Garden Kitchen Menu, Tuesday 9/8/2015
Taster
Beet Carpaccio with Sunflower Seed Puree & Cucumber Pesto Canape (V) 8
GK Board with 3 Gourmet Cheeses, Roasted Garlic Bone Marrow, Pickled Watermelon Rind & Grilled House Bread 14
Warm the Soul Soup
Chilled Creamy Avocado & Cilantro 7/9
Crunchy Salad
Red Leaf Lettuce, Heirloom Tomato, Housemade Croutons, Pecorino Romano, Caesar Dressing (VO) 10
Beet Greens, Roasted Beet, Heirloom Tomato, Persian Cucumber, Pickled Red Onion, Kalamata Olive, Feta Vinaigrette (VO) 12
Entree
Prosciutto, Havarti, Asparagus Stuffed “NY” Pork Strip, Date Butter Puree, Caramelized Peaches 18
Roasted Jidori Chicken over Duck Confit Vegetables & Gremolata 16
Vegetable Pad Thai with Farm Carrots, Tomato, Purple Kohlrabi Leaves, Cilantro & Basil (V) 14
Sweet Tooth
Cherry Pie (V) 6
Chocolate Lava Cake 7
Carrot Cupcake & Cream Cheese Frosting 7
Specialty Drink: Tropical Kombucha 5
