Garden Kitchen Menu, Friday 3/6/2020
Taster
Hummus Crudite meyer lemon whipped garbanzo bean spread, vegetable crudite, house grilled bread (V, can be GF) 14
Kitchen Sink 3 gourmet cheeses, salamis, house preserves & marmalades, pickled cucumber & beets, rustic pesto, honey, fresh fruit, 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, fava flower, creamy dill (VO,GF) 15
Asian Chop purple napa cabbage, portobello 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
Caribbean Vegetable Stew celery, ginger & coriander broth, butternut squash, coconut milk, chili oil, cilantro (V,GF) 9/14
Entree
Grilled Steak 8 oz grilled grass fed flat iron steak, raisins, parmesan, herbs & carrot, red wine tomato sauce, swiss chard, butternut mash, pine nuts & gremolata oil, crispy broccolini, micro arugula (GF) 28 ~ beef tenderloin 35 ~
Suggested Wine: La Zorra “La Moza Calabrés” Garnacha
Baquetta Grouper one of baja’s best wild caught fish, seared in lemon dill butter, fumet broth spaghetti squash, local olive oil tossed nasturtium leaf, asparagus, nasturtium leaf pumpkin seed pesto, nasturtium flower (GF) 27
Suggested Wine: Selección Blanca Trasiego White Blend
Harissa Meatballs grass fed ground beef & pork tenderloin, ras al hanout spices, preserved kumquat & hempseed, harissa chili & tomato sauce, cilantro labne. quinoa tabouli, sheep’s milk feta crumble (GF) 27
Suggested Wine: Scherrer Winery Zinfandel
Butternut Chimichanga dried chile spiced butternut squash, caramelized onion, brown rice & pinto beans stuffed into collard green chimichanga, argentinian style chimichurri, lime crema, strawberry pico de gallo. cotija, escabeche (VO,GF) 24
Suggested Wine: Valley Girl Vino La Traviesa
Linguine Alfredo handmade semolina linguine pasta, dill “alfredo” cream sauce, parmigiano reggiano, sundried tomato, toasted pine nuts, charred cauliflower, fava beans, garlic flower, fresh dill 24
Cava Maciel Vino de Luna Chardonnay
Farmers Delight choice of soup, salad, house bread & whipped herb butter (VO, can be GF) 23
Sweet Tooth
Apple Bread Pudding housemade bread crumbs, baked gala apple, bourbon salted caramel sauce, strawberry, whipped cream cheese frosting, candied nuts, spring mint 15
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
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 truffles, fromage blue, 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 ~
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.
