Garden Kitchen Menu, Tuesday 6/25/2019
Taster
Fried Green Tomatoes tempura battered green tomato, sweet mace whipped chevre, paprika, balsamic (GF) 14
Blistered Padrons can be spicy! Tossed in lemon salt & served with creamy sage dip (VO,GF) 13
Kitchen Sink 3 cheeses, dry salami, house preserves & marmalades, garbanzo bean cheddar, crudite, house pickles, pickled green strawberry, citrus marinated olives, garam masala nuts, raw honey, fresh fruit, fig leaf, squash tops, 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
Beet Caprese arugula, trio of beets, grilled squash, pt. reyes blue cheese, candied pecan, strawberry, strawberry vinaigrette, himalayan sea salt (VO, GF) 13
Non Traditional Caesar agua dulce romaine, duck chicharron, golden cherry tomato, parmesan petals, red onion, cracked pepper, smoked sea salt, herb pangritata, cashew caesar dressing (VO, can be GF) 14 ~ add crispy pork belly croutons + 5 ~
Warm the Soul Soup
Power Greens garden kitchen favorite cold busting soup with leeks, radish greens, beet greens, kohlrabi greens, ginger, garlic, lemon zest, calabrian chile oil (V,GF) 9/13
Entree
Steak & Risotto grilled flank steak stuffed with roasted carrots, green & gold bean & green onions, roasted ball squash, parmigiano reggiano, creamy chive orzo risotto, 25
~ 8 oz wagyu top sirloin 45 ~
Suggested Wine: Garden Kitchen Pinot Noir
Pork Belly roasted pork belly steak, butternut squash mac & parmesan cheese, tonnellerie rue beer, crispy broccoli & onions, cabbage & carrot slaw 24
Suggested Wine: Fess Parker Dry Riesling
Chicken Tacos mary’s free range chicken, mexican spices, broccoli greens, butternut “nacho sauce”, queso fresco crumble, strawberry pico de gallo, daikon radish, duckfat beans, marigold butter grilled tortilla, blistered padron (GF) 23
Suggested Wine: Santo Tomás Tempranillo Cabernet
Summer Linguine house made semolina pasta rustic greens linguine, roasted fennel cashew cream sauce, lemon salt, kale, roasted squash, sundried tomato, pecorino romano, fennel flower (VO, can be GF) 22 veg
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
Apricot Tart almond crust, baked apricot, caramel, coconut whipped cream, candied almond, fennel flower (V,GF) 14
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
Berry Pound Cake warm butter pound cake, macerated blueberries & strawberries, vanilla bean whipped cream 14
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.
