Garden Kitchen Menu, Friday 12/11/2015
Taster
3 Gourmet Cheeses, Citrus Olives, Housemade Duck Prosciutto & Whole Grain Mustard, Vanilla Tarragon Cherries, Grilled House Bread 12
Beer Battered Avocado, Chipotle Dipping Sauce (V) 5
Crunchy Salad
Salanova Lettuce, Farm Carrot, D’Avignon Radish, Golden Beet, Goat Cheese, Red Onion, Smoked Almonds, Fresh Dill, Whole Wheat Croutons, House Vinaigrette (VO) 10
~ add Grilled New Zealand Lamb 8 ~
Warm the Soul Soup
Kurobuta Pork Coffee Stout Bean Chili, Pickled Jalapenos & Chipotle Crema 9/11
French Onion with Beaufort Crostini 7/9
Entrees
Lamb Osso Bucco, Turnip Mash, Roasted Farm Carrot & Broccoli with Demi Glace 23
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Walnut Jambalaya with Farm Carrots, Triamble Pumpkin & Bell Pepper (V) 16
~ add Pork Sausage 5 ~
Suggested Beer: Mother Earth Hop Diggity IPA
Balsamic Glazed Hanger Steak, Herbed Farro Risotto with Chanterelles, Garlic Roasted Red Beets 25
Suggested Wine: South Coast Cabernet Sauvignon
Sweet Tooth
Maple Buttermilk Pie, Whipped Cream, Candied Pecans 8
Mexican Chocolate Cream Pie 8
Chocolate & Almond Butter Walnut Fudge (V) 7
White Chocolate Layer Cake, Sparkling Cranberries 9
Specialty Drink: Mulled Wine $5
