Garden Kitchen Menu, Tuesday 6/9/2015
Taster
Ciabatta Crostini, Figs, Prosciutto, Goat Cheese, Honey, Tarragon 8
Shishito Peppers Tossed in Garlic, Lemon & Ginger 6
Warm the Soul Soup
Suzie’s Farm Vegetable and Quinoa Stew 7/9
Crunchy Salad
Grilled Wax Bean, Mixed Nuts, Shallot, Feta Cheese, Tart Cherries, Shaved Baby Carrots tossed in a Miso Ginger Dressing 12
Vegan Freckled Romaine Caesar, Sliced Shallot, Kalamata Olive, Cherry Tomatoes, Croutons, “Cheesey” Topping 10
Entrees
Crispy Pork Belly, Spanish Style Quinoa, Pickled Jalapenos, Avocado Mousse, Grilled Baby Carrots, Crema, Cilantro 16
Pan Fried Eggplant with Balsamic Vinegar, Capers, Mozzarella, Tomatoes, Basil, White Bean Puree 14
Sweet Tooth
Key Lime Cheesecake, Coconut Whipped Cream 6
Strawberries, Buttermilk Ice Cream, Lemon Sponge Cake, White Chocolate 8
