Garden Kitchen Menu, Thursday 6/282018
Taster
Biscuit & Gravy duck fat & cheddar biscuit, pasture raised chicken, mushroom gravy, crispy shallot, chives 12
Blistered Padron Peppers tossed queso fresco, lemon zest, pickled radish, maldon, chimichurri aioli (VO,GF) 10
Strawberry Brie baked brie, strawberry lavender jam, candied pistachio, valencia orange, molasses toast points 12
Kitchen Sink 3 gourmet cheeses, dry salami, nasturtium jelly, cabbage leaf marmalade, caramelized fennel, citrus marinated olives, sweet spiced nuts, honey drizzle, pickled asparagus, pickled green strawberries, 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
Fruity Salanova whipped goat cheese, butter lettuce, blackberry, strawberry, valencia orange, pickled raisins & cranberries, golden beet, cucumber, shaved carrot, almonds, mint, olive oil & hibiscus reduction (VO,GF) 14
Italian Arugula wild arugula, mozzarella pearls, smoked bacon, heirloom tomato, sungold tomato, crispy broccoli, shaved red beet, roasted chioggia beet, pine nuts, red onion, creamy tarragon (GF) 15
Warm the Soul Soup
Cream of Mushroom house made broth, button mushrooms, touch of cream, creme fraiche, parsley (VO, GF) 9/13
Entree
Shrimp Linguine jumbo shrimp, basil puree & semolina pasta handmade linguine, green garlic & pine nut pesto, white wine cream sauce, herb roasted tomato, sungold tomato, herb whipped mascarpone, aged parmesan MP
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Pork Belly slow roasted pork belly, ginger, garlic & tamari gochugaru glaze, beech mushrooms & roasted carrot, roasted corn on the cob, topped with radish, cucumber, toasted sesame seed, black radish chile sauce (GF) 23
Suggested Wine: F. Rubio “Herencia” Rose
Steak Roll 8 oz flank steak, pan jus & balsamic reduction, stuffed with carrots, green onion & squash, garlic roasted corn on the cob, wilted arugula, red beet puree (GF) 23
Suggested Wine: Primate Red Blend
Duck Confit slow roasted duck breast, black rice & beet stem risotto, wilted chard, honey roasted carrots, warm ginger & fennel chutney, green onion ribbons (GF) 24
Suggested Wine: Fallbrook Winery Sauvignon Blanc
Stuffed Squash roasted yellow zucchini, opal basil hummus, feta crumble, roasted heirloom tomato sauce, grilled wheat bread, whipped herb butter & corn, roasted red bell pepper & kalamata salad (VO, can be GF) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Farmers Delight cream of mushroom, choice of salad, grilled wheat bread & herb butter (VO, can be GF) 20/22
Sweet Tooth
Stone Fruit & Butterscotch Budino apricot & plum marmalade, butterscotch sauce, whip (GF) 13
Chocolate Stout Cake four layer chocolate stout cake, chocolate stout ganache, fresh strawberry 14
Lemon Verbena Pound Cake lemon verbena simple syrup, coconut whip, fresh berries (V) 12
Suggested Dessert Wine: South Coast Muscat Canelli
Benchmark Beer Specials: Stargazer Scotch Ale & Voyager Belgian Dubbel $7
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.
