Garden Kitchen Menu, Thursday 2/27/2020
Taster
Trio of Spreads green garlic hummus, sundried tomato n’duja, sunflower seed pate, crudite. grilled bread (V, can be GF) 15
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 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 & golden beet, shaved fennel, toasted sunflower seed, purple snow peas, fresh citrus, micro sunflower sprouts, lemon dijon vinaigrette (VO,GF) 15
Pork Belly Caesar arugula, crispy pork belly, preserved lime & cashew caesar dressing, cracked pepper, romano, sundried tomato, soft boiled egg, crispy onion, toasted pine nut (VO, GF) 13/15
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, 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, tempura hakurei turnip, braised bok choy & daikon radish kimchi aioli, grilled lemon, garden salad (GF) 24
Suggested Beer: Nickel Beer Company Wet Hop Table Beer
Carribean Jerk Chicken bone in free range chicken, marinated in a house made caribbean jerk sauce, coconut basmati rice, napa cabbage curtido slaw, strawberry pico, green onion (GF) 24
Suggested Wine: F. Rubio Herencia Rose
Duck Confit “Mac & Cheese” shredded duck confit in housemade duck broth, cheesy spaghetti squash “mac & cheese”, crispy broccoli, parmesan chive biscuit & herb butter, dill & parsley (can be GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Cauliflower Steak sous vide then grilled, marinated in greek herbs, sheep’s milk feta crumble, butternut squash mash, creamy dill sauce, sauteed spinach, crispy onion (VO, GF) 24
Suggested Wine: Selección Blanca Trasiego White Blend
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) 22
Suggested Wine: Aphros Loureiro Vinho Verde
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23
Sweet Tooth
White Chocolate 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.
