Garden Kitchen Menu, Saturday 8/11/2018
Taster
Pork Pate Toast kurobuta pork confit, smoked bacon, marsala, nutmeg, white wine, arugula, balsamic 12
Muhammara & Pita roasted sweet red bell pepper, toasted walnuts, pomegranate molasses, red pepper flakes, eureka lemon zest, whole wheat pita & vegetable crudite (V, can be GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, tempura battered fig leaf, carrot marmalade, peach jam, squash hummus, grape tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, cantaloupe, garlic pickles, 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
Agua Dulce massaged kale, whipped lemon goat cheese, red & orange sweet peppers, pandorino & trifle tomatoes, shaved patty pan squash, roasted beet, radish, kalamata olives, greek vinaigrette (VO,GF) 14
Arugula Blues prosciutto, gorgonzola, tender arugula, hemp seed pesto, sun dried tomato, steak tomato, grilled zucchini, cucumber, red onion, pistachio, olive oil & balsamic (VO,GF) 15
~ add pork belly croutons to any salad +4
Warm the Soul Soup
Soup du Jour additional from scratch soups may be available, please inquire (VO, can be GF) 8/12
Entree
Nopales Stack tempura battered nopales, grilled crookneck squash, melted queso panela & cheddar, ancho enchilada sauce, lemon & cumin crema, black olives, pickled vegetables, creamy pinto beans (VO,GF) 20
Suggested Wine: Santo Tomás Tempranillo Cabernet
Pork Belly Ratatouille slow cooked pork belly steaks, warm farro, roasted herbs de provence tomato sauce, eggplant, bell peppers, zucchini & crookneck squash, parmigiano reggiano, sage & amaranth micro (can be GF) 24
Suggested Wine: Poderi Dolcetto di Dogliani
Linguine & Meatball hand rolled grass fed beef italian meatball with sweet mace, semolina pasta linguine, 7 hour marinara, sauteed bell peppers, shaved romano, opal basil (VO, can be GF) 25
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Sea Bass en Papillote local caught white sea bass, wrapped & baked in parchment, basil, radish leaf & pine nut pesto, whipped eureka lemon butter, italian orzo salad, herb roasted beefsteak tomato (can be GF) 26
Suggested Wine: Velenosi Verdicchio Dei Castelli Di Jesi
Farmers Delight choice of soup, choice of salad, grilled whole wheat bread & herb butter (VO, can be GF) 20/22
~ add pork belly to your salad +3
Sweet Tooth
Matcha Green Tea Pot de Creme white chocolate french custard, lemon verbena syrup & edible flower (GF) 10
Suggested Wine: South Coast Muscat Canelli
Blackberry Pie flakey pastry crust, fresh blackberries & lemon zest, lemon verbena whip 14
Suggested Port: Edwards Censorship Port
Chocolate Mint Tart almond flour crust, dark chocolate ganache, coconut whip (V,GF) 13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio
Specialty Beer: Benchmark Hop Chunks Imperial IPA $7
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.
