Garden Kitchen Menu, Saturday 11/7/2015
Taster
Gourmet Cheese Board, Vanilla Tarragon Cherries, Pickled Green Beans, Tomato Jam, Cauliflower Schmear, Blue Cheese Stuffed Dates, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazón Grenache Rosé
Pulled Pork Tostadas, Queso Fresco, Chimichurri Sauce, Pickled Vegetables 10
Crunchy Salad
Salanova Butter Lettuce, Cherry Tomato, Farm Carrot, Pickled Red Onion, Fresh Black Eyed Beans, Pecorino Romano, House Croutons, Chive Vinaigrette (VO) 12
Red Leaf Lettuce, Avocado, Cherry Tomato Toss, Feta, Kalamata, Artichoke Hearts, Red Onion, Greek Vinaigrette 14
Warm the Soul Soup
Heirloom Tomato, Parmesan Toast 7/9
Loaded Potato with Gorgonzola Crumble & Pork Belly Croutons 9/11
Entree
New Zealand Lamb Lollipop, Roasted Turnip Greens, Braised Plum over Couscous 22
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Flat Iron Steak over Cannellini Bean Puree, Black Pepper Cream Sauce, Parmesan Broccoli & Fresh Black Eyed Peas 26
Suggested Wine: 2012 Mesa Grande Corazón Cabernet Franc
10oz Bone In Dry Aged & Cider Glazed Pork Chop over Cauliflower Steak, Red Wine Poached Bosc Pear 24
Suggested Wine: South Coast Chardonnay Sans Chêne
Indian Style Creamed Greens with Spiced Chickpeas & Carrots over Basmati Rice, Roti Bread (V) 18
Suggested Beer: Ballast Point Grunion Pale Ale
Sweet Tooth
Kahlua Tiramisu 9
Apple & Pear Granola Crumble, served Warm with Whipped Cream 8
Pistachio & White Chocolate Nutella Crisps, Chocolate Dust 7
