Garden Kitchen Menu, Friday 10/23/2015
Taster
3 Gourmet Cheeses, Flatbread & Creamy Eggplant Dip, Melon, Dry Salami, Black Grapes, Pickled Green Beans, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazon Grenache Rose
Fried Calamari with Arrabbiata Dip Sauce 9
Crunchy Salad
Red Leaf Lettuce, Feta Crumbles, Kalamata Olive, Stupice Tomato, English Cucumber, White Carrot, Pickled Red Onion, House Croutons, Greek Vinaigrette (VO) 12
~ add Grilled Flank Steak 6 ~
Baby Romaine, Mixed Sprouts, Stupice Tomato, White Carrot, Red Onion, D’Avignon Radish, Goat Cheese & House Vinaigrette (VO) 10
~ add Seared Ahi 6 ~
Warm the Soul Soup
Local Lobster Bisque 14
Entree
Moroccan Spiced Lamb, White Carrot Puree, Roasted Eggplant with Tomato & Mint 22
Suggested Wine: South Coast “Wild Horse Peak” Syrah ‘11
New York Steak, Truffle Pecorino, Cremini Mushroom, Cream of Broccoli Leaves, House Bread 28
Suggested Wine: Mesa Grande Corazon Cabernet Franc ‘12
Crispy Pork Belly in a Linguica Tomato Ragu with Roasted Tomatillos & Pinto Beans topped with Crema, Micro Cilantro & Grilled House Bread (VO) 20
Suggested Wine: Mesa Grande Corazon Grenache Rose ‘12
Indian Fried Rice with Spinach, Chickpeas, Roasted Tomato, Farm Carrots, Garlic Cashew Cream (V) 18
Sweet Tooth
Dark Chocolate Raspberry Ice Cream, Fresh Raspberries & Mocha Whipped Cream 7
Mango & Coconut Cashew Cheesecake (V) 8
Butter Pound Cake & Butterscotch Pecan Ice Cream 9
English Sticky Toffee Cake, Toffee Sauce 7
