Garden Kitchen Menu, Tuesday 10/20/2015
Taster
Scotch Egg, Chimay & English Stilton Cheeses, Pickled Green Beans, Grilled House Bread 14
Crunchy Salad
Baby Romaine with Early Girl Tomatoes, English Cucumber, White Carrot, Red Onion, Gorgonzola Blue Cheese Crumbles, Creamy Herb Dressing 12
Salanova Lettuce Head, Mixed Sprouts, Purple Wax Beans, Farm Carrot, D’Avignon Radish, Pecorino Romano & House Vinaigrette (VO) 10
Warm the Soul Soup
Creamy Tomato with Late Summer Vegetables (VO) 7/9
Entree
Fresh Catch Fish & Chips, Housemade Tartar, Side Salad (MP)
Suggested Beer: Ballast Point Grunion Pale or Even Keel Session
Pork Schnitzel, Creamy Mashed Potato & Gravy, Herbed Baby Carrots 18
Suggested Wine: Mesa Grande Corazon Grenache Rosé
Chunky Puy Lentil Stew with Farm Carrot, Crookneck Squash & Cherry Tomato served with Toasted House Bread (VO) 16
Suggested Wine: South Coast “Wild Horse Peak” Syrah
Sweet Tooth
Birthday Red Velvet Cake, Cream Cheese Frosting (dye free) 8
English Sticky Toffee Pudding 7
Wine Bottle Special: South Coast “Wild Horse Peak” Cabernet Sauvignon 30
