March 15, 2016 – Tuesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.
Garden Kitchen Menu, Tuesday 3/15/2016

Taster
Black Eyed Pea & Beet Hummus toasted house bread   (V)   6

Duck Confit Quesadilla mozzarella, strawberry salsa, micro cilantro   9

Kitchen Sink 3 gourmet cheeses, rosé wine strawberries, salami, whole grain mustard, roasted nuts, port wine jelly, italian marinated olives, cornichons, house bread   12
Suggested Wine: Mesa Grande Corazon Grenache Rosé

Crunchy Salad
Red Bibb & Beet  beet pickled egg, red beet, roasted carrot, red onion, micro red beet, parmigiano reggiano, olive oil & balsamic vinaigrette   (VO,GF)   11

Spring Salanova farm carrots, d’avignon radish, golden beets, toasted sunflower seeds, pea sprouts, gorgonzola mousse, herb croutons, dill vinaigrette   (VO,GF)   11

Warm the Soul Soup
Tuscan Lamb Belly kidney beans, meyer lemon, kale, mushrooms, parmigiano reggiano (GF) 7/9

Cream of Kale nutmeg sprinkle & cashew cream   (V,GF)   7/9

Entrees
Mediterranean Rack of Lamb dill & crumbled feta couscous, wilted arugula with pickled red onion, microgreen rainbow, crispy broccoli, kalamata & cracked olives   20
Suggested Beer: Mesa Grande Cabernet Franc

Wagyu Steak 10 oz balsamic marinade, broccoli & polenta au gratin, roasted farm carrots (GF) 36
Suggested Wine: South Coast “Wild Horse Peak” Cabernet Sauvignon

Crispy Fried Jidori Chicken cajun bacon creamed kale, buttermilk biscuits with whipped honey butter 18
Suggested Wine: South Coast Chardonnay Sans Chene

Spicy Sambal Kale & Toasted Coconut stir fry eggs, brown rice, green garlic, sauteed mushrooms, farm carrots & broccoli, ginger tamari glaze, lime squeeze & micro cilantro garnish   (VO,GF)   16  
Suggested Wine: South Coast Sauvignon Blanc

Sweet Tooth
Beet Chocolate Cake double layer, strawberry mousse filling, beet buttercream frosting   9

Strawberry Buttermilk Pie sugar cornmeal crust, whipped cream   7 ~add strawberry ice cream  3~

Chocolate Carob Mini Cheesecake cashew cheese, strawberry puree, pecan & almond crust (V,GF) 7

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.