Garden Kitchen Menu, Tuesday 3/12/2019
Taster
Mulita lamb fat masa quesadilla, cheddar cheese, black beans, roasted vegetables, chipotle crema, escabeche, spanish olives, radish, cilantro, house fermented green jalapeno tabasco (GF) 13
Green Garlic Hummus roasted green garlic, garbanzo bean hummus, crudite, grilled bread (V, can be GF) 12
Kitchen Sink 3 cheeses, calabrese salami, date puree, cabbage marmalade, golden beet maple spread, house preserves, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, raw honey, fresh fruit, sweet watermelon rind, green beans, house made bread (VO, can be GF) 18 ~ deluxe sink, 5 cheeses & double bread 25
~ add roasted bone marrow with cotija & tomato-poblano jam + 12
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Cabbage & Bacon Blues wilted purple cabbage & caramelized onion, kohlrabi noodles, smoked bacon, grand noir blue cheese, sauteed creminis, shaved fennel, strawberry, pomegranate, creamy fennel dressing (VO,GF) 14
Farmhouse dickinson spinach, herb chevre, turnip leaf & hemp seed pesto, roasted asparagus, watermelon radish, snow & snap peas, golden & chioggia beet, carrot ribbons, red onion, choice of dressing, pea tendril (VO,GF) 13
Warm the Soul Soup
Cream of Spinach mirepoix, local spinach, touch of cream, dill, creme fraiche (VO,GF) 9/13
Entree
Tomahawk Pork Chop 16 oz bone in brined & grilled pork chop, creamed cashew collard greens, hakurei turnip & butternut mash, crispy fried onions, brown turkey fig jam, chives (GF) 22
Suggested Wine: F. Rubio Herencia Rose
Flank Steak Churrasco (for one or for two) argentinian style grilled grass fed steak, wild nettle chimichurri sauce, skewered butternut squash, breakfast radish, mushroom & cauliflower, lime, baguette & herb butter choice of: black radish hot sauce, whipped green garlic dip, or nasturtium salsa (can be GF) 25/45
Suggested Wine: South Coast Winery Carter Estate Malbec
Mushroom Sausage & Jambalaya cremini, portobello & quinoa “andouille” sausage, remoulade, holy trinity & collard stem jambalaya rice & kidney beans, parmesan crusted broccoli, pickled okra, parsley (VO,GF) 22 ~ add cajun spiced grilled shrimp + 8 ~
Pesto Linguine handmade semolina pasta linguine, marinated trumpet mushroom, fava leaf, turnip leaf pesto, sundried, toasted pine nuts, snow peas, romano, fava flower (VO, can be GF) 22
Suggested Beer: Benchmark Brewing Feisty Fleur Belgian Tripel
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Blood Orange Olive Oil Cake olive oil pound cake, blood orange zest, caramelized blood oranges, strawberry pomegranate coulis, vanilla bean whip (VO, GF) 13
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah
Flourless Chocolate fudgy cake, noir chocolate cake, white & dark chocolate sauce, strawberry preserve (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Tropical Tiramisu layers of samoa cookie, decaf & kahlua cream soaked lady fingers, mascarpone zabaglione, toasted coconut, whipped cream, salted caramel & chocolate glaze 13
Suggested Wine: Fallbrook Winery 33 North “Dalla Collina”
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.
