Garden Kitchen Menu, Saturday 3/10/2018
Taster
Tatsoi Cashew Dip sauteed tatsoi, cashew tahini dip, crudite & grilled bread (V, can be GF) 9
Fried Halloumi white wine & herbs, greek cheese, sauteed beech mushrooms, dill, grilled bread (can be GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, roasted sage hummus, citrus marinated olives, chocolate chai candied nuts, honey drizzle, rosemary pickled cherries, pickled green strawberries, roasted garlic, whole wheat grilled bread (VO, can be GF) 17 ~
5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Portobello Mushroom massaged kale, miso roasted portobello mushroom, roasted carrot, shaved daikon & hakurei turnip, black radish, grilled blood orange, toasted sesame, red onion (V,GF) 14
Goat Cheese Pesto salanova butter lettuce, lemon whipped goat cheese, kale & beet greens pesto, cauliflower, kalamata olive, sun dried tomato, toasted pine nuts, agave balsamic, fresh herbs (VO,GF) 13
Warm the Soul Soup
Cream of Radish & Turnip touch of spice, cashew cream, queso fresco, tortilla chips, cilantro (VO,GF) 8/12
Pork & Greens simmered pork broth, cast iron pork chop, bacon & pancetta, braised rustic greens, parmigiano reggiano, fried onions, parsley (GF) 9/13
Entree
Flat Iron Steak dry rub & grilled 8 oz steak, horseradish cream sauce, caramelized onion & butternut squash mash, grilled spinach, crispy onion (GF) 25
Suggested Wine: Santo Tomas Tempranillo Cabernet
Corvina Seabass firm white fish, mild yet sweet taste, crispy skin, creamy carnaroli risotto with housemade slow simmered fish broth, fresh strawberries, cilantro & grilled meyer lemon (GF) 23
Suggested Wine: Mesa Grande Cabernet Franc Rose’
Beer Battered Squash Tacos benchmark table beer, handmade masa tortillas, tajin butternut squash, cabbage & red radish slaw, strawberry pico de gallo, lime crema, queso fresco black beans, cilantro (can be GF) 22
Suggested Beer: Benchmark IPA
Italian Pork Belly slow cooked pork belly, creamy polenta, pistachio, nettle & spinach pesto, crumbled sheep’s milk feta, garlic sauteed turnip greens, fried sage (GF) 24
Suggested Wine: Valle de Guadalupe Primate
Farmers Delight choice of soup, choice of salad, wheat bread & house whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Strawberry Shortcake served warm, sugar biscuit, macerated strawberries, vanilla bean whipped cream 12
Double Chocolate Cake 3 layer chocolate cake, noir chocolate ganache, fresh strawberry (V) 13
Dessert du Jour additional desserts may be available, please inquire 10
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.
