Garden Kitchen Menu, Tuesday 7/9/2019
Taster
Squash Fries green & yellow zucchini squash, parmesan, fine herbs, garlic aioli (VO,GF) 13
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, squash tops, crudite, house pickles, pickled green strawberry, citrus marinated olives, roasted nuts, raw honey, fresh fruit, sangria cherries, 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 salanova, yellow & green beans, heirloom tomato, 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, african blue basil infused olive oil, balsamic (VO, GF) 13
Warm the Soul Soup
Cream of Carrot roasted carrot, caramelized fennel, lemon creme fraiche, fennel bud (VO,GF) 9/13
Walla Walla French Onion marrow broth, stehly farms walla walla onion, gruyere crostini, chive (can be GF) 10/14
Entree
Grilled Steak 8 oz flat iron steak, cotija pinto beans, kale & carrot curtido, grilled squash, corn tortilla chips & avocado mash, chives (GF) 24 ~ 8 oz wagyu new york strip top sirloin 40 ~
Suggested Wine: Santo Tomás Barbera
Duck Confit Risotto slow cooked duck breast, parmesan risotto stuffed roasted acorn squash, granadero tomato & corn succotash, duck skin chicharron, pickled montmorency cherry & raisin (VO, GF) 22/ 24
Suggested Wine: Garden Kitchen Pinot Noir
Summer Linguine housemade radish leaf pasta, cured pork belly, charred cream of corn, cherry tomato, green beans, roasted leek, grilled squash, pecorino romano, fennel dust (VO) 22/ 24
Suggested Wine: Tohu Sauvignon Blanc
Rainbow Zoodles yellow & green zucchini noodles, granadero tomato, roasted carrot, golden beet, pumpkin seed & basil pesto, white wine, garlic, orange zest, chili flake sauteed zoodles, grilled mushroom, feta crumble, fresh herbs (VO,GF) 22
Suggested Wine: Aphros Loureiro Vinho Verde
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
Fruity Tart grilled peaches, apricots & strawberries, almond crust, caramel, mint reduction, candied almond (V,GF) 15
Suggested Dessert Wine: Chateau Piada Sauternes
Chocolate Pot de Creme noir chocolate french custard, ibarra chocolate syrup, whipped cream, cherry (GF) 12
Suggested Dessert Wine: Edwards Censorship Port
Zucchini Cupcake orange zest buttercream frosting, rainbow sprinkles $6
$6 minimum donation per cupcake, 100% proceeds donated to The LGBT Community Center
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.
