Garden Kitchen Menu, Wednesday 4/25/2018
Taster
Tempura Fried Fava Beans thai peanut sauce & creamy wasabi, sesame seed, cilantro (VO,GF) 9
Lamb Nachos ancho chile braised lamb shoulder, corn tortilla chips, pepper jack & cheddar, avocado, blood orange crema, pickled onions, radish & cilantro, housemade red jalapeno hot sauce (GF) 15
Kitchen Sink 3 gourmet cheeses, dry salami, french onion dip, marmalade, citrus marinated olives, roasted nuts, honey drizzle, sweet cherries, pickled chioggia beets, pickled green strawberries, cinnamon 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
Citrus Sashimi baby lettuce, goat cheese, tangerine, grapefruit, navel orange, blood orange, bruleed eureka lemon, strawberries, candied pecans, sprouts, cilantro, blood orange vinaigrette (VO,GF) 14
Greek wild arugula, kalamata olives, fresh feta, carrot ribbons, shaved chioggia beet, round radish, spring peas, roasted red bell pepper, sweet pickled shallot, pine nuts, cashew caesar (VO, GF) 14
Warm the Soul Soup
Nopal citrusy cactus, nettles, vegetable broth, chipotle, cotija crumble, avocado (VO,GF) 8/12
Entree
Wild Mushroom Linguine housemade semolina pasta, white wine marinated beech & maitake mushroom, green garlic, grilled asparagus, fresh ricotta cream, parmigiano reggiano, parsley 23
Suggested Wine: Chuparosa Vineyards Zinfandel
Curried Jidori Chicken 8 oz roasted jidori chicken breast, spring vegetables & curry coconut milk broth, garlic basmati rice, white wine soaked raisins, toasted cashews & cilantro (GF) 22
Suggested Wine: Cavas Valmar Chenin Blanc
Mediterranean Lamb 3 grilled lamb chops, sundried tomato & meyer lemon orzo, dill & beet greens pesto, braised heirloom artichoke, mint (can be GF) 24
Suggested Wine: Cavas Valmar Cabernet Sauvignon
Samosa whole wheat pastry dumpling deep fried, stuffed with moroccan style tagine with chickpeas & raisins, sauteed spinach, carrots & peas, heirloom tomato & persimmon chutney (V) 20
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Farmers Delight choice of soup & salad, grilled whole wheat bread & herb butter (can be GF) 20
Sweet Tooth
Meyer Lemon Bundt Cake traditional bundt, poppy seeds, lemon syrup, cream cheese whipped cream 12
Suggested Dessert Wine: South Coast Muscat Canelli
Noir Chocolate Pot de Creme traditional italian custard, kumquat conserve & mint (GF) 10
Suggested Dessert Port: Edwards Censorship Port
Cashew Cheesecake vanilla bean cashew “cream cheese”, navel orange, cherry & beet stem compote (V,GF) 12
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.
