Garden Kitchen Menu, Tuesday 3/24/2020
Taster
Crispy Broccoli garden kitchen fav, flash fried broccoli, parmesan, green garlic dill dip (VO,GF) 13
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber & beets, roast garlic, honey, ginger pickled daikon, marinated olives, roasted nuts, sweet pickled watermelon radishes, sangria cherries, house grilled bread (VO, can be GF) 20
~ local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread +20
Farmers Salad
Cashew Caesar Salad wild willow farm romaine, proscuitto, sunflower seeds, sundried tomatoes, sweet pickled onions, parmiggianno reggiano, cracked pepper, cashew caesar (V,GF) 14
Salanova Strawberry butter lettuce, fresh strawberry & citrus, pistachio, sheep’s milk feta, snap & snow peas, pickled red onion, micro greens, strawberry vinaigrette (VO,GF) 13
Warm the Soul Soup
Cream of Spinach mirepoix, touch of cream, dill creme fraiche, edible flower (VO,GF) 9/14
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/14
Entree
Balsamic Grilled Steak 8 oz grilled grass fed flat iron steak, bone marrow whipped goat cheese, bacon braised cabbage, roast carrots, snow peas & asparagus, crispy onions, parsley (GF) 30
Suggested Wine: Valley Girl Vino Dama Tatuada Cabernet Sauvignon
Chimmichurri Lamb braised lamb shoulder in housemade lamb bone broth, basmati rice, green garlic chimmichurri sauce, tossed arugula, cotija crumble, shaved radish, grilled butternut rings, butternut seeds, arugula flower (GF) 26
Suggested Wine:Trasiego White Blend
Karubi Pork Ribs honey ale beer boiled heritage pork ribs, cheesy butternut mash, mushroom gravy, white wine sauteed rustic greens, shoestring onions, sage chips (can be GF) 24
Suggested Wine: Stolpman Vineyards La Cuadrilla
Harissa Meatballs grass fed ground beef & smoked bacon, harissa chili paste, ras al hanout spice blend & preserved lemon, caramelized onion spaghetti squash, wilted greens, cotija crumble, cilantro (GF) 24
Suggested Wine: Garden Kitchen Pinot Noir
Curry Cauliflower Rice caramelized onion, carrot & celery sauteed cauliflower rice & broccoli greens, herb roasted portobello mushroom, turmeric ginger & garlic coconut milk curry sauce, snow peas, parsley, cilantro, chili oil (V,GF) 24
Suggested Wine: Gróf Degenfeld Hungarian Furmint
Southwestern Beef Chili beef tenderloin, slow cooked black & kidney beans, carrot, kale, fennel, beet greens, topped with jalapeno tabasco, cheddar cheese & cilantro, served with grilled wheat bread & whipped herb butter (VO, can be GF) 25/22
Suggested Beer: Duck Foot Brewing Honey Ale
Agnolotti Pasta Special hand made semolina pasta, please call for details 24
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Sweet Tooth
Meyer Lemon Goat Cheesecake cookie crust, whipped meyer lemon & goat cheese filling, white chocolate ganache 13
Mexican Chocolate Pot de Creme chocolate, cinnamon & nutmeg, chocolate french custard, whipped cream, cocoa (GF) 13
Blondie Brownie chickpeas, almond butter, chocolate chips, chocolate ganache, coconut whipped cream (V,GF) 13
Lounge Anniversary Dessert white chocolate ginger truffles, fromage blue, parmesan shortbread, fresh fruit, candied nuts (can be GF) 17 ~ make it a perfect dessert bottle to-go!, add a bottle of Stehleon Vineyards Vin de Paille + 50 ~
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.
