Garden Kitchen Menu, Tuesday 1/17/2017
Taster
Crispy Fried Broccoli garden kitchen favorite, chipotle aioli (VO,GF) 8
Blackberry Char Siu Chicken jidori “oyster” bites, karaage flash fried, chinese bbq sauce (GF) 8
Hummus, Pesto & Crudite sundried tomato hummus, dill & pistachio pesto, farm vegetables, grilled bread (VO) 8
Kitchen Sink 3 gourmet cheeses, dry salami, dill pickles, pickled beets, cinnamon cherries, “rat tail” radish, roasted nuts, mixed olives, carrot marmalade, raspberry jam, citrus pickled fennel, grilled whole wheat bread 16
(+ $7 for prix fixe) Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Mediterranean baby arugula, prosciutto, beet pickled egg, dill & pistachio pesto, toasted pine nuts, gorgonzola crumble, chioggia beet, shaved red onion & baby carrot, creamy chive dressing (GF) 14
Heirloom Farmhouse farm lettuce, goat cheese, farm carrot, roasted red beet, shaved chioggia & black radish, red onion, toasted sunflower seeds, pea tendrils, choice of dressing (VO,GF) 13
Warm the Soul Soup
Power Greens cold fighting soup, 4 rustic greens, ginger, eureka lemon & jalapeno (V,GF) 8/11
Mustard Beer Cheese benchmark table beer, sharp cheddar, lancashire, fresh chevre, smoked bacon & green onions, served with grilled bread 9/12
Entree
Buttermilk Fried Chicken port & blackberry thyme reduction, apple butter puree, smoked bacon & braised cabbage (GF) 24
Suggested Wine: L.A. Cetto Nebbiolo “Reserva Privada”
Hawaiian Opah Fish lime butter grilled, cilantro chili puree, fried shallot, roasted seaweed salt farm carrot & oyster mushroom (GF) 25
Suggested Wine: Stehleon Vineyards Torrontes
Flat Iron or New York Steak balsamic grilled, herb butter roasted rose finn potatoes, garlic & parsley butternut squash mash (GF) 26
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Linguine & “Meatballs” semolina pasta linguine, hand rolled cremini mushroom & lentil “meatballs”, 7 hour marinara, shaved asiago, fresh basil, grilled garlic bread (VO) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Creme Brulee milk chocolate & peanut butter custard, torched caramel (GF) 10
Carrot & Pecan Cupcake farm carrot, toasted pecan, valencia orange cream cheese frosting 8
Flourless Chocolate Cake blackberry date puree, vegan and gluten free! (V,GF) 9
Suggested Wine: South Coast Winery Extra Dry Sparkling Wine
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.
