Garden Kitchen Menu, Tuesday 7/30/2019
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, prosciutto di parma, green 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, strawberry, 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
Pork Tenderloin bacon wrapped pork tenderloin, caramelized onion whipped acorn mash, cauliflower & leek vichyssoise, crispy onions & broccoli (GF) 26
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Lamb Chops pan seared lamb chops, zaatar & orange zest gremolata, grilled japanese eggplant, lemon thyme brown rice, cherry tomato, feta crumbles (GF) 25
Suggested Wine: Santo Tomás Tempranillo Cabernet
Jerk Chicken Quesadilla mary’s free range chicken, choice of corn or flour tortillas, melted cheddar & cotija, lime crema, avocado, charred corn & stone fruit salsa, scallion pinto beans (can be GF) 24
Suggested Wine: Fess Parker Dry Riesling
Roasted Poblano Yemista stuffed poblano pepper with quinoa, leek, greek spices, lemon zest, charred corn, montmorency cherry & pine nuts, garlic confit granadero tomato sauce, garlic blistered dill green beans (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: Domaine Seguinot Chablis
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Peanut Butter Fudge medjool dates, dark chocolate, peanut butter coconut cream, maldon salt, mint (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Plum Galette baked flakey, buttery, sugar crust, elderflower glaze, candied almond, blackberry puree, powdered sugar 14
Suggested Dessert Wine: Chateau Piada Sauternes
Strawberry Crumble fresh strawberry, orange zest, baked strawberries, pecan oat crumble, vanilla whipped cream 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
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.
