Garden Kitchen Menu, Saturday 7/21/2018
Taster
Zucchini Fritters shaved zucchini & carrot, caramelized onions & garlic, cream of tarragon dip (GF) 12
Stuffed Peppers hungarian wax peppers, beer “cheese” garbanzo dip, lime crema, parsley (VO) 9
Kitchen Sink 3 gourmet cheeses, dry salami, red wine onion jam, carrot marmalade, peach jam, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled green strawberries, garlic zucchini pickles, torshi eggplant, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Beet Caprese whipped lemon goat cheese, jamon serrano, red & chioggia beet, torched grapefruit, strawberry, blackberry, pine nuts, balsamic, mint, pea tendril (VO,GF) 15
Mexican Chop grilled zucchini ribbons, curtido, blistered padron peppers, parmesan, cucumber, toasted pepita, roasted carrot & radish, cherry tomato, corn tortilla strips, red onion, cilantro lime vinaigrette (VO,GF) 14
Warm the Soul Soup
Pork & Lentil shredded pork, mirepoix, housemade stock, parmesan & crispy shallot (VO,GF) 8/12
Entree
White Seabass pan seared local sea bass, crispy skin, italian herb & cashew creamed bitter greens, burnt cherry tomato, roasted carrot, opal basil & pesto sauce, opal micro basil (GF) 23
Suggested Wine: Jack Simon Vineyards Albariño
Stuffed Acorn Squash herb roasted acorn squash, stuffed with garlic quinoa, preserved lemon chickpeas, japanese eggplant, feta, tarragon cream sauce, cherry tomato, pistachio (VO,GF) 20
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Wild Boar Ribs rack of braised baby back ribs, peach bbq sauce, cheddar beans, tempura battered veggie chips & garlic aioli, charred green onion & tomato, amaranth (GF) 24
Suggested Wine: Bodegas Marilena Malägueña Red Blend
Grilled Steak choice of 8oz sirloin flap steak or 6 oz bison steak, sake tamari orange marinade, mirin, sesame seed & tomato tossed zucchini noodles, burnt orange, scallion, crispy heirloom potato & wasabi arugula dip (GF) 24/36
Suggested Wine: Viñedos de la Reina “Duquesa” Cuvee Blanc
Pancetta & Roe Linguine crisp pancetta, orange tobiko, truffle oil, fresh granadero tomato, roasted zucchini, white wine & garlic cream sauce, parmigiano reggiano, parsley, heirloom italian basil (can be GF) 23
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Sweet Tooth
Flourless Chocolate Cake chocolate ganache, peach marmalade (GF) 13
Suggested Dessert Wine: Edwards Late Harvest Syrah
Grapefruit Flan juice & zest, vanilla bean & caramel custard, grapefruit supreme (GF) 10
Suggested Dessert Wine: South Coast Muscat Canelli
Strawberry Crumble summer strawberries, orange, oat crumble topping, served warm (V,GF) 10
Suggested Dessert Wine: South Coast Muscat Canelli
Dessert du Jour additional from scratch desserts may be available, please inquire
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.
