Garden Kitchen Menu, Tuesday 3/27/2018
Taster
Blue Cheese Stuffed Dates four medjool dates, cambozola blue cheese, prosciutto wrapped (GF) 9
BBQ Beet Toast housemade griiled whole wheat bread, cashew ricotta, smoked beet chutney, cabbage & carrot slaw, spiced & candied pecans, smokey sea salt, balsamic (V,can be 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, sweet garlic pickled turnips, 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
Fruity Goat wild arugula, tangerine, grilled blood orange, strawberry, shaved beet, lemon whipped goat cheese, fava beans, candied pecans, red onion, blood orange dressing (GF) 14
Root Vegetable & Farro black seeded sampson lettuce, herb & lemon zest farro, chinese meat radish, spanish black radish, roasted bulls beet & turnip, chamomile ricotta, edible flower, agave balsamic (VO,can be GF) 14
Warm the Soul Soup
Lentil Vegetable slow cooked lentils, red wine, spring vegetables, parmesan, parsley (VO, GF) 8/12
French Onion Bread Bowl wild boar sausage, pork & bone marrow broth, table beer, caramelized onions 9/13
Stout Lamb Stew seared lamb, oatmeal stout, bouquet garni, lardon, carrot, beet greens, spring onion 12/16
Entree
Roasted Duck brined, seared then roasted, warm salsa verde, creamy cotija black beans, pickled onions, garlic couscous, roasted spring onion, grilled strawberry & cilantro (can be GF) 24
Suggested Wine: Cavas Valmar Chenin Blanc
Braised Beef Cheek crispy polenta cakes, stout braised beef cheek, pan jus, roasted butternut squash & crispy broccoli, shoestring onions, parmesan & basil (can be GF) 23
Suggested Wine: Chuparosa Vineyards Zinfandel
Nettle Pesto Pasta housemade semolina pasta, nettle & hemp seed pesto, white wine roasted maitake mushrooms, sundried tomato, roasted heirloom cauliflower, shaved romano, 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 grilled bread & house whipped herb butter 20
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
Double Chocolate Stout Cake oatmeal stout ganache, whiskey whipped cream 12
Mint Pistachio Cheesecake almond date crust, cashew “cream cheese”, mint redux, maple pistachios (V,GF) 12
Dessert du Jour additional from scratch desserts may be available, please inquire 10
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.
