Garden Kitchen Menu, Wednesday 8/14/2019
Taster
Blistered Shishitos flash fried sweet pepper, sesame seed, lemon salt, radish, creamy chive (V,GF) 10
Fried Fig Leaves tempura battered fig leaves, eggplant hummus, feta crumble (VO, GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, turkish eggplant, crudite, pickled veggies, green grapes, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, house made grilled bread (VO, can be GF) 19
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Summer Caprese beefsteak tomato, cucumber, meyer lemon whipped goat cheese, toasted pine nuts, roasted squash, fresh african basil, african blue basil oil & balsamic (VO, GF) 14
Greek dickinson farm lettuce, salami, feta wedge, kalamata olives, cherry tomato, carrot ribbon, roasted squash, lemon cucumber, radish, red onion, creamy tarragon (VO, GF) 15
~add herb marinated portobello mushroom or jidori chicken bites +5 ~
Warm the Soul Soup
Corn Bisque housemade cob broth, shallot, splash of cream, basil pistachio pesto, charred corn (VO,GF) 9/13
Borscht traditional russian beet soup, roasted beets, fennel dust, creme fraiche, cracked pepper (VO,GF) 9/13
Entree
Grilled Lamb greek marinated lamb chops, kalamata & sundried tomato orzo salad, feta crumble, grilled squash, mint sauce, grilled fig & balsamic (can be GF) 26
Suggested Wine: Château Reynier Bordeaux
Italian Steak grilled flap steak stuffed with caramelized onions, carrots & squash, crispy parmesan polenta cake, basil & pistachio pesto sauce, grilled arugula (GF) 24
Suggested Wine: Vigneti del Vulture “Pipoli” Aglianico
Shrimp Fra Diavalo Linguine housemade semolina pasta, garlic & white wine sauteed shrimp, 12 hour marinara, krimzon lee pepper, oregano, cherry tomato, parmigiano reggiano & pecorino romano, green beans, basil (VO) 23/ 27
Suggested Wine: Luigi Einaudi Dolcetto di Dogliani
Ratatouille Stew herbs de provence marinara sauce, japanese eggplant, roasted zucchini, sweet peppers, red wine, chickpeas, kale, tarragon pistou sauce, french herb baguette, whipped butter, fresh basil (VO, GF) 22 ~ add grilled shrimp + 10 ~
Suggested Wine: Garden Kitchen Pinot Noir
Farmers Delight soup du jour, choice of salad, house made bread & whipped flower butter (VO, can be GF) 22
Suggested Wine: Fess Parker Dry Riesling
Sweet Tooth
Peach Shortcake oversized flakey sugar biscuit, orange blossom water, peach compote, vanilla bean whipped cream 15
Suggested Wine: Ameztoi Txakolina Rose
Chocolate Tart almond crust, noir chocolate ganache, blackberry puree, powdered sugar, mint (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Apple Cake applesauce spice cake, orange zest whipped cream cheese frosting, candied pecan 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
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.
