Garden Kitchen Menu, Thursday 4/2/2020
Taster
7 Layer Dip black beans, cotija, avocado mash, chipotle crema, radish, escabeche, cilantro, corn tortilla chips (VO,GF) 15
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, snow peas, roast garlic, honey, ginger pickled daikon, marinated olives, roasted nuts, sweet pickled watermelon radishes, sangria cherries, house grilled bread (VO, can be GF) 20
~ local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread +20 ~
Farmers Salad
Cashew Caesar Salad wild willow farm romaine, prosciutto, beet pickled egg, sunflower seeds, sundried tomatoes, sweet pickled onions, parmigiano reggiano, cracked pepper, sunflower micro sprouts, cashew caesar dressing (VO,GF) 14
Fruity Goat wild arugula, blood orange, strawberry, pistachio, cabra al vino goat cheese, watermelon radish, snap & snow peas, pickled red onion, micro greens, vinaigrette (VO,GF) 13
Warm the Soul Soup
Carrot Beet roasted carrot, red & chioggia beet, fresh ginger, fennel, light cream, dill (VO,GF) 9/14
Soup du Jour additional from scratch soups may be available, please inquire
Entree
Ciopinno & Focaccia italian fish stew with fennel, white wine, tomato & herbs de provence, wild shrimp, local halibut, venus clams, pei mussels, parsley, crispy broccoli florets, grilled lemon, housemade grilled garlic focaccia (can be GF) 28
Suggested Wine: Koi Zen Cellars Riesling
Balsamic Grilled Steak 8 oz grilled grass fed flap steak, bone marrow whipped goat cheese, bacon braised spinach, roast carrots, snow peas & asparagus, crispy onions, parsley (GF) 26
Suggested Wine: Valley Girl Vino Dama Tatuada Cabernet Sauvignon
Chimichurri Lamb roasted rack of lamb, cauliflower rice, fennel chimichurri sauce, tossed arugula, cotija crumble, shaved radish, grilled butternut rings, butternut seeds, nasturtium micro greens (GF) 25 ~ Suggested Wine: Trasiego White Blend
Pork Tenderloin seared duroc pork tenderloin, cheesy butternut “mac & cheese” spaghetti squash, mushroom gravy, white wine sauteed collard greens, shoestring onions, sage chips (GF) 24 ~ add a cheddar parmesan bisquit & whipped herb butter +4 ~
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha
Spring Fettuccine house made semolina pasta fettuccine, lemon butter, fennel frond cream, caramelized fennel, asparagus, kale, roasted beet, parmigiano reggiano, toasted cashews, micro pea sprouts (VO) 24 ~ Suggested Wine: Aphros Loureiro Vinho Verde
Spanakopita layers of wilted spinach, beet greens & cauliflower greens, flakey phyllo dough, sheep’s milk feta crumble or herb cashew ricotta, lemon zest, parsley & dill, arugula garden salad (VO) 22
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Curry Cauliflower Rice caramelized onion, carrot & celery sauteed cauliflower rice & broccoli greens, herb roasted portobello mushroom, turmeric ginger & garlic coconut milk curry sauce, snow peas, parsley, cilantro, chili oil (V,GF) 22
Suggested Wine: Gróf Degenfeld Hungarian Furmint
Sweet Tooth
Carrot Cake shredded farm carrot, warm spices, orange zest, double layer whipped cream cheese frosting, candied walnut 14
Loaded Brownie cast iron brownie, caramel sauce swirl, hot fudge, whipped cream, chocolate shavings (GF) 14
Red Velvet Cake chocolate cake, whipped dark chocolate ganache, roasted red beets, no dye! (V) 10
Dessert du Jour additional from scratch desserts may be available, please inquire (VO,GF) 13
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.
