Garden Kitchen Menu, Thursday 1/16/2020
Taster
Avocado Fries tempura battered, 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
Suggested Wine: Garden Kitchen Sangria
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 (VO,GF) 14
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
Grilled Steak sous vide then grilled flat iron bison steak, mushroom gravy, crispy onion, cheddar chive biscuit, sauteed collard greens, blackened turnips & mokum carrot, pork confit trumpet mushroom, parsley (can be GF) 29
+ upcharge applies on bison steak for prix fixe option + $6
Suggested Wine: South Coast Winery Carter Estate Malbec
Thai Curry Fresh Catch locally caught white seabass, lemongrass green coconut curry sauce, charred butternut squash rings, grilled zucchini, roasted carrot & carrot chips, umami red sauce, scallion & cilantro (GF) MP
Suggested Wine: Trasiego White Blend
Lamb Ranchero slow cooked lamb shoulder, housemade bone broth, caramelized onion, slow cooked tomato, serrano, mexican spices, basmati sofrito, black beans, lime crema, cotija, charred green onion, salted radish, cilantro (GF) 25
Suggested Wine: F. Rubio Herencia Rose
Wild Mushroom Polenta trio of lemon herb & white wine portobello, oyster & shitake, charred arugula, parmigiano reggiano, caramelized onion creamy polenta, toasted pine nut, sundried tomato, gremolata oil, microgreens (VO,GF) 24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house 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
Vegan Chocolate Cream Pie avocado & coconut whipped “pastry cream, cocoa powder, coconut whipped cream (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Winter Citrus Angel Cake vanilla bean & grapefruit fluffy angel cake, meyer lemon curd, navel orange, whipped cream 14
Suggested Bubbles: Avinyo Cava Reserva
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.
