Garden Kitchen Menu, Wednesday 2/22/2017
Taster
Tempura Battered Artichokes italian artichoke hearts, sriracha lime aioli (V) 8
Chimichurri Bone Marrow roasted marrow, caramelized onion, chimichurri, radish, grilled toast points 9
Zucchini Flowers lightly battered, japanese eggplant hummus, arugula (V, GF) 12
Kitchen Sink 3 gourmet cheeses, prosciutto, cornichons, pickled beets, roasted garlic, roasted nuts, buddha’s hand marmalade, pickled rat tail radish, mixed olives, red pepper hummus, raspberry jam, grilled housemade 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, snow peas, 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
Sausage & Vegetables pork & cranberry sausage, housemade tenderloin broth, radish greens, parsnip, potato, farm carrot, parmesan & chive (GF) 9/12
Russian Borscht farm beets, heirloom cabbage, chives, 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 no bread) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Zucchini Puttanesca zucchini noodles, 7 hour marinara, portobello mushroom, capers & beldi olives, chili pepper flakes, white wine, bloomsdale spinach, sundried tomato, pecorino, wheat garlic bread (VO, GF no bread) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Beef Stroganoff Polenta organic & grass fed beef, roasted tenderloin, cremini mushroom & benchmark brown ale glace, roasted carrots & fried onion over parmesan polenta, lemon cream & chives 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.
