Garden Kitchen Menu, Thursday 7/13/2017
Taster
Squash Leaf Dolmas dickinson farm squash leaf, herbed farro, raisins, pine nuts &
feta crumble (VO) 9
Steak Bites cumin & beer marinade, grilled, pickled onion, chipotle cream 10
Lamb Lollipops pair of grilled lamb lollipops, red wine onion jam, whole grain mustard aioli (GF) 10
Kitchen Sink 3 gourmet cheeses, beet pickled egg, local raw honey, cantaloupe, pickles, mustard seed pickled raisins, mix nuts, seasonal hummus, citrus marinated olives, sangria cherries, fennel carrot marmalade, whole wheat grilled bread (VO, can be GF) 17
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Prosciutto Goat wild arugula, lemon whipped goat cheese, cantaloupe, strawberry, santa rosa plum, armenian cucumber, golden beet, pistachio, spring onion, thai curry vinaigrette (VO,GF) 13
B.L.A.T smoked bacon, buttercrunch lettuce, hass avocado, heirloom tomato, blue cheese mousse, candied walnuts, olive oil & agave balsamic reduction (VO,GF) 13
Warm the Soul Soup
Golden Beet Borscht sweet beet, mirepoix, dickinson farm sage, lemon creme fraiche, sage chips (VO,GF) 8/12
Entree
Duck Confit Bread Pudding slow cooked 7oz duck breast, duck chicharron, montmorency cherry, irish cheddar & whole wheat bread pudding, sauteed beet greens, sage cream 23
Suggested Wine: Chuparosa Vineyards Zinfandel
Butternut Squash Orecchiette vegan’s dream mac & cheese, butternut squash sunflower seed bechamel, housemade hop ricotta, heirloom tomato, herb pangritata (VO) 22
Suggested Beer: Thorn St. Brewing Rock the Pale Ale
Pork Meatloaf tender pork shoulder, rosemary & valencia orange zest, crispy heirloom potato, fried shallot, garlic sauteed green beans, rosemary cream sauce (GF) 25
Suggested Wine: Stehleon Vineyards Grenache Rosé
Local White Seabass pan seared sea bass filet with crispy skin, young garlic & hass avocado cream, plum pico de gallo, creamy cotija pinto beans, blistered padron peppers (GF) MP
Suggested Wine: Monte Xanic Vina Kristel
Sweet Tooth
German Chocolate Cake 3 layer coconut porter cake, chocolate ganache filling, coconut & pecan frosting 12 ~ add a scoop of vanilla bean custard ice cream +3
Passionfruit Mousse whipped cashew & coconut mousse, passion fruit reduction (V,GF) 10
Fruit Sundae double scoop vanilla bean custard ice cream, red wine reduction, macerated bing cherries, strawberries, candied oats & seeds (GF) 10
Rainbow Pride Cupcake chocolate cake, cream cheese 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.
