Garden Kitchen Menu, Saturday 5/16/2015 – Soft Opening
Taster
Housemade Focaccia and Sweet Pea Butter 4
Wonton Fried Ravioli, Tofu Ricotta, 7 hour Marinara Sauce 8
Crunchy Salad
Vegan Caesar, Kale and Romaine, Nut Based “Cheese”, House Croutons 9
Beets Roasted, Smoked and Raw over Baby Greens with Tarragon Pesto & Shaved Parmesan 9
Pizza
California – Avocado, Pesto Marinated Tofu, Baby Bella Mushroom, Rainbow Chard, Garlic Cauliflower Sauce 14
Meaty Margherita – Prosciutto, Mozzarella, Vine Tomato, Basil 16
BBQ – Crispy Fried Chicken, Blueberry BBQ Sauce, Smoked Gouda, Red Onion, Cilantro 16
Pasta
House Made Spaghetti, Marinara, Extra Large Meatballs 14
Sweet Tooth
Creme de Menthe Ice Cream and Chocolate Crumble 6
Carrot Cake (vegan!) with Maple Cashew Frosting 7
