Garden Kitchen Menu, Wednesday 12/16/2015
Taster
Cambozola Stuffed Dates with Duck Prosciutto 8
Three Gourmet Cheeses, Citrus Olives, Dry Salami, Roasted Garlic Hummus, Strawberry Lavender Jam, Vanilla Tarragon Cherries, Housemade Parmesan Crackers & Bread (VO) 14
Crunchy Salad
Wild Arugula, Candied Walnuts, Champagne Braised Plum, Crispy Pancetta, Gorgonzola Blue, Red Onion, Micro Arugula, Cherry Vinaigrette (VO) 12
Salanova Lettuce, Roasted Triamble Squash & Red Beet, Farm Carrot, Goat Cheese Crumble, Toasted Pine Nuts, Fresh Dill, Shallot Vinaigrette (VO) 10
Warm the Soul Soup
Golden Beet with Spicy Beet Greens (V) 7/9
Beef Enchilada topped with Avocado, Cilantro & Lime Crema 8/10
Entrees
Sweet Potato Shepherd’s Pie with Herb Lentils, Broccoli, Turnip Greens & Farm Carrot (VO) 16
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Brazilian Braised Jidori Chicken with Farm Carrot, Baby Broccoli & Tatsoi, Basmati Rice 18
Suggested Wine: South Coast Chardonnay Sans Chene
Crispy Lamb Belly with Pistachio Pesto, Medjool Date & Farro Risotto, Roasted Broccoli & Carrots 20
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Sweet Tooth
Chocolate Pumpkin Gingerbread Cake, Vanilla Bean Custard Custard Filling 9
Cherry Pie, Coconut Whipped Cream (V) 8
Maple Buttermilk Pie, Whipped Cream & Candied Maple Pecans 7
Double Scoop Chocolate Ice Cream, Whipped Cream 7
Specialty Drink: Mulled Wine $5
