Garden Kitchen Menu, Friday 11/13/2015
Taster
Pumpkin Stuffed Herb Ravioli, Tomato Cream Sauce 7
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, Mixed Sprouts, Early Girl Tomato, Red Onion, Baby Broccoli, Walnuts, Pecorino Romano, Creamy Chive Dressing (VO) 12
Red Leaf Caesar with Gorgonzola Blue Crumbles, Early Girl Tomato & Housemade Croutons (VO) 10
Warm the Soul Soup
Cream of Celery topped with Creme Fraiche & Chives 7/9
Spicy Tomato & Blue Cheese (VO) 7/9
Entree
Boneless Ribeye Steak , Turnip & Goat Cheese Mash, Garlic Chanterelle Mushrooms in a White Wine Sauce, Crispy Broccoli 25/35
~ Suggested Wine: South Coast “Wild Horse Peak” Syrah ~
Mediterranean Style Lamb Loin, Warm Cauliflower & Pine Nut Salad, Kalamata Couscous 22
~ Suggested Wine: South Coast Chardonnay Sans Chene ~
Seared Duck in a Ginger & Garlic-Chili Glaze over Burnt Pineapple Polenta Cake, Crispy Broccoli & Purple Cauliflower Cilantro Salsa 20
~ Suggested Wine: South Coast Sauvignon Blanc
Five Layer Vegetable Strata with Cannellini Bean Pesto, Turnips, Broccoli Greens, Tomato & Lentil with Grilled House Bread (VO) 16
~ Suggested Wine: Mesa Grande Corazon Cabernet Franc 2011 or 2012
Sweet Tooth
Butterscotch Budino, Whipped Cream, Chocolate Shavings 8
Lemon Verbena & Raspberry Swirl Ice Cream 8
Creamy Rice Pudding with Cinnamon & Raisins, Whipped Cream (VO) 7
