Garden Kitchen Menu, Thursday 6/6/2019
Taster
Crispy Broccoli ground parmesan, lemon salt, creamy chive dressing (VO, GF) 13
Fried Fig Leaf tempura batter, sweet mace hummus, almond parmesan, parsley (V,GF) 13
Kitchen Sink 3 cheeses, charcuterie, house preserves & marmalades, sunflower seed pate, crudite, house pickles, pickled green strawberry, marinated olives, smoked nuts, raw honey, fresh fruit, coriander pickled daikon, house made bread (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread 25 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Strawberry Avocado salanova butter lettuce, fresh strawberry, housemade chevre, watermelon radish, fresh citrus, shaved carrot, candied pecan, red onion, blood orange vinaigrette (VO,GF) 13
Untraditional Caesar massaged kale, grilled patty pan, parmesan petals, herb butter croutons, smoked sea salt, cashew caesar dressing, cracked pepper (VO, can be GF) 14
Warm the Soul Soup
Borscht russian beet soup, fennel broth, cabbage, lemon creme fraiche, fennel frond & flower (VO,GF) 9/13
Entree
Seafood Stew gold spotted bass, shrimp, mussels & clams, lemon verbena coconut milk broth, zucchini noodles, beech mushroom, green beans, padron peppers, chili oil, cilantro (GF) MP
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Italian Roast Chicken mary’s free range, bone in chicken, meyer lemon roasted, herb farro, pecorino romano, kale & basil pine nut pesto, roasted squash, sundried tomato, marinated favas (can be GF) 25
Suggested Wine: Tohu Sauvignon Blanc
Flank Steak Fajitas mexican spiced & grilled flank steak, nasturtium whipped butter, cotija crumble, marigold tortillas, fajita style carrot, onions, radish & squash, pinto beans, charred arugula, avocado, escabeche, coriander flower (GF) 25
Suggested Wine: Casta de Vinos Cardon
Lamb Saag stewed lamb with preserved kumquat, spinach leaf, beet leaf, broccoli greens & radish greens, cashew cream, garam masala, roasted shiitake & trumpet mushroom, chive labne, garlic basmati & pita bread (VO, can be GF) 24/20
Suggested Wine: Fess Parker Dry Riesling
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22
Sweet Tooth
Strawberry Shortcake warm oversized sugar biscuit, orange macerated strawberries, chocolate sauce, vanilla bean whip 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah
Chocolate Turtle Tart almond crust, dark chocolate ganache, candied pecan & caramel sauce (V,GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Zucchini Cake shredded zucchini, warm spices, whipped calendula mascarpone, candied pine nut, orange slice 15
Suggested Dessert Wine: Chateau Piada Sauternes
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.
