Garden Kitchen Menu, Saturday 4/6/2019
Taster
Crispy Broccoli garden kitchen favorite, parmesan, creamy herb dip, paprika (VO,GF) 13
Loaded Sweet Potato baked cheddar, chipotle crema, pineapple pico de gallo, pickled escabeche (VO,GF) 13
Kitchen Sink 3 cheeses, charcuterie, tonnellerie rue beer cheese, fennel jam, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, pickled root veggies, raw 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 & tomato-poblano jam + 12
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Mozzarella Beet farm greens, beet leaf & beet stem cream sauce, prosciutto, roasted golden & red beet, buffalo mozzarella, watermelon radish, pomegranate & beet ate, local olive oil & pomegranate molasses (VO,GF) 14
Spinach Chevre fava & spinach leaf, housemade goats milk chevre, roasted asparagus, strawberry, sprouting broccoli, carrot ribbons, spring peas, dukkah spice & nuts, fava flower (VO,GF) 14
Warm the Soul Soup
Broccoli Cheese broccoli stem, leaf & floret, touch of cream, parm, dill, edible flower (VO,GF) 9/13
Entree
Beef Tenderloin herb butter sous vide beef tenderloin, fennel risotto, point reyes blue cheese, crispy onions, sauteed rustic leaf, confit carrot & cauliflower (GF) 39
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani
Wild Yellowtail catalina offshore fresh catch over ginger garlic sweet potato noodles, sauteed trumpet mushroom, sugar snap peas, daikon, radish & sugar seared grapefruit slaw, bok choy kimchi, sesame, cilantro (GF) 27
Suggested Wine: Tohu Sauvignon Blanc
Pork Belly Steak slow roasted pork belly, jeweled golden basmati rice with beet stem, raisins, celery & pistachio, warm chutney, tangerine & lime salt (GF) 26
Suggested Wine: Vino de la Reina Pinot Noir
Linguine & Meatballs semolina pasta linguine, hand rolled grass fed beef meatballs, italian herbs, oatmeal, charred baby artichoke & asparagus, pecorino romano, parsley, sage flower 25
Suggested Wine: Ramona Ranch Sangiovese
Pesto Polenta caramelized leek parmesan polenta, pistachio pesto, herb roasted turnips, butternut squash, crispy broccoli, sauteed greens, pine nuts, calabrian chile oil (VO,GF) 20
~ add smoked pork sausage +5 ~
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
Chocolate Cream Pie flakey crust, whipped chocolate mousse, vanilla whipped cream, navel orange reduction & twist (VO, can be GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Carrot Cake double layer cake, farm carrots, whipped cream cheese frosting, pecan praline caramel sauce 12
Suggested Dessert Wine: Edwards Late Harvest Syrah
Pineapple Upside Cake traditional cake served warm, rum caramel sauce, whipped frosting 12
Suggested Wine: South Coast Winery Sparkling Pinot Grigio
Dessert du Jour additional from scratch desserts may be available, please inquire
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.
