Garden Kitchen Menu, Wednesday 4/17/2019
Taster
Grilled Artichoke dickinson farm, braised in house stock, tossed arugula, parmesan, meyer lemon aioli (VO,GF)
Kitchen Sink 3 cheeses, charcuterie, tonnellerie rue beer cheese, fennel jam, house preserves & marmalades, apple cucumbers, chioggia beets, marinated olives, smoked nuts, dill pickled cauliflower, raw honey, fresh fruit, basil pickled squash, house made bread (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread 25
~ add double roasted bone marrow with cotija & house jam + 12
Farmers Salad
Victorian Farmhouse dickinson farm purple cabbage, wilted kohlrabi noodles & greens, garlic roasted fava bean, bellavitano merlot cheese, shaved fennel, strawberry, heirloom carrot ribbons, mustard vinaigrette (VO,GF) 14
Beet Caprese farm greens, beet leaf, jamon serrano, golden & red beet, cambozola blue cheese, watermelon radish, asparagus, citrus, local olive oil & pomegranate molasses (VO,GF) 14
Warm the Soul Soup
Cream of Broccoli stem & leaf, touch of cream, meyer lemon creme fraiche, parmesan crisp, pepper (VO,GF) 9/13
Borscht russian beet soup, mirepoix, roasted red beet, brunswick cabbage, dill, creme fraiche (VO,GF) 9/13
Entree
Fried Chicken jidori chicken, buttermilk soaked & brined, herb crusted skin, cremini mushroom gravy & chives, macaroni & 3 cheese with creamed collard greens (can be GF) 26
Suggested Beer: Benchmark Hop Chunks Imperial IPA
Grilled Flat Iron Steak 8oz sous vide steak, warm kalette lentils, loaded sweet potato with green garlic labne, feta crumble, kalamata olive, mint (GF) 26
Suggested Wine: Cavas Valmar Tempranillo
Beef Enchiladas grass fed ground beef, carrot, celery & caramelized onion stuffed into 3 grilled corn tortillas, cheddar, red bell pepper “nacho cheese” sauce, roasted squash, pickled vegetables, radish, chive crema, cilantro (GF) 24
Suggested Wine: Santo Tomás Tempranillo Cabernet
Mediterranean Falafel four handmade fluffy garbanzo bean herb falafels, roasted garlic quinoa tabbouleh, whipped green garlic dip, whole wheat pita, spinach garden salad (V, can be GF) 23
Suggested Wine: Tohu Sauvignon Blanc
Pesto Linguine handmade semolina pasta linguine, rustic greens, green garlic & almond pesto, grilled artichoke, goldbar & romanesco squash, sun dried tomato, shaved parmesan, parsley (VO, can be GF) 23
Suggested Wine: South Coast Winery Sans Chene Chardonnay
Farmers Delight soup du jour, choice of salad, house made bread & herb butter (VO, can be GF) 22
Sweet Tooth
Chocolate Cream Pie flakey crust, vegan whipped chocolate cashew mousse, coconut whipped cream, navel orange reduction & twist (V, GF) 12
Suggested Dessert Wine: Edwards Censorship Port
Strawberry Shortcake oversized sugar biscuit served warm, tangerine zest macerated strawberries, strawberry sauce, vanilla bean whipped cream 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah
Oversized Brownie 3 chocolate chunk, cast iron skillet, served warm, toasted pecan praline sauce, vanilla bean whipped cream, cocoa dust (GF) 14
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.
