Garden Kitchen Menu, Wednesday 1/6/2015
Taster
Risotto Balls beetroot, mozzarella, sage, creamy cashew dip 6
Garden Kitchen Board olli salami, 3 gourmet cheeses, herbed chickpeas, spicy pickled beets, rosemary spanish olives, grilled house bread 12
Suggested Wine: Mesa Grande Grenache Rose
Crunchy Salad
Pork Belly Frisee pickled red beets, shaved golden beet & red onion, candied pecans, micro beet greens, warm smoked paprika vinaigrette 14
Salanova Butter Lettuce golden beet, baby carrot, french radish, clover sprouts, shaved red onion, micro red beet, asiago petals, creamy herb dressing 10
Warm the Soul Soup
Garden Gumbo black eyed peas, red beans, bell pepper, chard, sweet potato, smoked paprika (VO) 7/9
Triamble Pumpkin pork sausage, chardonnay raisins, fried sage, creme fraiche 8/10
Entrees
Spaghetti & Meatballs semolina pasta, hand rolled extra large italian meatballs, 7 hour marinara, shaved asiago, grilled bread (VO) 18
Suggested Wine: Chuparosa Vineyards Zinfandel
Durham Ranch Bison Short Ribs porter braised, sweet potato mash, caramelized carrots, cipollini onion, cremini mushrooms, pan gravy 25
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Baja Tacos carne asada, creamy pinto beans, masa tortillas, shredded cabbage & radish, avocado mash, cotija crumble, spicy carrots, jalapeno tabasco 18
Suggested Beer: Pizza Port Pick Six Pilsner
Sweet Tooth
Mission Fig Torte toasted walnut, warm dark chocolate, whipped cream 9
Key Lime Cheesecake cashews, date crust (V) 7
Specialty Drink: Honeydew Kombucha $5