Garden Kitchen Menu, Thursday 12/20/2018
Taster
Brie & Strawberry Jam baked brie, wheat toast, lavender flower, candied walnut (can be GF) 12
Sunflower Seed Pate Wrap toasted sunflower seeds, caramelized celery & onion, collard greens wrap, amaranth, golden & chioggia beet, roasted bell pepper, avocado, thai basil & cilantro, eggplant dip, chili oil (V,GF) 12
Kitchen Sink 3 cheeses, calabrese salami, meyer lemon hummus, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, marinated olives, mixed nuts, honey, garlic pickled cucumbers, medjool dates, sangria beets, fresh fruit, grilled bread (VO, can be GF) 18
~ 5 cheeses & double bread 25 ~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Kale Caesar charred kale, roasted nardello & corbaci peppers, romano petals, pomegranate, avocado, toasted pine nuts, red onion, herb croutons, tossed in creamy sesame caesar dressing (VO, can be GF) 14
~ add crispy pork belly +5 ~
Winter Arugula wild arugula, prosciutto, whipped goat cheese, roasted black futsu pumpkin, persimmon, valencia orange, yellow snow peas, fried sage, black futsu pumpkin seeds, choice of dressing (VO,GF) 15
Warm the Soul Soup
Cream of Broccoli wild willow broccoli leaf, broccoli stem & floret, touch of cream, parmesan (VO, GF) 9/13
Soup du Jour additional from scratch soups may be available (VO, can be GF) 9/13/15
Entree
Duck & Dumplings confit duck breast, cannellini beans, lardon, simmered italian herb & chicken gravy, crispy skin, gouda & benchmark table beer dumpling, broccoli, peas & carrots, fresh chive (can be GF) 25
Suggested Wine: South Coast Winery Reserve Chardonnay
Chimichurri Pork Shank slow roasted volcano pork shank, roasted garlic & cumin whipped mash, cotija, chimichurri cilantro sauce, charred corn, radish, escabeche, nasturtium flower (GF) 26
Suggested Wine: Cavas Valmar Mezcla de Tintos
Grilled Cheese & Soup house made flax & poppy seed whole wheat bread, comte stuffed grilled cheese, marigold butter, fuerte avocado, choice of soup, parmigiano reggiano, parsley 23/25
Suggested Beer: Feisty Fleur Belgian Tripel
Stuffed Butternut Squash half roasted butternut squash, creamy mushroom riz rouge & fennel flower rice, humboldt fog, roasted kale & charred corn, pickled raisins, fried sage, wild arugula & carrot toss (VO,GF) 22
Suggested Wine: Domaine Artefact – “Rincon Del Diablo” GSM
Fish & Chips fresh catch of the day, tempura batter, butternut squash rings, dill tartar sauce, tarragon pickled japanese cucumber, butter lettuce garden salad, choice of dressing (GF) 24
Suggested Wine: South Coast Winery Pinot Grigio
Sweet Tooth
Brownie Sundae oversized brownie served warm, housemade vanilla bean ice cream, salted caramel & noir chocolate fudge sauce, vanilla bean whipped cream, sangria pickled cherry 16
Suggested Dessert Wine: Edwards Censorship Port
Sweet Potato Cake roasted purple sweet potato, winter spices, maple buttercream, spiced rum pecan 14
Suggested Dessert Wine: Bodegas Marilena Malaguena
Lemon Bar meyer lemon tofu curd, almond gluten free crust, lemon syrup, orange (V,GF) 13
Peanut Butter Chocolate Fudge almond crust, noir chocolate & p.b. ganache, maldon (VO, GF) 13
Cheese & Chocolate honey, gorgonzola, red wine goat cheese, humboldt fog, noir & white chocolate, pickled blackberry, sweet pickled watermelon, persimmon slices, apple bread, pie crust cookies (can be GF) 16
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.
