Garden Kitchen Menu, Friday 1/31/2020
Taster
French Onion Dip caramelized calcott onion, cashew cream, vegetable crudite, grilled bread (V, can be GF) 14
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber, roast garlic, pickled beets & zucchini, raw honey, candied figs, marinated olives, roasted nuts, sweet pickled watermelon radishes, poached squash tops, housemade grilled bread (VO, can be GF) 20
~ add local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread +16 ~
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Broccoli Blues sauteed broccoli & kale leaf, caramelized onion & spaghetti squash, crispy bacon & broccoli, point reyes blue cheese, candied pecans, crispy onion, bacon dijon vinaigrette (VO,GF) 15
Winter Beet red leaf lettuce, golden beet, anjou pear, blood orange, fresh buffalo mozzarella, white carrot ribbons, shaved fennel, olive oil & agave balsamic (VO,GF) 14
Warm the Soul Soup
Cream of Rampicante dickinson farm heirloom squash, roasted carrot, creme fraiche, dill oil (VO,GF) 9/14
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/14
Entree
Fresh Catch local caught pink baquetta grouper, meyer lemon caper sauce, grilled trumpet mushroom, sauteed rustic greens, fioretto cauliflower floret, carrot puree, fresh dill (GF) 28
Suggested Wine: Aphros Loureiro Vinho Verde
Grilled Steak grilled 8oz flat iron steak, bone broth & marrow pan jus, emmentaler butternut squash mash, fresh arugula, crispy onion, roasted carrot & grilled zucchini, parsley (GF) 26
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Duck Confit L’ Orange duck confit bone in legs, housemade duck bone broth, l’ orange sauce, portobello mushroom, grilled zucchini, roasted carrot & carrot chips, scallion & cilantro, chili oil (GF) 24
Suggested Wine: Trasiego White Blend
Linguine & Proscuitto housemade semolina pasta linguine, creamy bechamel sauce, shallot, dijon, proscuitto, wilted kale, sundried tomato, romano, parmesan, parsley 25
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Cabbage Rolls baked in a sundried tomato sauce, stuffed with mediterranean quinoa, cremini mushroom & sauteed kale, mushrooms, smothered in nasturtium hemp seed pesto, toasted pine nut, scintilla farms pea microgreens (V,GF) 23
Suggested Wine: Garden Kitchen Pinot Noir
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23
Sweet Tooth
Triple Chocolate Brownie milk, dark & white chocolate brownie served warm, hot fudge sauce, whipped cream (GF) 15
Suggested Dessert Wine: Edwards Censorship Port
NY Cheesecake classic graham cracker crust, cream cheese filling, meyer lemon curd 15
Suggested Bubbles: Avinyo Cava Reserva
Chocolate Tart coconut flour crust, dark chocolate ganache, lavender syrup, valencia orange (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.
