Garden Kitchen Menu, Wednesday 6/10/2015
Taster
Kalamata Madeleines with Lemon Dill Dip (V) 7
Mini Margherita Pizza on Ciabatta Toast (VO) 8
Warm the Soul Soup
“Kreamy” Carrot Bisque (V) 6/8
Chicken & Rice with Vegetables 7/9
Crunchy Salad
Rocket Arugula with Dates, Balsamic Vinaigrette, Spicy Pecans, Feta Cheese (VO) 10
Thick Cut Bacon, Creamy Blue Cheese, SunBurst Tomatoes & Shallots over Freckled Romaine, Buttermilk Herb Dressing 12
Entrees
Flap Steak, Roasted Garlic Whipped Potatoes, Charred Bok Choy 15
“Rawcotta” Pasta tossed with Pesto, Balsamic Vinegar, Capers, Mozzarella, Spicy Tomato Sauce & Basil topped with Breaded Eggplant (VO) 14
Rib Pork Chop, White Bean & Zucchini Puree, Creamy Leeks 18
Sweet Tooth
Cafe Mocha Cheesecake, Whipped Cream (VO) 6
Buttermilk Ice Cream, Strawberry & Balsamic Reduction, White Chocolate Crumble 7
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(V)= Vegan (VO)= Vegan Option
