Garden Kitchen Menu, Thursday 2/23/2017
Taster
Tempura Battered Artichokes italian artichoke hearts, sriracha lime aioli (VO) 8
Spanakopita Triangles housemade ricotta & parmesan, radish greens, baked filo dough 7
Chimichurri Bone Marrow roasted marrow, caramelized onion, chimichurri, radish, grilled toast points 9
Kitchen Sink 3 gourmet cheeses, prosciutto, cornichons, pickled beets, 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, pink pearl, 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
Cream of Broccoli leaves, stems & florets, cashew cream, topped with parmesan & crispy broccoli (V,GF) 8/11
Sausage & Vegetables pork & cranberry sausage, housemade tenderloin broth, radish greens, rainbow chard, parsnip, potato, farm carrot, parmesan & chive (GF) 9/12
Entree
Seared Big Eye Tuna 7oz tuna steak, peppercorn crusted, pickled ginger, ponzu & cara cara orange sauce, grilled romanesco, grape tomato, tossed arugula & cilantro (GF) MP
Suggested Wine: Stehleon Vineyards Torrontes
Greek Lamb Lollipops trio of marinated lamb chops, beldi olive & roasted red pepper tapenade, garden rice, zucchini flower, roasted carrots & crispy broccoli (GF) 22
Suggested Wine: L.A. Cetto Cabernet Sauvignon
Karubi Pork Ribs 10 oz, braised then crisp fried, blackberry bbq glaze, cabbage & carrot slaw, slow cooked molasses & bacon pinto beans (GF) 24
Suggested Wine: Stehleon Vineyards Grenache Rosé
Pea Tendril Gnocchi pillows of pasta housemade with dickinson farm pea tendrils &, lemon & sweet pea cream sauce, sauteed zucchini noodle, golden beet, farm carrot & pecorino 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
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.
