April 22 Vegan Wine Dinner with Jack Simon Vineyards & Moody's Farm

April 12, 2018 – Thursday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Thursday Friday Saturday 4/12/2018

Taster
Tuna Melt big eye, halibut, salmon & seabass, melted swiss, dill sauerkraut, meyer lemon aioli, housemade poppy seed crostini   (can be GF) 10

Hummus Crudite dill hummus, radish, carrot & chioggia beet, grilled whole wheat bread   (V, can be GF) 12

Kitchen Sink 3 gourmet cheeses, wild boar salami, carrot marmalade, citrus marinated olives, roasted nuts, honey drizzle, sweet cherries, pickled raisins, pickled chioggia beets,  pickled green strawberries, pickled beet stems, whole wheat grilled bread   (VO, can be GF) 17
~    5 cheeses & double bread   25 ~ add roasted bone marrow & extra bread to kitchen sink  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Greek Arugula wild arugula, crispy broccoli, roasted beet, shaved chioggia beet, herb whipped goat cheese, french radish, kalamata olive, red onion, toasted pine nuts, creamy dill   (VO,GF) 14

Spring Peas salanova butter lettuce, cambozola cheese, kohlrabi “noodles”, carrot ribbons, spring peas, roastedfava beans, chinese radish, candied nuts, sweet pickled shallot, agave balsamic, edible flower   (VO, GF) 14

Warm the Soul Soup
Pesto Cauliflower & Broccoli stems & leaves,cashew cream, pine nut & blue basil pesto, romano   (VO, GF) 9/13

Pork & Lentils slow cooked pork tenderloin, french green lentils, spring vegetables, red wine broth   (GF) 9/13

Entree
Bahn Mi Burrito battered butternut squash, shredded carrot, wilted cabbage, radish matchsticks, spring onion, garlic roasted quinoa,  tamari lemongrass sauce, mint & cilantro, wrapped in an oversized collard leaf   (V,GF) 18
~ add braised, shredded lamb   +4~ ~side of housemade red jalapeno hot sauce upon request~
Suggested Wine: F. Rubio Herencia Rose

Osso Bucco Linguine slow cooked beef osso bucco, herbs de provence, red wine, handmade semolina linguine, pan jus cream sauce, cremini mushrooms, parmigiano reggiano, parsley   24
Suggested Wine: Cavas Valmar Cabernet Sauvignon

Meyer Lemon Chicken herb roasted jidori bone in chicken , meyer lemon & caper beurre blanc, garlic sauteed escarole, charred butternut squash & green onion, crispy broccoli   (GF) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Mediterranean Lamb three grilled chops, dill & pine nut pesto, aleppo pepper chickpeas, crispy broccoli   (GF) 24
Suggested Wine: Santo Tomas Tempranillo Cabernet

Seared Big Eye Tuna lightly seared, yuzu marinated red cabbage, carrot & snow pea slaw, wasabi arugula & pea puree, blood orange & grilled strawberry   (GF) MP
Suggested Wine: Cavas Valmar Chenin Blanc

Sweet Tooth
Passion Fruit Flan traditional custard, rum caramel, passion fruit juice & seed   (GF) 12

Strawberry Goat Cheesecake  graham cracker crust, almost traditional filling, macerated strawberries   12
Suggested Dessert Wine: South Coast Muscat Canelli

Chocolate Mousse vegan dark chocolate, medjool dates, whipped cashew & coconut cream, mint (V,GF) 9
Suggested Dessert Port: Edwards Censorship Port

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
All food at Garden Kitchen is handcrafted from scratch using the freshest ingredients, opting for local & organic when possible. We also strive to use hormone & antibiotic free meats.