Garden Kitchen Menu, Tuesday 6/5/2018
Taster
Grilled Artichoke housemade veggie stock, braised & grilled artichoke, tossed arugula, fried fig leaf, meyer lemon salt, arugula & beet greens pistachio pesto aioli (V,GF) 15
Mozzarella Sticks smoked mozzarella, italian breadcrumbs, strawberry & beet bbq sauce, chive parmesan 12
Kitchen Sink 3 gourmet cheeses, calabrese dry salami, cabbage marmalade, onion jam, citrus marinated olives, sweet & spicy nuts, honey drizzle, pickled chioggia beets, pickled green strawberries, roasted garlic, white wine soaked raisins, whole wheat 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
Spanish Kale sweet salami, massaged kale, nasturtium & pine nut gremolata, manchego, cranberries, almonds, marinated goat cheese, grilled asparagus, roasted carrot, fried shallot (VO,GF) 13
Smokey Salanova prosciutto, smoked beet chutney, gorgonzola, charred oro grapefruit & navel orange, strawberry, snow peas, shaved carrot, red onion, olive oil & hibiscus reduction, (VO,GF) 14
Warm the Soul Soup
Cream of Radish radish, mexican spices, cashew cream, cotija crumble, tortilla strips, spring onion (VO,GF) 8/12
Pork & Cannellini Bean Stew pork chop, lardon, white wine & mirepoix, parm & parsley (GF) 9/13
Entree
Duck Alfredo duck confit slow cooked in herbs de provence, green garlic cream sauce, grilled asparagus, sun dried tomato, toasted pine nuts, parmigiano reggiano, opal basil, chicharron, maldon 23
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Greek Lamb pulled lamb shoulder, braised in bone broth, mustard vinaigrette wilted arugula, sheep’s milk feta crumble, kalamata olive, sweet mace & parsley chimichurri, charred crookneck squash (GF) 25
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend
Wild Boar Risotto white wine roasted beech mushrooms, wild boar sausage, mirepoix, italian herbs, grilled zucchini & carrot, pecorino romano, balsamic reduction (GF) 22
Suggested Wine: Santo Tomas Tempranillo Cabernet
Stuffed Zucchini enchilada sauce, walnut chorizo, caramelized onion & jalapeno, cheddar & cotija, chipotle crema, pickled onions, charred green onion, escabeche, creamy black beans (VO,GF) 20
Suggested Wine: South Coast Muscat Canelli
Farmers Delight choice of soup, salad, w/grilled bread & herb butter (VO, can be GF) 20/22
Sweet Tooth
Bread Pudding noir chocolate chips, housemade whole wheat bread, almond milk & cashew cream, caramel sauce, coconut whipped cream, maple candied pecans (V) 13
Lemon Poppy Pound Cake served warm, meyer lemon zest, lemon verbena glaze, macerated strawberries 12
Peach Crumble seasons first peaches, skin on, navel orange zest, steel cut oats & brown sugar crumble (V, GF) 12
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.
