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Sanford Chef Justin Aprahamian is using fresh farm produce to create “in season” cocktails.


You’ve heard of Farm to Table. Here’s a twist.

Chef Justin Aprahamian is using fresh farm produce to create “in season” cocktails.

Now at Sanford . . .

** RHUBARB REFRESHER

Muddled fresh rhubarb, fresh basil, candied lemon syrup and sugar

Shaken with fresh rhubarb juice and Bacardi Rum

Garnished with candied rhubarb stix

** Meant to be sipped slowly, beach-style.
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EXPLORATION MENU

Exciting ethnic menus with a modern twist

Every Monday through Friday : : Four Courses for $49.

Current Exploration Menu:

MEXICO IN MILWAUKEE

Miniature Duck Mole Tacos, Tomatillo Relish

Corn and Sweet Garlic Soup

Roasted Goat, Guajillo Chiles, Cactus and Pumpkin Seeds

Spiced Chocolate Custard, Warm Churro, Peanut and Sesame Ice Cream

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What is chevon??

Chevon, or goat, is the one of the most widely eaten meats in the world and is often found in Mexican cooking. It is mild flavored — similar to beef or venison — low-fat, and full of nutrition. We procure our whole goats from Petersons Crazy Acres Farm in East Troy for our Mexico in Milwaukee Exploration Menu. It was raised without chemicals or hormones and fed a diet of hay, small amounts of grain and special treats of leaves, brush, fruit and veggies. Muy bueno.For more happenings, go to www.sanfordrestaurant.com, click on the Facebook icon, and you’re there!!

Sanford Restaurant
1547 North Jackson Street
Milwaukee, WI 53202
414.276.9608

Directions, hours and more at: www.sanfordrestaurant.com

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