Garden Kitchen Menu, Tuesday 12/4/2018
Taster
Squash Flautas flour tortilla, acorn squash, charred corn, cheddar, chile verde, escabeche, cilantro (VO) 13
Fried Avocado butter leaf, zutano avocado, tempura batter, sesame seed, kale kimchi, creamy chive (V, GF) 12
Kitchen Sink 3 cheeses, calabrese salami, medjool dates, cantaloupe curd, carrot marmalade, strawberry jam, candied figs, beet chutney, baba ganoush, marinated olives, mixed nuts, honey, garlic pickled cucumbers, sangria beets, fresh fruit, plum puree, grilled whole wheat bread (VO, can be GF) 18
~ 5 cheeses & double bread 25 ~ roasted bone marrow & extra bread +9
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Rooty Goat butter oak lettuce, housemade goat milk chevre cheese, iberico ham, roasted sweet potato, turnips, carrots, radish, chioggia beet, parsley, toasted pine nuts, pickled raisins, persillade (VO,GF) 15
Greek Feta wild arugula, sheep’s milk feta cheese, kalamata olive, heirloom tomato, avocado, winter peas, pistachio, fresh dill, red onion, choice of dressing (VO,GF) 14
~ add a grilled flat iron steak to either salad + 10 ~
Warm the Soul Soup
Power Greens our best cold fighting soup, carrot top, turnip & beet greens, ginger, cashew yogurt (V,GF) 9/13
Spicy Carrot chicken broth, heirloom pepper, cotija, chimichurri, avocado, tortilla chips, cilantro (GF) 9/13
Entree
Chimichurri Lamb Shank 16 oz lamb shank braised in a housemade lamb bone broth, chimichurri sauce, caramelized onion butternut squash mash, pickled onions & radish, warm cabbage slaw (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet
Eggplant Lasagna & Meatballs semolina pasta, housemade herb ricotta, hand rolled ground beef oat meatballs, sun dried tomato, roasted casper pumpkin & acorn squash, grilled eggplant, kohlrabi & cashew creamed broccoli stem, 7 hour marinara, mozzarella 26
Suggested Wine: Vigneti del Vulture Pipoli Aglianico
Pumpkin Risotto carnaroli rice, white wine, fresh herbs, stuffed in a black futsu pumpkin, touch of cream, grilled trumpet & portobello mushroom, snap peas, cherry tomato, parmigiano reggiano, fried sage (VO,GF) 22
Suggested Wine: Vino de la Reina Pinot Noir
Beer Battered Fish & Chips cabrilla grouper, butternut squash fries, garden salad, dill tartar MP
Suggested Wine: South Coast Winery Reserve Chardonnay
Farmers Delight soup, choice of salad, whole wheat bread & herb butter (VO, can be GF) 18/20
Sweet Tooth
Chocolate Date Mousse whipped dates & coconut cream, pomegranate reduction & arils (V,GF) 13
Suggested Dessert Wine: Edwards Late Harvest Syrah
Gingerbread Spice Cake warm spices, molasses, valencia orange, maple mascarpone frosting, candied pecans 14
Suggested Wine: South Coast Winery Sparkling Pinot Grigio
Apple Dumpling cinnamon sugar gala apple, baked in house made pastry crust, voyager caramel sauce, vanilla bean whipped cream 14
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.
