Garden Kitchen Menu, Wednesday 8/1/2018
Taster
Big Eye Tartare ground big eye tuna, tamari ginger & red jalapeno marinade, charred corn, hass avocado, toasted macadamia nut, sesame seed, green onion, radish & cucumber chips (GF) 14
Fried Avocado whole hass avocado, spicy blistered padron, cherry tomato, chipotle crema (V,GF) 13
Kitchen Sink 3 gourmet cheeses, cured meat, carrot marmalade, peach jam, seasonal preserve, cherry tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled raisins, sangria cherries, chamomile pickled beet stems, garlic zucchini pickles, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Pesto Caprese herb soaked amaranth, arugula & hemp seed pesto, steak tomato, shaved asiago, shaved golden & red beet, pink salt, olive oil & agave balsamic (VO,GF) 14
Tropics jamon serrano, whipped lemon goat cheese, hearts of palm, cherry tomato, baby watermelon & cantaloupe, cucumber, torched grapefruit, hass avocado, toasted macadamia, mint orange vinaigrette (VO,GF) 15
Warm the Soul Soup
Walla Walla Beer Onion caramelized onions, bone marrow, thyme & tonnellerie rue beer, pecorino crostini 9/14
Entree
Mojo Tri Tip grilled 8 oz garlic citrus marinade, peach bbq sauce, avocado puree & corn tortilla chips, creamy cotija pinto beans, loaded charred street corn (mayo, parm, pickled onions & carrots) (GF) 25
Suggested Wine: Finca Las Moras Barrel Select Malbec
Chicken Alfredo semolina pasta linguine, roasted poulet rouge pasture raised french chicken, parmesan cream roasted crookneck squash, cherry tomato, sundried tomato, toasted pine nuts, crispy sage (VO) 22/ 24
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Pork Flat Iron 10oz brined & grilled flat iron, paprika bell pepper sauce, grilled romanesco squash, crispy heirloom potato, horseradish aioli (GF) 23
Suggested Wine: Domaine de Cristia Grenache
Risotto Stuffed Red Bell Pepper italian herb & mirepoix risotto, white wine cream sauce, black beauty eggplant, roasted tomato marinara, parmigiano reggiano, beet leaf gremolata, grilled bread & herb butter (VO, can be GF) 22
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Sweet Tooth
Chocolate Peanut Butter Cheesecake chocolate almond crust, peanut butter whipped
cashew “cream cheese”, noir chocolate fudge (V,GF) 14
Matcha Green Tea Pot de Creme white chocolate french custard, lemon verbena, mint (GF) 10
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio
Berry Tartlet flakey pie crust, summer strawberries & blackberries, vanilla bean whipped cream 10
Suggested Wine: South Coast Muscat Canelli
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.
