Garden Kitchen Menu, Saturday 9/26/2015
Taster
Croque-Monsieur with 7 Hour Marinara 7
Warm Artichoke Dip with Toast Points 6
Warm the Soul Soup
“Kreamy” Carrot Ginger (V) 7/9
Crunchy Salad
Baby Beet & Spinach Greens with Red Zebra Tomato, Rainbow Carrot, Black Grapes, Pickled Red Onion, Goat Cheese, Pomegranate Arils, Mint & Balsamic Vinaigrette (VO) 12
Romaine Wedge with Red Zebra Tomato, Red Onion, Pecans & Gorgonzola Blue Dressing 10
Entree
Jidori “Oyster” Chicken Satay, Thai Papaya Salad, Basmati Rice & Pan Seared Squash 18
Grilled Flank Steak with Chive Butter, Caprese Polenta Stack, Crispy Broccoli 18
Chickpea Falafel, House Baked Pita, Greek Salad, Cucumber Yogurt Sauce, Pickle Spear (VO) 16
P.E.I Mussels in Marinara over Housemade Linguine served with Grilled House Bread 20
Sweet Tooth
Date Almond Fudge (V) 5
Lemon Pudding with Whipped Cream & Candied Lemon Preserves 6
Blueberry Pie with Muesli Crumble 7
Cashew Cheesecake & Guava Puree (V) 7
Specialty Drink
Blueberry Lemonade 5
