Garden Kitchen Menu, Friday 11/14/2015
Taster
Trio of Italian Meatballs, Parmesan & Basil 7
3 Gourmet Cheeses, Local 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, Farm Carrot, Red Onion, Pecorino Romano, Creamy Chive Dressing (VO) 12
~ add Jidori Chicken 5 ~
Warm the Soul Soup
Cream of Celery topped with Pork Belly & Chives 9/11
Minestrone with Cannellini Beans (VO) 7/9
Entree
10 oz Wagyu Flat Iron Steak, Garlic Chanterelles Spaetzle, Truffle Balsamic Turnip 28
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Mediterranean Lamb Lollipops over Wild Black Rice, Marinated “Veggie Ball” 24
Suggested Wine: South Coast Chardonnay Sans Chene
Roti Tostadas, Creamy Pinto Beans, Bibb Lettuce, Avocado Mash, Pickled Red Onion, Cherry Bomb Salsa, Spicy Carrots (V) 16
Suggested Beer: Ballast Point Big Eye IPA
Jumbo Shrimp Linguine tossed in Garlic White Wine Sauce, Artichoke Hearts, Kalamata Olives, Feta Crumble, Tomato Jam, Grilled House Bread (VO) MP
Suggested Wine: South Coast Sauvignon Blanc
Sweet Tooth
Nutella Raviolis Sundae with Vanilla Ice Cream & Chocolate Dust 8
Suggested Beer: Ballast Point Victory at Sea
Lemon Verbena & Raspberry Swirl Ice Cream 8
Creamy Rice Pudding with Cinnamon & Raisins, Whipped Cream (VO) 7