Garden Kitchen Menu, Friday 8/9/2019
Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14
Blistered Shishitos flash fried sweet pepper, sesame seed, lemon salt, radish, creamy chive (V,GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, turkish eggplant, crudite, pickled veggies, marinated squash tops, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, 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, red wine roasted beets, cucumber, roasted squash, herb marinated mozzarella, toasted pine nuts, fresh african basil, basil oil & balsamic (VO, GF) 14
Greek romaine, salami, feta wedge, kalamata olives, avocado, cherry tomato, carrot ribbon, roasted squash, armenian cucumber, breakfast radish, red onion, creamy tarragon (VO, GF) 15
Warm the Soul Soup
Borscht traditional russian beet soup, roasted beets, fennel dust, creme fraiche, cracked pepper (VO,GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (GF) 12
Entree
Seafood Paella fish & shrimp saffron fumet, wild shrimp, venus clams, pei mussels, rockfish, jidori chicken bites, carrot, bell pepper & tomato sofrito, green beans, spanish olives, grilled lemon, parsley salt (GF) 30
Suggested Bubbles: Léguillette Romelot Champagne
Chimichurri Steak grilled flap steak, roasted poblano & marigold chimichurri sauce, beef fat blue corn tortillas, encebollada onions, fajita style vegetables, shaved radish, avocado, lime salt, cotija black beans (GF) 26
Suggested Wine: Pedroncelli Winery Zinfandel
Karubi Pork Ribs all day braised ribs, sage apple bbq sauce, caramelized onion whipped acorn mash, grilled squash, stonefruit, lemon cucumber & watermelon radish salad (GF) 24
Suggested Wine: Ameztoi Txakolina Rose
Pesto Ricotta pulled spaghetti squash, pistachio & basil pesto, sweet mace ricotta, cherry tomato, garden salad (VO, GF) 24 ~ add crispy jidori chicken bites +5 ~
Suggested Wine: Tohu Sauvignon Blanc
Portobello Linguine semolina pasta linguine, white wine & herb marinated portobello mushroom, parmigiano reggiano & pecorino romano, cherry tomato, green beans, cracked pepper, parsley (VO) 24 ~ add three jumbo sea scallops + 10 ~
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Suggested Wine: Fess Parker Dry Riesling
Sweet Tooth
Baklava flakey phyllo dough, candied spaghetti squash, ground walnut, orange blossom water, burnt orange (V) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Chamomile Panna Cotta chamomile infused coconut milk, macerated strawberries, coconut whipped cream (V,GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Triple Chocolate Bread Pudding housemade bread, dark, milk & white chocolate, dark chocolate sauce, applesauce, port soaked raisins & grilled stone fruit compote, labneh whipped cream 14
Suggested Dessert Wine: Edwards Late Harvest Syrah
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.
