Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

December 12, 2015 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 12/12/2015

Taster
Three Gourmet Cheeses, Citrus Olives, Dry Salami, Sunflower Seed Pate, Strawberry Lavender Jam, Vanilla Tarragon Cherries, Grilled Housemade Parmesan Crackers & Bread 14
Suggested Wine: Mesa Grande Corazon Grenache Rose

Beer Battered Avocado, Chipotle Dipping Sauce (V) 5

Crunchy Salad
Butter Lettuce, Bosc Pear, Duck Prosciutto, Medjool Dates, Red Onion, Gorgonzola Blue Cheese, Candied Walnuts, Shallot Vinaigrette 12

Salanova Lettuce, Farm Carrot, D’Avignon Radish, Golden Beet, Goat Cheese, Red Onion, Smoked Almonds, Fresh Dill, House Vinaigrette (VO) 10
~ add Grilled New Zealand Lamb 8 ~

Warm the Soul Soup
5 Seafood Chowder, House Bread 14

French Onion with Beaufort Crostini 7/9

Pork Loin & 3 Bean Chili, Pickled Jalapenos & Onion 9/11

Entrees
Sake Steamed P.E.I. Mussels with Tatsoi & Turnips, Tempura Sweet Potato Frites, Sriracha Aioli 20
Suggested Wine: South Coast Chardonnay Sans Chene

Walnut Jambalaya with Farm Carrots, Triamble Pumpkin & Bell Pepper, Southern Collard Greens & Corn Muffins (V) 16
~ add Pork Sausage 5 ~
Suggested Beer: Mother Earth Hop Diggity IPA

Pan Seared Hanger Steak, Carrot Top Pesto Sauce, Chanterelle Farro Risotto, Roasted Garlic Farm Carrots & Red Beets 26
Suggested Wine: South Coast Cabernet Sauvignon

Sweet Tooth
Maple Buttermilk Pie, Whipped Cream, Maple Candied Pecans 8

Chocolate & Almond Butter Walnut Fudge (V) 7

White Chocolate Layer Cake, Sparkling Cranberries 9

Specialty Drink: Mulled Wine $5