Garden Kitchen Menu, Tuesday 3/20/2018
Taster
Scotch Duck Egg la vigne farms duck egg, walnut “chorizo”, housemade cumin breadcrumbs, chipotle crema, grilled romaine, cilantro 12
Roasted Beet Hummus carrot, daikon, chioggia beet, breakfast radish, whole wheat grilled bread (V,can be GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, roasted sage hummus, citrus marinated olives, roasted nuts, honey drizzle, pickled raisins, pickled green strawberries, roasted garlic, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25 ~ add roasted bone marrow & extra bread to kitchen sink +9 ~
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Smoked Beet & Strawberry Prosciutto wild arugula, smoked beet chutney, shaved prosciutto, strawberry, lemon whipped goat cheese, blood orange, fava bean, candied walnut, red onion (GF) 14
Dickinson Caprese black seeded simpson lettuce, heirloom tomato, shaved radish, golden beet & purple turnips, chamomile ricotta, sel gris, pine nuts, edible flower, agave balsamic, fresh basil (VO,GF) 14
Warm the Soul Soup
Cream of Radish & Turnip touch of spice, cashew cream, queso cotija, tortilla chips, cilantro (VO,GF) 8/12
Spinach Leek coconut milk, turmeric, celery, parsley, creme fraiche, edible flower (VO,GF) 8/12
Entree
Pork Belly Blues slow cooked pork belly, crispy polenta cake, benchmark brown ale mushroom gravy, papillon blue cheese mousse, shoestring onions & sprouting broccoli (can be GF) 24
Suggested Wine: Chuparosa Vineyards Zinfandel
Rainbow Bowl slow cooked black beans, roasted garlic brown rice, white wine roasted beech mushrooms, grilled romanesco, roasted carrot, shaved radish slaw, cheddar, pepperjack, chimichurri sauce, strawberry pico de gallo, edible flowers (VO,GF) 20 ~ add scotch duck egg +5 ~
Suggested Wine: Cavas Valmar Mezcla de Tintos
Salsa Verde Fish pan seared fresh catch of the day, warm salsa verde, heirloom tomato, root vegetable & chamomile ricotta caprese (GF) MP
Suggested Wine: Cavas Valmar Chenin Blanc
Stout Lamb Stew seared lamb, oatmeal stout, bouquet garni, lardon, carrot, beet greens, spring onion, served with housemade mini baguette & house whipped herb butter 22
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Sweet Tooth
Strawberry Pie individual pate sucree crust, macerated strawberries, vanilla bean whipped cream 10
Flourless Chocolate Cake fudgy cake, mint chocolate glaze, coconut whipped cream, lucky mint leaf (V,GF) 10
Passionfruit Mousse passion fruit juice & seed, hand whipped mousse, strawberries (GF) 12
Specialty Beer On Draft: Benchmark Oatmeal Stout $6 – Benchmark Beaten Path Pale Ale $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.
