Garden Kitchen Menu, Friday 6/30/2017
Taster
Creamy Garlic Crudite dickinson farm whipped garlic spread, japanese cucumber, cherry tomato, carrot & black radish, grilled whole wheat bread (V, can be GF) 9
Wild Mushroom Flatbread white wine marinated beech, maitake & oyster mushroom, housemade herb ricotta, red wine onion jam, porcini balsamic (VO) 14
Kitchen Sink 3 gourmet cheeses, local raw honey, dry salami, pickled green beans, white nectarine, mustard seed pickled raisins, mix nuts, panang curry hummus, citrus marinated olives, sweet radish, fennel carrot marmalade, tomato jam, whole wheat grilled bread (VO, can be GF) 17
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Summer Fruit arugula, nectarine, roasted strawberry, japanese cucumber, shaved carrot, point reyes blue cheese mousse, toasted pistachio, red onion, mint, basil, balsamic reduction (VO,GF) 14
Baja Bound butter lettuce, charred corn, blistered padron peppers, cherry tomato, tortilla strips, fried cotija, grilled corn & zucchini, caramelized onion, shaved radish, chipotle crema (VO,GF) 13
Warm the Soul Soup
Cream of Celery Root celery root puree, farm celery, house made chicken stock, parmesan, fried shallot (GF) (8/12)
Cucumber Gazpacho cold summer soup, japanese cucumber, white nectarine, valencia orange (V,GF) 7/11
Entree
Dry Aged Pork Chop 16oz grilled, cherry tomato & bing cherry reduction, charred corn on the cob, loaded baked potato with bacon, chives, sour cream & parm (GF) 39
Suggested Wine: Stehleon Vineyards Grenache Rosé
Chicken & Linguine Alfredo italian herb brined & roasted jidori chicken bone in, housemade semolina pasta, sundried tomato, rampicante squash, crispy broccoli, young garlic cream sauce, garden basil 25
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Sculpin Fish Tacos benchmark table beer batter, handmade corn tortilla, purple cabbage slaw, lime crema, strawberry & nectarine pico, cotija kidney beans, roasted jalapeno salsa (can be GF) 23
Suggested Beer: Benchmark Table Beer
Stuffed Portobello Mushroom balsamic marinade, sauteed rustic greens, herb quinoa, toasted pine nuts, baby artichoke, roasted red bell pepper, sheep’s milk feta crumble, japanese trifle tomato (VO,GF) 20
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Toasted Coconut Cupcake butter cake, white chocolate ganache, cream cheese frosting, toasted coconut 9
Sangria Sorbet white nectarine, valencia orange, strawberry, red wine reduction, mint (V,GF) 11
~add a champagne float +3 ~
Strawberry Chocolate Tart chocolate crust, chocolate ganache filling, fresh strawberries 9
~ add a scoop of vanilla bean custard ice cream to any dessert +3 ~
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.
