Garden Kitchen Menu, Tuesday 12/10/2019
Taster
Veggie Tempura carrots, maitake shrooms, radish, turnips, peas, beans, sesame, lime salt, cilantro, bok choy aioli (V,GF) 14
Fondue Bowl comte, brie, white cheddar & white wine sauce, herb roasted acorn squash “bowl”, toast points 14
Kitchen Sink 3 gourmet cheeses, house goat chevre, dry salami, house preserves & marmalades, pickled green beans, roast garlic, pickled beets, raw honey, dill pickles, citrus marinated olives, roasted nuts, grilled bread (VO, can be GF) 19 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~ add local honeycomb +7
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
D’Acquisto Farms Caprese yellow & red vine ripe tomatoes, persimmon, chioggia beet, tossed arugula, toasted pine nuts, sundried tomato, lemon salt, olive oil, agave balsamic (GF) 14
Asian Chop leaf lettuce, roasted carrot, pickled egg, green beans, fresh peas, cucumber, radish, crispy onion, red onion, cilantro, toasted cashews, orange ginger soy dressing chive (VO,GF) 15
Warm the Soul Soup
Power Greens world’s best cold fighting soup, five rustic greens, ginger, garlic, housemade jalapeno tabasco (V,GF) 9/14
Entree
Salmon en Papillote considered the worlds best salmon, baked in a “pocket” of parchment paper, fennel butter, valencia orange, tarragon tomato warm jam, tromboncino, beech mushrooms, grape tomato (GF) 29
Suggested Bubbles: Léguillette Romelot Champagne
Achiote Duck slow cooked duck legs bone-in dry rubbed with achiote, apple pomegranate sauce, pomegranate arils, lemon salt tossed arugula, loaded sweet potato with butter, chevre, bacon & pickled strawberry (GF) 26
Suggested Wine: Garden Kitchen Pinot Noir
Tomatillo Beef Enchiladas grass fed ground beef with roasted carrots & mexican spices rolled in four corn tortillas, smothered in a blistered tomatillo sauce, lime crema, melted cotija, green onion, cilantro, pickled carrots & onions (GF) 24
Suggested Wine: Trasiego White Blend
Mushroom Linguine housemade semolina linguine pasta, cracked pepper pecorino, snap peas, grape tomato, roasted trumpet, shiitake & maitake mushrooms, parmesan, splash of cream, parsley (VO,can be GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Apple Pie cinnamon apple filling, flakey crust, crumb topping, fresh whipped cream 14
~ add house made vanilla bean ice cream +5 ~
Apple Tart cinnamon apple filling, flakey crust, crumb topping, coconut whipped cream (V,GF) 14
Suggested Bubbles: Avinyo Cava Reserva
Turtle Fudge dark chocolate, medjool dates, coconut cream caramel sauce, candied pecan (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Dessert du Jour additional selection of from scratch desserts may be available (VO, GF) 14
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.
