Garden Kitchen Menu, Saturday 2/3/2018
Taster
Baked Brie brown sugar roasted butternut squash, baked brie, maple pecans, crostini 10
Avocado Nachos corn tortilla chips, cheddar & cotija, avocado mash, black beans, chipotle crema, radish, pickled onions, cilantro, housemade red jalapeno hot sauce (VO,GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, medjool dates, honey drizzle, seasonal hummus, sweet pickled beets, coriander pickled green strawberries, whole wheat grilled bread (VO, can be GF) 17 ~ 5 cheeses & double bread 25
~ add parmesan roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Red Wine Roasted Beet, salanova butter lettuce, red wine reduction roasted beet, shaved radish, lemon goat cheese, crispy broccoli, roasted carrot, toasted pistachio, red onion, agave balsamic (VO,GF) 14
Cabbage & Bacon Blues shredded cabbage, smoked bacon, gorgonzola crumbles, strawberry, pickled beech mushrooms, shaved red onion, herbed croutons, creamy dijon vinaigrette (VO, GF no croutons) 14
Warm the Soul Soup
Power Greens our best cold fighting soup, turnip greens, radish greens, carrot tops & beet greens, garlic, eureka lemon, ginger, house made green jalapeno tabasco (V,GF) 8/12
Pork & Lentil slow cooked pork tenderloin, smokey lentils, parmesan, fried shallot (GF) 9/13
Entree
Whole Fried Fish local caught snapper, whole fried, roasted garlic brown rice, strawberry pico de gallo, grilled meyer lemon, ginger tamari dipping sauce, mint & cilantro (GF) 24
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Oyster Chicken prized chicken bites, brined in italian herbs, crispy skin, parmesan polenta cake, duck fat cremini mushroom gravy, smoked paprika popcorn, wilted spinach, pecorino romano (GF) 24
Suggested Wine: Santo Tomas Tempranillo Cabernet
Karubi Pork Ribs bone in slow braised short ribs, kumquat & blackberry ginger bbq sauce, caramelized onion & purple sweet potato mash, crispy broccoli (GF) 23
Suggested Wine: Chuparosa Zinfandel
Nettle & Kale Pesto Linguine rustic green puree infused handmade semolina pasta linguine, beet greens, kale & pine nut pesto, herb roasted italian trumpet mushroom, butternut squash, pecorino romano (VO) 20
Suggested Wine: South Coast Winery Reserve Chardonnay
Farmers Delight choice of soup, salad, whole wheat bread & herb butter (VO, can be GF) 20/22
Sweet Tooth
Hazelnut Pot de Creme noir chocolate custard, frangelico liqueur, toasted coconut, hazelnut shavings (GF) 13
Chocolate Peanut Butter Cup layers of milk chocolate ganache & peanut butter whipped mousse, covered in noir chocolate fudge sauce, ***contains peanuts, macadamia & cashew*** (V,GF) 10
Strawberry Bundt Cake cream cheese frosting, macerated strawberries, vanilla bean whipped cream 13
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.
