Garden Kitchen Menu, Friday 2/7/2020
Taster
Fried Avocado tempura battered bacon avocado, chipotle crema, cotija crumble, cilantro (VO,GF) 14
Goat Cheese Quesadilla flour tortilla, caramelized onion goat cheese, hibiscus flower, lemon crema, avocado 15
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, beets & zucchini, garlic green beans, raw honey, candied figs, marinated olives, roasted nuts, sweet pickled watermelon radishes, house made whole wheat 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 ~
Farmers Salad
Broccoli Blues sauteed broccoli & kale leaf & stem, caramelized onion & spaghetti squash, crispy bacon & broccoli, point reyes blue cheese, candied pecans, crispy onion, bacon dijon vinaigrette (VO,GF) 15
Winter Beet tender lettuce, golden beet & roasted red beet, anjou pear, orange, prosciutto, fresh herb baby mozzarella, white carrot ribbons, toasted pine nut, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Cream of Broccoli vegetable broth, broccoli leaves, stems & florets, splash of cream, parmesan, dill oil (VO,GF) 9/14
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/14
Entree
Halibut locally caught halibut filet over white wine, garlic & orange zest zucchini noodles, all day fish fumet broth, charred carrot & turnip, fresh dill, chili oil (GF) 25
Suggested Wine: Aphros Loureiro Vinho Verde
Grilled Steak choice of 8oz flat iron steak or 6 oz bison steak, warm medjool date & fig puree sauce, gorgonzola crumble, creamy polenta cake, sauteed swiss chard, crispy rapini (GF) 28/32
Suggested Wine: Kohill Winery Cabernet Sauvignon
Pork Tenderloin 8 oz seared berkshire pork tenderloin, white miso butternut mash, mushroom trio, grilled zucchini, gochugaru orange glaze, scallion & cilantro (GF) 26
Suggested Wine: Trasiego White Blend
Jerk Chicken mary’s free range chicken bone in, marinated in house made carribean jerk sauce, chimichurri sauce, cotija crumble, coconut rice & beans, curtido slaw, radish, cilantro (GF) 25
Suggested Wine: F. Rubio Herencia Rose
Lentil Lasagna layers of collard leaf, green lentils, butternut squash, caramelized onions, cremini mushroom, chard stem, spaghetti squash, cashew herb ricotta, carrot top hemp seed pesto (V,GF)24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23/24
Sweet Tooth
NY Cheesecake classic graham cracker crust, honey ricotta & cream cheese filling, meyer lemon curd 15
Suggested Bubbles: Avinyo Cava Reserva
Meyer Lemon Pound Cake meyer lemon icing, orange blossom chocolate sauce, coconut whip, candied pistachio (V) 14
Carrot Cake double layer cake, winter spices, shredded carrot, cream cheese frosting, candied walnut 15
Suggested Dessert Pairing: Leguillette Romelot
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.
