In this graciously restored fieldstone building, Sanctuary's menu spans the globe with new-age verve. Call it classic fusion—Latino and Asian flavors via French technique. Chef Patrick Atanalian's plates are surprisingly innovative and playful.
2017 Winter Restaurant Week Menu
Dinner - $30
Winter sangria soup
Overnight braised ancho chili beef stew, mirepoix, creamy mashed potatoes and avocado oil
Vegetarian of the moment
Rum yuca cake, lemon sorbet, cayenne caramel sauce and berries