Garden Kitchen Menu, Thursday 3/2/2017
Taster
Butternut Squash Stack layers of butternut squash, 3 greens pesto, housemade herb ricotta, toasted pine nuts, balsamic reduction (GF) 9
Pesto Stuffed Cremini Mushrooms 3 greens pesto, goat cheese, rosemary oil (GF) 7
Pibil Nachos citrus marinated ground beef, corn tortilla, cheddar, cotija, grape tomato, cilantro, radish, pickled red onion, cashew sriracha cream, housemade green jalapeno hot sauce (VO) 10
Kitchen Sink 3 gourmet cheeses, pork sausage, cornichons, pickled beets, roasted nuts, mixed olives, buddha’s hand marmalade, pickled rat tail radish, eggplant hummus, raspberry jam, grilled housemade bread 16
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Strawberry Goat wild willows salanova lettuce, fresh strawberries, cabra al vino goat cheese, candied pecans, mammoth snow peas, hearts of palm, pickled shallot, citrus vinaigrette & balsamic reduction (GF) 14
Arugula Farmhouse baby arugula, romanesco cauliflower, shaved pecorino, roasted beet, black radish, chioggia beet, grape tomato, red onion, round radish, sunflower seed (VO, GF) 12
~ add balsamic roasted portobello mushroom +5 ~
Warm the Soul Soup
Chicken & Sausage Gumbo louisiana style, jidori chicken, linguica sausage, black eyed peas, bell pepper, spring onion, housemade green jalapeno hot sauce 9/12
Pesto & Creamed Greens radish greens, spinach, kale & broccoli greens, almond milk,
pesto swirl (VO,GF) 8/11
Entree
Jumbo Sea Scallops pan seared, green garlic & fines herbes cream, white wine marinated beech mushroom, baby arugula & avocado with lemon oil (GF) MP
Suggested Wine: Cavas Valmar Chenin Blanc
Herb Roasted Lemon Chicken italian herbs, meyer lemon marinade, mary’s chicken bone in, butternut squash mash, crispy broccoli & cauliflower (GF) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Lamb Belly Porchetta slow cooked lamb belly stuffed with kale, sundried tomato, pesto & cremini mushroom, balsamic reduction, served over israeli couscous & roasted red beet 24
Suggested Wine: Chuparosa Vineyards Zinfandel
Kohlrabi “Spaghetti” a la Foriana kohlrabi noodles sauteed in green garlic, walnut, pine nuts, tart cherry, mediterranean herbs, pecorino, housemade whole wheat garlic bread (VO, GF no bread) 18
Suggested Wine: L.A. Cetto Cabernet Sauvignon
Sweet Tooth
Sponge Cake Trifle vanilla bean custard, berry jam, fresh strawberry & raspberry, whipped cream 8
Grand Marnier Pot de Creme dark chocolate pudding, tangelo zest, whipped cream (GF) 8
Berry Cashew Cheesecake almond date crust, cashew “cream cheese” filling, 3 berry sauce (V,GF) 9
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.
