Garden Kitchen Menu, Thursday 12/17/2015
Taster
Three Gourmet Cheeses, Citrus Olives, Dry Salami, Roasted Garlic Hummus, Strawberry Lavender Jam, Stuffed Dates, Vanilla Tarragon Cherries, Housemade Parmesan Crackers 14
Crunchy Salad
Wild Arugula, Candied Pecans, 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, Pickled Jalapenos & Lime Crema 8/10
Entrees
$20 Flat Iron Steak Special, Choice of Salad or Soup, Housemade Garlic Bread 20
Sweet Potato Shepherd’s Pie with Herb Lentils, Broccoli, Turnip Greens & Farm Carrot, served with Grilled House Bread (V) 16
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Brazilian Braised Jidori Chicken with Farm Carrot, Tomato, 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 Filling 9
Cherry Pie, Almond Date Crust, 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
