Garden Kitchen Menu, Tuesday 7/11/2017
Taster
Fried Artichoke tempura batter, baby italian artichoke hearts, arugula toss, creamy fennel (VO, GF) 10
Stuffed Squash Blossoms 3 blossoms beer battered, stuffed with queso panela, roasted anaheim chiles & caramelized onion, chipotle cream (VO,GF) 9
Kitchen Sink 3 gourmet cheeses, local raw honey, dry salami, pickled green beans, cantaloupe, mustard seed pickled raisins, mix nuts, panang curry hummus, citrus marinated olives, sweet radish, fennel carrot marmalade, whole wheat grilled bread (VO, can be GF) 17
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Fruity Goat wild arugula, lemon whipped goat cheese, cantaloupe, strawberry, santa rosa plum, cucumber, golden beet, toasted pistachio, red onion, orange ginger vinaigrette (VO,GF) 13
Leopard Caprese leopard romaine, golden ponderosa & japanese trifle tomato, arugula & basil pesto, roasted beet, mozzarella, toasted pine nut, olive oil & balsamic (VO,GF) 13
Warm the Soul Soup
Cream of Tomato green cowboy vine tomatoes, cashew cream, parmesan, garden basil (VO,GF) 8/12
Entree
Seared Duck fresh bay leaf brine, boneless breast, crispy skin, caramelized red onion jam, rampicante squash & thyme puree, grilled plum (GF) 22
Suggested Wine: Chuparosa Vineyards Zinfandel
Flat Iron Steak grilled 8 oz, cilantro cumin & beer soak, young garlic & avocado butter, grilled arugula with pickled onion, shaved radish & lime crema, crispy potato & chipotle aioli (can be GF) 25
Suggested Wine: Cavas Valmar Mezcla de Tintos
Portobello Mushroom Sandwich housemade telera roll, balsamic “steak” marinade mushroom, herb cashew ricotta, rustic greens pesto, fried shallot, butter lettuce, heirloom tomato, dill pickle & squash fries (V, can be GF) 20
Suggested Wine: Edwards Vineyard Cabernet Sauvignon
Farmer’s Delight from scratch soup, choice of salad, grilled whole wheat bread & herb butter (VO, can be GF) 20
Sweet Tooth
White Chocolate Blondie served warm, vanilla bean ice cream, salted caramel (GF) 12
Chocolate Mousse baking cocoa, hass avocado, coconut mint whipped cream (V,GF) 9
Fruit Sundae vanilla bean custard ice cream, red wine reduction, macerated bing cherries, strawberries, candied oats & seeds, vanilla bean whipped cream (GF) 10
Rainbow Pride Cupcake white cake, buttercream frosting, 100% proceeds donated to The LGBT Center (donation)
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.
