Garden Kitchen Menu, Tuesday 3/6/2018
Taster
Tatsoi Cashew Dip sauteed tatsoi, cashew tahini dip, crudite & grilled bread (V, can be GF) 9
Bison Mulas two handmade tortillas stuffed with coffee braised local bison, cheddar & pepper jack, pipian crema, avocado, pickled vegetables, cilantro, house fermented red jalapeno hot sauce (GF) 12
Kitchen Sink 3 gourmet cheeses, dry salami, prosciutto, red wine onion jam, meyer lemon hummus, citrus marinated olives, candied nuts, honey drizzle, rosemary pickled cherries, coriander pickled green strawberries, tempura fig leaf, 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
Portobello Mushroom massaged kale, miso roasted portobello mushroom, roasted carrot, shaved daikon & hakurei turnip, quick kimchi, red onion, toasted sesame, red onion (VO,GF) 14
Goat Cheese Pesto salanova butter lettuce, housemade goats milk chevre, kale & beet greens pesto, cauliflower, kalamata olive, sun dried tomato, pine nuts, agave balsamic, fresh basil (VO,GF) 13
Warm the Soul Soup
Red Wine Lentil mirepoix, rainbow chard, slow cooked lentils in red wine, parmesan, parsley (VO,GF) 8/11
Pork & Greens simmered pork broth, cast iron pork chop, bacon & pancetta, braised rustic greens, parmigiano reggiano, fried onions, parsley (GF) 9/13
Entree
Fried Chicken 10 oz jidori chicken bone in, buttermilk soaked, herb breadcrumbs, cremini mushroom gravy, green onion corn waffle, whipped butter, rosemary & brown ale maple syrup 22
Suggested Beer: Benchmark Brewing Brown Ale
Mushroom & Beef Bolognese handmade semolina & spinach linguine, grass fed organic ground beef, roasted red beet, fennel beet cream sauce, fennel frond & genovese basil 25
Suggested Wine: Chuparosa Vineyards Zinfandel
Chimichurri Cauliflower “Steak” arugula, parsley & cilantro chimichurri marinated romanesco cauliflower “steak”, roasted garlic brown rice, tempura battered turnips & chipotle crema, black radish, grilled lime (V,GF) 20
Suggested Wine: Fallbrook Winery Special Selection Chardonnay
Italian Pork Belly slow cooked pork belly, creamy polenta, pistachio nettle pesto, crumbled sheep’s milk feta, sauteed rainbow chard, fried sage (GF) 24
Suggested Wine: Valle de Guadalupe Primate
Farmers Delight choice of soup, choice of salad, wheat bread & house whipped herb butter (VO, can be GF) 20/22
Sweet Tooth
Chocolate Strawberry Tart pate sucree crust, whipped dark chocolate pastry cream, fresh strawberries 10
Double Chocolate Bread Pudding served warm, housemade whole wheat bread, white & milk chocolate chunks, white chocolate vanilla bean sauce, butter caramel sauce, whipped cream, mint 12
Blood Orange Cheesecake almond & coconut flour crust, cashew “cream cheese” filling, blood orange & mint reduction (VO,GF) 13
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.
