Garden Kitchen Menu, Wednesday 2/26/2020
Taster
Steak Tips grilled tips, toast points, parsley, local horseradish sauce (can be GF) 15
Green Garlic Hummus young green garlic whipped garbanzo beans, crudite, whole wheat grilled bread (V, can be GF) 13
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, pesto, honey, 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
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Spring Salanova tender salanova lettuce, cambozola cheese, roasted white & red beet, shaved fennel, toasted sunflower seed, purple snow peas, fresh citrus, micro sunflower sprouts, lemon dijon vinaigrette (VO,GF) 15
Arugula Caesar arugula, preserved lime & cashew caesar dressing, cracked pepper, romano, sundried tomato, soft boiled egg, crispy prosciutto, crispy onion, toasted pine nut (VO, GF) 14
Warm the Soul Soup
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/14
Entree
Flank Steak Braciole braised flank steak stuffed with smoked bacon, raisins & cherries, parmesan, herbs & carrot, bone marrow & red wine tomato sauce, mushroom gravy, polenta cake, pine nuts & gremolata oil, micro arugula (GF) 26
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha
Fish & Chips tempura battered locally caught sheepshead fillet, cara cara orange & teriyaki tamari marinade, tempura hakurei turnip, braised bok choy & daikon radish kimchi aioli, garden salad (GF) 24
Suggested Wine: Aphros Loureiro Vinho Verde
Pork Belly slow cooked pork belly steak, butternut squash red chile sauce, cotija crumble, napa cabbage slaw, corn tortilla chips & avocado mash, radish, cilantro (GF) 23
Suggested Wine: F. Rubio Herencia Rose
Duck Confit pair of bone in leg slow cooked in housemade duck broth & duck confit, crispy broccoli, cheesy spaghetti squash mac & cheese, parmesan chive biscuit & herb butter, dill & parsley (can be GF) 24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Lentil Curry ginger, garlic & turmeric lentils, basmati rice, roasted carrot, shitake mushroom & peas, warm whole wheat pita, pea microgreens, labne, radish, cilantro (VO, can be GF) 23
Suggested Wine: Aphros Loureiro Vinho Verde
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23
Sweet Tooth
Pink Velvet Cake double layer fluffy white cake, whipped beet mousse, white chocolate ganache 10
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne
Chocolate Marble Cake valencia orange & chocolate marble cake, chocolate ganache filling & glaze, burnt orange (V) 15 (chocolate cake contains almond & coconut milk)
Suggested Dessert Wine: Edwards Winery Late Harvest Syrah
Pound Cake & Sorbet butter grilled pound cake, grapefruit sorbet, sauterne glaze, grapefruit 15
Suggested Dessert Wine: Chateau Piada Sauternes
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.
