Garden Kitchen Menu, Saturday 7/22/2017
Taster
Steak Bites grilled flat iron, onion jam, arugula, truffle balsamic (GF) 12
Patatas Bravas baked then crisp fried heirloom potatoes in a chipotle paprika sauce (VO, GF) 9
Blistered Padron Peppers spicy spanish peppers, flash fried, avocado butter, sea salt, lemon juice (V,GF) 9
Kitchen Sink 3 gourmet cheeses, dry salami, local raw honey, heirloom melon, dill pickles, grapes, 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
~ 5 cheeses & double bread 25 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Wild Goat wild arugula, lemon whipped goat cheese, santa rosa plum, red door figs, cherry tomato, roasted carrot, armenian cucumber, golden beet, toasted pistachio, red onion (VO,GF) 14
B. L. A. T. blue cheese mousse, salanova lettuce, double smoked bacon, hass avocado, golden ponderosa tomato, red door cucumber, fried shallot, olive oil & balsamic reduction (GF) 14
Warm the Soul Soup
Black Bean roasted tomato, farm carrot, cherry bomb, avocado, hass pork cracklin,
tortilla strips (VO,GF) 8/12
Entree
Opah Provencal pan seared hawaiian opah fillet in a shallot & garlic caper cream sauce, white wine provencal, roasted cherry tomato, bell pepper, golden beet, carrot, lemon risotto, basil coulis (GF) 25
Suggested Wine: Chuparosa Vineyards Albariño
Lamb Chermoula slow cooked lamb shoulder, moroccan chermoula sauce, creamy polenta, greek yogurt, toasted pistachio, mint, roasted rampicante squash (GF) 25
Suggested Wine: Santo Tomas Tempranillo Cabernet
Linguine & Meatballs grass fed wagyu beef, hand rolled meatballs, 7 hour marinara, semolina pasta linguine, shaved pecorino, garden basil, roasted carrot (can be GF) 24
Suggested Wine: Edwards Vineyard Cabernet Sauvignon
Caribbean Stew black eyed peas, berbere spice, coconut milk, butternut squash, carrot, stewed tomato & local garlic raisin quinoa, cilantro & scallion (V, GF) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Pot de Creme milk chocolate french custard, whipped mascarpone, red wine reduction (GF) 10
Coconut Porter Brownie thorn brewing cocomotive, whipped cream cheese frosting, toasted coconut 10
~ add smoky vanilla bean custard ice cream +3
Green Fig Panna Cotta vegan version cold italian custard, candied green fig (V,GF) 9
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.
