Garden Kitchen Menu, Thursday 8/23/2018
Taster
Ricotta Squash Blossoms house made herb cashew ricotta, stuffed into zucchini blossoms, tempura battered, basil & pine nut pesto, parmesan, fresh basil (VO,GF) 14
Tri Tip Tostada house made masa tortillas, grilled tri tip, roasted poblano & onions, cheddar & queso panela, pickled radish, chipotle black beans, blistered padron salsa (GF) 12
Kitchen Sink 3 gourmet cheeses, pork pate & blue cheese cream, carrot marmalade, peach jam, preserved lemon hummus, fruit, cherry tomatoes, citrus marinated olives, roasted 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
Trumpet Tomato wild arugula, prosciutto, grilled mushroom, red & sungold cherry tomato, roasted asparagus, patty pan squash, pecorino romano, pine nuts, red onion, olive oil & truffle balsamic (VO,GF) 14
Bangkok tossed rustic greens, carrot ribbons, boothby & apple cucumber, blackberry, valencia orange, cherry tomato, radish, kiwano & dragon fruit, cashew, shallot, thai chile oil, coconut basil & lime dressing, mint (V,GF) 14 ~ add Duck a L’Orange to salad +8 ~
Warm the Soul Soup
Tortilla roma tomato, vegetable stock, corn tortilla chips, queso panela, poblano rajas, radish (VO,GF) 8/13
Entree
Rack of Lamb grass fed new zealand lamb, white wine & garlic marinade, cucumber & yogurt tzatziki, fried sage, basil & pine nut pesto sauce, roasted carrot & asparagus, mediterranean orzo salad (can be GF) 26
Suggested Wine: Bodegas Juan Gil Monastrell Mourvedre
Smokey Beef Ribs braised beef ribs, valencia orange juice & ancho pepper bbq sauce, garlic green beans, caramelized leek butternut squash mash, tomato & cucumber pico de gallo, grilled sweet pepper (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose
Wild Shrimp Alfredo baja wild shrimp, handmade semolina linguine, tarragon & sweet potato cream sauce, roasted asparagus & squash, herb soaked tomato, parmigiano reggiano, basil (VO, can be GF) 21/MP
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Eggplant Parmesan Stack black beauty eggplant, italian herb bread crumbs, portobello mushroom, heirloom green tomato, 7 hour marinara, fresh mozzarella, cherry tomato, basil, grilled wheat bread & butter 22
~ additional entree specials may be available ~
Sweet Tooth
Dragon Fruit Cake lemon & tulsi basil pound cake, whipped cream cheese, blackberry puree, dragon fruit 14
Carrot Cake stehly farm carrots, valencia orange cream cheese frosting & reduction, candied walnuts 13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio
Sweet Potato Mousse whipped coconut cream, cinnamon, maple candied rum pecans, burnt orange (V,GF) 10
Dessert du Jour please inquire about additional from scratch selections (VO,GF) 10/14
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.
