Garden Kitchen Menu, Friday 7/19/2019
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, green grapes, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, 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 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Haricot Vert farm greens, 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, sea salt, mint, african blue basil infused olive oil, balsamic (VO, GF) 13
~ add seared big eye tuna + 10
Warm the Soul Soup
Cream of Squash yellow & green squash, lemon zest, basil, creme fraiche, cracked pepper (VO,GF) 9/13
Entree
Pork Tomahawk 14 oz grilled, bone in pork chop & belly, warm fennel jam, crispy broccoli, parmesan risotto & roasted acorn squash, toasted pine nut, basil (GF) 40
Suggested Wine: Léguillette Romelot Champagne
White Sea Bass en Papillote local white seabass, baked en papillote, dill compound butter & lemon, miso soaked beech mushrooms, garlic sauteed green beans, cucumber sesame toss (GF) MP
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Sausage Choripan grilled roasted poblano sausage, garlic brown rice, green tomato & tomatillo chile verde, tarragon chimichurri, cherry tomato, curtido, blistered padron, marigold baguette & whipped butter (can be GF) 25
Suggested Wine: Santo Tomás Barbera
Summer Zoodles yellow & green zucchini noodles, granadero tomato, roasted carrot, charred corn, pistachio & basil pesto, oyster mushroom, feta crumble, mint, basil, dill (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: Fess Parker Dry Riesling
Sweet Tooth
Sangria Sorbet housemade sangria, berry sorbet, elderflower macerated berries, mint (V,GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Peaches & Cream Cheesecake almond crust, cashew “cream cheese”, candied almond, lemon verbena peach puree (V,GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Blackberry Chocolate Cake double chocolate cake, whipped noir chocolate ganache, blackberry compote, mint 15
Suggested Dessert Wine: Edwards Censorship Port
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.
