Garden Kitchen Menu, Tuesday 2/28/2017
Taster
Pesto Stuffed Cremini Mushrooms 3 greens pesto, goat cheese, rosemary oil (VO,GF) 7
Cognac & Cranberry Sausage Roll pastry crust, benchmark brown ale-dijon & blackberry dip 6
Pibil Nachos citrus marinated ground beef, corn tortilla, cheddar, cotija, grape tomato, cilantro, radish, pickled red onion, sriracha cream, housemade red jalapeno hot sauce 10
Kitchen Sink 3 gourmet cheeses, pork sausage, cornichons, pickled beets, roasted nuts, mixed olives, buddha’s hand marmalade, pickled rat tail radish, eggplant hummus, raspberry jam, grilled housemade bread 16
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Pork Belly & Wilted Kale crispy pork belly croutons, tart cherry, butternut squash, toasted pine nuts, gorgonzola crumble, shaved fennel & radish, sweet pickled shallot, citrus vinaigrette (GF) 14
Arugula Farmhouse baby arugula, burnt carrots, housemade herb ricotta, roasted beet, black radish, chioggia beet, grape tomato, red onion, round radish, sunflower seed (VO, GF) 12
Warm the Soul Soup
Pesto & Creamed Greens radish greens, spinach, kale & carrot top, almond milk,
pesto swirl (VO,GF) 8/11
Golden Beet Champagne stehly farm golden beet, mumm champagne, turmeric &
creme fraiche (VO,GF) 8/11
Entree
Schnitzel & Spaetzle house made soft egg noodle, breaded pork chop, cremini mushroom & brown ale gravy, organic gouda, sauteed cabbage & broccoli, meyer lemon 24
Suggested Beer: Benchmark Brown Ale
Mardi Gras Chicken & Sausage Gumbo louisiana style, jidori chicken, linguica sausage, black eyed peas, bell pepper, spring onion, brown rice, housemade green jalapeno hot sauce 20
Suggested Wine: Cavas Valmar Chenin Blanc
Greek Lamb Lollipops trio of grilled lamb chops, beldi olive & roasted red pepper tapenade, wilted arugula & grape tomato, roasted carrots & crispy broccoli (GF) 22
Suggested Wine: L.A. Cetto Cabernet Sauvignon
Peppercorn Portobello Mushroom “Steak”balsamic & red wine marinated portobello mushroom, romanesco cauliflower mash, butternut squash chips & spicy remoulade (V,GF) 18
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Sponge Cake Trifle vanilla bean custard, raspberry jam, fresh strawberry & whipped cream 8
Grand Marnier Pot de Creme dark chocolate pudding, tangelo zest, whipped cream (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.
