Garden Kitchen Menu, Tuesday 2/21/2017
Taster
Tempura Battered Artichokes italian artichoke hearts, sriracha lime aioli (V) 8
Di Parma Onion Tart dickinson farm onion, flakey pastry crust, housemade ricotta, parmesan 7
Chimichurri Bone Marrow roasted marrow, caramelized onion, chimichurri, radish, grilled toast points 9
Kitchen Sink 3 gourmet cheeses, prosciutto, cornichons, pickled beets, roasted garlic, roasted nuts, pickled rat tail radish, mixed olives, red pepper hummus, raspberry jam, grilled house bread 16
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Pesto Nduja sundried tomato & salami, 3 rustic greens pesto, farm lettuce, golden, red & chioggia beet, mozzarella, roasted carrots, toasted pine nuts, rosemary olive oil & balsamic reduction, edible pea tendril (GF) 14
Dickinson Farmhouse salanova butter lettuce, pecorino petals, st. valery carrot & roasted beets, black radish, shaved red onion, round radish, sunflower seeds, herb croutons, coriander flower, choice of dressing (VO, GF) 12
Warm the Soul Soup
Pork Chile Verde dry aged pork, roasted tomatillo, corn tostada, crema, jalapeno, cilantro (GF) 9/12
Russian Borscht farm beets, heirloom cabbage, dill, lemon creme fraiche (GF) 8/11
Entree
Jidori Chicken Cassoulet housemade chicken & duck fennel stock, slow cooked with chickpeas, smoked bacon, turnips, farm carrot & spinach, fines herbes, served with crusty baguette & herb butter (GF) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Zucchini Puttanesca semolina linguine, 7 hour marinara, portobello mushroom, capers & beldi olives, chili pepper flakes, white wine, bloomsdale spinach, zucchini, sundried tomato, pecorino, whole wheat garlic bread (VO) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Beef Stroganoff Polenta organic & grass fed beef, tenderloin & benchmark brown ale glace, cremini mushroom, roasted carrots, fried shallots over parmesan polenta, lemon cream & parsley 20
Suggested Beer: Benchmark Brown Ale
Sweet Tooth
Meyer Lemon Meringue Pie pastry crust, lemon meringue curd, torched meringue topping 9
Mousse au Chocolate semi sweet chocolate, ribboned whip cream, edible viola flower (GF) 8
Berry Cashew Cheesecake almond date crust, cashew “cream cheese” filling, 3 berry sauce (V,GF) 9
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.
