Garden Kitchen Menu, Saturday 12/5/2015
Taster
Heirloom Tomato, Basil & Fried Quail Egg over Black Truffle Polenta Cake 6
GK Board with Gourmet Cheeses, Duck Proscuitto, Citrus Marinated Cerignola Olives,White Wine Grapes, Strawberry Lavender Jam, Smoky Almonds, Raspberries, Grilled House Bread & Crackers 14
Crunchy Salad
Butter Lettuce, Heirloom Tomato, Dry Salami, Kalamata Olives, Pickled Padron Peppers, D’Avignon Radish, Red Onion, Marinated Mozzarella Pearls, Greek Vinaigrette (VO) 13
Iceberg Lettuce Wedge, Applewood Bacon, Fried Quail Egg, Heirloom Tomato, Red Onion, Cracked Black Pepper, Gorgonzola Crumbles, Creamy Blue Dressing 13
Warm the Soul Soup
Cream of Tomato Tarragon & Winter Vegetables 7/9
Pancetta & Lentil with Winter Greens 8/10
Entree
Miso Sake Glazed Chilean Sea Bass, Tatsoi & Japanese Turnip, Dashi Kombu Broth, Crispy Broccoli, Daikon Sprouts & Pickled Ginger 25
Suggested Beer: Mother Earth Boo Koo IPA
Wagyu Flat Iron Steak, Wilted Arugula, Cauliflower-Broccoli Gratin, Patatas Bravas 29
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Vegetable Lasagna with Collard Green Noodles, Cauliflower Alfredo, Cashew Ricotta, Sauteed Nettle Leaf, 7 Hour Marinara & Artichoke Hearts with Pecorino, Basil & House Bread (VO) 17
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Coffee Crusted Kurobuta Pork Tenderloin, Redeye Gravy, Vegetable Hash, Crispy Broccoli 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
