Garden Kitchen Menu, Thursday 1/24/2019
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, 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
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) 23
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose
Grass Fed Steak grilled 8 oz flat iron, purple sweet potato mash, brown turkey fig jam, blue cheese mousse, grilled arugula & crispy onions (GF) 25
Suggested Wine: Chuparosa North Block Blend Super Tuscan
Shrimp Puttanesca handmade semolina linguine, 3 wild shrimp, red pepper flake & tomato basil sauce, shitake, kalamata olive, parmesan petals, parsley 26
~ available vegan & vegetarian 22 ~ add wild boar sausage +8 ~
Suggested Wine: Vigneti del Vulture “Pipoli” Aglianico
Salmon en Papillote considered worlds best new zealand salmon, baked with radish leaf pine nut pesto & meyer lemon, herb garlic orzo salad, italian roasted radish & snap peas (can be GF) MP
Suggested Wine: Tohu Sauvignon Blanc
Cauliflower Mac & Cheese pasta-less cauliflower based classic, herb marinated white cauliflower, cashew bechamel, fresh mozzarella, truffle burrata, pangritata, heirloom tomato, crispy broccoli (VO,can be GF) 23 ~ add duck confit +7 ~
Suggested Wine: South Coast Winery Reserve Chardonnay
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
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.
