Garden Kitchen Menu, Saturday 12/28/2019
Taster
Mediterranean Crudite roasted beet hummus, eggplant baba ganoush, olive tapenade, sheep’s milk feta, served with vegetable crudite & warm grilled whole wheat bread (VO, can be GF) 15
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green beans, roast garlic, pickled cherries, raw honey, dill pickles, epazote marinated olives, roasted nuts, fruit, grilled bread (VO, can be GF) 20 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 16 ~ add local honeycomb + 7
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
D’Acquisto Farms Caprese butter leaf lettuce, yellow & red vine ripe tomatoes, persimmon, golden beet, cucumber, buffalo mozzarella, toasted pine nuts, olive oil & agave balsamic (VO,GF) 14
Winter Caesar massaged kale tossed in cashew caesar dressing, romano petals & cracked pepper, crispy prosciutto, sheep’s milk roquefort, pomegranate, grape tomato, dukkah spiced seeds & nuts, crispy onion (VO,GF) 15
Warm the Soul Soup
Russian Borscht traditional roasted beet, housemade beef bone marrow broth or vegetable broth, roma tomato, cabbage, sour cream, cracked pepper (VO,GF) 9/14
Entree
Miso Osso Bucco slow cooked beef shank, miso soy glaze, shishito bacon relish, pork & umami gold broth, whipped scallion polenta, orange garlic blistered green beans & turnips, radish kimchi (GF) 35
Sommelier Suggestion: Léguillette Romelot Champagne
Grilled Bison Steak sous vide then grilled flat iron, whiskey peppercorn sauce, crispy onions, roasted peas & carrots, loaded spaghetti squash “mac & cheese”, parmesan, cheddar, bacon & parsley (GF) 29 ~add lobster tail + 20 half/30 full ~
Suggested Wine: Scherrer Winery Zinfandel
Seafood Bouillabaisse fresh catch mako shark, pei mussels, venus clams, wild shrimp, winter tomato & fennel fumet broth, provencal herbs, roasted fennel & carrot, herb baguette & whipped lemon butter, parsley, chili oil (can be GF) 26
Suggested Wine: Trasiego White Blend
Sweet Potato Gnocchi housemade sweet potato italian dumpling, cashew alfredo sauce, local goat milk tarragon ricotta, herb mushroom confit, grilled tromboncino squash, wilted kale (VO,GF) 23
Suggested Wine: Garden Kitchen Pinot Noir
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 22
Entree du Jour please inquire with your server, while supplies last (GF) 25-45
Sweet Tooth
Baked Apple & Ice Cream caramelized maple & smoked vanilla bean ice cream, winter spices, apple dumpling in flakey sugar coated pie crust, coconut caramel, candied nuts 15
Suggested Dessert Wine: Chateau Piada Sauternes
Peanut Butter Fudge Brownie you wont believe its vegan, chickpeas, cocoa powder, chocolate chips, peanut butter sauce, whipped cream (VO,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Persimmon Pudding medjool dates, cocoa powder, whipped coconut cream, winter spices, candied fig (V,GF) 12
Suggested Bubbles: Avinyo Cava Reserva
~ 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.
