Garden Kitchen Menu, Friday 12/22/2017
Taster
Guava Baked Brie oven baked brie, guava puree, pistachio, baguette crostini, mint 12
Tuna Melt Crostini big eye tuna salad, melted comte cheese, avocado, whole wheat toast 9
Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, cinnamon pickled grapes, honey drizzle, pickled golden beets, sweet mace pickled gherkins, roasted nuts, carrot marmalade, roasted jalapeno hummus, red wine onion jam, grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Miso Arugula wild arugula, balsamic marinated japanese eggplant, pickled beech mushroom, roasted carrot, cherry tomato, clementine, shaved radish, red onion, black sesame seed, miso ginger, mint (V,GF) 13
Lentil Farmhouse salanova butter lettuce, cold lentil salad, cambozola blue cheese, sweet potato, heirloom tomato, shaved beet, toasted pine nuts, red onion, creamy tarragon (VO,GF) 13
Warm the Soul Soup
Power Greens our best cold fighting soup, radish greens, carrot top greens, beet greens, meyer lemon, ginger, housemade jalapeno tabasco (V,GF) 8/12
Cream of Broccoli celery, broccoli stems & leaves, lemon zest, goat cheese, fried shallot (GF) 8/12
Entree
Linguine al Vongole handmade semolina pasta, venus clams, butternut squash cream, white wine, garlic, parsley, red pepper flakes, cherry tomato, basil, grilled meyer lemon 23
Suggested Wine: Fallbrook Winery Special Selection Chardonnay
Cherry Duck seared duck breast, crispy skin, bing cherry sauce, thyme cannellini beans, garlic & white wine roasted trumpet mushroom,, carrot puree (GF) 23
Suggested Wine: Chuparosa Vineyards Zinfandel
Grilled Pork 7 oz kurobuta pork tenderloin or 12 oz frenched pork chop, brined, dry rubbed, then grilled, fried shallot, wilted broccoli greens, cheddar-mozzarella bechamel spaghetti squash “mac n cheese” (GF) 23/32
Suggested Wine: F. Rubio Herencia Rose
Vegetable Lasagna layers of collard greens, butternut squash, cremini mushroom, sundried tomato, caramelized onions, italian herb cashew cheese, basil pesto, 7 hour marinara, mozzarella & parmesan (VO,GF) 20
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Steak Special: 8 oz flat iron or 12oz new york steak, choice of set up 24/35
Farmers Delight choice of soup, salad, w/grilled whole wheat & herb butter (VO, can be GF) 20/22
Sweet Tooth
Chocolate Tea Tart vegan ganache, earl grey, almond oat crust, preserved kumquats (V,GF) 10
Arroz con Leche traditional costa rican dessert, creamy basmati rice, cinnamon sugar, nutmeg, clove, raisins (GF) 9
Blackberry Cake double chocolate cake, whipped sweet potato mousse, blackberry puree, blackberry liqueur ganache frosting 13
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.
