Join us during Farm To Fork Week Sept, 12th-16th - Three Courses $40

October 31, 2015 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 10/31/2015
Happy Halloween!

Taster
Queso “Fun”-Dido & Witch Fingers – Pinto Bean Dip, Farm Carrots, Housemade Tortilla Chips 9

Stuffed Beetles – Dates, Pork Belly, Gorgonzola Cheese 12

Crunchy Salad
Deadly Nightshades – Wild Arugula, Stupice Tomato, Pickled Red Onion, Feta Crumble, Kalamata Olive, Rainbow Carrot, Steamed Fresh Black Eyed Peas, Greek Vinaigrette (VO) 14

“Roman Empire” Caesar – Cherry Tomato, Pecorino Romano, House Croutons, Caesar Dressing (VO) 10

Warm the Soul Soup
I Want to Kale You! – Cannellini Beans, Fall Vegetables (VO) 7/9

Creamy Squash Guts – Roasted Squash & Cream 7/9

Entree

“Jack O Lantern Ravioli” – Handmade Pumpkin & Ricotta Stuffed Herb Ravioli, Pine Nut Cream Sauce 22
Suggested Wine: South Coast Wild Horse Peak Syrah

“Bowl of Critters” – PEI Mussels, Jumbo Shrimp, Calamari & Rockfish sauteed in a White Wine Garlic Sauce, served with Grilled House Bread 20
Suggested Wine: South Coast Chardonnay Sans Chêne

“Bloody Roasted Cauliflower Brains” – Whole Roasted Cauliflower, 7 Hour Marinara, Pecorino Romano served with Grilled House Bread (VO) 16
Suggested Wine: 2012 Mesa Grande Corazón Cabernet Franc

Sweet Tooth
Chocolate Pumpkin Marble Cake, Cobweb Icing 9

Ricotta Pumpkin Cheesecake, Candied Walnuts 9

Butter Pecan Sundae, Grand Marnier Flambeed Bananas, Whipped Cream 8

Specialty Drink
Type O+ Bloody Punch 7