Garden Kitchen Menu, Thursday 10/22/2015
Taster
3 Gourmet Cheeses, Melon, Dry Salami, Deviled Egg, Pickled Green Beans, Grilled House Bread 14
Suggested Wine: Mesa Grande Corazon Grenache Rose
Eggplant Parmesan, 7 Hour Marinara, Mozzarella, Basil 6
Crunchy Salad
Salanova Lettuce Head, Stupice Tomato, English Cucumber, White Carrot, Red Onion, Walnuts, Gorgonzola Bleu Crumbles, Maple Dijon Vinaigrette (VO) 12
Baby Romaine, Mixed Sprouts, Stupice Tomato, White Carrot, D’Avignon Radish,Toasted Pistachios, Feta Crumble & Pistachio Vinaigrette (VO) 10
Warm the Soul Soup
Cream of Roasted Pumpkin with Toasted Pumpkin Seed 7/9
Chunky Tomato with Late Summer Vegetables (VO) 7/9
Entree
Herb Crusted Lamb, Baba Ganoush & Crispy Broccoli over Flatbread 20
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon ‘12
Maple Farms Duck Breast en Confit, Poached Bosc Pear, Roasted Potato & Caramelized Onion 22
Suggested Wine: Mesa Grande Corazon Cabernet Franc ‘11
Handcut Fusilli Pasta, Broccoli Pesto, Roasted Stupice Tomato, Grilled House Bread (VO) 18
Suggested Wine: Simi Valley Sauvignon Blanc ‘14
Sweet Tooth
Mango & Coconut Cashew Cheesecake 8
Butterscotch Pecan Ice Cream 7
Red Velvet Cake, White Chocolate Mousse (dye free) 8
English Sticky Toffee Cake, Toffee Sauce 7
