Garden Kitchen Menu, Thursday 7/18/2019
Taster
Blistered Shishitos sweet & hot style asian pepper, radish, lemon salt, creamy dip (VO,GF) 12
Street Corn charred corn on the cob, parmesan, chipotle crema, radish, chile spice, escabeche, parsley, lemon (VO,GF) 13
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 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 ~
Farmers Salad
Haricot Vert salanova, yellow & green beans, 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, stehly farms 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) 26
Suggested Wine: Tohu Sauvignon Blanc
Steak au Poivre 8 oz flat iron steak, whiskey cream sauce, parmesan beans, grilled squash & blistered green beans, celeriac puree, crispy onions, chive (GF) 26
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Gold Spotted Bass Thai Curry basil coconut curry sauce with lemongrass & basil, garlic basmati rice, roasted zucchini & carrot, green beans, green onion, basil, mint & blistered 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, toasted pine nut, basil (VO, GF) 23
Suggested Wine: Garden Kitchen Pinot Noir
Summer Zoodles yellow & green zucchini noodles, cured pork belly, tomato, roasted carrot, charred corn, pumpkin seed & basil pesto, oyster mushroom, feta crumble, fresh herbs (VO,GF) 23
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
Sangria Sorbet housemade sangria, berry sorbet, elderflower macerated berries, mint (V,GF) 15
Peach & Apricot Upside Down Cake caramel, candied almond, coconut whip, mint (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Zucchini Cupcake orange zest buttercream frosting, rainbow sprinkles $5
$5 minimum donation per cupcake, 100% proceeds donated to The LGBT Community Center
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Dessert du Jour additional from scratch desserts may be available (VO, can be GF) 12
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.
