Farm To Fork Week 3 courses $40 now thru Sat Sept 14th ~ 7 Course Wine Dinner with Wild Willow Farm, Sept 15th

January 23, 2019 – Wednesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Wednesday 1/23/2019

Taster
Avocado Mash avocado, peruvian spiced lentils, corn tortilla chips, cotija, escabeche   (VO,GF) 12

Sunflower Seed Pate toasted sunflower seeds, thyme & meyer lemon puree, 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, pumpkin hummus, strawberry jam, date puree, garlic pickled green beans, marinated olives, pumpkin seeds, raw honey, tarragon beets, garlic pickles, candied squash, cinnamon peaches, fresh strawberry, grilled whole wheat bread (VO, can be GF) 18
~  deluxe sink, 5 cheeses & double bread  25 ~ add roasted parmesan bone marrow +9  
Suggested Drink: Garden Kitchen Sangria

Farmers Salad
Winter Blues farm lettuce , crispy pancetta, crispy broccoli, gorgonzola & fennel whipped mousse, sugar snap peas, strawberry, pickled raisins, walnuts, olive oil & balsamic   (VO, GF) 15

Ginger Kale massaged kale, housemade chevre, shoyu egg, shaved carrot, daikon & leek, blood orange segments, golden beet, snow peas, pickled onion, blood orange & ginger miso dressing, sesame & cilantro   (VO,GF) 14

Warm the Soul Soup
Cream of Celery baby fennel, caramelized onion & celery, white wine, creme fraiche, fennel fronds (VO,GF) 9/13

Entree
Pesto Linguine handmade semolina pasta linguine, shitake mushroom, radish & pine nut pesto, mozzarella & parmesan petals, sundried tomato, pine nut, parsley   (VO) 23
~ add wild boar sausage +8 ~
Suggested Wine: Domaine Artefact – “Rincon Del Diablo” GSM

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) 18
~ add braised lamb + 8 ~
Suggested Wine: J. Brix “The Augur” Riesling

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) 23
Suggested Wine: Santo Tomás Tempranillo Cabernet

Mojo Pork slow cooked pork shoulder, butcher dent creamy polenta, seville orange & garlic mojo sauce, strawberry pea-co de gallo, caramelized onion & cotija black beans   (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

Grass Fed Steak grilled 8 oz flat iron, butternut squash rounds, brown turkey fig jam, blue cheese mousse, grilled arugula & crispy onions   (GF) 28
Suggested Wine: Chuparosa North Block Blend Super Tuscan

Farmers Delight soup du jour, choice of salad, whole wheat bread & whipped herb butter   (VO, can be GF) 20/22

Sweet Tooth
Baklava five layers of phyllo dough, candied spaghetti squash, cashew cream cheese, spiced pistachio paste, lemon verbena & orange blossom water “honey”, seasons first strawberry   (V) 13

Peach Crumble served warm, almond & oat crumb topping, spiced peaches, navel orange zest, vanilla bean whipped cream, edible flower   (GF) 13

Strawberry Shortcake oversized sweet biscuit served warm, macerated strawberries, loaded with vanilla bean fresh whipped cream, winters first strawberries!   15

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.