Garden Kitchen Menu, Saturday 6/23/2018
Taster
Strawberry Brie baked brie, strawberry lavender jam, candied pistachio, burnt rosemary, toast 12
Baby Artichokes marinated artichokes, tempura battered, arugula toss, roasted garlic aioli, grilled lemon (V,GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, smoked beet chutney, cabbage leaf marmalade, caramelized fennel, citrus marinated olives, sweet spiced nuts, honey drizzle, pickled asparagus, pickled green strawberry, kumquat preserve, tarragon pickled cucumbers, 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
Salanova lemon whipped goat cheese, salanova butter lettuce, blackberry, shaved carrot, toasted almonds, pickled raisins & cranberries, golden beet, cucumber, mint, olive oil & balsamic reduction (VO,GF) 14
Arugula Blues prosciutto wrapped gorgonzola stuffed medjool dates, wild arugula, smoked bacon, cambozola cheese, crispy broccoli, shaved red beet, pine nuts, red onion (GF) 15
Warm the Soul Soup
Cream of Mushroom house made broth, button mushrooms, touch of cream, creme fraiche, chives (VO, GF) 9/13
Entree
Pesto Polenta griddled polenta cakes, roasted rutabaga rounds, charred zucchini, heirloom tomato, herb whipped mascarpone, opal basil & pine nut pesto cream, shaved golden beet & cucumber toss (VO, GF) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Pork Belly slow roasted pork belly, gochugaru glaze, ginger, garlic & tamari yellow beans, beech mushrooms, & roasted carrot, topped with radish, cucumber, toasted sesame seed, black radish chile sauce (GF) 23
Suggested Wine: F. Rubio “Herencia” Rose
Cabrilla Grouper pan seared, jalapeno & heirloom green tomato sauce, charred corn, sungold tomato, parsley & cilantro chimichurri sauce, sweet pickled watermelon radish, blistered padrons (GF) 24
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Poulet Rouge Chicken For Two half roasted pasture raised french chicken, tarragon brined & basted, duck fat cheddar biscuits, mushroom gravy, roasted carrot & broccoli, garden salad (can be GF) 45
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Steak Roll herb butter basted flank steak roll stuffed with carrots, green onion & squash, wilted arugula, red beet puree, roasted red bell pepper sauce (GF) 25
Suggested Wine: Primate Red Blend
Grilled Steak Special: 12 oz grass fed new york steak, choice of set up (GF) 38
Sweet Tooth
Angel Food Cake lemon verbena drizzle, strawberry lavender jam, whipped mascarpone, strawberry, mint 12
Chocolate Cream Tart almond crust, chocolate pastry cream, vanilla bean whip, fresh strawberry (GF) 13
Peanut Butter Cashew Cheesecake chocolate crust, p.b. cashew filling, coffee & noir chocolate fudge (V,GF) 14
Dessert du Jour additional from scratch desserts may be available, please inquire
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.
