Garden Kitchen Menu, Thursday 3/26/2020
Taster
Crispy Broccoli garden kitchen fav, flash fried broccoli, parmesan, creamy chipotle 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, prosciutto, sunflower seeds, sundried tomatoes, sweet pickled onions, parmigiano reggiano, cracked pepper, sunflower micro sprouts, cashew caesar dressing (V,GF) 14
Salanova Strawberry farm greens, fresh strawberry & citrus, pistachio, sheep’s milk feta, watermelon radish, 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
Chimichurri Lamb braised lamb shoulder in housemade lamb bone broth, basmati rice, green garlic chimichurri sauce, tossed arugula, cotija crumble, shaved radish, grilled butternut rings, butternut seeds, arugula flower (GF) 26
Suggested Wine: Trasiego White Blend
Pork Ribs honey ale beer boiled heritage karubi pork ribs, cheesy butternut “mac & cheese” spaghetti squash, mushroom gravy, white wine sauteed collard greens, shoestring onions, sage chips (can be GF) 23
Suggested Wine: Stolpman Vineyards La Cuadrilla
Spring Fettucine housemade semolina pasta fettucine, lemon butter, fennel frond cream, caramelized fennel, asparagus, kale, golden beet, parmiggianno reggianno, toasted cashews, micro pea sprouts (VO) 24
Suggested Wine: Koi Zen Cellars Viognier
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) 22
Suggested Wine: Gróf Degenfeld Hungarian Furmint
Southwestern Chili 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) 22
Suggested Beer: Duck Foot Brewing Honey Ale
Sweet Tooth
Carrot Cake shredded farm carrot, warm spices, orange zest, double layer whipped cream cheese frosting, candied walnut 14
Mexican Chocolate Pot de Creme chocolate, cinnamon & nutmeg, chocolate french custard, whipped cream, cocoa (GF) 13
Red Velvet Cake fluffy chocolate cake, whipped dark chocolate ganache, roasted red beets, not dye! (V) 14
Dessert du Jour additional from scratch desserts may be available, please inquire (VO,GF) 13
ALL BOTTLES OF WINE ARE 20% OFF, PLEASE CONSIDER OUR WINE LIST FOUND ONLINE!
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.
