April 22 Vegan Wine Dinner with Jack Simon Vineyards & Moody's Farm

February 10, 2018 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 2/10/2018

Sunflower Seed Pate tamari roasted sunflower seed pate, crudite of chioggia beet, round radish & hakurei turnip, grilled whole wheat bread (trace amount of almonds)   (V, can be GF)   10

Popcorn Chicken small chicken bites, tempura battered, arugula toss, ginger tamari sauce (GF) 9

Southwest Steak Bites grilled flat iron, avocado, chipotle cream, lettuce, spring onion (GF) 10  

Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, smoked chickpea “cheddar”, medjool dates, honey drizzle, fennel & blood orange hummus, dill pickled beets, coriander pickled green strawberries, whole wheat grilled bread   (VO, can be GF)   17  ~   5 cheeses & double bread   25
~   add parmesan roasted bone marrow & extra bread to kitchen sink  +9   ~  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Arugula & Bacon tossed arugula, smoked bacon, pecorino romano, spiced walnuts, red wine reduction roasted beet, red onion, herb croutons, creamy dijon dressing   (VO,GF no croutons)   14

Strawberry Goat salanova butter lettuce, fresh strawberries, roasted butternut squash, grilled blood orange, whipped lemon goat cheese, red onion, candied pecans, strawberry vinaigrette   (VO, GF)   13

Warm the Soul Soup
Split Pea karubi pork, caramelized onion, celery, carrot, creme fraiche, fried sage (GF) 9/14

Power Greens  our best cold fighting soup, turnip greens, radish greens, carrot tops & beet greens, garlic, eureka lemon, ginger, house made green jalapeno tabasco   (V,GF)   8/12

Chimichurri Steak Roll grilled spanish dry rub steak stuffed with butternut squash & spring onion, wild arugula chimichurri sauce, avocado lime puree, roasted garlic brown rice, strawberry pico de gallo   (GF)  26    
Suggested Wine: Mesa Grande Cabernet Franc

White Seabass pan seared filet with crispy skin, white wine, dashi & miso broth, carrot & celery, sauteed mustard & spinach greens, beech mushrooms & hakurei turnips, bok choy kimchi, cilantro (GF) 24
Suggested Wine: Fallbrook Winery Sauvignon Blanc

Ginger Lamb 3 australian lamb chops bone in, ras al hanout & ginger roasted heirloom tomato sauce, meyer lemon orzo, crispy broccoli, dill cream    (can be GF)   23
Suggested Wine: Santo Tomas Tempranillo Cabernet

Linguine Ragu housemade semolina pasta linguine, “ground beef” cremini mushroom & roasted tomato cream sauce, white wine & italian herb roasted mushroom, pecorino romano, parsley   (VO, can be GF)   20  
Suggested Wine: South Coast Winery Reserve Chardonnay

Farmers Delight choice of soup, salad, whole wheat bread & herb butter (VO, can be GF) 20/22

Sweet Tooth
Deluxe German Chocolate Cake 6 layer chocolate cake, coconut pecan filling, noir chocolate ganache   14

Hazelnut Pot de Creme noir chocolate custard, frangelico liqueur, toasted coconut, hazelnut shavings   (GF)   10

Vanilla Bean Creme Brulee almond & cashew cream custard, torched cane sugar, fresh strawberry (V,GF) 12

Dessert du Jour additional from scratch desserts may be available, please inquire   

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.