Garden Kitchen Menu, Wednesday 11/25/2015
Taster
Fried Green Tomato Stack, 7 Hour Marinara, Mozzarella, Basil (V) 9
Curry Pumpkin Bruschetta, White Balsamic Reduction, Cilantro (V) 9
Crunchy Salad
Butter Lettuce, Early Girl Tomato, Yellow Wax Beans, D’Avignon Radish, Farm Carrot, Red Onion, Pecorino Romano, Gorgonzola Crumble, Creamy Herb Dressing 13
Kosambari, an Indian Sprout Salad with Shredded Carrot, Raisins, Cashews, Shredded Coconut & Curry Lime Vinaigrette (V) 10
Warm the Soul Soup
Kurobuta Pork Stew with Sweet Potato, Red Red Wine & Dates 9/11
Cream of Carrot with Coconut & Lemongrass (V) 7/9
Entree
Pumpkin & Ricotta Housemade Ravioli, Cranberry Pork Sausage, Cognac Cream Sauce 24
Suggested Wine: Mesa Grande Corazon Cabernet Franc 2011
New York Strip Steak, Marsala Mascarpone Cream Sauce over Wilted Chard, Red Kuri Whipped Squash, Parmesan Roasted Turnip 26/38
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon
Semolina Spaghetti, Spaghetti Squash, Oven Dried Early Girl Tomato, Roasted Zucchini, Tatsoi Greens & Sweet Peas in Sage Brown Butter, Pecorino, Lemon Zest (VO) 20
~Add Pancetta 5~
Suggested Wine: South Coast Sauvignon Blanc
Sweet Tooth
Chocolate Cashew Cheesecake, Cherry Reduction (V) 8
Red Kuri “Pumpkin” Pie with Bourbon Pecan Praline 8
Banana Nut Ice Cream (V) 7
Beer Special: Ballast Point Victory @ Sea Coffee Vanilla Imperial Porter $6
