Garden Kitchen Menu, Tuesday 1/30/2018
Taster
Steak Bites grilled flat iron bites, salted radish, chipotle crema, cilantro (GF) 9
Fried Artichokes italian marinated baby artichokes, meyer lemon, maldon salt, chipotle crema (VO,GF) 9
Kitchen Sink 3 gourmet cheeses, dry salami, citrus marinated olives, carrot marmalade, medjool dates, honey drizzle, dill & preserved lemon hummus, sweet pickled beets, coriander pickled green strawberries, 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 beet greens & charred kale, red wine reduction roasted, “bulls blood” beet, shaved radish, lemon goat cheese, crispy broccoli, roasted carrot, toasted pistachio, red onion, agave balsamic (VO,GF) 14
Cabbage & Bacon Blues shredded cabbage, smoked bacon, gorgonzola crumbles, strawberry, heirloom tomato, shaved red onion, herbed croutons, creamy dijon vinaigrette (GF no croutons) 14
Warm the Soul Soup
French Onion beef marrow broth, caramelized onion, white wine, thyme, gruyere crostini (GF) 9/13
Cream of Spinach cashew cream, caramelized onion, lemon zest, creme fraiche, dill (VO,GF) 8/12
Butternut Squash roasted butternut, cream, smoked paprika, toasted pepitas, crema (GF) 8/12
Entree
Mojo Steak spanish seasoned grass fed flank steak, argentinian chimichurri, romanesco cauliflower garlic fried rice, fried queso fresco, slow cooked black beans, heirloom tomato, radish & pickled onion 24
Suggested Wine: Santo Tomas Tempranillo Cabernet
Karubi Pork Ribs braised ribs, kumquat ginger bbq sauce, purple sweet potato mash, crispy broccoli (GF) 23
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Nettle & Kale Pesto Linguine rustic green puree infused handmade semolina pasta linguine, kale & pine nut pesto, roasted italian herb oyster mushroom, heirloom tomato, roasted carrot, pecorino romano (VO) 20
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
Carrot Cake farm carrots, whipped cream cheese frosting, candied maple pecans 10
Triple Chocolate Cookie oversized cookie, chocolate fudge, vanilla bean whipped cream, hazelnut shavings 10
Strawberry Pie season’s first strawberries, tangerine zest, almond crust, vanilla bean whipped cream (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.
