Garden Kitchen Menu, Friday 10/16/2015
Taster
Parmesan Broccoli Bites, Honey Dijon Dip (VO) 7
GK Picnic Board, 3 Gourmet Cheeses (Chimay, Triple Cream & Stilton), Table Grapes, Prosciutto, Vanilla Tarragon Cherries, Duck Prosciutto, Grilled Housemade Bread 16
Crunchy Salad
Lil Gem Romaine with Early Girl Tomatoes, Baby Carrot, Red Onion, House Croutons, Gorgonzola Blue Cheese & Creamy Herb Dressing 10
~ add Pork Belly 4 ~
Salanova Lettuce Head, Mixed Sprouts, Purple Wax Beans, Farm Carrot, D’Avignon Radish, Toasted Wheat Berry Pecorino Romano & House Vinaigrette (VO) 12
Warm the Soul Soup
Cream of Cheesey Potato & Bacon 8/10
Beef Enchilada topped with Crema & Cheese 8/10
Entrees
California Spiny Lobster Tail over Lemon Tarragon Risotto, Braised Carrots MP
Thai Green Curry with Chanterelles, Baby Eggplant, Potato & Farm Carrot over Basmati Rice (V) 18
New York Steak & Chive Butter, Braised Cone Cabbage & Caramelized Onions, Parmesan & Herb Roasted Radish, Grilled House Bread 24/34
Chermoula Rack of Lamb, Warm Lentils & White Bean Medley, Herb Roasted Tomato 20
Sweet Tooth
White Chocolate Caramel Brownie served warm with Ice Cream 9
Upside Down Plum Vanilla Cake & Whipped Cream 8
Banana Date Shake with Carrot Ice Cream, Coconut Whipped Cream (V) 6
