Garden Kitchen Menu, 12/30/2016
Taster
Hummus & Crudite dehydrated sea salt beets, eureka lemon hummus, sugar snap peas, grilled bread (V) 8
Lamb Lollipops pair of balsamic grilled lamb chops over sauteed spinach & parmesan (GF) 10
Eggplant Caponata Crostini red bell pepper, pistachio & dill pesto, pickled “rat tail” radish (VO) 7
Kitchen Sink 3 gourmet cheeses, dry salami, dill pickled beets, pickled cherries, dill pickles, roasted nuts, carrot marmalade, apple jam, raspberry jam, pickled fennel, grilled whole wheat bread 16
Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Greek baby arugula, dry salami, fried quail egg, sundried tomato, toasted pine nuts, gorgonzola crumble, roasted beet, toasted almond, red onion, torn croutons, balsamic reduction 14
Heirloom Farmhouse dickinson farm lettuce, shaved asiago, pea tendrils, heirloom carrot & tomato, chioggia beet, sugar snap peas, black radish, red onion, toasted sunflower seeds, choice of dressing (VO,GF) 13
Warm the Soul Soup
Seafood Chowder opah, flounder & cabrilla grouper, smoked bacon, baby potato, parmesan & garlic stem 12/16
~ served with housemade 7 day sourdough ~
Power Greens our favorite cold fighting soup, 4 rustic greens, ginger, garlic, eureka lemon & jalapeno (V,GF) 7/9
Entree
Salmon en Papillote new zealand salmon, dill & pistachio pesto, roasted fennel, tart cherry quinoa (GF) MP
Suggested Wine: South Coast Chardonnay Sans Chene
Spanakopita chard, mizuna & beet greens, thin sliced farm squash, garlic basted flakey fillo dough, ricotta & feta crumble, beldi cured olives, local dill, side farmhouse salad (VO) 18
Suggested Wine: South Coast Chardonnay
Flat Iron Steak 8 oz balsamic grilled, farm carrot & red beet puree duo, garlic & herb butter roasted baby potatoes, roasted zucchini (GF) 26
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Kurobuta Pork Tenderloin brunswick cabbage & tronchuda kale bacon braised greens, apple butter (GF) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Sea Salt Truffles trio of noir chocolate ganache center (GF) 8
~add a glass of champagne +5~
Passion Fruit Mousse hand whipped & topped with meringue (GF) 9
Meyer Lemon Tart pate sucree crust, meyer lemon curd, edible white pea flower, hand whipped cream 9
Peanut Butter Chocolate Cup just like you remember, but vegan (V,GF) 7
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.
