Garden Kitchen Menu, Tuesday 8/11/2015
Taster
Sun Dried Risotto Arancini with 7 Hour Marinara & Parmesan 7
Seared Ahi, Garlic Ponzu, Pickled Ginger & Rainbow Sprouts 8
Warm the Soul Soup
Italian White Bean & Kale (VO) 7/9
Crunchy Salad
Freckled Local Lettuce, Bumble Bee Tomato, Pickled Red Onion, Persian Cucumber, Shaved Baby Carrot, Purple Figs, Smokey Blue Cheese Crumbles, House Croutons, Lemon Vinaigrette (VO) 12
~ add Flat Iron Steak 6 ~
Kale Caesar with Red Zebra Tomato, Parmesan Shavings & House Croutons 10
Entree
Berkshire Pork n Pinto Beans Stuffed in a Toasted Sesame Bun with House BBQ Sauce, Sweet Potato Chips & Baby Watermelon 12
Jidori Fried Chicken & Cornmeal Waffles with Creamed Kale 18
Vegetarian Chili with Adzuki, Mayocoba & Black Beans Served Over Smoked Cheddar Bisquits topped with Smoked Cheddar and Chipotle Cream (VO) 14
Sweet Tooth
3 Layer Coconut Cake with Cream Cheese Frosting 8
Peanut Butter & Chocolate Bars 7
Cashew Cheesecake (V) 7
Specialty Drink Moroccan Mint Iced Tea
