Garden Kitchen Menu, Tuesday 3/7/2017
Taster
Foriana Blue Cheese Toast housemade toast, gorgonzola mousse, green garlic, walnut, pine nut, tart cherry & mediterranean herb blend, balsamic reduction (VO) 9
Avocado & Lentils avocado mash, mexican lentils, corn tortilla, cilantro, radish,
sriracha cream (VO,GF) 9
Kitchen Sink 3 gourmet cheeses, nduja salami spread, cornichons, pickled beets, roasted nuts, mixed olives, buddha’s hand marmalade, pickled rat tail radish, eggplant hummus, three berry jam, grilled housemade bread 16
Suggested Drink: Garden Kitchen Sangria
Farmers Salad
Strawberry Goat wild willows salanova lettuce, fresh strawberries, cabra al vino goat cheese, candied pecans, mammoth snow peas, hearts of palm, pickled shallot, citrus vinaigrette & balsamic reduction (VO,GF) 14
Arugula Farmhouse baby arugula, romanesco cauliflower, shaved pecorino, roasted beet, black radish, chioggia beet, grape tomato, red onion, round radish, sunflower seed (VO, GF) 12
~ add balsamic roasted portobello mushroom +5~
Warm the Soul Soup
Chicken Tortilla mary’s shredded chicken, tomato broth, topped with cotja, cilantro, red onion & tortilla (GF) 9/12
Black Bean creamy black bean, cotija crumble, tortilla crisps, micro cilantro (VO,GF) 8/11
Entree
Flat Iron Steak grilled 8oz, spiced coffee rub, avocado butter, crispy fried onions, roasted romanesco, grape tomato & herbed farro salad 24
Suggested Wine: Naui Mezcla de Tintos
Pork Belly Pasta semolina linguine, 7 hour marinara, crispy pork belly steak, white wine marinated beech mushroom, pecorino & basil (GF) 23
Suggested Wine: L.A. Cetto Nebbiolo
Lamb Belly Porchetta slow cooked lamb belly stuffed with kale, sundried tomato, pesto & cremini mushroom, balsamic reduction, served over butternut squash mash & crispy broccoli (GF) 20
Suggested Wine: L.A. Cetto Cabernet Sauvignon
Farm Vegetable Lasagna semolina lasagna noodles, 7 hour marinara, butternut squash, kale, crimini mushrooms, italian herb cheese or herb cashew ricotta, basil, wheat garlic bread (VO) 18
Suggested Wine: Chuparosa Vineyards Zinfandel
Sweet Tooth
Mexican Truffles dark chocolate, chile morita, cinnamon (GF) 7
Salted Caramel Cupcake vanilla bean cupcake, salted cashew caramel frosting (V) 8
Passion Fruit Mousse passion fruit, hand whipped mousse & topped with meringue (GF) 9
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.
