Garden Kitchen Menu, Tuesday 1/12/2016
Taster
Carrot Bites baby carrots and red lentil balls, panko sesame crusted, creamy chili sauce (V) 7
Garden Kitchen Board olli salami, 3 gourmet cheeses, herbed chickpeas, cranberry sausage, spicy pickled beets, rosemary spanish olives, candied pecans, grain crackers & grilled house bread 12
Suggested Wine: Mesa Grande Grenache Rose
Crunchy Salad
French Frisee niman ranch bacon lardon, soft poached egg, gorgonzola mousse, baby carrot, croutons, warm saffron vinaigrette 12
Nuts & Butter Lettuce roasted sunflower seed, golden & red beet, broccoli sprouts, farm carrot, shaved red onion, goat cheese, white wine vinaigrette (VO) 10
Warm the Soul Soup
Borscht russian beet soup, beet chips, horseradish creme fraiche 8/10
Spicy Power Greens beet greens, rainbow chard, napa cabbage, jalapeno crema (VO) 7/9
Entrees
Braised Hanger Steak cremini mushrooms, farm carrots & turnips, applewood bacon, parmesan polenta, rosemary & juniper aromatics, arugula & goat cheese toss 22
Suggested Wine: Chuparosa Vineyards Zinfandel
Mongolian Lamb Belly ginger soy glaze, fried turnips, lemon garlic pak choi, basmati rice 17
Suggested Wine: South Coast “Wild Horse Peak” Syrah
North African Tagine berbere spice mix, chickpea, farm carrot, medjool dates, israeli couscous (V) 15
Suggested Beer: Pizza Port Pick Six Pilsner
Sweet Tooth
Chocolate Stout Cake sintax imperial stout, peanut butter honey mousse, dark chocolate glaze 7
Warm Mission Fig Torte toasted walnut, dark chocolate fudge, whipped cream 5
Key Lime Cheesecake cashews, date crust (V) 7
Specialty Drink: Honeydew Kombucha $5
Beer Special: Pizza Port Pick Six Pilsner $5
