Garden Kitchen Menu, Tuesday 6/12/2018
Taster
Italian Bruschetta grilled whole wheat toast, italian cannellini & kidney bean, pistachio & beet greens pesto, sundried tomato, toasted pine nuts, african blue basil balsamic (V) 10
Braised Artichoke housemade veggie stock, wild willow farm artichoke, tossed arugula, fried fig leaf, meyer lemon salt, arugula & beet greens pistachio pesto aioli (VO,GF) 10
Kitchen Sink 3 gourmet cheeses, cured meats, smoked beet chutney, red wine onion jam, seasonal hummus, citrus marinated olives, sweet spiced nuts, honey drizzle, pickled asparagus, pickled green strawberries, kumquat preserve, tarragon pickled cucumbers, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses, honeycomb & double bread 25 ~ add roasted bone marrow & extra bread +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Untraditional Caesar salanova butter lettuce, smoked bacon, pecorino romano, soft boiled farm egg, cambozola cheese, golden beet, herb butter crostini, red onion, anchovy dressing (can be GF) 15
Marinated Lentil arugula & kale, feta crumble, slow cooked lentils, grilled asparagus, kalamata olive, carrot, boothby cucumber, cranberries, almonds, mustard vinaigrette (VO,GF) 13
Warm the Soul Soup
Power Greens immune boosting & cold fighting soup with carrot tops, radish leaf, beet greens & collard greens, ginger & eureka lemon, topped with hemp seed & green garlic cream (V,GF) 8/12
Entree
Jamaican Jerk Chicken house made spice blend, mary’s free range bone-in chicken, coconut rice & beans, peach salsa, charred green onion, rutabaga fries & chipotle ketchup (GF) 23
Suggested Wine: Jack Simon Vineyards Albariño
Mojo Pork slow cooked pork in a citrus, garlic & cilantro sauce, sweet mace chimichurri, shaved radish, pickled onions, slow cooked cotija black beans, grilled nopal tortilla, escabeche, nasturtium salsa 23
Suggested Beer: Benchmark Trail Dog IPA
Beef Ribs braised beef back ribs, white miso ginger glaze, rutabaga mash, crispy broccoli & green beans, kimchi aioli, sesame seed & scallion (GF) 23
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Zucchini & Squash Involtini grilled zucchini & squash stuffed with housemade herb ricotta, sun dried tomato, pine nuts, parmigiano reggiano, asparagus, green garlic & squash cream sauce (VO,GF) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Sweet Tooth
Berry Berry Shortcake strawberry & blackberry, vanilla bean whipped cream, oversized sugar biscuit 13
Peach Galette wild willow farm peaches, skin on, handmade pie crust, mint & white chocolate cream 10
P.B. Chocolate Cheesecake chocolate almond crust, peanut butter- cashew filling, chocolate ganache (VO,GF) 13
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.
