Garden Kitchen Menu, Friday 12/4/2015
Taster
Heirloom Tomato, Cashew Ricotta, Basil & Balsamic Crostini (V) 7
~ add Fried Quail Egg 2 ~
3 Gourmet Cheeses, Dry Salami, Citrus Marinated Olives, White Wine Grapes, Raspberries, Grilled House Bread 12
Crunchy Salad
Salanova Butter Lettuce, Early Girl Tomato, Roasted Cauliflower, D’Avignon Radish, Red Onion, Marinated Mozzarella Pearls, Croutons, Garlic-Lemon Vinaigrette (VO) 13
Wild Arugula, Fennel Shavings, Spanish Olive & Cilantro Tapenade, Toasted Pine Nuts & Manchego tossed in a Creamy Lemon Oil (VO) 12
Warm the Soul Soup
Rustic Greens with Indian Spices & Cashew Cream (V) 7/9
Cream of Tomato Tarragon & Winter Vegetables 7/9
Pancetta & Lentil with Winter Greens 8/10
Entree
Miso Glazed Chilean Sea Bass, Tatsoi & Japanese Turnip Broth, Crispy Broccoli, Daikon Sprouts & Pickled Ginger 25
Suggested Beer: Mother Earth Boo Koo IPA
Mediterranean Lamb Chops, Wilted Arugula, Mint Yogurt, Feta & Quinoa Salad 22
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2011
Collard Rolls stuffed with Herb Farro, Cremini Mushroom, Farm Carrot, Sun Dried Tomato Alfredo & Pine Nuts, Slow Roasted in 7 Hour Marinara, with Pecorino, House Bread (VO) 17
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Coffee Crusted Kurobuta Pork Tenderloin, Cauliflower Gratin, Chipotle Potato Wedges 23
Suggested Wine: Mesa Grande Corazon Grenache Rose
Sweet Tooth
Vietnamese Coffee Ice Cream, Chocolate Truffles 9
Chocolate Walnut Fudge (V) 7
White Chocolate Layer Cake, Sparkling Cranberries 9
Strawberry Bavarian Cream Cheesecake 8
Beer Special: Ballast Point Victory At Sea Coffee Vanilla Imperial Porter $6
Drink Special: Honeydew Kombucha- Organic $5
