Garden Kitchen Menu, Saturday 3/3/2018
Taster
Fried Avocado tempura battered whole avocado, kimchi aioli, sesame seed, cilantro (VO,GF) 10
Steak Tostada chili rubbed flank steak, corn tortilla, cheddar, pepperjack, chipotle crema, pickled radish, carrot & onion, cilantro (VO,GF) 10
Kitchen Sink 3 gourmet cheeses, dry salami, red wine onion jam, meyer lemon hummus, citrus marinated olives, roasted nuts, honey drizzle, rosemary pickled cherries, coriander pickled green strawberries, soft poached egg, whole wheat grilled bread (VO, can be GF) 17
~ 5 cheeses & double bread 25
~ add roasted bone marrow & extra bread to kitchen sink +9 ~
Farmers Salad
Avocado Citrus Fruit wild arugula, avocado, blood orange, strawberry, gorgonzola crumble, candied nuts, pickled raisins, red onion, strawberry vinaigrette (VO,GF) 13
Greek Feta butter lettuce, prosciutto, soft boiled egg, feta crumble, kalamata olive, roasted carrot, herb roasted chioggia beet, sundried tomato, toasted pine nuts, red onion (VO,GF) 14
Warm the Soul Soup
Red Wine Lentil mirepoix, rainbow chard, slow cooked lentils in red wine, parmesan, parsley (VO,GF) 8/11
Beer Cheese benchmark table beer, mozzarella, cheddar, rosemary olive oil crostini, parsley 8/11
Chili Bean kidney, black & pinto bean, chipotle, carrot, cabbage, queso fresco, radish, cilantro (VO,GF) 8/11
Entree
Wild Mushroom Pasta handmade semolina & spinach linguine, white wine cashew & pine nut milk “cream” sauce, garlic sauteed maitake, trumpet & brown beech, aged parmigiano reggiano, fried sage (VO) 20
Suggested Wine: Fallbrook Winery Special Selection Chardonnay
Pesto White Seabass nettle & pistachio pesto, baked white seabass en papillote, cannellini bean & roasted butternut squash stew, grilled meyer lemon (GF) 26
Suggested Wine: Valle de Guadalupe Primate
Fried Chicken buttermilk soaked bone in jidori chicken, herb breadcrumbs, cremini mushroom gravy, green onion corn waffle, whipped butter, rosemary & brown ale maple syrup (can be GF) 24
Suggested Beer: Benchmark Brewing Brown Ale
Balsamic Steak 8 oz flat iron, smokey balsamic marinade, sweet potato mash, roasted carrot & crispy broccoli, crisp fried onions (GF) 24
Suggested Wine: Mesa Grande Cabernet Franc
Farmers Delight choice of soup, choice of salad, wheat bread & house whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Chocolate Strawberry Tart pate sucree crust, whipped dark chocolate pastry cream, fresh strawberries 12
Creamsicle Cake grilled olive oil cake, white chocolate vanilla bean sauce, blood orange curd, whipped cream 12
Dessert du Jour additional desserts may be available, please inquire (VO, can be GF) 10
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.
