Garden Kitchen Menu, Wednesday 3/18/2020
Taster
Crispy Broccolini garden kitchen favorite, flash fried broccolini, parmesan, green garlic dip (VO,GF) 13
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber & beets, roast garlic, honey, 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
Farmers Salad
Salanova Pesto butter lettuce, prosciutto, rustic greens pesto, goats milk chevre, snap peas, fava beans, sun dried tomato, butternut squash seeds, arugula flower, agave balsamic (VO,GF) 14
Spinach Strawberry baby spinach, fresh strawberry & citrus, candied pecan, sheep’s milk feta, snow peas, pickled red onion, sunflower sprouts, strawberry vinaigrette (VO,GF) 14
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, peas, cilantro labne (GF) 11/17 ~ make it a 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, choice of 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, turnip puree, pine nuts & balsamic reduction, roast carrots & crispy broccolini, parsley (can be GF) 35
Suggested Wine: Valley Girl Vino Dama Tatuada Cabernet Sauvignon
Fish & Chips catalina offshore fresh catch tempura battered, butternut squash ring fries, dill tartar, pickled beet catsup, grilled lemon, garden salad (GF) 25
Shepherd’s Pie lentils, cremini mushroom “ground lamb”, farm carrot, red wine, collard greens, butternut squash, broccoli leaf colcannon mash, dubliner cheddar, spring pea herb cashew sauce, garden salad, crispy broccoli (VO,GF) 23
Suggested Wine: Cavas Valmar Tempranillo
Bangers & Mash honey ale beer boiled & grilled smoked bison & pork sausage, cheesy butternut mash, crispy broccoli, wilted chard, mushroom gravy, shoestring onions, sage chips (can be GF) 24 ~add extra sausage + 5 ~
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Poor Man’s Bowl garlic brown rice, wilted cabbage, red wine lentils, butternut mash, dubliner cheddar (VO,GF) 20
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23/28
Sweet Tooth
Creme Brulee coconut cream based custard, hard caramelized sugar (V,GF) 13
Suggested Dessert Wine: Domaine Fouet Crémant de Loire Rosé
Meyer Lemon Goat Cheesecake cookie crust, whipped meyer lemon & goat cheese filling, white chocolate ganache 14
Wine Lounge 1 Year Anniversary Dessert Chocolate Lush white chocolate ginger truffles, fromage blue, parmesan shortbread, fresh fruit, candied nuts (can be GF) 17
~ make it a perfect dessert bottle to-go!, add a bottle of Stehleon Vineyards Vin de Paille +50 ~
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.
