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.
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
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!!
1547 North Jackson Street
Milwaukee, WI 53202
Directions, hours and more at: www.sanfordrestaurant.com
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