Garden Kitchen Menu, Wednesday 12/9/2015
Taster
Spanish Quinoa Empanadas, Roasted Green Tomato Salsa 7
Avocado Whole Wheat Toast, D’Avignon Radish, Sunflower Sprouts (V) 5
Crunchy Salad
Butter Lettuce, Avocado, French Radish, Farm Carrot, Pecorino, Toasted Pine Nuts, Red Onion, Chives, Dijon Dill Vinaigrette (VO) 10
Iceberg Lettuce Cobb with Fried Quail Egg, Dry Salami, Applewood Bacon, Marinated Mozzarella, Smoked Almonds, Kalamata Olive, Red Onion, Gorgonzola Crumbles, Creamy Blue Dressing 13
Warm the Soul Soup
Spiced Lentil with Pancetta, Micro Arugula 8/10
Power Greens with Cashew Cream (V) 7/9
Fideos with Tomato & Vermicelli topped with Onion Sprouts & Cilantro 8/10
Entree
Seared Duck Breast over Wild Arugula, D’Avignon Radish, Shaved Farm Carrot & Tatsoi, Mint & Cilantro Leaf, Pickled Ginger, Fried Shallots & Wonton Chips, Marigolds, Sesame Ginger Dressing 17
Suggested Wine: Mesa Grande Corazon Grenache Rose
Walnut Tacos, Iceberg Lettuce Wraps, Avocado, Pico de Gallo, Queso Fresco, Chipotle Crema, Jalapeno Black Bean Sope (VO) 15
Suggested Beer: Firestone Union Jack IPA
Grilled Chimichurri Sirloin Steak, Sofrito Rice with Avocado, Creamy Pinto Beans, Pickled Padrons & Spicy Carrots 20
Suggested Wine: Tiempo Tempranillo 2012
Sweet Tooth
Mexican Chocolate Cream Pie 8
Double Scoop Vietnamese Coffee Ice Cream with Chocolate Ganache Truffles 9
Chocolate & Almond Butter Walnut Fudge (V) 7
Wine Special: Tiempo Tempranillo 2012 $5/$19
