Garden Kitchen Menu, Wednesday 7/1/2015
Taster
Garbanzo Bean Fritters, Herb Yogurt Dip 8
Gourmet Cheese Board, Cured Meats, Citrus Olives, Pickles, Melon Slices, Crackers 14
Crunchy Salad
Greek with Pepper Salami, Red Leaf Lettuce, Heirloom Tomato, Persian Cucumbers, Dill Sprigs, Marinated Bell Peppers, Feta Cheese, Kalamata Olives, House Croutons & Greek Vinaigrette 10 ~ sub grilled tofu for VO 4 ~
Farm Salad with Red Leaf Lettuce, Heirloom Tomato, Baby Carrots, Persian Cucumbers, Avocado, Parmesan Shavings, House Balsamic Vinaigrette (VO) 11 ~ add grilled tofu for VO 4 ~
Entree
Thai Linguine with Peanut Sauce, Shaved Carrot & Cucumber, Mint & Cilantro, Served Cold 15 ~ add Jidori Chicken Breast 6 ~ add Flank Steak 9 ~
Thin Sliced Flank Steak over Charred Wax Bean & Arugula Salad 18
Pasta Primavera with Hand Cut Linguine Noodles, Sauteed Baby Carrot, Zucchini & Bell Pepper tossed in Garlic Oil, Shaved Parmesan 15
Sweet Tooth
Chocolate Chip Cookie Ice Cream Sandwich 7
Strawberry Bundt Cake, Sweet Battered then Fried, Honey Whipped Cream 8
