Garden Kitchen Menu, Wednesday 11/11/2015
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
Curried Pumpkin Dip with Crudites & Crackers (VO) 7
Crunchy Salad
Bibb Lettuce, Early Girl Tomato, Baby Broccoli, Pickled Red Onion, Fresh Black Eyed Beans, Goat Cheese, House Croutons & Dressing (VO) 12
Caprese with Heirloom Tomato, Mozzarella & Basil over Red Leaf Lettuce with Sundried Tomato & Artichoke Hearts (VO) 12
Warm the Soul Soup
Italian Vegetable Stew with Slow Cooked Lamb 9/11
Rustic Greens, Indian Spices & Cashew Cream, served with Roti Tortilla (V) 7/9
Entree
Sloppy Joe stuffed with Roasted Cauliflower “Steak”, Crimini Mushrooms, Zucchini & Sauteed Onions, 7 Hour Marinara & Mozzarella on our Housemade Sesame Buns, Broccoli Slaw (VO) 16
Suggested Beer: Ballast Point Big Eye IPA
Jidori Chicken Paprikash over Creamy Herbed Spaetzle, Crispy Cauliflower 18
Suggested Wine: South Coast Chardonnay Sans Chene
Colombian Style Flat Iron Steak, Pumpkin, Cauliflower & Fresh Bean Hash, Chimichurri Sauce 25
Suggested Wine: Mesa Grande Cabernet Franc 2011
Sweet Tooth
Creamy Rice Pudding with Cinnamon & Raisins, Whipped Cream (VO) 7
Vanilla Ice Cream, Red Wine Poached Bosc Pear, Reduction Drizzle 8
Pistachio & White Chocolate Raviolis, Whipped Cream & Chocolate Dust 7