Garden Kitchen Menu, Thursday 3/21/2019
Taster
Crispy Broccoli garden kitchen favorite, parmesan, creamy herb (VO,GF) 13
Corned Beef Nachos corn tortilla, crispy corned beef, avocado mash, cheddar, chipotle crema, radish, green garlic, chimichurri sauce, chicharron, calendula, cilantro (VO,GF) 15
Kitchen Sink 3 cheeses, calabrese salami, green garlic hummus, parmesan crisp, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, dill kohlrabi, raw honey, orange & pomegranate, pickled 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
Greek Feta mixed greens, sheep’s milk feta, prosciutto, turnip leaf & hemp seed pesto, roasted bell pepper, radish, kalamata olive, golden beet, sun dried tomato, pine nuts, red onion, creamy tahini dressing, fava flower (VO,GF) 14
Cabbage & Chevre purple cone cabbage, wilted broccoli greens, stems & caramelized onion, shredded carrot, goats milk chevre, spring peas, strawberry, watermelon radish, crispy shallot, agave balsamic (VO,GF) 14
Warm the Soul Soup
Cream of Turnip japanese turnips, touch of cream, parmesan, dill, pea flower (VO,GF) 9/13
Stout Lamb Stew seared lamb, oatmeal stout, lardon, carrot, beet greens, creme fraiche (can be GF) 13/17
Entree
Bison Steak sous vide bison steak, english cheddar whipped yukon gold & broccoli leaf colcannon mash, roasted carrots, dinner roll & whipped herb butter, choice of whole grain mustard or horseradish aioli (GF no roll) 28
Suggested Wine: South Coast “Group Therapy” Red Blend
Fish Tacos tempura battered gold spotted bass, three corn tortillas, cheddar, green strawberry “tomatillo” sauce, radish, lime, avocado mash, strawberry pico de gallo, cotija black beans (GF) 24
Suggested Wine: Legado Sais Chenin Blanc
Pork Belly 4 hour braised pork belly, miso glaze, quick kimchi, smoked bacon cabbage, butternut squash fries, pickled beet katsup, garden salad (GF) 24
Suggested Beer: Benchmark Brewing Beaten Path XPA on Draft
Bangers & Mash choice of beer boiled grilled wild boar sausages OR housemade mushroom sausages, cheesy butternut squash mash, mushroom gravy, crispy broccoli, shoestring onions, sage chips (VO,can be GF) 23
Suggested Wine: Santo Tomás Tempranillo Cabernet
Spring Pea Linguine housemade semolina pasta linguine, spring pea cashew sauce, snap peas, snow peas, roasted beech mushroom, crispy broccoli, toasted pine nuts, parmesan, edible flower (VO, can be GF) 22
Suggested Wine: Tohu Sauvignon Blanc
Farmers Delight soup du jour, choice of salad, house made bread & whipped herb butter (VO, can be GF) 22/25
Sweet Tooth
Peach Strawberry Crumb Tart pate sucree crust, spiced peaches & strawberries, streusel crumb topping, strawberry sauce, vanilla whipped cream (VO, can be GF) 14
Suggested Bubbles : South Coast Sparkling Pinot Grigio
Flourless Chocolate fudgy cake, noir chocolate cake, white & dark chocolate sauce, strawberry preserve (GF) 14
Suggested Dessert Wine: Edwards Censorship Port
Blood Orange Cake classic butter cake, orange blossom whipped cream, caramelized blood oranges, pistachio 14
Suggested Bubbles :Amelia- Brut Rose “Cremant de Bordeaux”
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.
