Garden Kitchen Menu, Tuesday Wednesday Thursday Friday Saturday 5//2019
Taster
Stuffed Squash Blossoms tempura battered blossoms, brie, strawberry jam balsamic (GF) 14
Fried Fig Leaf tempura battered fig leaf, smoked garbanzo bean cheddar, almond parmesan, green onion (V,GF) 12
Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, garbanzo bean cheddar, crudite, house pickles, pickled green strawberry, citrus marinated olives, garam masala nuts, raw honey, fresh fruit, house made whole wheat 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 + 12 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Haricot Vert roasted yellow & green beans, heirloom tomato, yellow cherry tomato, roasted beet, sliced radish, buffalo mozzarella, toasted pine nut, sage chip, creamy sage (VO, GF) 14
Berry Arugula wild arugula, jamon serrano, cambozola, patty pan squash, strawberry, blueberry, blackberry, candied pecan, himalayan sea salt, mint, local olive oil, balsamic vinaigrette (VO, GF) 13
Warm the Soul Soup
Cream of Carrot roasted carrot, caramelized fennel, lemon creme fraiche, fennel bud (VO,GF) 9/13
Entree
Fresh Catch gold spotted basss, pumpkin seed & basil pesto, white wine, garlic, orange zest, chili flake & kalamata olive sauteed zoodles, feta, grilled portobello mushroom, basil & dill (GF) 25
Suggested Wine: Aphros Loureiro Vinho Verde
Duck Confit slow cooked duck breast, yellow & green blistered beans, roasted fennel french green lentils, parmesan acorn squash mash, duck skin chicharron, montmorency pickled cherry (GF) 24
Suggested Wine: Garden Kitchen Pinot Noir
Grilled Steak 8 oz flat iron steak, cotija pinto beans, kale & carrot curtido, corn tortilla chips & avocado mash (GF) 26
Suggested Wine: Santo Tomás Barbera ~ 8 oz wagyu top sirloin 40 ~
Falafel garbanzo bean & fresh herb patties, dill tarragon tzatziki, whole wheat garlic pita, lemon babaganoush, heirloom tomato & cucumber garden salad, balsamic vinaigrette (VO, can be GF) 22
Suggested Wine: Tohu Sauvignon Blanc
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Suggested Wine: El Cielo Capricornio Chardonnay
Sweet Tooth
Peaches & Ice Cream grilled peach, housemade vanilla ice cream, mint reduction, candied almond (GF) 14
Suggested Dessert Wine: Chateau Piada Sauternes
Berry Pound Cake warm butter pound cake, macerated blueberries & strawberries, vanilla bean whipped cream 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Chocolate Pot de Creme noir chocolate french custard, ibarra chocolate syrup, whipped cream, cherry (GF) 12
Peanut Butter Chocolate Cheesecake almond crust, whipped cashew & peanut butter, dark chocolate ganache (V,GF) 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.
