Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

February 16, 2016 – Tuesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.
Garden Kitchen Menu, Tuesday 2/16/2016

Taster
Crab Dip warm crab salad on crostini, avocado, micro cilantro   7

Kitchen Sink 3 gourmet cheeses, dry salami, roasted nuts, citrus marinated olives,vanilla rosemary pickled cherries, pickled cauliflower, cornichons, parmesan crackers   10
Suggested Wine: Mesa Grande Corazon Grenache Rose

Crunchy Salad
Salanova Farmhouse prosciutto, beet pickled egg, gorgonzola mousse, d’avignon radish, toasted sunflower seeds, red onion, balsamic vinaigrette   (VO,GF)   12     

Spanish Caesar manchego shavings, tortilla strips, avocado, smoked paprika   (VO,GF)   10     
~add pork belly   5~

Warm the Soul Soup
Borscht traditional russian style with red beets & dill creme fraiche   (GF)   7/9

Roasted Vegetable Bisque squash, cauliflower, turnip, carrot   (V,GF)   7/9

Entree
Patatas Bravas Tacos roasted red potato, chipotle mayo, shredded cabbage, radish, cilantro, served with “cheddar” pinto beans   (V,GF)   16
Suggested Wine:  South Coast Chardonnay Sans Chene

New Zealand Rack of Lamb  pistachio crusted, pomegranate chutney, herb couscous & crispy broccoli   20
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2012

Rolled Flank Steak stuffed with prosciutto, mozzarella, sundried tomato & micro basil, farro mushroom risotto, wilted rainbow chard   18
Suggested Wine:  South Coast “Wild Horse Peak” Cabernet Sauvignon

Sweet Tooth
Tiramisu kahlua soaked ladyfingers, whipped mascarpone, decaf espresso   8

Panna Cotta vanilla bean & strawberry puree   (GF)   7

Rice Pudding sweet spices, honey whipped cream, pistachio brittle   (V,GF)   6