Garden Kitchen Menu, Saturday 12/19/2015
Taster
Fried Garlic Japanese Turnips with Sweet Chili Dipping Sauce 6
GK Board with Cured Duck, Three Gourmet Cheeses, Citrus Olives, Dry Salami, Roasted Garlic Hummus, Stuffed Date, Vanilla Tarragon Cherries, Housemade Parmesan Crackers 14
Suggested Wine: Mesa Grande Grenache Rose
Crunchy Salad
Wild Arugula, Farm Carrot, Baby Broccoli, D’Avignon Radish, Red Onion, Smoked Almonds, Aged Gouda, House Croutons & Vinaigrette 12
Salanova Lettuce Head, Crispy Pancetta, Red Onion, Toasted Pine Nuts, Housemade Croutons, Cracked Black Pepper, Creamy Blue Dressing 10
Warm the Soul Soup
Red Beet & Gala Apple Bisque, Goat Cheese & Fennel Fronds 7/9
Lamb Loin Stew with Grilled House Bread 12
Spicy Beet Greens with Golden Beet (V) 7/9
Entrees
Vegetable “Meatballs” with Marinara, Aged Parmesan, Basil & Grilled House Bread 16
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2012
Surf n Turf~ Grilled Steak & Pan Seared Bay Scallops, Champagne Butter, Fried Shallot, Loaded Sweet Potato, Parmesan Broccoli 28
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Ginger-Orange Duck Breast Cassoulet, Apple Carrot Puree, Cauliflower Steak 20
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, Chocolate Truffles 8
Specialty Drink: Mulled Wine $5
