Farm To Fork Week 3 courses $40 now thru Sat Sept 14th ~ 7 Course Wine Dinner with Wild Willow Farm, Sept 15th

January 26, 2019 – Saturday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Saturday 1/26/2019

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, bell pepper hummus, sunflower seed pate, strawberry jam, date puree, garlic pickled green beans, marinated olives, pumpkin seeds, raw honey, tarragon beets, garlic pickles, cinnamon peaches, fresh strawberry, grilled 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, cambozola cheese, 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
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

Bison Steak grass fed grilled 8 oz steak, herb butter sous vide, purple sweet potato mash, brown turkey fig jam, blue cheese mousse, grilled arugula & crispy onions   (GF) 28
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend

Shrimp Puttanesca handmade semolina linguine, 3 wild shrimp, red pepper flake & tomato basil sauce, white wine trumpet mushroom, kalamata olive, parmesan petals, parsley   26
~  available vegan & vegetarian  22 ~ add wild boar sausage +8 ~
Suggested Wine: Vigneti del Vulture “Pipoli” Aglianico

Karubi Pork Ribs slow cooked pork ribs, blood orange bbq sauce, butcher dent creamy polenta, mexican spiced butternut squash, cotija crumble, cilantro   (GF) 25
Suggested Wine: F. Rubio “Herencia” Montepulciano Rose

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
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
Pot de Creme milk chocolate & peanut butter custard, whipped cream   (GF) 13

Pumpkin Spice Cake masque de provence pumpkin, whipped cream cheese frosting, salted caramel sauce, maple rum pecan dust   14
Suggested Dessert Wine: Edwards Late Harvest Syrah

Strawberry Shortcake oversized sweet biscuit served warm, macerated strawberries, loaded with vanilla whipped cream, winters first strawberries!   15
Suggested Wine: South Coast Winery Sparkling Pinot Grigio

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.