SANFORD SUPPER CLUB
exploration menu
49.
Plated Susan
Dill Herring with Rye
Croutons, Smoked Trout with Caraway Beets, Pickled Shrimp with Celery
Root Remoulade
Salad
Grilled Belgian Endive & Frisee with Crispy Chicken Livers,
Tart Cherry Vinaigrette
Surf & Turf
Scalded Lobster and Peppercorn-Crusted Pork
Shoulder with Kohlrabi Potatoes
Dessert
Schaum Torte with 2011 Preserved
Strawberry-Rhubarb Compote
Appetizers
Porchetta, Peppered Celery and Pickled Shallot, Candied
Rosemary 9.
“Upland’s Cheese and Sausage” * - Antique Apples,
Walnut, Apple Mustard 10.
Ravioli of Braised Artichoke and Taleggio 12.
S Grilled
Pear and Roquefort Tart with Caramelized Onions and Walnuts 9.
Chargrilled Squid, Grilled Pineapple and Roasted Poblano,
Tamarind Glaze 10.
S Grilled
Rare Marinated Tuna* with Cumin Wafers, Cilantro Dressing* 12.
Chargrilled Squab* and Seared Foie Gras, Salsify,
Hazelnuts and Kumquats, Burnt Orange Reduction 18.
Soup
Roasted Parsnip Soup with Chanterelles and Truffle Thyme
Brown Butter 9.
Tuscan Lentil and Kale Stew with Sautéed Shrimp 10.
S Provincial
Fish Soup with Rouille* 10.
Salad
Poached Cortland Apple Salad with Black River Gorgonzola
and Candied Pecans, Tarragon Walnut Dressing 12.
Field Greens with Prosciutto di Parma, Aged Wisconsin Asiago and Brittle
Pear Wafers, Orange Parsley Vinaigrette 10.
Entrees
Grilled Swordfish* Agrodolce, Pepperonata, Yellow Pepper
Vinaigrette 33.
S Grilled
Wild Sturgeon* on Crab Hash, Pancetta Red Onion Vinaigrette 33.
Roasted Monkfish*
with Seared Brussels Sprouts and Buckwheat
Dumplings, Spiced Red Wine Reduction 34.
Grilled Scallops* and Shrimp, Paprika Almond Crisp, Almond Cream
and Sherry Gastrique 36.
Grilled Duck Breast* with Roasted Sunchokes, Grilled Red
Onions and Caper Berries, Grainy Mustard Dressing 33.
Strauss Veal Loin* and Sautéed Sweetbreads, Braised
Turnip Greens and Fingerling Potatoes, Cider Reduction
36.
Grilled Loin and Roasted Elk Sausage, Olive Oil Potato
Puree and Door County Cherry Mostardo 36.
Asian Barbeque Striploin of Beef*,
“Kimchi” Salad and Chili Lime Noodles 34.
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
Goat Gouda
Pleasant Ridge Reserve
Bandaged Cheddar
Black River Gorgonzola
Paired with Sanford Fruit Compote and Specialty Bread
Dessert
Menu
S –
Sanford Signature Dishes
*These
items contain lightly cooked meat, seafood or dairy products that may
increase the risk of food borne illness.
Chef/Owner :: Sanford D'Amato
General Manager/Owner :: Angie D'Amato
Chef de Cuisine :: Justin Aprahamian
Manager :: Jeffrey Zastrow
Sous Chef :: Casey Davison
Operations Director :: Petra Grabowski
Assistant Manager :: Sarah Mudrock
(p.s. Ralph Selensky has changed his role at Sanford (to dining room
server) so he can spend more time in his art studio - keep painting
Ralph!)
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