Garden Kitchen Menu, Thursday 8/16/2018
Taster
Eggplant Bruschetta grilled black beauty eggplant, baba ganoush, chopped roma tomato, tarragon (V,GF) 10
Pork Pate Toast whole wheat toast, kurobuta pork confit, smoked bacon, marsala, nutmeg, arugula, balsamic 9
Kitchen Sink 3 gourmet cheeses, dry salami, tempura battered fig leaf, carrot marmalade, peach jam, beer cheese hummus, cherry tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, 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
Pesto Caesar wild arugula, hemp seed pesto, cherry tomato, roasted zucchini, red onion, herb croutons, sun dried tomato, cashew caesar dressing, shaved romano, cracked pepper, grilled lemon wedge (VO, can be GF) 14 ~ add pork belly to salad +3
Feta & Fruit Chop dragon fruit, kiwano fruit, watermelon, cantaloupe, valencia orange, blackberry, cherry tomato, patty pan squash, pistachio, pickled shallot, fresh mint (VO,GF) 15
Warm the Soul Soup
Cream of Tomato Basil summer’s best tomatoes, fresh basil pesto, almond cream, parmesan (VO,GF) 8/13
Entree
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) 20/ 24
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Spaghetti Squash “Mac & Cheese” roasted garlic & sweet bell pepper “cheese” sauce, charred asparagus, white wine portobello mushroom, sauteed kale & herb soaked tomato, romano & crispy leek (VO,GF) 21
Suggested Wine: South Coast Winery Chardonnay Sans Chene
Grilled Steak 8 oz grass fed flat iron, chile pepper & cumin dry rub, ancho chile enchilada sauce, charred crookneck squash, loaded sweet potato with white cheddar, lemon & cumin crema, black olives & pickled vegetables (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet
Fish Tacos tempura battered local fish, roasted poblano & masa tortillas, avocado puree, queso panela crumble, cucumber & tomato pico de gallo, chipotle crema black beans, blistered padron peppers (GF) MP ~ housemade blistered padron hot sauce upon request ~
Suggested Beer: Benchmark Brewery Table Beer
Sweet Tooth
Blackberry Cake double chocolate cake, whipped noir ganache, macerated blackberries 15
Suggested Port: Edwards Censorship Port
Butterscotch Blondie oversized warm brownie, white chocolate chunks, valencia orange zest, butterscotch sauce & vanilla bean whipped cream, torched orange slice (GF) 14
Key Lime Cheesecake almond flour graham cracker crust, local lime cashew “cream cheese” filling, toasted coconut, dragonfruit & burnt lime twist (V,GF) 14
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.
