Garden Kitchen Menu, Thursday 1/23/2020
Taster
Meyer Lemon Hummus lemon zest & whipped garbanzo beans spread, vegetable crudite, grilled bread (V, can be GF) 14
Avocado Fries tempura battered avocado, lemon salt tossed arugula, cotija, meyer lemon aioli (VO, GF) 13
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled “frog egg” eggplant, hemp seed pesto, pickled beets & zucchini, raw honey, candied figs, marinated olives, roasted nuts, 5 spice persimmon, housemade grilled bread (VO, can be GF) 20
~ add local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread +16 ~
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Spanish Caesar massaged lacinato kale in a cashew caesar dressing, cotija crumble, grilled squash ribbons, toasted pepita seeds, spanish olives, shaved radish, crispy tortilla strips (VO,GF) 14
Beet Caprese roasted beet duo, turnip chips, red leaf lettuce, fresh buffalo mozzarella, sweet pickled red onion, shaved fennel, candied pecans, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Indian Squash tromboncino squash, turmeric, carrot, coconut milk, chile oil drizzle, cilantro (V,GF) 9/14
Entree
Osso Bucco Agnolotti slow cooked beef shank & scallion, handmade agnolotti stuffed pasta “pillows”, miso soy glaze, pork & umami gold broth, beech mushrooms, green scallion, roasted carrot, garlic chips, calendula 30
Sommelier Suggestion: Léguillette Romelot Champagne
French Onion Steak grilled 8oz flat iron steak, white wine & thyme caramelized onion, bone broth & marrow pan jus, emmentaler butternut squash mash, arugula, crispy shallot, roasted fioretto cauliflower, parsley (GF) 28
Suggested Wine: Woof n’ Rose Winery Grenache Noir
Green Curry Duck duck confit bone in, housemade duck bone broth, lemongrass green coconut curry lentils, grilled zucchini, roasted carrot & carrot chips, scallion & cilantro, chili oil (GF) 25
Suggested Wine: Trasiego White Blend
Fresh Catch Fish & Chips tempura battered lane snapper, meyer lemon aioli, butternut squash rings, choice of farmers salad, malt vinegar served upon request (GF) 24
Suggested Beer: Nickel Beer Company Warrior Contribution Golden Ale
Wild Mushroom Polenta lemon herb & white wine portobello & shitake, charred arugula & zucchini, 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
Fig Galette two forks farm figs, traditional pastry crust, honey ricotta, lavender syrup, orange 15
Suggested Dessert Wine: Chateau Piada Sauternes
White Chocolate Pot de Creme creamy white chocolate custard, whipped cream & dark chocolate curls (GF) 14
Suggested Bubbles: Avinyo Cava Reserva
Pistachio Bar cashew date crust, creamy pistachio filling, orange blossom chocolate sauce (V,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.
