Garden Kitchen Menu, Tuesday 1/15/2019
Taster
Avocado Mash avocado, peruvian spiced lentils, corn tortilla chips, cotija, escabeche (VO,GF) 14
Pumpkin Hummus masque de provence roasted pumpkin, garbanzo bean & sesame tahini, parmesan crisp, crudite of carrot, snow pea & radish, whole wheat grilled bread (VO, can be GF) 13
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, fresh strawberry, grilled whole wheat bread (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread 25 ~ add roasted parmesan bone marrow +9
Farmers Salad
Winter Blues salanova butter lettuce, crispy broccoli, gorgonzola & fennel whipped mousse, smoked bacon, strawberry, pickled raisins, walnuts, olive oil & balsamic (GF) 15
Chicken Caesar jidori chicken bites, broccoli & kalette greens, parmigiano reggiano, parmesan crisp, golden beets, red onion, snow peas, grilled baby artichoke & meyer lemon, sesame caesar dressing (VO, GF) 13/15
Warm the Soul Soup
Mushroom Chili cremini, portobello, kidney & black bean, stewed tomato, chili powder, greek yogurt, cheddar, pickled radish, green onion, tortilla strips, cilantro (VO,GF) 10/14
Soup du Jour additional from scratch soups may be available, please inquire (VO, can be GF) 9/13
Entree
Flat Iron Steak grilled grass fed 8 oz steak, tromboncino squash rounds, english stilton cheese, brown turkey fig jam, grilled arugula & crispy onions (GF) 28 ~ $7 upcharge for prix fixe ~
Suggested Wine: South Coast Winery “Group Therapy” Red Blend
Chimichurri Lamb 8 hour braised lamb shoulder, purple sweet potato mash, garlic roasted beech mushroom, argentinian chimichurri sauce, cotija crumble, toasted pepitas, curtido slaw (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet
Fresh Catch Fish & Chips catalina offshore fresh catch of the day, butternut squash fries, parsley, dill & roasted garlic aioli, garden salad & choice of dressing (GF) MP
Suggested Beer: Benchmark Feisty Fleur
Portobello Pesto Linguine handmade semolina pasta linguine, roasted portobello mushroom, carrot top & pistachio pesto, housemade herb ricotta & romano cheese, sundried tomato, pine nut, parsley (VO) 23
Suggested Wine: South Coast Winery Reserve Chardonnay
Saag Paneer 4 rustic greens- broccoli leaf, radish leaf, kale & collard greens, fried indian cheese, slow cooked in coconut milk, garam masala, ginger & cumin, toasted cashew, turmeric basmati, cilantro, tomato salad (V, GF) 20
Suggested Wine: J. Brix “The Augur” Riesling
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 dulce de leche & candied pecan dust (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, peanut butter 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.
