Garden Kitchen Menu, Saturday 7/13/2019
Taster
Blistered Shishitos sweet & hot style asian pepper, shaved radish, lemon salt, creamy dip (VO,GF) 12
Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, squash tops, crudite, pickled veggies, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, sangria cherries, house made whole wheat grilled bread (VO, can be GF) 19
~ add local honeycomb + 7 ~ deluxe sink, 5 cheeses & double bread +7
~ add double roasted bone marrow, parmesan, house jam & bread + 15 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Haricot Vert salanova, yellow & green beans, heirloom tomato, cherry tomato, roasted beet, sliced radish, fresh mozzarella, toasted pine nut, sage chip, balsamic vinaigrette (VO, GF) 14
Berry Arugula wild arugula, jamon serrano, cambozola, patty pan squash, strawberry, blueberry, blackberry, candied pecan, himalayan sea salt, mint, african blue basil infused olive oil, balsamic (VO, GF) 13
Warm the Soul Soup
Walla Walla French Onion marrow broth, walla walla onion, gruyere crostini, chive (can be GF) 10/14
Cream of Squash yellow & green squash, lemon zest, basil, creme fraiche, cracked pepper (VO,GF) 9/13
Entree
Big Eye Tuna seared big eye tuna loin, cherry tomato tabbouleh salad, tarragon & beet leaf chimichurri, avocado & lemon salt, tossed arugula, pistachio dust, calabrian chili oil (GF) 27
Suggested Wine: Tohu Sauvignon Blanc
Steak au Poivre 8 oz flat iron steak, whiskey cream sauce, parmesan duck fat lentils, grilled squash & blistered green beans, celeriac puree, crispy onions, chive (GF) 27
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Thai Chicken Curry basil coconut curry sauce with lemongrass & thai basil, mary’s free range chicken, garlic basmati rice, zucchini, carrot, green beans, green onion, basil, mint, chile oil & padron (GF) 24
Suggested Wine: Fess Parker Dry Riesling
Acorn Squash Risotto parmesan risotto stuffed roasted acorn squash, touch of cream, herb & red wine poached granadero tomato, grilled squash & eggplant, toasted pine nut, basil (VO, GF) 23
Suggested Wine: Garden Kitchen Pinot Noir
Rainbow Zoodles yellow & green zucchini noodles, heirloom tomato, roasted carrot, golden beet, pumpkin seed & basil pesto, white wine, garlic, orange zest, chili flake sauteed zoodles, grilled mushroom, feta crumble, fresh herbs (VO,GF) 22
Suggested Wine: Aphros Loureiro Vinho Verde
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22/23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Sweet Tooth
Peach & Apricot Upside Down Cake coconut caramel sauce, candied almond, coconut whip, mint (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Loaded Brownie served warm, ibarra chocolate sauce, macerated strawberries, whipped cream, sangria cherry (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Zucchini Cupcake orange zest buttercream frosting, rainbow sprinkles $6
$6 minimum donation per cupcake, 100% proceeds donated to The LGBT Community Center
Suggested Bubbles : South Coast Sparkling Pinot Grigio
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.
