Garden Kitchen Menu, Thursday 1/10/2019
Taster
Pumpkin Hummus masque de provence roasted pumpkin, garbanzo bean & sesame tahini, parmesan crisp, crudite of carrot, celery & radish, whole wheat grilled bread (VO, can be GF) 13
Fried Green Tomato seasoned green tomatoes, tempura battered, cotija crumble, smoked chipotle, edible nasturtium flower, cilantro, smoked sea salt (VO,GF) 13
Tenderloin Tips slow roasted herb beef tenderloin tips, sweet potato rounds, dill & roasted garlic aioli (GF) 15
Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, strawberry jam, medjool date puree, sangria pickled cherries, marinated olives, black futsu pumpkin seeds,, raw honey, sangria beets, garlic pickled cucumbers, strawberry, grilled whole wheat bread (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread 25 ~ Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Winter Blues sauteed broccoli & kalette greens, caramelized onion, crispy broccoli, gorgonzola & fennel whipped mousse, smoked bacon, strawberry, pickled raisins, walnuts, olive oil & balsamic (GF) 15
Farmhouse salanova butter lettuce, manchego cheese, heirloom nardello peppers, shaved golden beets, yellow snow peas, roasted carrot, dukkah spiced nuts, red onion (VO, GF) 13
Warm the Soul Soup
Cream of Snap Pea cashew milk, fennel broth, meyer lemon, mint, creme fraiche, cracked pepper (VO,GF) 9/13
Entree
Smoked Opah Burrito slow cooked shredded opah “tri tip”, wilted cabbage & cheddar, wrapped in an oversized collard leaf, smothered in chipotle tomato sauce, cotija, escabeche, cotija & cilantro (GF) MP
Suggested Wine: Cavas Valmar Mezcla de Tintos
Chicken Hand Pie mary’s free range chicken, meyer lemon & white wine garlic herb marinade, roasted carrot & celery, handmade flakey parmesan crust, spaghetti squash mac & cheese, crispy broccoli 25
Suggested Wine: South Coast Winery Reserve Chardonnay
Beef Bourguignon traditional french beef stew, beef chuck roast, lardon, mirepoix, cabernet sauvignon, bouquet garni, slow cooked all day in house made beef broth, topped with roasted carrot & turnip, portobello mushroom, pearl onions & whipped sweet potato mash (GF) 25
Suggested Wine: Wild Horse Peak Cabernet Sauvignon
Linguine & Meatballs handmade semolina pasta linguine, hand rolled mushroom meatballs, 7 hour marinara, housemade herb ricotta, parmigiano reggiano, sundried tomato, pine nut, parsley (VO) 23
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Indian Saag four rustic greens- broccoli leaf, radish leaf, kale & collard greens, slow cooked in a rich coconut milk, garam masala, ginger & cumin, toasted cashew, turmeric basmati, cilantro, heirloom tomato salad (V, GF) 20
Suggested Wine: Tohu Sauvignon Blanc
Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Pumpkin Goat Cheesecake masque de provence roasted pumpkin, goat cheesecake filling, warm caramel sauce & candied pecan (GF) 14
~ add scoop housemade vanilla bean ice cream +3
Baklava layers of phyllo dough, candied spaghetti squash, cashew cream cheese, spiced pistachio paste, lemon verbena & orange blossom water “honey”, seasons first strawberry (V) 13
P.B. Chocolate Pot de Creme noir chocolate custard, pb & fudge sauce, whipped cream (GF) 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.
