Grilled Duck Breast
Grilled duck breast with ale poached pears and roasted baby parsnips, mustard ricotta.
Entrees
Artisanal Cheese
Driftless
Farko
Martone
Pleasant Ridge Reserve
Black River Blue
Gratin of Fruits
Pear, apple, cherry and berries topped with macadamia coconut crisp.
Fresh Strawberries
Combo of pecan walnut and quatre epices ice cream.
Pear Tart, Vanilla Ice Cream
Apple Tart, Vanilla Ice Cream
Combo of Apricot & 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.
Orange Cream Brulee
Macadamia Nut Tart, Coconut Ice Cream
Banana Butterscotch Toffee Tart, Banana Rum Ice Cream
Raspberries (2. Supplement)
Combo of pecan walnut and quatre epices ice cream.