Taster
Tijuana Corn on the Cob chipotle cream, parmesan, micro cilantro, tajin &
lemon squeeze (VO,GF) 8
Beer Battered Artichoke Hearts benchmark table beer batter, creamy herb dip (V) 7
Kitchen Sink 3 gourmet cheeses, wild boar sausage, eggplant hummus, carrot & fennel jam, pickled red beet, farm berries, b & b pickles, watermelon gherkin,mixed nuts, grilled bread 16
Suggested Drink: Garden Kitchen Sangria
Crunchy Salad
Grilled Melon heirloom melons, watermelon, prosciutto, feta crumble, mint, balsamic (VO,GF) 13
Carrot Top Pesto & Rosemary Burrata Cheese grilled summer squash, carrot, & asparagus, indigo rose tomato, pea tendrils, mint & basil (VO,GF) 14
~ add crispy lamb belly or grilled chicken 5 ~
Warm the Soul Soup
Russian Borscht traditional with red beetroot, cabbage & dill creme fraiche (VO,GF) 7/9
Entree
Tomahawk Pork Chop grilled 14oz bone in, padron peppers, cabbage lardon &
farm carrot confit (GF) 29
Suggested Wine: Chuparosa Vineyards Rose
Wild Alaskan King Salmon en Papillote preserved lemon, indigo rose tomato, kalamata & basil orzo, roasted asparagus MP
Suggested Wine: South Coast Chardonnay
Pistachio Chimichurri Lamb Lollipops whole roasted heirloom tomato, garlic beet puree (GF) 25
Suggested Wine: Chuparosa Malbec
Tempura Vegetables green beans, carrots, asparagus, japanese eggplant, sweet pepper & squash, lemongrass basmati rice, miso tamari & ginger sauce, black sesame, micro daikon (V) 18
Suggested Wine: South Coast Viognier
Sweet Tooth
Chocolate Semifreddo strawberry swirl, chocolate fudge, fresh strawberries, vanilla bean whipped cream (GF) 10
Suggested Port: South Coast Black Jack
Carrot Cake & “Cream Cheese” Frosting date & pecan crust, farm carrots & shredded coconut, maple cashew cream cheese, pineapple, candied almonds (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.
