Garden Kitchen Menu, Thursday 11/5/2015
Taster
Gourmet Cheese Board, Dukkah Spice, Walnut Pate, Vanilla Tarragon Cherries, Italian Marinated Stupice Tomato, Grilled House Bread 14
Suggested Wine: Mesa Grande Corazón Grenache Rosé
Fried Plantains, Jalapeno & Black Bean Dip (V) 7
Crunchy Salad
Salanova Butter Lettuce, Cherry Tomato, Farm Carrot, Pickled Red Onion, Fresh Black Eyed Beans, Pecorino Romano, House Croutons, Chive Vinaigrette (VO) 12
~ add Pork Belly or Jidori Chicken 5 ~
Red Leaf Lettuce, Persimmon, Plum, Stupice Tomato, Pea Greens, Red Onion, Goat Cheese, Citrus Vinaigrette (VO) 12
Warm the Soul Soup
Creamy Roasted Tomato Basil (VO) 7/9
Tuscan Kale & White Bean (VO) 7/9
Roasted Squash, Sage Creme Fraiche 7/9
Entree
Grilled New York Steak, Herbed Cauliflower Rice, Parmesan Whipped Turnip, Caramelized Onion & Pepper Cream Sauce 26
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Semolina Macaroni & Three Cheese, Crispy Broccoli & Heirloom Tomato 16
~ add Pulled Pork 5 ~
Suggested Beer: Ballast Point Sculpin
Crispy Duck over Charred Arugula, Tomato Lemon Beurre Blanc, Israeli Couscous & Swiss Chard 18
Suggested Wine: South Coast Chardonnay Sans Chêne
Sweet Tooth
Apple & Pear Granola Crumble, served Warm with Whipped Cream 8
Chocolate & Pumpkin Whoopie Pies (V) 8
Chocolate Pumpkin Marble Cake, Chocolate Ganache 6
