Garden Kitchen Menu, Saturday 10/17/2015
Taster
Cuban Pork Nachos, Salsa Cruda & Crema 12
GK Picnic Board, 3 Gourmet Cheeses (Chimay, Triple Cream & Stilton), Table Grapes, Crispy Vegetable Bites, Blue Cheese Stuffed Mushrooms & Grilled Housemade Bread 16
Crunchy Salad
Baby Romaine with Early Girl Tomatoes, Baby Carrot, Red Onion, House Croutons, Gorgonzola Blue Cheese & Creamy Herb Dressing 10
Salanova Lettuce Head, Mixed Sprouts, Purple Wax Beans, Farm Carrot, D’Avignon Radish, Toasted Wheat Berry, House Croutons, Pecorino Romano & House Vinaigrette (VO) 12
Warm the Soul Soup
Cream of Potato with Bacon & Cheese 8/10
Hubbard Squash with Toasted Squash Seeds 7/9
Entrees
California Spiny Lobster Tail over Lemon Tarragon Risotto, Braised Carrots 39
Roasted Linguine Primavera with Crispy Pork Belly, Sundried Tomato, Baby Eggplant, Farm Carrot, Broccolini, Heirloom Tomato, 7 Hour Marinara, Pecorino Romano (VO) 20
New York Steak & Chive Butter, Braised Cone Cabbage & Caramelized Onions, Parmesan & Herb Roasted Radish, Grilled House Bread 26
Spice Rubbed Rack of Lamb over Warm Lentils & Cannellini Bean Medley with Cheddar Cauliflower & Herb Roasted Tomato 23
Sweet Tooth
White Chocolate Caramel Brownie served warm with Vanilla Ice Cream 9
Upside Down Plum Vanilla Cake & Whipped Cream 8
Banana Date Shake with Carrot Ice Cream & Coconut Whipped Cream (V) 6
