Garden Kitchen Menu, Wednesday 10/7/2015
Taster
Deep Fried Ravioli, 7 Hour Marinara 7
G.K. Picnic Board with Grilled House Bread, Gourmet Cheeses, Prosciutto, Heirloom Melon & Black Grapes & Pickled Cherries 16
Warm the Soul Soup
Cream of Broccoli 7/9
Crunchy Salad
Grilled Flap Steak over Living Butter Lettuce, Cotija Crumble, Stupice Tomato, Farm Carrot,
Persian Cucumber, Red Onion & Cilantro Lime Vinaigrette 16
Pea Shoots & Sunflower Seeds over “Bulls Blood” Beet Greens with Stupice Tomato, Persian Cucumber, Farm Carrot, Sprouted Pumpkin & Sunflower Seeds, Goat Cheese with Pistachio Vinaigrette (VO) 10
Entree
Grilled New Zealand Lamb, Jeweled Basmati Rice, Shirazi Cucumber Toss 18
Half Roasted Hubbard Squash stuffed with Farm Carrots, Roasted Onion, Chickpeas & Early Girl Tomato topped with Pecorino Romano & Baby Broccoli (VO) 16
Benchmark Brown Ale Braised Pork Belly, Roasted Garlic Mashed Potatoes with Pan Gravy,
Farm Carrots & Baby Broccoli 18
Pan Seared Atlantic Salmon over Mediterranean Quinoa with Grilled House Bread & Dill Pesto 16
Sweet Tooth
Carrot Cake with Walnuts & Pineapple & Cream Cheese Frosting 7
Chocolate Truffle Tart with Pistachio Brittle 7
Peanut Butter Carob Cup (V) 6
Specialty Drink
Moroccan Mint Lemonade 4
