Garden Kitchen Menu, Tuesday 12/12 & Wednesday 12/22
Taster
Stone Crab Cake, Arugula with Lemon Vinaigrette, Chipotle Aioli 8
GK Board with Duck Prosciutto, Gourmet Cheeses, Roasted Garlic Hummus, Pickled Beets, Citrus Olives, Vanilla Tarragon Cherries, Grilled House Bread 12
Suggested Wine: Mesa Grande Grenache Rose
Crunchy Salad
Roasted Butternut Squash, Wild Arugula, Raspberries, Toasted Walnuts, Red Onion, Aged Parmesan & Shallot Vinaigrette 10
Butter Lettuce, Farm Carrot, Baby Broccoli, D’Avignon Radish, Red Onion, Smoked Almonds, Parmesan, House Croutons & Vinaigrette 11
~ add Pork Belly 5 ~
Warm the Soul Soup
Tender Duck with Cauliflower, Carrot, Rustic Greens & Broccoli 8/10
Potato & Beet Greens with Aged Gouda (VO) 7/9
Entrees
Tempura Vegetables- Broccoli, Turnips, Carrot, Cauliflower with Creamy Miso Dipping Sauce, Pea Shoot & Cabbage Salad, Fried Shallot, Basmati Rice (V) 16
Suggested Beer: Mother Earth Hop Diggity IPA
Savory Bread Pudding with Pork Sausage, Farm Carrots, Broccoli, Butternut Squash, Rustic Greens, Aged Parmesan, Thyme Gravy, Apple Carrot Puree 16
Suggested Wine: Chuparosa Zinfandel
Grilled New Zealand Lamb, Medjool Cherry Date Glaze, Garlic Sauteed Beet Greens, Herbed Couscous 20
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Sweet Tooth
Raspberry Custard Pie 7
Spiced Eggnog Pound Cake, Holiday Glaze 7
Double Scoop Chocolate Ice Cream, Chocolate Truffles 8
Specialty Drink: Mulled Wine $5
