Garden Kitchen Menu, Valentine’s Weekend Special Menu – Friday 2/10/2017
Taster
Heart Shaped Ravioli stuffed with housemade herb ricotta, 3 greens pesto 10
Fresh Catch Three Ways bluefin cara cara tartare with avocado & jalapeno, hiramasa sashimi with ponzu & buddha’s hand marmalade, cochinita pibil opah with house made corn tostada (GF) MP
Jidori Chicken Wings crispy fried, tossed in lemon garlic sauce, bed of arugula (GF) 8
Roasted Red Pepper Hummus farm carrot, chioggia beet, broccoli, house made naan bread (V) 8
Kitchen Sink 3 gourmet cheeses, dry salami, pickled egg, cornichons, pickled beets, roasted garlic, medjool pear,roasted nuts, mixed olives, hummus, raspberry jam, citrus pickled fennel, grilled housemade bread 16
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Pork Belly Caesar wild willows baby arugula, crispy pork belly, cambozola, crispy broccoli, housemade herb croutons, blue cheese & cashew caesar dressing (GF no croutons) 14
Heirloom Farmhouse farm lettuce, goat cheese crumble, avocado, farm carrot & roasted beets, artichoke heart, crispy broccoli, shaved red onion, walnut dust, coriander flower (VO, GF) 13
Warm the Soul Soup
Lobster Bisque local spiny lobster, shallot & white wine, fennel frond (GF) 14
Russian Borscht farm beets, heirloom cabbage, dill, lemon creme fraiche (GF) 8/11
Cold Fighting Power Greens winters rustic greens, jalapeno, ginger, lemon & chile oil (V,GF) 8/11
Entree
Pork Tomahawk 12oz brined & grilled, blackberry bbq sauce, bok choy, eggplant, red pepper, carrot & cremini mushroom, turnip & scallion stir fry, cilantro & mint (GF) 39
Suggested Wine: Chuparosa Vineyards Zinfandel
Balsamic Wagyu Steak 8 oz flat iron OR 10oz japanese grilled steak with intense marbling, balsamic fig glaze, fried shallot, tahitian squash mash, asiago creamed beet greens (GF) 30/ 55 ~add lobster tail + MP~ Suggested Wine: Naui Mezcla de Tintos
Oyster Mushroom Risotto white wine & garlic confit, roasted oyster mushroom, grilled farm zucchini, arborio risotto, meyer lemon cashew cream, italian herbs, toasted pine nuts asiago petals, basil (VO) 24
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Shrimp alla Marinara jumbo baja shrimp, semolina linguine, 7 hour marinara, chili pepper flakes, white wine, garlic & meyer lemon, bloomsdale spinach & crispy broccoli, parsley gremolata MP
Suggested Wine: Stehleon Vineyards Grenache Rosé
Sweet Tooth
Strawberry Charlotte Cake two layers milk cake, lady fingers, strawberry mousse & fresh strawberries 12
Red Velvet Cupcake coloring by beet juice, cocoa powder, cashew cream cheese frosting (V) 8
Almond & Pear Tart traditional pastry crust, marzipan, baked pears, almond whipped cream 8
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.
