Molly Ward Gardens Weekly Menu
~July 28 – August 1~
~Chilled Melon Soup~
$7.95
Cantaloupe, lemon, white wine and fresh mint
~Thai Green Papaya Salad~
$9.95
Shredded green papaya, carrots and cabbage tossed in a Thai dressing. Topped with cherry tomatoes, peanuts, lime and cilantro
~Caprese Salad~
$18.95
Heirloom tomatoes, Burrata Mozzarella cheese, fresh basil, olive oil and balsamic reduction
~Stuffed Zucchini~
$18.95
Zucchinis stuffed with mushrooms, tomatoes, onions, garlic, cheeses, herbs and panko. Served with herb rice and Romano beans
~Roasted Chicken Breast~
$19.95
Roasted chicken with seared polenta cake, garden vegetables and walnut pesto
~Alaskan Halibut~
$24.95
Seared halibut with pan-fried potatoes, garden vegetables and blueberry mango salsa
~Thai Crab & Prawn Cakes~
$32.95
Dungeness crab, Gulf prawns, Thai chilies, onions, garlic, cilantro and panko made into cakes and seared. Served over wok tossed garden vegetables and Udon noodles in a soy ginger sauce. Topped with scallions, cilantro, lime and sweet chili sauce
~Wagyu Prime Filet Mignon~
$40.95
Grilled filet mignon topped with Portobello mushroom cap and Gorgonzola cheese. Served with pan-fried potatoes and garden vegetables
~Rotating Desserts~
$8.50