Garden Kitchen Menu, Tuesday 2/18/2020
Taster
Avocado Toast whole wheat toast, fuerte avocado, rustic greens hemp seed pesto, microgreens (VO) 10
Tenderloin Tips grilled beef tenderloin tips, green tomato, toast points, parsley, local horseradish sauce (can be GF) 15
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, squash tops, spicy pickled strawberries, marigold radishes, 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
Fresh Mozzarella Salanova tender salanova lettuce, buffalo mozzarella, roasted beet, toasted sunflower seed, purple snow peas, blood orange, fresh herbs, lemon dijon vinaigrette (VO,GF) 15
Kale Caesar tender kale, preserved lime & cashew caesar dressing, cracked 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
Beef Tenderloin herb butter basted, grass fed tenderloin, creamy risotto, rustic greens, warm fig sauce, roasted carrots & peas, crispy onions, gremolata oil (GF) 38
Suggested Wine: Mesa Grande Corazón Cabernet Franc
Fish Tacos tempura battered locally caught pink baqueta grouper, 3 grilled corn tortillas, sauteed veggies, napa cabbage slaw, fuerte avocado, cotija & chipotle crema, coconut black beans, nasturtium leaf salsa, cilantro (GF) 25
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Rack of Lamb considered the world’s best lamb, roasted te mana new zealand rack of lamb, warm cannellini beans, rustic greens hemp seed pesto, sundried tomato, pistachio crumble, olive oil tossed arugula (can be GF) 27
Suggested Wine: Itxas Harri Roxa Rosé
Duck Confit bone in duck legs slow cooked in house made duck broth & duck confit, white miso spaghetti squash, seared mushrooms, roasted carrot, gochugaru orange glaze, green garlic top & cilantro (GF) 25
Suggested Wine: Trasiego White Blend
Beet Tartare Ravioli heart shaped handmade ravioli, lemon herb beet tartare & pink lady apple, sage brown butter & parm, charred candied beets, toasted walnuts, goat cheese crumble, ramona olive oil tossed baby kale, micro pea shoots (VO) 23
Suggested Wine: Fallbrook Winery 33 Red Blend
Mushroom Risotto house made mushroom broth, italian herbs & mirepoix, carnaroli rice, splash of cream, parmigiano reggiano, seared herb marinated portobello mushroom, arugula (VO,GF) 24
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha
Sweet Tooth
Cupid’s Pink Velvet Cake double layer fluffy white cake, whipped beet mousse, white chocolate ganache 15
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne
Meyer Lemon Cheesecake vegan version of an old classic, almond 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.
