April 22 Vegan Wine Dinner with Jack Simon Vineyards & Moody's Farm

April 3, 2018 – Tuesday

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

Garden Kitchen Menu, Tuesday 4/3/2018

Taster
Crispy Fried Broccoli garden kitchen favorite, chipotle aioli   (VO,GF) 10

Duck Confit Nachos slow cooked duck breast, corn tortilla chips, cheddar & pepperjack, chimichurri sauce, pickled onions, charred spring onion, grilled strawberry & cilantro   (VO, GF) 14

Kitchen Sink 3 gourmet cheeses, wild boar salami, carrot marmalade, citrus marinated olives, stuffed dates, roasted nuts, honey drizzle, pickled raisins, pickled chioggia beets, pickled green strawberries, 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  
Duck Egg Caesar wild arugula, soft boiled duck egg, iberico ham, shaved pecorino romano, herb croutons, toasted pine nuts, red onion, cracked pepper, creamy cashew caesar dressing   (VO, can be GF) 14

Beet Caprese salanova butter lettuce, red, chioggia & golden beets, heirloom root vegetables, heirloom tomato, herb ricotta, candied pecans, red onion, agave balsamic   (VO, GF) 14

Warm the Soul Soup
Pesto Cauliflower & Broccoli slow cooked stems, leaves & florets,cashew cream, carrot top, pine nut & african blue basil pesto, parmesan & parsley   (VO, can be GF) 9/13

Entree
Pork Tenderloin grilled 8 oz tenderloin, aleppo & roasted red pepper sauce, green garlic & carrot cauliflower “rice”, roasted carrot & crispy broccoli, cilantro   (GF) 24
Suggested Wine: Edwards Valley of the Sun Rose

Lamb Ravioli slow cooked lamb shoulder, handmade semolina pasta raviolis, wild sage & pan jus cream sauce, grilled arugula, parmesan, parsley, edible flower   24
Suggested Wine: Santo Tomas Tempranillo Cabernet

Saag Paneer traditional indian curry recipe, slow cooked spinach, kale & beet greens, garam masala, ginger & meyer lemon zest, marinated paneer cheese, cashew cream & basmati rice, topped with roasted cashews, toasted coconut, white wine soaked raisins & cilantro   (VO,GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Salmon en Papillote scottish salmon wrapped in collard leaves, meyer lemon & dill beurre blanc, champagne braised red cabbage, white wine roasted trumpet mushroom   (GF) 25
Suggested Wine: Cavas Valmar Chenin Blanc

Farmers Delight choice of soup & salad, whole wheat grilled bread & herb whipped butter   (VO, can be GF) 20/22

Sweet Tooth
Double Chocolate Stout Cake two layer cake, oatmeal stout ganache, salted caramel, whiskey whipped cream   10
~ make it a sundae with oatmeal stout ice cream   13 ~

P.B. & Chocolate Tart almond coconut crust, noir chocolate ganache, whipped peanut butter & cashew   (V,GF) 12

Blood Orange Panna Cotta traditional vanilla bean italian custard, blood orange zest & reduction (GF) 9

(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.