Garden Kitchen Menu, Saturday 10/10/2015
Taster
Gourmet G.K Board with Grilled Housemade Bread, Duck Proscuitto, Persian Pickles, Sunflower Seed Pate, Gourmet Cheeses,Black Grapes, Vanilla Tarragon Cherries 16
Caprese Skewer with Stupice Tomato, Baby Basil, Fresh Mozzarella, Balsamic Reduction 8
Warm the Soul Soup
Soup du Jour 7/9
Crunchy Salad
Sprout Salad with Early Girl Tomato, Red Onion, Persian Cucumber, Roasted Beets, Toasted Pine Nuts, Goat Cheese & Lemon Tarragon Dressing (VO) 12
Butter Lettuce, Prosciutto, Farm Carrots, Seedless Grapes, Persian Cucumber, Walnuts, Gorgonzola Blue Cheese, Balsamic Vinaigrette 12
Entree
Ginger Seared Ahi Tuna over Basmati Rice, Crispy Broccoli, Avocado Salad & Garlic Ponzu 22
“Frenched” Jidori Chicken Parmigiana in 7 Hour Marinara, Mozzarella & Basil, served with House Bread 18
Garlic Roasted Lamb, Mediterranean Quinoa Pilaf, Cucumber & Red Pepper Salad 22
Half Roasted Hubbard Squash stuffed with Farm Carrots, Roasted Onion, Chickpeas & Early Girl Tomato topped with Goat Cheese, Garlic Cashew Cream & Fall Side Salad (VO) 16
Sweet Tooth
Traditional Apple Pie 8 ~ add Vanilla Ice Cream 3 ~
Double Stout Float with Vanilla Ice Cream, Hot Fudge & Chocolate Bark 8
Cashew Cheesecake with Berry Puree (V) 7
Specialty Drink
Housemade Sangria 7
