Garden Kitchen Menu, Friday 1/20/2020
Taster
Squash Rings butternut squash, lemon salt tossed arugula, almond parmesan, creamy cilantro (V, GF) 13
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled “frog egg” eggplant, roast garlic, pickled beets & zucchini, raw honey, epazote marinated olives, roasted nuts, persimmon, grilled bread (VO, can be GF) 20 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread +16 ~ add local honeycomb +7
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Chicken Caesar massaged lacinato kale in a cashew caesar dressing, crispy jidori chicken, tempura fried green tomato, romano cheese, dukkah spiced seeds & nuts, cracked pepper (VO,GF) 14/16
Cauliflower Citrus herb marinated & roasted fioretto cauliflower, leaf lettuce, chickpeas, sheep’s milk feta crumble, kalamata olives, pomegranate, navel orange, sweet pickled red onion, parsley, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Pesto Rampicante heirloom rampicante squash, mirepoix, housemade vegetable broth, splash of cream, rustic greens hemp seed pesto, creme fraiche (VO,GF) 9/14
Entree
Surf & Turf sous vide then grilled flat iron bison steak, tomatillo drizzle, dried chile butter wild shrimp, curtido slaw, creamy avocado leaf black beans, pickled green strawberry & pomegranate pico de gallo, corn tortilla chips (GF) 34
Suggested Wine: South Coast Winery Carter Estate Malbec
Grilled Pork Chop 10 oz bone in pork chop, sheep’s milk roquefort, crispy onion, blackened turnips & mokum carrot, pork confit trumpet mushroom, pine nut creamed collards (GF) 25
Sommelier Suggestion: Léguillette Romelot Champagne
Fresh Catch catalina offshore fresh catch seared in lemon verbena butter, persimmon & roasted cauliflower puree, white wine & orange zest blistered green beans, pink lady apple, carrot & beet toss (GF) 24
Suggested Wine: Trasiego White Blend
Sloppy Joe roasted spaghetti squash, “ground beef” cremini mushroom, caramelized onions, roma tomato bbq sauce, garbanzo bean cheddar, cabbage slaw, fried shallots, chive, garlic pickles, grilled bread & herb butter (V, can be GF) 24
Suggested Beer: Nickel Beer Company Warrior Contribution Golden Ale
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 22/24
Sweet Tooth
Grandma’s Carrot Cake double layer carrot cake, winter spices, whipped cream cheese frosting, maple candied nuts 15 ~ scoop smokey maple vanilla bean ice cream +3
Suggested Dessert Wine: Edwards Late Harvest Syrah
Meyer Lemon Panna Cotta traditional italian custard gone vegan, cashew & almond milk, coconut whipped cream, lemon twist, green strawberry syrup (V,GF) 13
Suggested Bubbles: Avinyo Cava Reserva
Coconut Caramel Flan creamy mexican custard, coconut caramel sauce, toasted coconut, charred persimmon (GF) 13
Suggested Dessert Wine: Chateau Piada Sauternes
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.
