Garden Kitchen Menu, Friday 3/13/2020
Taster
Lucky Avocado Fries tempura battered avocado, parmesan, creamy green garlic dip (VO,GF) 13
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber & beets, meyer lemon hummus, honey, fresh fruit, ginger pickled daikon, marinated olives, roasted nuts, sweet pickled watermelon radishes, sangria cherries, house grilled bread (VO, can be GF) 20
~ local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread +20
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Salanova Pesto butter lettuce, prosciutto, rustic greens pesto, housemade goats milk chevre, fava beans, sun dried tomato, pine nuts, fava flower, agave balsamic (VO,GF) 14
Spinach Strawberry baby spinach, fresh strawberry & citrus, candied pecan, sheep’s milk feta, pickled red onion, poppy seeds, strawberry vinaigrette (VO,GF)
Warm the Soul Soup
Cream of Spinach mirepoix, touch of cream, dill creme fraiche, edible flower (VO,GF) 9/14
Lamb Stew braised lamb shoulder, lamb bone broth, bouquet garni, carrot, beet greens, cilantro labne (GF) 15 ~ make it lamb stew entree with 4 leaf clover roll & whipped herb butter~ 22
Entree
Corned Beef & Cabbage house brined beet corned beef brisket, pan jus, roasted carrot, caramelized onion & bacon braised cabbage, 4 leaf clover roll & whipped herb butter, chicharron, choice of grain mustard or horseradish aioli (GF no roll) 25
Suggested Wine: Rhône Blend, “Dentelle” Domaine Rouge Bleu
NY Strip Steak 8 oz grilled grass fed NY steak, herb butter, crispy onions, cheesy butternut mash, pine nuts & gremolata oil, crispy carrots & broccolini, parsley (GF) 38
Suggested Wine: Valley Girl Vino Dama Tatuada Cabernet Sauvignon
Fresh Catch Fish & Chips halibut tempura battered, butternut squash ring fries, dill tartar, pickled beet catsup, grilled lemon, bok choy garden salad (malt vinegar upon request) (GF) 25
Suggested Beer: Nickel Beer Company Wet Hop Table Beer
Shepherd’s Pie lentils, cremini mushroom “ground lamb”, farm carrot, red wine, collard greens, butternut squash & broccoli leaf colcannon mash, cheddar, spring pea & herb cashew sauce (VO,GF) 23
Suggested Wine: Cavas Valmar Tempranillo Cabernet
Bangers & Mash beer boiled & grilled smoked bison sausage, cheesy butternut squash mash, crispy broccoli, tossed arugula, mushroom & beef gravy, shoestring onions, sage chips (GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23/28
Specialty Beer On Draft: Nickel Beer Company Table Beer or Larry’s Place IPA
Sweet Tooth
Irish Tiramisu decaf coffee & bailey’s soaked lady fingers, baileys irish cream zabaglione, whipped cream 15
Creme Brulee vegan version with coconut cream, , hard caramelized sugar (VO,GF) 13
Apple Bread Pudding housemade bread, cinnamon custard, baked gala apple, bourbon salted caramel sauce, strawberry, whipped mascarpone frosting, candied nuts, spring mint 12
Suggested Dessert Wine: Domaine Fouet Crémant de Loire Rosé
Wine Lounge 1 Year Anniversary Dessert glass of Stehleon Vineyards “vin de paille” grenache blanc, Chocolate Lush white chocolate ginger truffles, fromage blue, parmesan shortbread, fresh fruit, candied nuts (can be GF) 24
~ make it a perfect dessert for two, add an additional glass of vin de paille +6 ~
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.
