Garden Kitchen Menu, Sunday 12/20/2015
Start Me Off!
Double Streusel Coffee Cake 6
Churros with Mole Stout Dipping Sauce 6
Stone Crab Cakes over Charred Arugula tossed in Lemon Vinaigrette, Spicy Aioli, Micro Cilantro MP
Entrees
~ all Served with Farmers Market Fresh Fruit ~
Jidori Chicken Breast Chilaquiles, Fried Egg, Corn Chips, Green Tomato Salsa & Tomatillo Sauce, Queso Fresco, Cilantro, Pickled Onions, Cilantro, Lime Crema, Aji Hot Sauce 18
Walnut “Chorizo” Casserole with Black Beans, Roasted Pumpkin, Rustic Greens, Chipotle Mayo, Avocado & Micro Cilantro (V) 14
“Green Eggs & Ham”~ Avocado & Goat Cheese Scrambled Eggs, Duroc Pork TenderBelly, Crispy Truffle Potatoes, Pickled Cauliflower, Carrots & Jalapeno 18
Open Faced Garlic & Herb Texas Toast, Grilled Cranberry Pork Sausage, Cognac & Duck Fat Gravy, Duck Fat Fried Egg, Crispy Broccoli 16
Ricotta Pancakes with Bananas, Honey Butter & Lemon Verbena Strawberry Syrup 14
~Add Fried Egg 2~ ~Add Crispy Truffle Potatoes 4~
Sweet Tooth
Chocolate Ice Cream Sundae with Truffles of Your Choice 9
Brunch Specialty Drinks
Fresh Squeezed Orange Juice 6
Mimosa (OJ or Kombucha) 6
Champagne for the Kitchen 1
Hot Chocolate & Whipped Cream 5
Champagne Bottle & Carafe of Fresh Squeezed Orange Juice 20
Premium Champagne Bottle & Carafe of Fresh Squeezed Orange Juice 30
Bottle Special: South Coast Winery “Ruby Cuvee” Sparkling Syrah served with Raspberries 30
