Garden Kitchen Menu, Wednesday 5/13/2015 – Soft Opening
Taster
House Made Bread with Sweet Pea Butter 3
Blistered Padron Peppers with Garlic Sauce 6
Raw Chioggia Beet with “Rawcotta” & Pesto 6
Goldbar Squash, Caramelized Onion, Goat Cheese Tart 8
Warm The Soul Soup
Goldbar Squash & Goat Cheese 6/8
Crunchy Salad
Ultimate Beet Five Ways over Arugula, Kale Pesto & Goat Cheese ~Chips, Pickled, Roasted, Raw, Applewood Smoked~ 8
Shaved Carrot Salad, Spicy Pecans, Curry Raisins, Honey Goat Cheese, Cilantro, Creamy Curry Dressing 8 ~ add chicken breast 3
Cilantro Lime Steak, Arugula, Cherry Tomato, Red Onion, Shaved Radish, Wonton Chips, Cilantro Lime Dressing 9
Entree
Fried Ravioli, Tofu Ricotta, Seven Hour Marina 12
Smoked Mac & Cheese with Slow Braised Pork Belly 14
Sweet Tooth
No Bake Chocolate Cake with Sweet n Salty Crunch 7
Raw Cashew Cheesecake with Fresh Berries and Whipped Cream 6
Raw Powdered Donuts with Mint Ice Cream 6
