Garden Kitchen Menu, Friday 1/8/2016
Taster
Stuffed Jalapenos creamy cotija, pinto beans, jalapeño crema 7
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
Charred Frisee jonagold apple, roasted butternut squash, farm carrot, shaved red onion, smoked gouda, rye croutons, smoked paprika vinaigrette (VO) 12
~add pork belly 3~
Beetroot Carpaccio golden & red beet, bed of sprouts, gorgonzola mousse, micro beet greens, lemon oil, balsamic reduction (VO) 10
Warm the Soul Soup
Chowder- roasted garlic, potato, pork belly, raw milk cheddar, green onion (VO) 8/10
Victory Bison Stew winter vegetables, mashed potato, raw cheddar 12
Garden Gumbo black eyed peas, red beans, bell pepper, chard, sweet potato, smoked paprika (VO) 7/9
Triamble Pumpkin pork sausage, chardonnay raisins, creme fraiche 8/10
Entrees
Lamb Belly Carbonara semolina linguine, shredded chard, asiago petals, cracked black pepper, parsley, served with an italian frisee salad 22
Suggested Wine: Mesa Grande Corazon Grenache Rose
Char Siu Pork Tenderloin chinese style bbq pork, steamed pak choi, bell pepper & daikon sesame toss, napa cabbage kimchi, garlic basmati 17
Suggested Wine: Chuparosa Vineyards Zinfandel
Butler Steak rosemary & red wine sauce, popcorn grits, roasted rainbow chard & radish 24
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Italian Farro & Sweet Potato Croquettes plump raisins, goat cheese, pecans, pomegranate gastrique, mint (VO) 15
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Sweet Tooth
Chocolate Stout Cake sintax imperial stout, peanut butter honey mousse, dark chocolate glaze 9
Mission Fig Torte toasted walnut, warm dark chocolate, whipped cream 7
Key Lime Cheesecake cashews, date crust (V) 7
Specialty Drink: Honeydew Kombucha $5
