Garden Kitchen Menu, Tuesday 10/6/2015
Taster
Caprese Skewer, Fresh Mozzarella, Basil, Stupice Tomatoes, Balsamic Reduction 8
G.K. Picnic Board with Grilled House Bread, Gourmet Cheeses, Prosciutto,
Heirloom Melon & Black Grapes, Spinach Artichoke Dip & Pickled Cherries 16
Warm the Soul Soup
Rustic Chicken with Lemon & Thyme 8/10
Crunchy Salad
Living Butter Lettuce, Stupice Tomato, Farm Carrot, Persian Cucumber, Red Onion, Kalamata Olive, Feta Crumble & Lemon Tarragon Vinaigrette 12
Warm Lentils over “Bulls Blood” Beet Greens, Persian Cucumber, Farm Carrot, Pea Sprouts, Pecorino Romano and Balsamic Vinaigrette (VO) 10
Entree
Atlantic Salmon Papillote, Raspberry Tarragon Compote, Crispy Baby Broccoli 16
Grilled New Zealand Lamb, Cheddar Cauliflower Mash, Mediterranean Quinoa Pilaf 18
Panko Crusted 10 oz Bone In Pork Chop, Parmesan Sweet Onions, Honey Glazed Apples & Pomegranate 18
Black & Kidney Bean Chipotle Chili over Crispy Polenta with Farm Carrots & Eight Ball Squash (VO) 14
Sweet Tooth
Grandma Glo’s Carrot Cake with Cream Cheese Frosting 8
Chocolate Truffle Tart with Blackberries and Pistachio Brittle 8
Peanut Butter Carob Cups (V) 6
Specialty Drink
Moroccan Mint Lemonade 4
