Garden Kitchen Menu, Thursday 12/1/2016
Taster
Duck Confit Nachos corn tortilla, cheddar cheese, roasted corn, lime crema, guava pico de gallo, cilantro (GF) 10
Baba Ganoush roasted eggplant & chickpea puree, toasted naan bread, crudite (V) 8
Linguica & Ricotta Roll deep fried tortilla, chipotle crema, cilantro 8
Kitchen Sink 3 gourmet cheeses, dry salami, pickled cherries, fuji apple, persimmon, japanese b & b pickles, roasted garlic, spiced nuts, carrot marmalade, apple jam, whole wheat bread 16
Crunchy Salad
Fall Roast farm greens, english cheddar, roasted farm carrot, red beet, pumpkin & trumpet mushroom, toasted walnut, shaved red onion, maple & apple cider vinaigrette (VO,GF) 13
Heirloom Farmhouse butter oak lettuce, asiago petals, heirloom tomato, st. valery carrot, green beans, shaved chioggia beet & french radish, red onion, herb croutons,
choice of dressing (VO, can be GF) 13
Warm the Soul Soup
French Onion vegetable broth, caramelized onion, p’tit basque crostini (GF no crostini) 7/10
Cream of Mushroom crimini & button mushroom, spinach, gorgonzola mousse 7/10
Entree
New Zealand Lamb zaatar spiced grilled lollipops, yogurt dill dip, couscous tabbouleh, date & pomegranate chutney (GF) 22
Suggested Wine: Stehleon Vineyards Rose
Sweet Potato Lasagna semolina pasta, carrot top & african blue basil pesto, cashew ricotta, roasted trumpet mushroom, farm zucchini, tronchuda kale, mozzarella, garlic bread (VO, can be GF) 18
Suggested Wine: Chuparosa Vineyards Zinfandel
Flat Iron Steak 8 oz balsamic grilled, chive butter, bed of farm greens & sweet potato mash (GF) 23
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Chimichurri Chicken mary’s bone in chicken, chimichurri sauce, handmade corn tortilla, black bean, roasted corn & carrot succotash, cilantro (GF) 20
Suggested Wine: South Coast Chardonnay Sans Chene
Sweet Tooth
Banana Upside Down Cake served warm with salted caramel pecan drizzle 7
Moon Pie cookie sandwich, marshmallow creme, noir chocolate dip 8
Apple Crisp winter spiced fuji apples, crispy oats, served warm with
coconut whipped cream (V,GF) 8
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.
