Garden Kitchen Menu, Thursday 10/29/2015
Taster
Crispy Quinoa Balls with Baby Broccoli & Creamy Dijon (V) 6
Suggested Wine: South Coast Wild Horse Peak Syrah
3 Gourmet Cheeses, Tomato Jam, Tarragon Cherries, Sunflower Seed Pate, Dry Salami, Prosciutto, Black Grapes, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazón Grenache Rosé
Crunchy Salad
Red Salanova Leaf, Stupice Tomato, Pickled Red Onion, Goat Cheese, Rainbow Carrot, Paprika Chickpea Toss, Balsamic Vinaigrette (VO) 14
Ponzu Seared Ahi, Micro Cilantro, Pickled Ginger, Ginger Sesame Dressing 10
Warm the Soul Soup
Creamy Cauliflower with Farm Carrot & Hot Pepper 7/9
Entree
6 oz Grilled New York Steak over Wild Arugula, Black Eyed Pea Succotash, Buttermilk Fried Onions 26
Suggested Wine: South Coast Wild Horse Peak Cabernet Sauvignon
Duroc Pork Belly over Handcut Semolina Linguine tossed in Arrabiata Ragu, House Garlic Bread 20
Suggested Beer: South Coast Wild Horse Peak Syrah
Pan Seared Maple Farms Duck Breast with a Cherry Reduction over Mashed Pumpkin Herb Couscous 22
Suggested Wine: Mesa Grande Corazon Grenache Rose
Creamy Lentil Dal with Crispy Broccoli, Roasted Carrots & Cauliflower with Fresh Black Eyed Peas (V) 18
Suggested Beer: Ballast Point Grunion Pale Ale
Sweet Tooth
Date & Almond Butter Fudge, Black Sesame & Coconut (V) 7
Tres Leches Cake with Whipped Cream Frosting 9
Pumpkin Cashew Cheesecake (V) 7
PB & J Ice Cream Sandwich with Peanut Butter & Raspberry Ice Cream, Butter Pound Cake 8
