Garden Kitchen Menu, Thursday 2/28/2019
Taster
Picnic Crudite prosciutto, pickles, peach mostarda, smoked garbanzo bean cheddar, young gouda, snap pea & carrot crudite, rye bread (VO, can be GF) 15
Butternut Squash mexican spiced roasted butternut squash, chipotle crema, cotija crumble, escabeche, black olives, radish, cilantro (VO,GF) 13
Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, golden beet maple spread, house preserves, peach mostarda, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh fruit, sweet watermelon rind, italian anchocha cucumber, green beans, house made bread (VO, can be GF) 18 ~ deluxe sink, 5 cheeses & double bread 25
~ add roasted bone marrow with cotija & tomato-poblano jam + 12
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Fennel Blues salanova lettuce, prosciutto, grand noir blue cheese, shaved fennel, strawberry, pomegranate, shaved chioggia, toasted walnuts, fennel frond, red onion, ramona gold olive oil & meyer lemon (VO,GF) 14
Asian Arugula wild willow arugula, shoyu egg, snow peas, snap peas, blood orange, pea shoots, golden beet, herb chevre, carrot ribbons, radish, sesame seed, dulse vinaigrette (VO,GF) 13
~ add grilled shrimp + 5 ~
Warm the Soul Soup
Pumpkin Persimmon masque de provence, seminole, fuyu persimmon, tahini cream, dukkah (V,GF) 9/13
Entree
Pomegranate Lamb grilled new zealand grass fed lamb lollipops, turmeric bone broth basmati rice, pomegranate balsamic, roasted veronica cauliflower, fennel yogurt dip, cilantro (GF) 30
Suggested Wine: Santo Tomás Tempranillo Cabernet
Hanger Steak 4 hour sous vide, creamy dijon marinade, creamy fennel wild rice, prosciutto wrapped asparagus, tatsoi, roasted baby carrot, edible flower (GF) 28
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Bone In Pork Chop brined & grilled sous vide chop, gorgonzola dolce mousse, caramelized leek & cheddar bechamel mac n cheese, crispy onions, roasted spring vegetables, fig jam (GF) 25
Suggested Wine: “Millesimato” Extra Dry Prosecco
7 Layer Lasagna pasta less lasagna, layers of cabbage leaf, sauteed beet stems & leaves, sun dried tomato, broccoli stems, roasted butternut squash, cremini mushroom, radish leaf & hemp seed pesto, cashew ricotta, mozzarella, african blue basil marinara (VO,GF) 24
Suggested Wine: South Coast Winery Sans Chene Chardonnay
Sweet Potato Chimichanga roasted sweet potato, flour tortilla, black beans, caramelized onion & wilted cabbage, smothered in butternut squash “nacho cheese”, chipotle crema, radish, pea-co de gallo, cilantro (VO) 22
Suggested Beer: Benchmark Blond Ale
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Mascarpone Cheesecake traditional cheesecake, mascarpone filling, graham cracker crust, noir chocolate glaze, kumquat preserve 15
Strawberry Panna Cotta italian strawberry custard, champagne gelee, fresh strawberry (GF) 13
Lemon Pound Cake eureka lemon pound cake served warm, macerated winter strawberries, vanilla bean whipped cream (VO,GF) 14
Dessert du Jour additional from scratch desserts may be available, please inquire 12
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.
