Garden Kitchen Menu, Friday 11/6/2015
Taster
Gourmet Cheese Board, Vanilla Tarragon Cherries, Pickled Green Beans, Cauliflower Dip, Blue Cheese Stuffed Dates, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazón Grenache Rosé
Vegetable Fritters, Creamy Herb Dip 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 5 ~
Red Leaf Lettuce, Prosciutto, Dry Salami, Cherry Tomato, Feta, Kalamata,
Artichoke Hearts, Red Onion, Greek Vinaigrette 14
~ add Jidori Chicken 5 ~
Warm the Soul Soup
Thai Vegetable Soup (VO) 7/9
Tuscan Kale & White Bean (VO) 7/9
Lobster Bisque with Local Lobster, House Garlic Bread 15
Entree
New Zealand Rack of Lamb over Curry Pistachio Basmati Rice, Mint & Mango Chutney, Indian Style Creamed Greens 24
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Balsamic New York Strip, Italian Caprese, Cannellini Bean Puree, Lemon Broccoli 26
Suggested Wine: Mesa Grande Corazón Cabernet Franc 2012
Coffee Stout Braised Bison Short Ribs, Garlic Mashed Potato, Carrot Mushroom Pan Gravy 25
Suggested Beer: Ballast Point Victory at Sea
Rainbow Chard Tacos, Chipotle Chickpeas, Creamy Black Beans, Aji Crema, Escabeche Vegetables, Micro Cilantro (VO) 16
Sweet Tooth
“Happy Birthday Carl” Kahlua Tiramisu 9
Apple & Pear Granola Crumble, served Warm with Whipped Cream 8
Chocolate & Pumpkin Whoopie Pies (V) 8