Garden Kitchen Menu, Saturday 12/14/2019
Taster
Hummus & Crudite roasted red bell pepper hummus, raw vegetables, whole wheat grilled bread (V,can be GF) 14
Veggie Tempura carrots, shitake shrooms, radish, turnips, peas, sesame, lime salt, cilantro, bok choy kimchi aioli (V,GF) 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, golden beet, fresh mozzarella, tossed arugula, toasted pine nuts, sundried tomato, cracked pepper, lemon salt, olive oil, agave balsamic (VO,GF) 14
Asian Chop tender leaf lettuce, prosciutto, roasted carrot, green beans, fresh peas, cucumber, radish, crispy onion, red onion, cilantro, toasted cashews, orange ginger soy dressing (VO,GF) 14
Warm the Soul Soup
Russian Borscht traditional roasted beet, housemade beef bone marrow broth or vegetable broth, roma tomato, cabbage, labne cream, cracked pepper, fresh dill (VO,GF) 9/14
Entree
Opah “Steak” the tri tip cut of opah, a prized Hawaiian fish, orange juice & thai chile marinade, shishito bacon relish, daikon, carrot & snow pea slaw, garlic basmati rice, blistered green beans (GF) 25
Suggested Wine: Trasiego White Blend
Pork Tenderloin seared pork tenderloin, spaghetti squash parmesan cheddar “mac & cheese”, sauteed rustic greens, crispy broccoli, warm fig jam, crispy fried onions, chive (GF) 26
Suggested Wine: Garden Kitchen Pinot Noir
Cabbage Rolls stuffed with quinoa & ground mushrooms, creamy rustic greens hemp seed pesto, shaved manchego, heirloom tomato, caramelized onion sweet potato mash (VO,GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Mushroom Linguine housemade semolina linguine pasta, cracked pepper pecorino, snap peas, grape tomato, roasted trumpet, shiitake & maitake mushrooms, parmesan, splash of cream, parsley (VO) 23
Sommelier Suggestion: Léguillette Romelot Champagne
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Apple Tart served warm, cinnamon apple filling, almond crust, crumb topping, coconut caramel & whipped cream (V,GF) 13
Suggested Bubbles: Avinyo Cava Reserva
Cookie Cheesecake chocolate almond crust, cashew “cream cheese”, sweet potato chocolate chip cookie chunks (V) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Tiramisu italian cake, coffee, kahlua & vanilla bean vodka soaked lady fingers, housemade zabaglione, cocoa dust 15
Sommelier Suggestion: Léguillette Romelot Champagne
~ add house made vanilla bean ice cream to any dessert +5 ~
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.
