Garden Kitchen Menu, Wednesday 9/23/2015
Taster
GK Board with Gouda, Manchego, Citrus Marinated Cheddar, Prosciutto, Cherry Compote, Grapes, Strawberries, House Grilled Bread 14
Pork Tostadas, Cotija Crumble, Pickled Red Onion & Aji Pepper Salsa 9
Warm the Soul Soup
Cream of Zucchini with Parmesan (VO) 7/9
Cream of Mushroom 7/9
Crunchy Salad
Local Lettuce with Salami, Feta Crumbles, Kalamata Olive, Red Zebra Tomato, Rainbow Carrot, Roasted Beet, Red Onion, Persian Cucumber & Beet Vinaigrette (VO) 12
Romaine Caesar with Pecorino Romano & House Croutons (VO) 10
Entree
Guava Glazed Opah Loin topped with Mango Salsa, Toasted Coconut Basmati Rice, served with a Citrus Vinaigrette Side Salad 18
Flat Iron Steak, Mushroom Gorgonzola Sauce, Crispy Broccoli, Zuchini & Squash Au Gratin 20
Eight Ball Squash “Noodles” sauteed with Delicata Squash, Roasted Tomato, Spinach, Toasted Walnuts, Apples & Goat Cheese in a Balsamic Sauce (VO) 16
~add Crispy Pork Belly 4~
Sweet Tooth
Cashew Cheesecake & Strawberries (V) 8
Delicata “Pumpkin Pie” with Whipped Cream 7
Black Forest Cake with Chocolate & Cherry Mousse 8
Specialty Drinks
Housemade Sangria 7
Tropical Mango Crush 4
