Father's Day "Brews & Churrasco BBQ" Dinner at Dickinson Farm

April 28, 2018 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 4/28/2018

Taster
Tempura Fried Fava Beans creamy chive, sesame seed, cilantro   (V,GF) 9

Stuffed Squash slow roasted butternut squash, mexican spices, pepper jack & cheddar, avocado, blood orange crema, pickled onions, radish & cilantro, red jalapeno hot sauce (VO,GF) 12
~  add braised lamb or chicken breast +3  ~

Kitchen Sink 3 gourmet cheeses, dry salami, cabbage marmalade, citrus marinated olives, roasted nuts, honey drizzle, pickled chioggia beets,  pickled green strawberries, fried fig leaf, white wine soaked raisins, sangria pickled cherries, 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, alfalfa 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, creamy chive (VO, GF) 14

Warm the Soul Soup
Pea & Mint snap peas, shallot, mint, lemon zest, parmesan & creme fraische   (VO,GF) 8/12

Nopal citrusy cactus, nettles, vegetable broth, chipotle, cotija crumble, avocado (VO,GF) 8/12

Entree
Cabrilla Grouper local caught fillet poached in a mushroom miso broth, crispy broccoli, roasted beech mushrooms, spinach, turnips, chinese red cabbage kimchi, cilantro & green onion (GF) 25
Suggested Wine: Cavas Valmar Chenin Blanc

Wild Mushroom Linguine housemade semolina pasta, white wine marinated beech & maitake mushroom, roasted garlic, grilled asparagus, fresh ricotta cream, pecorino romano, parsley (VO) 23
Suggested Wine: Chuparosa Vineyards Zinfandel

Duck Breast a l’Orange thyme brined 8oz boneless breast sous vide, crispy skin, cabbage marmalade sauce, roasted squash, carrot & orange, garlic sauteed rustic greens   (GF) 24
 Suggested Wine: F. Rubio Herencia Rose

Mediterranean Lamb 3 grilled lamb chops, sundried tomato & meyer lemon orzo, dill & beet greens pesto, braised artichoke, mint   (can be GF) 24
Suggested Wine: Cavas Valmar Cabernet Sauvignon

Farmers Delight choice of soup & salad, grilled whole wheat bread & herb butter   (can be GF) 20

Sweet Tooth
Chocolate Tart pate sucree crust, noir chocolate ganache, kumquat preserve, mint 12

Butterscotch Pudding vegan, almond milk, butternut squash puree, coconut whip, candied pecans (V,GF) 11

Dessert du Jour additional desserts may be available, please inquire (VO, can be GF) 10

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.