Garden Kitchen Menu, Wednesday 11/18/2015
Taster
GK Board with Three Cheese, Salami, Citrus Marinated Olives, Deviled Eggs, Curry Dip, Grilled House Bread 13
Cajun Cornmeal Crusted Fried Green Tomatoes & Creamy Herb Dressing (VO) 8
Crunchy Salad
Borage & Other Mixed Sprouts, English Cucumber, D’Avignon Radish, Feta Crumble, Organic Olive Oil & Balsamic Reduction, Lemon Squeeze (VO) 12
Leopard Romaine, Early Girl Tomato, Baby Broccoli, Red Onion, Farm Carrot, Housemade Croutons, Goat Cheese, Creamy Chive Dressing (VO) 14
~ add Roasted Jidori Chicken 5 ~
Warm the Soul Soup
Chipotle Chicken & Fall Vegetable 9/11
Yin & Yang with Cannellini & Black Bean (V) 7/9
Entree
Wagyu Flat Iron Steak, Peppercress Toss, Chimichurri Rice, Crispy Cauliflower & Broccoli 29
~ Suggested Wine: Mesa Grande Corazon Cabernet Franc 2012 ~
Pork Belly Sambal Bowl over Cauliflower Rice, Sauteed Carrots, Onions & Chard,
Sweet Peppers, Fried Egg, Crispy Shallot & Cilantro 18
~ Suggested Beer: Ballast Point Sculpin IPA ~
Herbed Lamb, Wild Rice Risotto, Marinated Vegetables, Crispy Broccoli 22
~ Suggested Wine: Mesa Grande Corazon Cabernet Franc 2011 ~
Roasted Pumpkin Tacos, Shredded Chard, Avocado Mash, Pickled Red Onion, Cranberry Salsa, Queso Fresco, Cilantro, Aji Crema, Escabeche Carrots (VO) 16
Sweet Tooth
Cranberry, Plum & Strawberry Pie, Whipped Cream 8
Chocolate Waffle Cookies, Chocolate Ganache Frosting 8
Lemon Verbena & Raspberry Swirl Ice Cream with Fresh Raspberries 7
Beer Specials: Ballast Point Grunion Pale, Sculpin IPA, Big Eye IPA $5
