Garden Kitchen Menu, Friday 7/14/2017
Taster
Squash Leaf Dolmas dickinson farm squash leaf, herbed farro, raisins, pine nuts & feta crumble (VO) 9
Pork Tenderloin brined then grilled, red wine onion jam, baby arugula, 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, chioggia beet, pistachio, spring onion, thai curry vinaigrette (VO,GF) 13
B.L.A.T smoked bacon, salanova lettuce, hass avocado, heirloom tomato, blue cheese mousse, candied walnuts, olive oil & agave balsamic reduction (VO,GF) 13
Warm the Soul Soup
Golden Beet sweet yellow beet, ginger, garlic, coconut cream, turmeric, creme fraiche (VO,GF) 8/12
Entree
Italian Chicken herb roasted mary’s chicken, bone in, 7 hour marinara, polenta cake, crispy broccoli, shaved pecorino, garden basil (GF) 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
Top Sirloin grilled 8oz baseball cut steak, herb butter, crispy heirloom truffle salt potatoes, white wine & garlic sauteed trumpet mushroom (GF) 35
~ add crab bernaise for a surf & turf +7 ~
Suggested Wine: Edwards Vineyard Cabernet Sauvignon
Local White Seabass pan seared sea bass filet with crispy skin, plum pico de gallo, creamy cotija pinto beans & garlic brown rice, hass avocado, blistered padron peppers (GF) 25
Suggested Wine: Monte Xanic Vina Kristel
Sweet Tooth
Cassis Chocolate Cake double layer, creme de cassis liqueur, chocolate ganache, fresh blackberry 12
~ 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.
