Weekly Menu

Molly Ward Gardens Weekly Menu

~September 23  –  September 26~

~Coconut Curried Butternut Squash Soup~


A coconut milk-based soup with curried Butternut squash, lemongrass, ginger, garlic and scallions

~Garden Green Salad~


Mixed garden greens with melon, stone fruits, berries, fresh mint and orange juice

~Garden Figs~


Fresh figs with prosciutto and Roquefort bleu cheese

~Spicy Sea Scallops~


Seared sea scallops over vegetable fried wild rice (bok choy, onions, ginger, Thai bird chiles, wild rice) with spicy chile sauce

~Eggplant Kuku~


Baked eggplant cake (eggplant, onions, eggs, lemon) with wok tossed vegetables (bok choy, green beans, mushrooms, sweet peppers, ginger, garlic, peanut oil), fresh heirloom tomatoes and spicy Thai green curry sauce

~Stuffed Chicken Breast~


Baked chicken breast stuffed with sundried tomatoes, Feta cheese and basil. Served with creamy polenta, garden vegetables and balsamic reduction

~Petrale Sole~


Rice cracker encrusted and fried sole. Served with pan-fried potatoes, garden vegetables, chive oil  and Dungeness crab cream sauce

~Venison Tenderloin~


Roasted venison with roasted root vegetables, garden vegetables and blackberry basil sauce

~Selection of Desserts~

$8.50 each