Garden Kitchen Menu, Thursday 3/28/2019
Taster
Salmon Toast house cured salmon, garlic lemon tartar, grilled fava, rye toast (can be GF) 13
Suggested Wine: El Cielo Chardonnay
Loaded Sweet Potato baked sweet potato, chipotle crema, cotija crumble, cheddar, pickled escabeche, black olives, cilantro, corn tortilla chips (VO,GF) 13
Kitchen Sink 3 cheeses, charcuterie, green garlic hummus, house preserves & marmalades, pickling cucumbers, sweet basil cinnamon fairy tale eggplants, marinated olives, smoked nuts, pickled root veggies, raw honey, fresh orange, 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 lettuce greens, sheep’s milk feta, prosciutto, turnip leaf & hemp seed pesto, roasted bell pepper, radish, fava shell, kalamata olive, sun dried tomato, pine nuts, red onion, creamy tahini dressing, fava flower (VO,GF) 14
Cabbage & Chevre purple cone cabbage, wilted rustic 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 Broccoli stem, leaf & floret, touch of cream, parmesan, dill, edible flower (VO,GF) 9/13
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/13
Entree
Yellowfin Tuna fennel broth brined then seared tuna steak, crispy polenta cake, beet stem cream sauce, roasted red beet, grilled blood orange, caramelized baby fennel jam & frond (GF) MP
Suggested Wine: Fallbrook Winery 33 North Dalla Collina
Pork Tomatillo braised, then pulled pork shoulder, warm tomatillo sauce, garlic brown rice, strawberry pico de gallo, spicy pickled baby carrot, onion & radish, calabrian chile oil (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet
Sausage & Spaetzle beer boiled wild boar sausages, housemade soft egg noodle, roasted turnip, carrots & peas, green peppercorn & brandy cream sauce, shoestring onions, sage chips 24
Suggested Wine: Fallbrook Winery – “33° North” BDX Red Blend
Pork Belly 4 hour braised pork belly, miso glaze, quick kimchi, sauteed beech mushroom, tatsoi & kohlrabi greens, spring peas, butternut squash fries, pickled beet katsup, garden salad (GF) 23
Suggested Beer: Benchmark Brewing Beaten Path XPA on Draft
Pesto & Pea Linguine housemade semolina pasta linguine, pea & pesto cashew sauce, spring peas, crispy broccoli, toasted pine nuts, parmesan, edible flower (VO, can be GF) 23
Suggested Wine: Legado Sais Chenin Blanc
Vegetable Tagine moroccan style stew with chickpeas & raisins, collard & beet greens, roasted carrots, yukon gold potato, tomato sauce, morrocan spices, preserved lemon, cilantro, wheat garlic pita (V, can be GF) 20
Suggested Wine: Mesa Grande Cab Franc Rose
Sweet Tooth
Chocolate Turtle Cake 2 layer chocolate cake, noir chocolate ganache & glaze, pecan praline, caramel sauce 14
Suggested Dessert Wine: Edwards Censorship Port
Strawberry Cheesecake almond crust, cashew cream cheese filling, strawberry sauce, coconut whipped cream fresh strawberry, mint & lemon syrup (V, GF) 14
Suggested Bubbles: South Coast Ruby Cuvee Sparkling Syrah
Dessert du Jour additional from scratch desserts may be available, please inquire 12
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.
