Garden Kitchen Menu, Saturday 1/28/2017
Taster
Ricotta & Fried Green Tomatoes italian bread crumbs, housemade ricotta, cajun dust, creamy dill 10
Steak Bites grilled, balsamic marinade, pan jus, horseradish cream (GF) 10
Bratwurst & Onion Jam grilled, jalapeno & cheddar, arugula (GF) 8
Roasted Eggplant Hummus black beauty, crudite, grilled whole wheat bread (V, can be GF) 8
Kitchen Sink 3 gourmet cheeses, dry salami, dill pickles, pickled beets, cinnamon cherries, “rat tail” radish, roasted nuts, mixed olives, carrot marmalade, raspberry jam, citrus pickled fennel, grilled housemade bread 16
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Proscuitto Truffle baby arugula, wine soaked trumpet mushrooms, black truffle burrata, toasted pine nuts, roasted red beet, st. valery carrot, shaved red onion, beet chips, rosemary olive oil & balsamic reduction (VO, GF) 14
Heirloom Farmhouse speckled farm lettuce, goat cheese, strawberries, shaved carrot, shaved black radish, red onion, toasted sunflower seeds, bok choy flowers, herb croutons, choice of dressing (VO,GF no croutons) 13
Warm the Soul Soup
Chicken Chipotle jidori oyster bites, farm vegetables, black beans, jalapeno, red onion & cilantro (GF) 9/12
Butternut Squash & Roasted Fennel farm carrot, valencia orange, coconut milk, fennel frond (V,GF) 8/11
Entree
Cabrilla Grouper local grouper filet poached in a mushroom & pork broth, wilted bloomsdale spinach, garlic roasted trumpet mushrooms & farm carrot, scallions (GF) MP
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Duck & Macaroni duck confit, 3 cheese butternut squash bechamel, roasted portobello mushroom, caciotta al tartufo & pangritata, african blue basil (VO) 22/ 25
Suggested Wine: Stehleon Vineyards Rose
Grilled Lamb Lollipops pistachio mint pesto, whole wheat pita, dill & feta tzatziki, grilled eureka lemon, heirloom tomato, roasted garlic thyme mushrooms (GF no pita) 25
Suggested Wine: Santo Tomas Tempranillo Cabernet
Dry Aged Pork Chop grilled 10 oz, valencia orange, ginger & tamari sriracha glaze, pickled ginger, housemade bok choy kimchi, roasted maitake mushroom, basmati rice (GF) 29
Suggested Wine: Stehleon Vineyards Torrontes
Sweet Tooth
Chocolate Truffle Cheesecake noir chocolate, chocolate sable, macerated strawberries & whipped cream 10
Peanut Butter Fudge Brownie dark chocolate ganache, caramel sauce, whipped cream 9
Blackberry Tart blackberry filling, almond maple crust, coconut whipped cream (V,GF) 9
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.
