Garden Kitchen Menu, Thursday 8/6/2015
Taster
Fig & Rosemary Crostini with Goat Cheese & Balsamic Reduction 7
Pulled Pork Wonton Tostadas, Blueberry BBQ Drizzle & Cotija Crumble 8
Warm the Soul Soup
Carrot & Dill served with Grilled House Bread 7/9
Crunchy Salad
Greek with Leopard Lettuce, Baby Tomato, Red Onion, Persian Cucumber, Baby Carrots, Salami, Marinated Bell Pepper, Kalamata Olive Tapenade, Parmesan, House Croutons & House Vinaigrette (VO) 14
Heirloom Sweet Watermelon & Mint with Feta & Pickled Onion (VO) 10
Entree
Lemon Thyme Jidori Chicken with Baby Squash & Mediterranean Quinoa Salad 16
Smoked BBQ Tri Tip, Broccoli & Pork Belly Salad, Grilled Garlic Bread 18
Seared Ahi & Heirloom Melon over Charred Arugula, Goat Cheese & Cilantro Lime Dressing 15
Zucchini Spaghetti, “Neatballs”, Sundried Tomato Marinara, Fresh Basil, Shaved Parmesan (VO) 14
Sweet Tooth
Date & Almond Fudge with Toasted Coconut (V) 5
Blueberry Cobbler 7
Dulce de Leche Flan 6
Specialty Drink Housemade “Sanzgria” 5
