Father's Day "Brews & Churrasco BBQ" Dinner at Dickinson Farm

April 13, 2018 – Friday

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

Garden Kitchen Menu, Friday 4/13/2018

Taster
Grilled Artichoke & Fig Leaves baby italian artichokes, lightly grilled, tossed arugula, tempura battered fig leaf, meyer lemon aioli, grilled lemon   (V,GF) 12

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, roasted fava beans, chinese radish, candied nuts, sweet pickled shallot, agave balsamic, edible flower   (VO, GF) 14

Warm the Soul Soup
Pork & Lentils pork tenderloin, french green lentils, spring vegetables, red wine broth (GF) 9/13

Entree
Mojo Carnitas slow cooked pork shoulder in a blood orange & tangerine garlic marinade, charred onion, pork fat corn tortilla, strawberry pico de gallo, creamy cotija pinto beans, pickled vegetables (GF) 24
Suggested Beer: Benchmark IPA

Pasta Primavera house made semolina linguine, nettle & carrot top pesto, spring peas, carrots, turnips, portobello mushroom, broccoli, pecorino, parsley   (VO) 20
Suggested Wine: Cavas Valmar Cabernet Sauvignon

Chicken Pot Pie housemade flakey pie crust, herb roasted jidori chicken, meyer lemon & caper beurre blanc, caramelized carrot, celery & onion, butternut squash & crispy broccoli (can be 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) 25
Suggested Wine: Cavas Valmar Chenin Blanc

Sweet Tooth
Strawberry Shortcake oversized sugar biscuit, macerated strawberries, vanilla whipped cream 12
~make it a sundae with housemade strawberry ice cream +3 ~
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

Dessert du Jour additional from scratch desserts may be available, please inquire 10

(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.