Garden Kitchen Menu, Wednesday 1/15/2020
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 squash, mirepoix, house broth, cream, rustic hemp seed pesto, creme fraiche (VO,GF) 9/14
Entree
Lamb Ranchero slow cooked lamb shoulder, housemade lamb bone broth, caramelized onion, slow cooked tomato, serrano & mexican spices, basmati sofrito rice, lime crema, cotija, charred green onion, salted radish, cilantro (GF) 25
Suggested Wine: Rhône Blend, “Dentelle” Domaine Rouge Bleu
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, 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) 30 + upcharge applies on pork for prix fixe option + $5
Sommelier Suggestion: Léguillette Romelot Champagne
Sloppy Joe roasted spaghetti squash, “ground beef” cremini mushroom, caramelized onions, roma tomato bbq sauce, cheddar, chipotle apple, beet, carrot 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, zucchini, roasted carrot, 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
Chocolate Cream Pie traditional flakey pie crust, chocolate pastry cream, vanilla bean whipped cream, cocoa dust 14
Vegan Chocolate Cream Pie avocado & coconut whipped “pastry cream, cocoa powder, coconut whipped cream (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Ice Cream du Jour ice cream, chocolate & caramel sauce, whipped cream, candied nuts (GF) 13
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.
