Garden Kitchen Menu, Friday 12/6/2019
Taster
Blistered Shishito Peppers flash fried, lime salt, umami gold sauce, sesame seed, persimmon puree, cilantro (V,GF) 13
Fondue Bowl comte, brie, white cheddar & white wine sauce, herb roasted acorn squash “bowl”, toast points 15
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled green beans, roast garlic, squash tops, pickled beets, raw honey, dill pickles, citrus marinated olives, roasted nuts, grilled bread (VO, can be GF) 19 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread +15 ~ add local honeycomb +7
Farmers Salad
Beet Tartare fresh herb & lemon marinade, roasted beet, green leaf lettuce, persimmon, blue cheese crumble, pine nuts, crispy onions, agave balsamic & olive oil (VO,GF) 14
Cobb wild arugula, smoked bacon, pickled egg, housemade goat chevre, kalamata olive, green beans, pickled onions, radish, sundried tomato, cherry tomato, red onion, fresh dill, creamy dill dressing (VO, GF) 14
Warm the Soul Soup
Power Greens five rustic greens, ginger, garlic, housemade jalapeno tabasco (V,GF) 9/14
Entree
Salmon en Papillote considered the worlds best salmon, baked in a “pocket” of parchment paper, fennel butter, valencia orange, tarragon tomato warm jam, zucchini & tromboncino spirals, beech mushrooms, grape tomato (GF) 30
Suggested Bubbles: Léguillette Romelot Champagne
Tomatillo Beef Enchiladas grass fed ground beef with roasted carrots & mexican spices rolled in four corn tortillas, smothered in a blistered tomatillo sauce, lime crema, melted cotija, cilantro, pickled carrots & onions (GF) 25
Suggested Wine: Trasiego White Blend
Pork Belly “Ramen” pork belly steak, 12 hour pork broth, roast butternut squash, green beans, snow peas, roasted carrot & turnips, umami gold sauce, scallion, daikon slaw (GF) 24
Suggested Wine: Garden Kitchen Pinot Noir
Chimmichurri Lamb braised lamb in housemade bone broth, tossed arugula, blistered green beans & carrots, marigold chimichurri yogurt, turmeric saffron basmati rice, persimmon (GF) 25
Suggested Wine: Carter Estate Malbec
Mushroom Linguine housemade semolina linguine pasta, cracked pepper burrata, snap peas, grape tomato, roasted trumpet, maitake & portobello mushrooms, parmesan, splash of cream, heirloom tomato, parsley (VO,GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Triple Chocolate Brownie served warm, fudge like center, noir chocolate chunks, dark chocolate hot fudge, warm peanut butter coconut sauce, whipped cream (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Mascarpone Cheesecake graham cracker crust, fresh vanilla bean, italian cream cheese filling, candied fig 14
Suggested Bubbles: Avinyo Cava Reserva
Turtle Fudge vegan treat with dark chocolate & medjool dates, coconut cream caramel sauce, candied pecan (V,GF) 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.
