Garden Kitchen Menu, Thursday 2/13/2020
Taster
Goat Cheese Quesadilla flour tortilla, caramelized onion goat cheese, hibiscus flower, lemon crema (can be GF) 14
Mussels p.e.i. mussels, steamed in a white wine fennel fish fumet, lardon, parmesan, toast points, lemon (can be GF) MP
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, squash tops, garlic green beans, raw honey, candied figs, marinated olives, roasted nuts, sweet pickled watermelon radishes, house whole wheat grilled bread (VO, can be GF) 20
~ local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, red wine onion jam & bread +16 ~
Farmers Salad
Ricotta Salanova tender salanova lettuce, buffalo mozzarella, roasted beet, toasted sunflower seed, micro sunflower greens, purple snow peas, citrus, fresh herbs, lemon dijon vinaigrette (VO,GF) 15
Baby Kale Caesar tender kale, preserved lemon & cashew caesar dressing, cracker pepper, romano petals, soft boiled egg, crispy prosciutto, crispy onion, toasted pine nut (VO, GF) 14
Warm the Soul Soup
Cream of Broccoli vegetable broth, broccoli leaves, stems & florets, splash of cream, parmesan, dill oil (VO,GF) 9/14
Entree
Fresh Catch en Papillote local pink baqueta grouper, baked in papillote with meyer lemon fennel butter, cassoulet style cannellini beans, crispy prosciutto, wilted kale & charred turnip (GF) MP
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Beef Tenderloin herb butter basted, grass fed tenderloin, caramelized onion butternut squash mash, swiss chard, bone marrow jus, charred carrots & peas, crispy onions, gremolata oil (GF) 40
~ make it a Surf & Turf, garlic & white wine sauteed wild shrimp +MP ~
Suggested Wine: Mesa Grande Corazón Cabernet Franc
Pork Medallion 8 oz seared berkshire pork tenderloin, white miso spaghetti squash, seared mushroom, roasted carrot, gochugaru orange glaze, scallion & cilantro (GF) 26
~ 14oz bone in frenched pork chop +10 ~
Suggested Wine: Trasiego White Blend
Beet Tartare Ravioli heart shaped handmade ravioli, meyer lemon herb beet tartare with pink lady apple, sage brown butter, charred candied beets, toasted walnuts, whipped goat cheese, ramona olive oil tossed baby kale, micro pea shoots (VO) 25
Suggested Wine: Fallbrook Winery 33 Red Blend
Mediterranean Falafel four handmade fluffy garbanzo bean herb falafels, roasted garlic & parsley couscous, whipped green garlic dip, carrot top hemp seed pesto, whole wheat pita, garden salad, fresh dill (V, can be GF) 24
Suggested Wine: Aphros Loureiro Vinho Verde
Sweet Tooth
Carrot Cake four layers, winter spices, shredded carrot, cream cheese frosting, candied walnut 14
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne
Meyer Lemon Cheesecake vegan version of an old classic, coconut flour crust, meyer lemon cashew cream cheese filling, toasted coconut, tangerine sauce (V,GF) 15
Suggested Dessert Wine: Domaine Fouet Crémant de Loire Rosé
Chocolate Royale Pot de Creme milk chocolate custard, orange zest, whipped cream, charred blood orange (GF) 14
Suggested Dessert Wine: Edwards Winery Late Harvest Syrah
Wine Lounge 1 Year Anniversary Dessert glass of Stehleon Vineyards “vin de paille” grenache blanc, Chocolate Lush white chocolate ginger truffle, english stilton blue cheese, parmesan shortbread, fresh fruit, candied nuts (can be GF) 24
~ make it a perfect dessert for two, add an additional glass of vin de paille +6 and extra truffle + 5 ~
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.
