Garden Kitchen Menu, Thursday 4/25/2019
Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14
Fried Fig Leaf tempura battered fig leaf, roasted leek hummus, parmesan, parsley (VO,GF) 13
Kitchen Sink 3 cheeses, bison sausage, seasonal hummus, fennel jam, house preserves & marmalades, basil pickled cucumbers, b & b green strawberry, marinated olives, smoked nuts, dill pickled cauliflower, 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
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
BBQ Cabbage grilled purple cabbage, smoked bacon & beech cheese, wilted vegetable “zoodles” & kohlrabi greens, grilled golden & red beet, strawberry, crispy red onion, local olive oil & agave balsamic (VO,GF) 14
Spring Pea salanova lettuce, jamon serrano, cambozola cheese, garlic roasted fava beans, shaved fennel & carrot, sugar snap peas, citrus, watermelon radish, creamy dill (VO,GF) 14
Warm the Soul Soup
Borscht russian beet soup, mirepoix, roasted red beet, brunswick cabbage, dill, creme fraiche (VO,GF) 9/13
Entree
Fresh Catch Tom Kha gold spotted bass, lemon verbena & lemongrass fish fumet, ginger, green garlic & coconut milk broth, sweet potato noodles, crispy broccoli, roasted carrot, goldbar squash, snap peas, calabrian chile oil, bok choy kimchi, nasturtium (VO,GF) MP
Suggested Wine: Tohu Sauvignon Blanc ~ Suggested Beer: Benchmark Beaten Path XPA
Grilled Pork Chop 10 oz frenched pork chop, 2 hour sous vide, 3 cheese mac & cheese with collards, cremini mushroom gravy, roasted squash, crispy onions, chive (GF) 26
Suggested Wine: El Cielo Halley Chardonnay ~ Suggested Beer: Benchmark Hop Chunks Imperial IPA
Duck Confit pair of slow cooked duck legs, warm kalette lentils, tossed arugula, green garlic labne, feta crumble, kalamata olive, mint, calendula (GF) 23
Suggested Wine: Cavas Valmar Tempranillo
Nettle Linguine handmade semolina pasta nettle linguine, rustic greens & pea cream nutty pesto, grilled artichoke, roasted goldbar squash, sun dried tomato, pecorino, 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 & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Strawberry Rhubarb Pie flakey crust, rhubarb & strawberry compote, oatmeal crumb, whipped cream (VO, can be GF) 15
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
Suggested Dessert Wine: Edwards Censorship Port
Passionfruit Mousse whipped cashew & coconut mousse, fresh strawberry, passionfruit sauce & seed, mint (V,GF) 14
Suggested Bubbles: Canella – “Millesimato” Extra Dry Prosecco
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.
