Garden Kitchen Menu, Friday 3/23/2018
Taster
Scotch Duck Egg la vigne farms duck egg, walnut “chorizo”, housemade cumin breadcrumbs, chipotle crema, heirloom lettuce, cilantro 12
Steak Bites roasted turnip puree, grilled flat iron, rosemary & brown ale maple syrup (can be GF) 12
Tempura Battered Maitake mushroom deep fried, kimchi aioli, cabbage & carrot slaw (V,GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, carrot marmalade, roasted beet hummus, citrus marinated olives, roasted nuts, honey drizzle, pickled raisins, pickled chioggia beets, pickled green strawberries, 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 beans, candied pecans, red onion, blood orange dressing (GF) 14
Dickinson Caprese black seeded simpson lettuce, shaved radish, shaved golden beet & turnips, chamomile ricotta, sel gris, pine nuts, edible flower, agave balsamic, fresh basil (VO,GF) 14
~ add scotch duck egg to any salad +6 ~
Warm the Soul Soup
Lentil Vegetable slow cooked lentils, red wine, spring vegetables, parmesan, parsley (VO, GF) 8/12
French Onion Sausage wild boar sausage, pork & bone marrow broth, table beer, caramelized onions 9/13
Entree
***Featured Dish*** Salsa Verde Fresh Catch Fish pan seared locally caught white seabass, warm salsa verde, garlic couscous & roasted spring vegetables (can be GF) 26
Suggested Wine: Cavas Valmar Chenin Blanc
Pork Blues brined then grilled 10 oz pork flat iron, crispy polenta cake, benchmark brown ale mushroom gravy, papillon blue cheese mousse, shoestring onions & crispy broccoli (can be GF) 24
Suggested Wine: Chuparosa Vineyards Zinfandel
Nettle Pesto Pasta housemade semolina pasta, nettle & hemp seed pesto, white wine roasted beech mushrooms, sundried tomato, roasted romanesco cauliflower, shaved asiago & basil (VO) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
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
Farmers Delight choice of soup & salad, whole wheat grilled bread & herb whipped butter (VO, can be GF) 20/22
Sweet Tooth
Lemon Chamomile Tart pate sucree crust, meyer lemon curd, fresh chamomile, whipped cream 12
Passionfruit Mousse passion fruit juice & seed, hand whipped mousse, strawberries (GF) 12
Mint Pistachio Cheesecake almond date crust, cashew “cream cheese”, mint reduction, maple pistachios (V,GF) 12
Suggested Dessert Wine: South Coast Muscat Canelli
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.
