Garden Kitchen Menu, Friday 12/18/2015
Taster
Rustic Leafy Green “Meatlessballs” with Marinara & Aged Parmesan 9
Three Gourmet Cheeses, Citrus Olives, Dry Salami, Roasted Garlic Hummus, Strawberry Lavender Jam, Stuffed Date, Vanilla Tarragon Cherries, Housemade Parmesan Crackers 14
Suggested Wine: Mesa Grande Grenache Rose
Crunchy Salad
Wild Arugula, Crispy Lamb Belly, Fried Quail Egg, D’Avignon Radish, Farm Carrot, Gorgonzola Bleu Crumbles, Red Onion, Lemon Oil Vinaigrette 14
Salanova Lettuce, Farm Carrot, Golden Beet, D’Avignon Radish, Red Onion, Fresh Dill, Pecorino, Croutons & House Vinaigrette (VO) 10
Warm the Soul Soup
Red Beet & Gala Apple Bisque, Fennel Fronds 7/9
Irish Lamb Stew, served with Grilled House Bread 12
Spicy Beet Greens with Golden Beet (V) 7/9
Entrees
Vegetarian Delight with Choice of Soup, Salad & Grilled House Bread (VO) 16
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2012
12oz Boneless Ribeye, Caramelized Onion Gravy, Sauteed Garlic Beet Greens, Roasted Squash 25/35
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Seared Mahi Mahi in Orange Butter, Wild Black Rice, Carrot Mint Puree, Crispy Broccoli MP
Suggested Wine: South Coast Chardonnay Sans Chene
Sweet Tooth
Chocolate Pumpkin Gingerbread Cake, Vanilla Bean Custard Filling 9
Cherry Pie, Almond Date Crust, Coconut Whipped Cream (V) 8
Double Scoop Chocolate Ice Cream, Whipped Cream, Hot Fudge 7
Specialty Drink: Mulled Wine $5
