Garden Kitchen Menu, Friday 10/30/2015
Taster
Spicy & Cheesy Cauliflower Dip, Rainbow Carrots, Crackers 9
3 Gourmet Cheeses, Tomato Jam, Tarragon Cherries, Raw Walnut Pate, Dry Salami, Prosciutto, Black Grapes, Grilled House Bread 16
Suggested Wine: Mesa Grande Corazón Grenache Rosé
Crunchy Salad
Wild Arugula, Stupice Tomato, Pickled Red Onion, Feta Crumble, Kalamata Olive, Rainbow Carrot, Steamed Fresh Black Eyed Peas, Greek Vinaigrette (VO) 14
Red Leaf Caesar, Cherry Tomato, Pecorino Romano, House Croutons, Caesar Dressing (V) 10
Warm the Soul Soup
Italian Kale with Cannellini Beans & Fall Vegetables, House Bread (VO) 9/11
Creamy Roasted Fall Squash with Toasted Pumpkin Seed 7/9
Entree
6 oz Grilled New York Steak over Charred Greens, Roasted Tomato Chimichurri, Cauliflower Mash 26
Suggested Wine: South Coast Wild Horse Peak Cabernet Sauvignon
Pumpkin & Ricotta Stuffed Herb Ravioli, Creamy Pumpkin & Pine Nut Cream Sauce 22
Suggested Wine: Wild Horse Peak Syrah
San Francisco Style Cioppino with PEI Mussels, Jumbo Shrimp, Calamari & Rockfish (MP)
~ served with House Garlic Bread ~
Suggested Wine: South Coast Chardonnay Sans Chene
Vegetarian’s Delight with Choice of Soup & Salad, served with Grilled House Bread 16
Sweet Tooth
Mascarpone Pumpkin Cheesecake, Candied Pecan 9
Date & Almond Butter Fudge, Black Sesame & Coconut (V) 7
Butter Pecan Ice Cream Sundae, Grand Marnier Bananas, Whipped Cream 8
