Sanford Restaurant

Fennel dusted beef tenderloin with Yukon potato puree, grilled escarole, and parmesan truffle dressing.

Roasted pheasant sausage and seared foie gras with grilled apples and celery root brandied blackberry preserve.

Ravioli of braised veal, kale and smoked tomato, brown butter, and parmesan.

Seared black bass on tarragon mascarpone risotto cake with peppered shallot jam and fennel broth.

Molasses glazed quail with roasted matsutake mushrooms and mustard greens and spruce broth.

C grilled pear and Roquefort tart with caramelized onions and walnuts.

Roasted pheasant sausage and seared foie gras with grilled apples and celery root brandied blackberry preserve.

Tea egg with soba noodles, black tea ramps and preserved ramp greens, and black tea reduction.

Sake cured bay scallop and trout roe on strawberry wild flower gel and ginger cream.

Ravioli of braised veal, kale and smoked tomato, brown butter, and parmesan.

Molasses glazed quail with roasted matsutake mushrooms and mustard greens and spruce broth.

Timbale of smoked salmon with buckwheat blini, apples and beets, and horseradish mousse.

C grilled rare marinated tuna with cumin wafers and cilantro dressing.

C provincial fish soup with rouille.

Roasted parsnip soup with truffle thyme brown butter.

Lemongrass shellfish soup with seared shrimp and Asian pear.

Field greens with serrano ham, aged Wisconsin asiago, brittle pear wafers, and orange parsley vinaigrette.

Pickled blueberry salad with kohlrabi, herbed yogurt cheese crouton, and blueberry reduction.

Fennel dusted beef tenderloin with Yukon potato puree, grilled escarole, and parmesan truffle dressing.

Seared black bass on tarragon mascarpone risotto cake with peppered shallot jam and fennel broth.

Heritage pork loin with wild mushrooms, brussels sprouts pumpkin, and toasted milk.

C grilled American sturgeon on crab hash and pancetta red onion vinaigrette.

Spiced sea scallops with braised goat and bulgur stuffed cabbage, turnips and pistachios, and goat apricot broth.

Scottish salmon with salsify, candied kumquats and black olive, and roasted orange puree.

Char-grilled loin of elk with bolognese cannelloni, roasted carrots, and arugula pesto.

Grilled duck breast with ale poached pears and roasted baby parsnips and mustard ricotta.

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

Combo of pecan walnut and quatre epices ice cream.

Cranberry walnut tart and vanilla ice cream. Bittersweet "intentional" Hawaiian vintage chocolate tart with coffee ice cream. "the drive-in" hot fudge toffee nutball with open-faced milk chocolate ganache toffee bar.

Combo of pecan walnut and quatre epices ice cream.