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

February 9, 2019 – Saturday

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

Garden Kitchen Menu, Saturday 2/9/2019

Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14

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

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, pickled squash, 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
Bacon Avocado Caesar massaged kale, sauteed kale stem, hass avocado, duck bacon, heirloom tomato, shoyu egg, parmesan petals, red onion, cashew caesar dressing   (VO,GF) 14

Almost Spring salanova lettuce, golden beet, snow peas, strawberries, pea shoots & flowers, fried quail egg, goat cheese gouda, tangelo, 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
Porterhouse Pork Chop grilled 10 oz bone in chop, loaded potato with parmesan, herb butter, sour cream, crispy onions & chive, roasted balsamic spaghetti squash, brown turkey fig jam (GF) 33
Suggested Wine: J.Brix Rougarou Carignan

Seared Duck 8 oz brined boneless duck breast, beet stem & navel orange chutney, warm herb & garlic farro, garlic snap peas, crispy broccoli   (can be GF) 26
Suggested Wine: South Coast Winery Reserve Chardonnay

Mediterranean 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: Cavas Valmar Mezcla de Tintos

Pesto Linguine semolina pasta linguine, radish leaf & pine nut pesto, cashew ricotta, rustic greens, sun dried tomato, butternut squash, toasted pine nuts, romano, fava flower (VO) 22
~add wild boar sausage + 4~
Suggested Wine: Campagnola Valpolicella Classico

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

Fish & Chips tempura battered fresh catch of the day, crispy sweet potato fries, dill & roasted garlic aioli, garden salad, choice of dressing   ~malt vinegar upon request~ (GF) 24
Suggested Beer: Benchmark Survey Series Brut IPA on DRAFT

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

Sweet Tooth
Carrot Cake four layers cake, shredded farm carrots, cream cheese frosting, candied walnuts   14

Olive Oil Cake served warm, orange zest, macerated strawberries, coconut whipped cream   (V) 13

Dessert du Jour additional from scratch desserts may be available, please inquire   (GF) 12

(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.