Garden Kitchen Menu, Saturday 3/30/2019
Taster
Chef’s Whim at the mercy of your preferences, chef sends out a surprise appetizer (VO,GF) 12/14
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, basil pickled squash, house made bread (VO, can be GF) 18
~ deluxe sink, 5 cheeses & double bread 25
~ add double roasted bone marrow with cotija & tomato-poblano jam + 12
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Greek Feta lettuce greens, feta, prosciutto, turnip leaf & pistachio pesto, radish, kalamata olive, sun dried tomato, pine nuts, red onion, creamy herb 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
Entree
Beef Tenderloin herb butter sous vide beef tenderloin, loaded yukon gold potato, pan gravy, gorgonzola dolce mousse, crispy onions, sauteed fava leaf, garlic roasted cauliflower (GF) 35
Suggested Wine: Luigi Einaudi – Dolcetto di Dogliani
Yellowfin Tuna fennel broth brined, seared medium rare tuna steak, crispy polenta cake, beet stem cream sauce, roasted red & golden beet, grilled blood orange, beet ate & caramelized baby fennel jam & frond (GF) 28
Suggested Wine: Fallbrook Winery 33 North Dalla Collina
Pork Tomatillo braised, then pulled pork shoulder, green strawberry “tomatillo” sauce, spanish rice & beans, strawberry pico de gallo, spicy pickled baby carrot, onion & radish, calabrian chile oil (GF) 26
Suggested Wine: Santo Tomás Tempranillo Cabernet
Pesto & Pea Linguine housemade semolina pasta linguine, pea & pistachio pesto viognier 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, feta crumble, collard & beet greens, carrots, yukon potato, morrocan spices, preserved lemon, green garlic sauce, cilantro, wheat garlic pita (VO, 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
Carrot Cake double layer cake, farm carrots, whipped cream cheese frosting, maple pecans 14
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.
