Garden Kitchen Menu, Thursday 3/5/2020
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 greens, 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 (V,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
Baquetta Grouper one of baja’s best wild caught fish, seared in lemon dill butter, poached spaghetti squash, local olive oil tossed nasturtium leaf, asparagus, nasturtium leaf pumpkin seed pesto, fava flower (GF) 27
Suggested Wine: Selección Blanca Trasiego White Blend
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 tortillas (GF) 25
Suggested Wine: Itxas Harri Roxa Grenache Rose
Jerk Chicken Quesadilla free range chicken, marinated in a house made caribbean jerk sauce, corn tortillas, cheddar & cotija crumble, strawberry pico de gallo, daikon radish, scallion, napa cabbage curtido slaw (GF) 24
Suggested Wine: F. Rubio Herencia Rose
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, sauteed spinach, crispy onion (VO, GF) 23
Suggested Wine: Cava Maciel Vino de Luna Chardonnay
Farmers Delight soup, salad, house made bread & whipped herb butter (VO, can be GF) 23
Sweet Tooth
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
Suggested Dessert Wine: Edwards Late Harvest Syrah
Blackberry Balsamic Chocolate Torte flourless cake, hot fudge sauce, black berry sauce, strawberry, whipped cream (GF) 15
Suggested Dessert Wine: Edwards Censorship Port
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 ~
Dessert du Jour additional from scratch desserts may be available, please inquire (VO,GF) 13/15
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.
