Garden Kitchen Menu, Wednesday 1/13/2016
Taster
Cauliflower Souffle creamy cashew & nutritional yeast sauce, grilled house bread (V) 7
Garden Kitchen Board olli genoa salami, 3 gourmet cheeses, herbed chickpeas & roasted sunflower seeds, spicy pickled beets, sesame crusted carrot bites, rosemary spanish olives & grilled house bread 12
Suggested Wine: Mesa Grande Grenache Rose
Crunchy Salad
French Frisee niman ranch bacon lardon, soft poached egg, golden & red beet, farm carrot, house croutons, dijon-shallot vinaigrette 12
Arugula roasted broccoli, sun dried tomato, sunflower seed, broccoli sprouts, farm carrot, kalamata olive, shaved red onion, white wine vinaigrette (VO) 10
~ add lamb belly 5
Warm the Soul Soup
Steak & Greens hanger steak, beet greens, winter vegetables, stew gravy, israeli couscous 12
Borscht russian beet soup, beet chips, horseradish creme fraiche 8/10
Pumpkin Chile Cream pureed triamble pumpkin, pepitas,cilantro (V) 7/9
Entrees
Meaty Calzones italian meatball, mozzarella & marinara OR sausage, pumpkin, ricotta, chard & sage cream, both served with arugula side salad 18
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Basmati Fried Rice ginger soy glaze, shiitake, portobello mushroom, farm carrots, turnips, pak choi (V) 16
Suggested Beer: Pizza Port Pick Six Pilsner
$20 Steak and Lamb choice of steak or lamb chops, salanova salad, grilled garlic house bread 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Meyer Lemon Curd chamomile & vanilla bean mousse 8
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
