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

April 14, 2018 – Saturday

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

Garden Kitchen Menu, Saturday 4/14/2018

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

Roasted Bone Marrow arugula, roasted garlic, chimichurri, grilled bread (can be GF) 12

Kitchen Sink 3 gourmet cheeses, dry 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
Italian Pork 10 oz dry aged pork chop brined, then grilled, bacon & caramelized onion braised cabbage, butternut squash fries & pesto aioli, roasted fava beans, balsamic  (GF) 25
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Mediterranean Lamb four 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, pickled ginger  (GF) 25
Suggested Wine: Cavas Valmar Chenin Blanc

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

Farmers Delight pork & lentil soup, choice of salad, grilled whole wheat bread & herb butter   (can be GF) 20

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 Cake can’t believe its vegan, double chocolate cake covered in chocolate ganache (V) 12
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.