Garden Kitchen Menu, Tuesday 11/10/2015
Taster
Gourmet Cheese Board with Triple Cream, Delice de Bourgogne, Aged Gouda, Genoa Salami, Vanilla Tarragon Cherries, Lemon Marinated Olives & White Wine Grapes, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazón Grenache Rosé
Pumpkin Stuffed Herb Raviolis, Pepper Cream Sauce 7
Crunchy Salad
Bibb Lettuce, Early Girl Tomato, Pickled Red Onion, Fresh Black Eyed Beans, Artichoke Hearts, Goat Cheese, House Croutons, House Dressing (VO) 12
Red Leaf Lettuce Caesar, Housemade Croutons, Pecorino Romano (VO) 10
Warm the Soul Soup
Italian Minestrone with Couscous 7/9
Loaded Potato, Chive & Gorgonzola Crumble 8/10
Entree
Housemade Semolina Spaghetti & Italian Meatballs, 7 Hour Marinara, Pecorino 18
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Housemade Pesto Linguine with Crimini Mushrooms, Zucchini & Roasted Tomato (VO) 18
Suggested Wine: South Coast Chardonnay Sans Chêne
Baked T- Bone Lamb Loin, Heirloom Tomato & Onion, Mozzarella over Turnip Mash 23
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2012
Sweet Tooth
Vanilla Ice Cream, Red Wine Poached Bosc Pear, Reduction Drizzle 8
Pistachio & White Chocolate Raviolis, Whipped Cream & Chocolate Dust 7
Wine Bottle Special: South Coast “Wild Horse Peak” Syrah 37
