Garden Kitchen Menu, Tuesday 12/15/2015
Taster
Chili Bite in a Cornbread Muffin, Creme Fraiche & Jalapenos 5
Tempura Sweet Potato Fries, Curry Dip (V) 5
Crunchy Salad
Wild Arugula, Micro Arugula, Medjool Dates, Baby Carrot, Red Onion, Gorgonzola Blue Cheese, Shallot Vinaigrette 10
Salanova Lettuce, Roasted Triamble Squash & Red Beet, Goat Cheese Crumble, Toasted Pine Nuts, Fresh Dill, House Vinaigrette (VO) 10
Warm the Soul Soup
Lamb Osso Bucco & Chunky Vegetables 9/11
French Onion with Petit Basque Toast 7/9
Entrees
Thai Green Curry with Tatsoi, Broccoli, Red Bell Pepper, Turnip Greens, Potato & Basil served with Basmati Rice (VO) 16
Suggested Wine: South Coast Chardonnay Sans Chene
Duck Confit over Smashed Potato & Duck Fat Gravy, Arugula Blue Cheese Salad, Cherry Vinaigrette 18
Suggested Wine: South Coast “Wild Horse Peak” Syrah
12 oz Dry Aged Pork, Maple & Apple Cider Reduction, Butternut Squash Puree, Roasted Broccoli 22
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Sweet Tooth
Maple Buttermilk Pie, Whipped Cream, Maple Candied Pecans 8
Chocolate & Almond Butter Walnut Fudge (V) 7
Chocolate Nutella Fried Ravioli, Chocolate Ice Cream 7
Specialty Drink: Mulled Wine $5
