After having considered it on prior visits, we decided to start by splitting an order of of the squab as first course. ("Molasses Glazed Squab and Cold Cured Foie Gras, Grilled Mango, Toasted Coconut and Pineapple Granita"). The dish consisted of a number of slices of breast of squab, which was a dark, rich, red meat, accompanied by a portion of light and flavorful pate de foie gras, which was an excellent contrast. The mango, coconut and pineapple garnishes were very effective at highlighting and contrasting the flavors.
For entree, Georgie chose the halibut.("Citrus Seared Alaskan Halibut on Wild Mushroom Risotto Cake, Asparagus Nage.") She hadn't had halibut in a long time, and having determined that the wild mushroom risotto didn't include morels, ordered it with enthusiasm. (Morels are a seasonal hazard for both of us. Georgie just doesn't like them, but I actually have an allergic reaction to them.) She's not a big fan of asparagus, either, but Sanford's preparation was fresh, mild, and not overcooked, so was as good as can be. The halibut was excellent, with a firm, moist texture and distinctive flavor that was well supported by the tasty rissotto.
I ordered the duck breast ("Grilled Duck Breast with Chargrilled Scallion and Green Olive Dumplings, Romesco Sauce"). The slices of duck breast were juicy and flavorful (different from the squab) and the romesco sauce is almost a barbeque sauce, both sweet and piquant. The "dumplings" were small, more like gnocchi or spaetzle,and quite spicy, which made them a good complement to the duck.
We each had a glass of wine from Sanford's always reliable by-the-glass selection, Reisling for Georgie, and a Zinfandel for me.
For desserts, Georgie chose a perennial favorite, the cherry clafouti ("Warm Cherry Clafoutis, Morello Cherry Ice Cream") and I had the "Banana Butterscotch Toffee Tart, Banana Rum Ice Cream," which was also excellent. The banana ice cream was particularly good, being flavored with pureed banana rather than any of the more-or-less dreadful banana extracts or flavorings.
We've been enjoying meals at Sanford since it opened, and we've never had one that wasn't imaginatively conceived and perfectly prepared. This one was no exception, and we look forward to enjoying the cuisine there again.
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