Garden Kitchen Menu, Thursday 12/3/2015
Taster
Heirloom Tomato, Basil & Fried Quail Egg over Black Truffle Polenta Cake 6
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, Marinated Mozzarella Pearls, Croutons, Creamy Garlic Dressing (VO) 13
Wild Arugula, Fennel Shavings, Spanish Olive & Cilantro Tapenade, Toasted Pine Nuts & Manchego tossed in a Lemon Oil Vinaigrette (VO) 12
Warm the Soul Soup
Cream of Tomato Tarragon with Winter Vegetables 7/9
Spicy Indian Greens with Chickpeas (V) 7/9
Pancetta & Lentil with Winter Greens 8/10
Entree
Cauliflower Crust Pizza, Herb Ricotta, Seven Hour Marinara, Rustic Greens, Heirloom Tomato, Basil, Pecorino 17
~add Crispy Pancetta 3~
Suggested Beer: Mother Earth Hop Diggity IPA
Kalamata Olive Coulis Rack of Lamb, Feta & Quinoa Salad, Garlic-Parmesan Roasted Cauliflower 22
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2011
Semolina Linguine tossed in Sun Dried Tomato Alfredo with Wilted Tatsoi, Crispy Broccoli, Pecorino, House Bread (VO) 17
Suggested Wine: South Coast Sauvignon Blanc
Cranberry & Cognac Pork Sausage, Sauteed Onions & Cherry Relish, Turnip Mash with Bacon Gravy, Fried Shallots 18
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Sweet Tooth
White Chocolate Layer Cake, Sparkling Cranberries 9
Strawberry Bavarian Cream Cheesecake 8
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
