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 Summer Restaurant Week Menu
Dinner- $35
STARTER
Tartine of Espelette Goat Cheese - ratatouille, baby greens and orange oil
ENTRÉE
Bourbon Hot Sauce Marinated Pork Tenderloin - summer onion soup sauce, swiss cheese mashed potatoes, and provencal black olives tapenade
Vegetarian of the Moment
DESSERT
Meringue and Berries - cognac creme patissiere and of course chocolate ice cream
ADDITIONAL ADD ONS
Wine Pairing - $9
