Garden Kitchen Menu, Saturday 3/23/2019
Taster
Crispy Broccoli garden kitchen favorite, parmesan, creamy herb (VO,GF) 13
Corned Beef Bites house brined grass fed beef brisket, horseradish aioli & whole grain mustard, caramelized onion pan jus, farm lettuce, green garlic, chicharron, dill (GF) 13
Kitchen Sink 3 cheeses, charcuterie, 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 salanova, 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 & beet greens, stems & caramelized onion, 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, edible flower (VO,GF) 9/13
Entree
Steak au Poivre sous vide bison steak, green peppercorn & brandy cream sauce, english cheddar whipped yukon gold & butternut squash mash, roasted carrots & peas, dinner roll, whipped herb butter (GF no roll) 28
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Seared Hiramasa catalina offshore fresh catch pan seared, green strawberry “tomatillo” sauce, warm quinoa herb salad, breakfast radish, strawberry pico de gallo, cotija black beans (GF) 28
Suggested Wine: Legado Sais Chenin Blanc
Pork Belly 4 hour braised pork belly, miso glaze, quick kimchi, sauteed mushroom, tatsoi, kohlrabi & snow peas, butternut squash fries, pickled beet katsup, garden salad (GF) 24
Suggested Beer: Benchmark Brewing Beaten Path XPA on Draft
Sausage & Spaetzle choice of beer boiled wild boar sausages OR housemade mushroom sausage, housemade soft egg noodle, mushroom gravy, crispy broccoli, shoestring onions, sage chips (can be vegetarian) 24
Suggested Wine: Santo Tomás Tempranillo Cabernet
Pesto & Pea Linguine housemade semolina pasta linguine, pea & pesto cashew sauce, spring peas, roasted beech mushroom, crispy broccoli, toasted pine nuts, almond 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.
