Garden Kitchen Menu, Saturday 7/27/2019
Taster
Blistered Shishitos flash fried sweet pepper, sesame seed, lemon salt, radish, kimchi aioli (V,GF) 12
Basil Ricotta housemade ricotta, damsel tomato, grilled wheat bread, cracked pepper, local olive oil, basil (can be GF) 13
Kitchen Sink 3 gourmet cheeses, charcuterie, house preserves & marmalades, cocktail onions, crudite, pickled veggies, table 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
Summer Time farm greens, jamon serrano, green & yellow beans, cherry tomato, armenian cucumber, point reyes blue, grilled ball squash, toasted pine nut, italian herbs, african blue basil oil & balsamic (VO) 14
Thai Cucumber cucumber curls, avocado, beech mushrooms, orange, roasted golden beet, green beans, red onion, radish, thai basil coconut vinaigrette, mint, thai basil, scallion, tamari roasted sunflower seed (V,GF) 14
Warm the Soul Soup
Pork & Lentil housemade pork broth, pork belly, lardon, leek, red wine, vegetables, parmesan, chives (GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/13
Entree
Lamb Chops pan seared lamb chops, zaatar & orange zest gremolata, grilled japanese eggplant, lemon thyme wild rice, cherry tomato, feta crumbles (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet
Duck Confit slow cooked bone in duck legs, caramelized onion whipped acorn mash, tarragon cherry tomato confit, fennel jam, crispy broccoli (GF) 26
Suggested Wine: Cavas Valmar Tempranillo
Fish & Chips tempura battered gold spotted bass, squash fries, blistered padrons, dill tartar, garden salad, lemon (GF) 25 ~ malt vinegar upon request ~
Suggested Wine: Domaine Seguinot Chablis
Roasted Poblano Yemista stuffed poblano pepper with quinoa, leek, greek spices, lemon zest, charred corn, montmorency cherry & pine nuts, garlic confit granadero tomato sauce, cashew dill cabbage slaw (V,GF) 23
Suggested Wine: Garden Kitchen Pinot Noir
Cacio e Pepe housemade semolina pasta, copious amounts of lemon zest, butter, parmigiano reggiano & cracked pepper, served over arugula toss & cherry tomato (VO) 23 ~ add crispy pancetta + 6
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Suggested Wine: Fess Parker Dry Riesling
Sweet Tooth
Chocolate Banana Tart graham cracker crust, roasted misi luki banana custard, chocolate glaze, rum whipped cream, toasted macadamia nuts & coconut 14
Suggested Dessert Wine: Edwards Late Harvest Syrah
Plum Galette flakey, buttery, sugar crust, baked plums, elderflower glaze, candied almond, powdered sugar 14
Suggested Dessert Wine: Chateau Piada Sauternes
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.
