April 22 Vegan Wine Dinner with Jack Simon Vineyards & Moody's Farm

March 30, 2018 – Friday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Friday 3/30/2018

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, 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, swiss    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

Spanakopita greek style spinach pie, flakey phyllo dough, wild arugula, beet greens & spinach, sauteed young garlic, herbed cashew cheese, parmesan, garden salad & choice of dressing (VO) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne

Roasted Duck brined, seared & roasted boneless breast, warm 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

Scottish Salmon fresh catch of the day pan seared with crispy skin, meyer lemon & dill beurre blanc, champagne braised red cabbage, roasted fennel root   (GF) 25
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, chocolate fudge & salted caramel, whiskey whipped cream   12

P.B. & Chocolate Tart almond coconut crust, noir chocolate ganache, whipped peanut butter & cashew   (V,GF) 12

Blood Orange Panna Cotta vanilla bean italian custard, blood orange zest & reduction (GF) 10
Suggested Dessert Wine: South Coast Muscat Canelli

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
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.