Garden Kitchen Menu, Thursday 11/12/2015
Taster
Meatball Sliders with 7 Hour Marinara, Parmesan & Basil 9
3 Gourmet Cheeses, Genoa Salami, Vanilla Tarragon Cherries, Lemon Marinated Olives, Curry Pumpkin Dip, Crudites & White Wine Grapes, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazón Grenache Rosé
Crunchy Salad
Bibb Lettuce, Early Girl Tomato, Baby Broccoli, Red Onion, Bosc Pear, Goat Cheese, Candied Walnuts, Citrus Vinaigrette (VO) 12
Red Leaf Caesar with Pecorino Romano, Early Girl Tomato & Housemade Croutons (VO) 10
Warm the Soul Soup
Spicy Tomato & Blue Cheese (VO) 7/9
Italian Vegetable Stew with Slow Cooked Lamb 9/11
Entree
Rosemary Crusted New Zealand Lamb, Creamed Broccoli Greens, Herb Roasted Turnips & Tomato 25
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Jidori Chicken Paprikash over Creamy Herbed Spaetzle, Crispy Cauliflower 18
Suggested Wine: South Coast Chardonnay Sans Chene
Colombian Style Flat Iron Steak over a Pumpkin, Purple Cauliflower, Fresh Bean Hash & Queso Fresco Tostada , Chimichurri Puree 25
Suggested Wine: Mesa Grande Cabernet Franc 2011
Italian Style Walnut “Meatballs”, Zucchini Noodles, Sundried Tomato Fra Diavolo, Pecorino Romano & Micro Mizuna (raw, VO) 16
Suggested Beer: Ballast Point Big Eye or Sculpin IPA
Sweet Tooth
Lemon Verbena & Raspberry Swirl Ice Cream 8
Creamy Rice Pudding with Cinnamon & Raisins, Whipped Cream (VO) 7
Pistachio & White Chocolate Raviolis, Whipped Cream & Chocolate Dust 7
