Garden Kitchen Menu, Tuesday 11/3/2015
Taster
Queso Fundido with Housemade Tortilla Chips 6
Roasted Cauliflower Schmear with Whole Grain Crackers (V) 7
Crunchy Salad
Pork Belly Croutons, Wilted Arugula, Plum, Pickled Red Onion, Almonds, Goat Cheese, Blackberry Dijon Vinaigrette 14
Red Leaf Lettuce, Persimmon, Stupice Tomato, Pistachio, Pea Greens, Gorgonzola Blue Crumble, Citrus Vinaigrette 12
Warm the Soul Soup
“Kreamy” Heirloom Tomato Bisque (VO) 7/9
Roasted Squash & Cream 7/9
Entree
Arroz Con Jidori Pollo with Saffron Rice, Black Eyed Peas & Farm Carrot, Fried Plantains 16
Veggie Lasagna, Black Bean & Squash Crumble, 7 Hour Marinara, Zucchini, Kale Pesto & Cashew Cream, served with House Bread (V) 16
Pulled Pork Sopes, Escabeche Radish, Onion, Carrot with Aji Pepper Cream, Queso Fresco, Cilantro 16
Sweet Tooth
Pistachio Nutella Puffs, Whipped Cream, Pistachio Brittle 8
Chocolate Pumpkin Marble Cake, Chocolate Ganache 6
Ricotta Pumpkin Cheesecake, Candied Walnuts 6
