Garden Kitchen Menu, Tuesday 6/18/2019
Taster
Smoked “Cheddar” Crudite smokey garbanzo bean cheddar, vegetable crudite, pita bread (V, can be GF) 14
Blistered Padrons can be spicy! Tossed in lemon salt & served with creamy sage dip (VO,GF) 14
Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, seasonal spread, crudite, house pickles, pickled green strawberry, citrus marinated olives, smoked nuts, raw honey, fresh fruit, fried fig leaf, house made whole wheat grilled bread (VO, can be GF) 18 ~ add local honeycomb + 7 ~
~ deluxe sink, 5 cheeses & double bread 25
~ add double roasted bone marrow, cotija, house jam & bread + 12 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Beet Caprese arugula, trio of beets, grilled ball squash, pt. reyes blue cheese, candied pecan, strawberry, strawberry vinaigrette, himalayan sea salt (VO, GF) 13
Non Traditional Caesar agua dulce romaine, duck chicharron, soft boiled egg, golden cherry tomato, parmesan petals, red onion, cracked pepper, smoked sea salt, herb pangritata, cashew caesar dressing (VO, can be GF) 15
Warm the Soul Soup
Coconut Curry & Carrot fennel broth,curry spices, coconut milk, chili oil, toasted coconut, coriander flower (VO,GF) 9/13
Rustic Greens garden kitchen favorite, leeks, radish greens, beet greens, carrot tops, kohlrabi greens, ginger, garlic, lemon zest, calabrian chile oil (V,GF) 9/13
Entree
Chimichurri Steak grilled flank steak, marigold butter, beet greens chimichurri, garlic blistered green beans, daikon radish, nasturtium salsa, duckfat beans, cotija (GF) 25
~ 8 oz wagyu top sirloin 45 ~
Suggested Wine: Santo Tomás Tempranillo Cabernet
Italian Lamb braised lamb shoulder, caramelized onion polenta cake, green tomato & basil pomodori verdi sauce, parmesan petals, marinated fava beans, roasted carrots & squash, tossed arugula (GF) 24
Suggested Wine: Garden Kitchen Pinot Noir
Karubi Pork Ribs braised pork ribs, char siu chinese bbq sauce, garlic brown rice, sauteed garlic bokchoy, house fermented kimchi, charred carrots, sesame seed, green onion, roasted patty pan squash, daikon radish (GF) 23
Suggested Wine: Fess Parker Dry Riesling
Summer Linguine house made semolina pasta linguine, roasted fennel cashew cream sauce, lemon salt, kale, roasted maitake mushrooms, sundried tomato, pecorino romano, fennel flower (VO, can be GF) 22 veg /add sea scallops 32
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Zucchini Cake shredded zucchini, warm spices, whipped calendula mascarpone, caramel, candied almond, grilled apricot 10
Suggested Dessert Wine: Chateau Piada Sauternes
Fruit Crumble strawberries & blueberries, orange zest, cinnamon crumb, vanilla bean whip, candied oats (VO,can be GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Flourless Chocolate Cake ibarra chocolate glaze, sangria cherries, vanilla bean whipped cream & cocoa dust (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.
