Garden Kitchen Menu, Saturday 3/31/2018
Taster
Crispy Fried Broccoli garden kitchen favorite, kimchi aioli (V,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, 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, edible flower, 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
Aleppo Steak grilled 8 oz flat iron, aleppo & roasted red pepper sauce, green garlic & carrot cauliflower “rice”, roasted carrot & crispy broccoli, cilantro (GF) 26
Suggested Wine: Santo Tomas Tempranillo Cabernet
Spanakopita greek style spinach pie, phyllo dough, wild arugula, collard greens, beet greens & spinach, young garlic, herb cashew cheese, parmesan, sheep feta & dill, garden salad (VO) 20
Suggested Wine: South Coast Winery Chardonnay Sans Chêne
Roasted Duck brined, seared then roasted boneless breast, chimichurri sauce, 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, white wine roasted trumpet mushroom (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, salted caramel, whiskey whipped cream 12 ~ make it a sundae with oatmeal stout ice cream 15 ~
P.B. & Chocolate Tart almond coconut crust, noir chocolate ganache, whipped peanut butter & cashew (V,GF) 12
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.