Garden Kitchen Menu, Friday 1/25/2019
Taster
Crispy Broccoli flash fried florets, parmesan, creamy sage dipping sauce (VO,GF) 13
Steak Bites grilled flat iron, charred arugula, argentinian chimichurri sauce, cotija crumble, escabeche (GF) 13
Kitchen Sink 3 cheeses, calabrese salami, carrot marmalade, pumpkin hummus, sunflower seed pate, 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
Saag Paneer 4 rustic greens- broccoli leaf, radish leaf, kale & collard greens, fried indian cheese, coconut milk, garam masala, ginger & cumin, toasted cashew, cilantro (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
Duck Confit meyer lemon, white wine & duck fat slow cooked pair of duck legs, scalloped butternut squash, fava leaf cream sauce, italian herb sauteed chrysanthemum, duck skin chicharron (GF) 26
Suggested Wine: J. Brix “The Augur” Riesling
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 world’s 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) 35
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) 22 ~ add duck confit to your “mac & cheese” +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
Pumpkin Spice Cake masque de provence pumpkin, whipped cream cheese frosting, salted caramel sauce, maple rum pecan dust 14
Strawberry Shortcake oversized sweet biscuit served warm, macerated strawberries, loaded with vanilla 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.
