Garden Kitchen Menu, Friday 1/26/2018
Taster
Fried Artichokes marinated baby artichokes, meyer lemon, maldon salt, creamy dill dip (VO,GF) 9
Duck au Vin Crostini duck leg braised in red wine, lardon & fresh herbs, creamy brie, baguette crostini 10
Avocado & Chips corn tortilla chips, avocado mash, lentils, chipotle crema, pickled onion, cilantro (V,GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, medjool dates, honey drizzle, dill & preserved lemon hummus, sweet pickled beets, sweet mace pickled gherkins, whole wheat grilled bread (VO, can be GF) 17 ~ 5 cheeses & double bread 25
~ add parmesan roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Red Wine Roasted Beet wilted kale, red wine reduction roasted, “bulls blood” beet, shaved radish, mozzarella, crispy broccoli, roasted carrot, toasted pistachio, red onion, agave balsamic (VO,GF) 14
Thai Spaghetti Squash shaved carrot & chioggia beet, tangerine, strawberry, pickled beech mushroom, mint, cilantro, kaffir lime coconut vinaigrette (V,GF) 13
Warm the Soul Soup
Fish Chowder grouper & seabass, celery, carrot, touch of cream, topped with bacon, parmesan, herb croutons, parsley oil (GF no croutons) 9/14
Cream of Spinach cashew cream, caramelized onion, lemon zest, creme fraiche, dill (VO,GF) 8/12
Entree
Chimichurri Short Ribs slow cooked beef ribs, argentinian chimichurri, romanesco cauliflower garlic fried rice, fried queso fresco, black beans, heirloom tomato, radish & pickled onion 25
Suggested Wine: Santo Tomas Tempranillo Cabernet
Seared Big Eye (Ahi) Tuna seared medium rare, kumquat ginger puree, toasted macadamia nut, grilled bacon avocado, tossed arugula & radish, raisin, curry & carrot basmati rice, grilled blood orange, cilantro (GF) MP
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Korean Pork seared 10 oz flat iron, ginger tamari & garlic marinade, quick kimchi, honey glazed carrots & broccoli, black sesame, pickled ginger & green onion (GF) 22
Suggested Wine: F. Rubio Herencia Rose
Nettle & Kale Pesto Linguine rustic green puree infused handmade semolina pasta linguine, kale & pine nut pesto, roasted oyster mushroom, heirloom tomato, roasted carrot, italian herbs, pecorino romano (VO) 22
Suggested Wine: South Coast Winery Reserve Chardonnay
Farmers Delight choice of soup, salad, whole wheat bread & herb butter (VO, can be GF) 20/22
Sweet Tooth
Grandma Glo’s Carrot Cake 4 layers, farm carrots, whipped cream cheese frosting, candied maple pecans 13
Triple Chocolate Cookie oversized cookie, chocolate fudge, vanilla bean whipped cream, hazelnut shavings 10
Strawberry Shortcake season’s first strawberries, tangerine zest, sugar biscuits, vanilla bean whipped cream 12
Macadamia Cheesecake macadamia nut & medjool date crust, macadamia nut milk & cashew “cream cheese” filling, toasted coconut (V,GF) 14
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.
