Farm To Fork Week 3 courses $40 now thru Sat Sept 14th ~ 7 Course Wine Dinner with Wild Willow Farm, Sept 15th

February 5, 2019 – Tuesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Tuesday 2/5/2019

Taster
Avocado Fries tempura battered avocado & radish, lime salt, paprika dust, pepitas, chipotle crema (V,GF) 13

Bison Steak thin sliced steak, curtido, chimichurri, cotija crumble, pickled onions, corn chips, cilantro   (GF) 14

Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, sunflower seed pate, golden beet maple spread, strawberry & fig jam, date puree, tarragon pickles, marinated olives, smoked nuts, raw honey, fresh strawberry, sweet pickled watermelon rind, ginger golden beet, cinnamon peaches, grilled wheat 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
Pork Belly & Avocado Caesar massaged kale, crispy pork belly, hass avocado, sun dried tomato, shoyu egg, parmesan petals, sun dried tomato, red onion, cashew caesar dressing   (VO,GF) 13

Almost Spring salanova lettuce, golden beet, snap peas, snow peas, strawberries, pea shoots & flowers, fried quail egg, housemade goat milk chevre, carrot ribbons, choice of dressing   (VO,GF) 14

Warm the Soul Soup
Cream of Broccoli stems, leaves & florets, crispy broccoli, touch of cream, parmesan, creme fraiche (VO,GF) 9/13

Entree
Fried Chicken brined 8 oz jidori chicken, housemade italian herb oat crumb crust, loaded hasselback potato with herb butter, parmesan, crispy onions & chive, cremini mushroom gravy, garlic snap peas   (GF) 26
Suggested Wine: South Coast Winery Reserve Chardonnay

Meatballs baharat spiced grass fed beef, arugula, wilted cabbage, harissa, blood orange & preserved lemon glaze, labne, feta crumble, pistachio, pomegranate arils, cilantro, garlic pita bread (can be GF) 24
Suggested Wine: Domaine Artefact – “Rincon Del Diablo” GSM

Vegetable Nettle Curry lemongrass & “stinging” nettle green coconut curry, crispy broccoli, snap peas, carrots, portobello mushroom, sweet potato, purple cauliflower, calabrian chile oil, cilantro (V,GF) 20
Suggested Wine: J. Brix “The Augur” Riesling

Wild Boar Linguine handmade semolina linguine, wild boar sausage, meyer lemon & fava cream sauce, roasted turnips, black futsu pumpkin, white wine trumpet mushroom, pancetta chips, romano, sweet parsley 22 ~available vegetarian ~
Suggested Wine: Campagnola Valpolicella Classico

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 20/22

Sweet Tooth
Pot de Creme milk chocolate & peanut butter custard, whipped cream   (GF) 13

Pumpkin Spice Cake masque de provence pumpkin, cream cheese frosting, salted caramel, maple rum pecan   12
Suggested Dessert Wine: Edwards Late Harvest Syrah

Lime Cheesecake medjool date & almond oat crust, avocado & cashew cream cheese crust, lime juice, coconut whipped cream, fresh strawberry, blood orange reduction   (V,GF) 13

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.