Garden Kitchen Menu, Friday 3/15/2019
Taster
Lucky Mushroom Fries tempura battered portobello & trumpet mushroom, parmesan, creamy chive (VO,GF) 13
Chimichurri Steak grilled grass fed steak, wild nettle chimichurri sauce, radish, cotija, calendula (GF) 13
Kitchen Sink 3 cheeses, calabrese salami, cabbage marmalade, green garlic hummus, house preserves, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, raw honey, fresh orange, 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
Spinach Pesto dickinson farm spinach, prosciutto, turnip leaf & hemp seed pesto, housemade raw goats milk chevre, fava beans & greens, sun dried tomato, pine nuts, fava flower, agave balsamic (VO,GF) 14
Heirloom Farmhouse dickinson farm butter lettuce, grand noir blue cheese, strawberry, pecan dust, watermelon radish, broccoli flower, spring peas, golden beet, carrot, red onion, choice of dressing (VO,GF) 13
Warm the Soul Soup
Cream of Turnip japanese turnips, touch of cream, parmesan, dill, creme fraiche, pea flower (VO,GF) 9/13
Stout Lamb Stew seared lamb shoulder, oatmeal stout, lardon, carrot, beet greens, chive cream (can be GF) 13/17
Entree
Corned Beef & Cabbage house brined beet corned beef, pan jus, roasted carrot, caramelized celery, onion & bacon braised cabbage, clover roll & whipped herb butter, chicharron choice of whole grain mustard or horseradish aioli (GF no roll) 25
Suggested Wine: South Coast Winery “Group Therapy” Red Blend
Suggested Beer: Benchmark Oatmeal Stout
Shepherd’s Pie lentils, cremini mushroom “ground lamb”, farm carrot, red wine, broccoli stem, butternut squash, yukon gold & broccoli leaf colcannon mash, english cheddar, spring pea cashew sauce (VO,GF) 22
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani
Fresh Catch Fish & Chips gold spotted bass, tempura battered, dill tartar, grilled lemon, hakurei turnip fries & pickled beet katsup, garden salad (malt vinegar upon request) (GF) 25
Suggested Wine: Legado Sais Chenin Blanc
Suggested Beer: Benchmark Brewing Feisty Fleur Belgian Tripel
Pork Karubi & Mash braised pork karubi ribs, cheesy butternut squash mash, beech mushroom & pork broth gravy, shoestring onions, crispy cauliflower, sage chips (GF) 23
Suggested Beer: Benchmark Brown Ale
Stout Lamb Stew seared lamb shoulder cooked in benchmark brewing oatmeal stout, bouquet garni, lardon, roasted carrot, beet greens, chive cream, grilled bread & whipped herb butter (can be GF) 22
Suggested Wine: Santo Tomás Tempranillo Cabernet
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22/26
Sweet Tooth
Flourless Chocolate fudgy cake, noir chocolate cake, white & dark chocolate sauce, strawberry preserve (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Meyer Lemon Goat Cheesecake cookie crust, whipped meyer lemon & goat cheese filling, mint reduction 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Dessert du Jour additional from scratch desserts may be available, please inquire
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.
