Farm To Fork Week 3 courses $40 now thru Sat Sept 14th ~ 7 Course Wine Dinner with Wild Willow Farm, Sept 15th

February 12, 2019 – Tuesday

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

Garden Kitchen Menu, Tuesday 2/12/2019

Taster
Veggie Fries tempura battered avocado, breakfast radish & purple cauliflower, lime salt, paprika dust, pepitas, chipotle crema, cilantro   (VO,GF) 13

Halloumi fried greek cheese, orzo salad, wine flambe, tomato & kalamata bruschetta, grilled bread,parsley 12

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, sunflower seed pate, golden beet maple spread, strawberry jam, date puree, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh fruit, sweet pickled watermelon rind, ginger pickled beets, cinnamon peaches, grilled wheat bread   (VO, can be GF) 18 ~  deluxe sink, 5 cheeses & double bread  25 ~ add roasted bone marrow with cotija & tomato-poblano jam  + 12
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Bacon Avocado Caesar massaged kale, sauteed kale stem, hass avocado, duck bacon, heirloom tomato, shoyu egg, parmesan petals, red onion, cashew caesar dressing   (VO,GF) 14

Almost Spring salanova lettuce, golden beet, snow peas, strawberries, pea shoots, pea flowers, fried quail egg, goat cheese gouda, tangelo, carrot ribbons, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli stems, leaves & florets, crispy broccoli, touch of cream, parmesan, fennel creme   (VO,GF) 9/13

Entree
Porterhouse Pork Chop grilled 10 oz bone in chop, loaded russet potato with parmesan, herb butter, chevre, crispy onions & chive, spaghetti squash mac & cheese, brown turkey fig jam   (GF) 29
Suggested Wine: J.Brix Rougarou Carignan

Seared Duck 8 oz brined boneless duck breast, beet stem & navel orange chutney, warm herb & garlic farro, crispy broccoli   (can be GF) 26
Suggested Wine: South Coast Winery Reserve Chardonnay  

Mediterranean Meatballs baharat spiced grass fed beef, arugula, wilted cabbage, harissa, blood orange & preserved lemon glaze, chevre, feta crumble, pistachio, pomegranate, cilantro, garlic pita bread  (can be GF) 24
Suggested Wine: Cavas Valmar Mezcla de Tintos

Vegetable Nettle Curry lemongrass & “stinging” nettle green coconut curry, crispy broccoli, carrots, roasted turnips, sweet potato, purple cauliflower rice, calabrian chile oil, cilantro   (V,GF) 20  
Suggested Wine: J. Brix “The Augur” Riesling

8 oz Wagyu Top Sirloin Special please inquire   32   

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

Sweet Tooth
Carrot Cake four layers cake, shredded farm carrots, cream cheese frosting, candied walnuts   14

Olive Oil Cake served warm, macerated strawberries, blood orange reduction, coconut whipped cream   (V) 13

7 Layer Trifle sponge cake, noir chocolate pudding, vanilla bean whipped cream, toasted coconut, salted caramel, chocolate cookie crumb, chocolate mousse, cocoa dust   14

(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.