Sanford Menu

with radish and pumpernickel, sorrel broth

with caramelized onions and walnuts

with cumin wafers, cilantro dressing

and cold cured foie gras, grilled mango, toasted coconut and pineapple granita

with rouille

with prosciutto di parma, aged wisconsin asiago and brittle pear wafers, orange parsley vinaigrette

on crab hash, pancetta red onion vinaigrette

with lardons, fingerlings and pearl onions

and lobster pierogi, horseradish cream and beet broth

with chargrilled scallion and green olive dumplings, romesco sauce

olive oil potato puree and grilled curly endive, tart cherry reduction

kimchi salad and chili lime noodles

braised lentils and turnip greens, roasted baby turnips

and mandarin tangerine sorbets

with vanilla ice cream

with burnt almond ice cream

morello cherry ice cream

with coffee ice cream

with open faced milk chocolate ganache toffee bar

coconut ice cream

banana rum ice cream

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