Garden Kitchen Menu, Saturday 4/15/2017
Taster
Beer Battered Turnips benchmark table beer cheese mustard dip 9
Wild Mushroom Flatbread fig goat cheese, white wine marinated beech & maitake mushroom, caramelized shallots, balsamic (VO) 10 ~add duck confit +6 ~
Roasted Red Bell Pepper Hummus carrot, celery, radish, snow pea, grilled whole wheat bread (V, can be GF) 8
Kitchen Sink 3 gourmet cheeses, dry salami, roasted garlic, cornichons, pickled beets, roasted nuts, olive medley, carrot fennel marmalade, roasted bell pepper hummus, three berry jam, grilled whole wheat bread 16
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Farmhouse salanova lettuce, cabra al vino goat cheese, chioggia beet, snow peas, roasted carrot & squash, shaved red onion, sunflower seeds, choice of dressing (VO, GF) 12
Arugula & Ricotta farm arugula, roasted carrot, asparagus & beet, toasted pistachio, housemade herb lemon ricotta, fava beans, olive oil & maple balsamic reduction (VO, GF) 14
Warm the Soul Soup
Tom Kha Chicken thai style, lemongrass, kaffir lime leaf, coconut milk, ginger, carrot, beech mushroom (GF) 9/12
Cream of Zucchini walnut, lemon zest & cashew cream, dill creme fraiche (VO,GF) 8/11
Entree
Local Halibut & Beet Green Pesto halibut filet pan seared in lemon caper butter, beet green & carrot top pesto, warm herb farro, farm strawberry & local purslane (can be GF) 25
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Lamb Birria slow cooked lamb in mexican spices, served over creamy sage polenta, topped with pickled onion, shaved radish, queso fresco crumble & cilantro (GF) 25
Suggested Wine: Naui Mezcla de Tintos
Short Rib Osso Bucco italian herbs, cabernet pan jus, celeriac root puree, roasted asparagus & carrot, herb roasted russian fingerling potatoes (GF) 28
Suggested Wine: L.A. Cetto Nebbiolo
Mac & Cheese Stuffed Portobello Mushroom balsamic “steak” marinade, butternut squash & cashew bechamel, caramelized onions, wilted arugula, crispy broccoli, fried sage,
almond parmesan (V) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Peanut Butter Chocolate Cheesecake almond date chocolate crust, cashew & whipped peanut butter filling, chocolate ganache, coconut whipped cream (V) 10
Chocolate Zucchini Cake two layer cake, walnuts, cream cheese frosting, fudge drizzle 10
Chocolate Banana Tart whipped chocolate pastry cream, pate sucree crust, caramelized bananas, whiskey caramel drizzle 9
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.
