Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

December 2, 2015 – Wednesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Wednesday 12/2/2015

Taster
Trio of Tapenade on Garlic Parmesan Crostini (VO) 8

3 Gourmet Cheeses, Dry Salami, Citrus Marinated Olives, White Wine Grapes, Raspberries, Grilled House Bread 12

Crunchy Salad
Salanova Butter Lettuce, Early Girl Tomato, Farm Carrot, D’Avignon Radish, Red Onion, Pecorino Romano, Croutons, Creamy Herb Dressing (VO) 12

Fried Quail Egg, Iceberg Wedge, Early Girl Tomato, Applewood Bacon Chip, Red Onion, Cracked Black Pepper, Creamy Gorgonzola Blue Dressing 14

Warm the Soul Soup
Spicy Indian Greens with Chickpeas (V) 7/9

Pancetta & Lentil with Winter Greens 8/10

Italian Tomato Bisque, Pea Greens (V) 7/9

Entree
Jalapeno & Cilantro Crispy Jidori Chicken, Lime Crema, Achiote Fried Rice, Queso Fresco Black Beans, Pickled Padron Peppers 16
Suggested Beer: Mother Earth Hop Diggity IPA

Braised Lamb Belly over Wilted Rustic Green Toss, Black Truffle Polenta Cake 22
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2011

Chickpea Ragu with Farm Carrot, Broccoli, Collard Greens & Zucchini over Semolina Linguine, Warm Tomato Tarragon Broth, Pecorino & Lemon Zest (VO) 16
Suggested Wine: South Coast Sauvignon Blanc

***$20 Grass Fed Steak Special, Ask Server for Details***

Sweet Tooth
Strawberry Bavarian Cream Cheesecake 9

Warm Banana Nut Bread, Banana Honey Ice Cream, Pecan Praline Drizzle (V) 9

Beer Special: Ballast Point Victory At Sea Coffee Vanilla Imperial Porter $6
Drink Special: Honeydew Kombucha- Organic $5