Garden Kitchen Menu, Friday 1//2020
Taster
Chef’s Whim based on your preferences, chef sends out a surprise appetizer (VO, can be GF) 13
Meyer Lemon Hummus lemon zest & whipped garbanzo beans spread, vegetable crudite, grilled bread (V, can be GF) 14
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 ~
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”, pork & umami gold miso soy glaze, sauteed beech mushrooms, roasted carrot & bok choy, scallion & 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 local caught pink baquetta grouper, turnip & kohlrabi parmesan au gratin, meyer lemon caper sauce, braised greens, fioretto cauliflower floret, carrot puree, fresh dill (GF) MP
Suggested Wine: Aphros Loureiro Vinho Verde
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 du jour, choice of salad, house made 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, candied pistachio (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.
