Garden Kitchen Menu, Wednesday 3/4/2020
Taster
Trio of Spreads green garlic hummus, sundried tomato n’duja, sunflower seed pate, crudite. grilled bread (V, can be GF) 15
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber & beets, rustic pesto, honey, spicy pickled strawberries, marigold radishes, marinated olives, roasted nuts, sweet pickled watermelon radishes, sangria cherries, house grilled bread (VO, can be GF) 20
~ local honeycomb +7 ~ deluxe sink, 5 cheeses & double bread +8
~ add double roasted bone marrow, parmesan, house jam & bread +20
Suggested Wine: Garden Kitchen Sangria
Farmers Salad
Spring Salanova tender salanova lettuce, cambozola cheese, roasted beet, shaved fennel, fava beans, toasted sunflower seed, purple snow peas, fresh citrus, micro sunflower sprouts, creamy dill (VO,GF) 15
Asian Chop purple napa cabbage, trumpet mushroom, roasted carrot, snap peas, snow peas, crispy broccoli, crispy onion, black sesame & toasted cashew, cilantro, ginger, blood orange & tamari dressing (VO,GF) 15
Warm the Soul Soup
Cream of Carrot roast carrot, ginger, splash of cream, charred carrot & cilantro (VO,GF) 9/14
Soup du Jour additional from scratch soups may be available, please inquire (VO,GF) 9/14
Entree
Beef Tenderloin slow cooked beef tenderloin, smoked bacon, raisins, parmesan, herbs & carrot, red wine tomato sauce, swiss chard, creamy polenta, pine nuts & gremolata oil, broccolini, micro arugula (GF) 35
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha
Pork Cochinita Pibil slow cooked pork shoulder, rubbed in achiote & mexican spices, blood orange & lime juice, braised rustic greens, creamy cotija pinto beans, pickled onions, radish & cilantro, nasturtium salsa, pork fat masa tortillas (GF) 25
Suggested Wine: Itxas Harri Roxa Grenache Rose
Jerk Chicken Quesadilla free range chicken, marinated in a house made caribbean jerk sauce, cheddar & cotija crumble, strawberry pico de gallo, daikon radish, scallion, napa cabbage curtido slaw (can be GF) 24
Suggested Wine: F. Rubio Herencia Rose
Bison Hand Pie flakey parmesan baked pastry crust, ground bison, italian herbs, carrot, celery & onion, bone marrow & beef jus gravy, preserved lime & cashew caesar arugula salad 26
Suggested Wine: South Coast “WHP” Cabernet Sauvignon
Cauliflower Steak grilled then sous vide, marinated in greek herbs, sheep’s milk feta crumble, shitake mushroom, butternut squash mash, creamy dill sauce, sun dried tomato, rustic greens, crispy onion (VO, GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, choice of salad, house bread & whipped herb butter (VO, can be GF) 23
Sweet Tooth
Loaded Cinnamon Roll butter soaked cinnamon roll, champagne & warm apple compote, bourbon salted caramel sauce, fresh strawberry, goat & cream cheese frosting, candied nuts, spring mint 14
Suggested Dessert Wine: Chateau Piada Sauternes
Rice Pudding served warm, creamy basmati rice, orange blossom water, organic cane sugar, plump raisins, cinnamon, toasted coconut, coconut whipped cream, edible flower (V,GF) 13
Blackberry Balsamic Chocolate Torte flourless cake, hot fudge sauce, black berry sauce, strawberry, whipped cream (GF) 15
Suggested Dessert Pairing: Léguillette Romelot “Prelude” Extra Brut Champagne
Wine Lounge 1 Year Anniversary Dessert glass of Stehleon Vineyards “vin de paille” grenache blanc, Chocolate Lush white chocolate ginger truffle, english stilton blue cheese, parmesan shortbread, fresh fruit, candied nuts (can be GF) 24
~ make it a perfect dessert for two, add an additional glass of vin de paille +6 and extra truffle + 5 ~
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.
