Garden Kitchen Menu, Tuesday 1/14/2020
Taster
Avocado Fries tempura battered avocado, lemon salt tossed arugula, cotija, creamy cilantro (VO, GF) 13
Kitchen Sink 3 gourmet cheeses, dry salami, house preserves & marmalades, pickled “frog egg” eggplant, roast garlic, pickled beets & zucchini, raw honey, candied figs, marinated olives, roasted nuts, fruit, 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 ~ upcharge applies on kitchen sink for prix fixe option + $9
Farmers Salad
Cashew Caesar massaged lacinato kale in a cashew caesar dressing, tempura fried green tomato, soft egg, shaved romano cheese, dukkah spiced seeds & nuts, crispy shallot, cracked pepper (VO,GF) 14 + crispy jidori chicken + 3
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
Grilled Steak sous vide then grilled flat iron bison steak, tomatillo drizzle, curtido slaw, cotija & radish black beans, pickled green strawberry & pomegranate pico de gallo, corn tortilla chips (GF) 29 + upcharge applies on bison steak for prix fixe option + $6 + dried chile butter sauteed wild shrimp + 6 Suggested Wine: South Coast Winery Carter Estate Malbec
Grilled Pork Chop 10 oz bone in frenched pork chop, english blue stilton, warm fig jam, crispy onion, blackened turnips & mokum carrot, pork confit trumpet mushroom, persimmon & roasted cauliflower puree (GF) 25 + upgrade to a 14oz bone in pork chop + $10
Sommelier Suggestion: Léguillette Romelot Champagne
Fresh Catch Fish & Chips catalina offshore fresh catch tempura battered, butternut squash rings, garden salad with orange soy vinaigrette, meyer lemon aioli, tartar sauce upon request (GF) 25
Suggested Beer: Nickel Beer Company Warrior Contribution Golden Ale
Sloppy Joe roasted spaghetti squash, “ground beef” cremini mushroom, caramelized onions, roma tomato bbq sauce, garbanzo “cheddar”, chipotle cabbage slaw, fried shallots, chive, garlic pickles, grilled bread & herb butter (V, can be GF) 24
Suggested Wine: Stolpman Vineyards La Cuadrilla
Thai Curry Spaghetti Squash lemongrass green coconut curry, roasted spaghetti squash, oyster mushrooms, grilled zucchini, carrot chips, umami red sauce, scallion & cilantro (VO,GF) 22
Suggested Wine: Trasiego White Blend
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22/24
Sweet Tooth
Coconut Caramel Flan creamy mexican custard, coconut caramel sauce, toasted coconut, charred fruit (GF) 13
Suggested Dessert Wine: Chateau Piada Sauternes
Dessert du Jour additional from scratch desserts may be available, please inquire (VO,GF) 9/14
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.
