Garden Kitchen Menu, Thursday 3/29/2018
Taster
Crispy Fried Broccoli garden kitchen favorite, creamy dill (VO,GF) 10
BBQ Beet Toast housemade grilled 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, wild boar salami, carrot marmalade, roasted beet hummus, tomato & raisin jam, citrus marinated olives, roasted nuts, honey drizzle, pickled raisins, pickled chioggia beets, pickled green strawberries, 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 chioggia & golden beet, lemon whipped goat cheese, fava beans, candied pecans, red onion, blood orange dressing (VO, GF) 14
Root Vegetable & Farro black seeded sampson lettuce, herb & lemon zest farro, three heirloom radish, roasted bulls beet & turnip, chamomile ricotta, agave balsamic (VO,can be GF) 14
Warm the Soul Soup
Cream of Cauliflower & Broccoli served in a house made whole wheat bread bowl, cashew cream, slow cooked stems, leaves & florets, parmesan & parsley (VO, can be GF) 9/13
French Onion pork & bone marrow broth, table beer, caramelized onions, gruyere 9/13
Entree
Chimichurri Lamb slow cooked lamb shoulder, chimichurri sauce, green garlic & carrot cauliflower “rice”, roasted radish, cilantro (GF) 22
Suggested Wine: Santo Tomas Tempranillo Cabernet
Nettle Pesto Pasta hand cut semolina pasta, nettle & hemp seed pesto, roasted cauliflower, white wine roasted mushrooms, sundried tomato, shaved romano & basil (VO) 22
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Roasted Duck brined, seared & roasted boneless breast, salsa verde, creamy cotija black beans, pickled onions, garlic couscous, charred spring onion, grilled strawberry & cilantro (can be GF) 24
Suggested Wine: Edwards Valley of the Sun Rose
Fresh Catch of the Day pan seared with crispy skin, meyer lemon & dill beurre blanc, champagne braised red cabbage, roasted fennel root (GF) MP
Suggested Wine: Cavas Valmar Chenin Blanc
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 two layer cake, oatmeal stout ganache, whiskey whipped cream 12
Strawberry Rice Pudding basmati rice, fresh strawberry, orange blossom water, blood orange zest, almond & cashew cream, coconut whipped cream, mint (V,GF) 9
Blood Orange Panna Cotta traditional vanilla bean italian custard, blood orange zest & reduction (GF) 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.
